Masters Theses

Date of Award

8-1979

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

C. C. Melton

Committee Members

J. T. Miles, H. O. Jaynes, S. L. Melton

Abstract

The research objective of this study was to determine how ground beef formulations of varying vegetable fat levels would affect the palatability, physical and chemical composition of ground beef patties. Seven treatments were formed from the combination of each of the two vegetable fats (hydrogenated soybean oil and palm oil) with beef lean and beef fat as follows: 20:0, 15:5, 10:10, 5:15, 10:5, 5:10 and 5:5 percent animal fat to vegetable fat, respectively.

Flavor was scored above the slightly full beefy level (Appendix A) for all the treatments except treatment 6 (5 percent animal and 10 percent vegetable fat). Treatment 2 (15 percent animal and 5 percent vegetable fat) was not significantly different from treatment 1, the control, in flavor. Generally the flavor scores decreased with an increase in vegetable fat content. There was no significant difference between the two vegetable fats in their effects on sensory, color, cooking or chemical data studied except in percentage moisture of the raw patties and total cooking loss.

The juiciness scores for all the treatments were above the slightly juicy level. All treatments containing vegetable fat and a total of 20 percent were scored higher than the control treatment in juiciness. Only treatment 6 (5 percent animal and 10 percent vegetable fat) was significantly different from the control treatment in juiciness. Treatment 6 was scored the lowest for both flavor and juiciness. All the treatments were scored above slightly tender. There was a general increase in tenderness with the increase in vegetable fat content. Treatment 4 (5 percent animal and 15 percent vegetable fat) was the most tender. All the treatments were not significantly different from the control treatment in tenderness.

The treatments were all scored above slightly acceptable for overall acceptability. There was a decrease in acceptability with an increase in vegetable fat. Overall acceptability was more related to flavor than the other palatability characteristics studied. It was observed that treatment 2 was not significantly different from the control treatment in all the palatability characteristics studied and tended to have higher scores than the control in juiciness and tenderness. Generally the increase in vegetable fat content caused an increase in tenderness and a decrease in flavor.

There was a significant effect on the color of raw patties with an increase in vegetable fat. The increase in vegetable fat content caused an increase in the lightness, redness and yellowness of the raw patties. Cooking decreased the differences in color among the treatments.

The treatments differed significantly in percentage moisture, percentage protein and percentage fat. Percentage moisture and percentage protein decreased with an increase in percentage fat. There was an increase in percentage protein and decrease in percentage moisture with cooking. The percentage fat decreased slightly with cooking.

The treatments differed significantly in total cooking loss (P < .01) and drip loss (P < .05). Treatment 4 (5 percent animal and 15 percent vegetable fat) had the highest total loss and drip loss. With the exception of treatment 7 (5 percent animal and 5 percent vegetable fat) the drip loss increased with the increase of percentage total fat. Total loss, drip loss and evaporation loss for all the treatments, except treatment 4, were not significantly different from the control treatment.

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