GROUND-BEEF CHARACTERISTICS AFTER BROWNING OR OIL EXTRACTION PREPARATION

Ground beef with 26.3% fat was cooked by browning/draining (BD), brown ing/rinsing (BR), and an oil-extraction method with (OA) or without (O N) meat broth added back. BR caused the most reduction of total fat an d cholesterol, whereas ON and OA yielded less cooked meat than BD and BR. ON and OA cooked samples, compared to BD and BR samples, contained more polyunsaturated fatty acids and nonheme iron and had higher TEA values upon extended storage at 4 degrees C. Trained sensory panelists rated BD or BR cooked ground beef more intense in positive flavor not e (''cooked beef/brothy'') than ON or OA meat. Likewise, consumers ten ded to prefer meatloaf, spaghetti sauce, and chili prepared with ED or BR cooked ground beef to those prepared with ON or OA cooked meat.