A note on the effects of carcass fat type on sensory and texture attributes of low- and high-fat beefburgers

The effects of carcass fat type (brisket, mammary and suet) on the quality attributes of low- (95 g/kg) and high-fat (243 g/kg) beefburgers were studi ed, Fat type had no effect on the proximate analysis of raw or cooked burge rs or on sensory assessment. Warner Bratzler peak energy (P < 0.05) (low-fa t) and force (P < 0.001) (high-fat) were influenced by fat type with values increasing in the order of brisket, suet and mammary fat. Warner Bratzler energy (P < 0.05) and Kramer shear peak load (P < 0.01) and energy (P < 0.0 01) were influenced by fat type with mammary fat burgers (high-fat) requiri ng greater force and energy.