HOT PROCESSED RAW-MATERIALS AND FAT LEVEL AFFECT PHYSICAL AND SENSORYCHARACTERISTICS OF GROUND-BEEF

Sixteen treatment combinations of ground beef were evaluated (two lean types, four fat types, and two fat levels) to determine the character istics of ground beef produced from hot fat and prerigor lean (HL). Ha lf of each batch was immediately made into patties and the remaining c hub pack stored (2 degrees C). Fat type had no (P>0.05) effect on appe arance or sensory characteristics of patties; however, all prerigor fa t treatments and HL reduced (P<0.05) cooking loss. Fat smearing was gr eater (P<0.05) in HL patties, but no (P>0.05) difference was detected after chub pack storing (2 degrees C). The HL improved (P<0.05) tender ness in stored ground beef.