STORAGE STABILITY OF LOW-FAT GROUND-BEEF MADE WITH LOWER VALUE CUTS OF BEEF

Five combinations of low-fat ground beef treatments were prepared with lower value raw-materials: 90% lean cow trimmings, 50/50 Choice trimm ings, 95% lean Choice trimmings, defatted clods and rounds, cow knuckl es, and cow chucks. They were compared to a 20% fat control for qualit y attributes during 24 wk frozen (-20 degrees C) storage. Control patt ies had greater P<0.05) cooking loss, shear force, and connective tiss ue, and lower (P<0.05) juiciness scores than low-fat treatments. All l ow-fat pattie treatments were rated higher (P<0.05) in flavor intensit y than control patties. Low-fat patties manufactured with a majority o f lean cow trimmings had a greater color (pigment) and oxidative (lipi d) stability.