PHYSICAL AND SENSORY CHARACTERISTICS OF LOW-FAT GROUND-BEEF PATTIES

Ground beef patties with combinations of 0 and 10% added water and 0 a nd 0.25% added phosphate were compared with controls (22% fat and 0% a dded water and phosphate). Added water increased thaw and cooking loss es but improved objective texture measurements and sensory panel ratin gs (P < 0.05). Added water and phosphate increased the percentage of w ater, decreased protein and did not affect fat. Added water and/or pho sphate resulted in higher (P < 0.05) juiciness, tenderness and overall palatability scores. Low fat patties with added water were similar to 22% fat patties. Water and/or phosphate also improved sensory ratings for texture and flavor of 10% fat patties to equal those for 22% fat patties.