Instrumental and sensory measurement of beef patty and sausage texture

Beef sausages and beef patties of different texture were produced by varyin g the fat content in the raw mix over the range 5-30%. Barter shear stress and strain increased linearly with increased fat level (P<0.09 and 0.001, r espectively). Although batter shear stress was not related to sensory score s, shear strain was directly related to moistness and inversely related to grittiness scores (P<0.05). Batter sensory moistness increased and firmness and grittiness deceased linearly with fat content (P<0.001). Changes in fa t content did not affect the peak force of cooked patties, and there were p oor correlations between patty peak force and sensory scores. Patty juicine ss and softness increased and patty cohesiveness and chewiness decreased wi th fat content (P<0.001). Batter cook yield increased and patty cook yield decreased with increasing fat level (P<0.001), Sensory scores, using traine d panelists, were more sensitive to the effect of fat content on patty and sausage texture than instrumental measurements.