EFFECTS OF VARYING THE FAT-CONTENT, AND SUBSTITUTION OF WATER FOR LEAN, ON SENSORY AND TEXTURE ATTRIBUTES OF BEEF BURGERS

The effects of raw fat content (55, 111 and 203 g / kg) and added wate r (0, 40, 80, 120, 160 and 200 g / kg) on a range of quality attribute s of beefburgers were studied in separate experiments. Proximate analy sis, sensory and textural assessments, cook loss and pH measurements w ere carried out. After cooking, fat content was significantly differen t between burgers (P < 0.001) but moisture content was not. Cook loss increased as fat content increased (P < 0.01). Fat content influenced overall acceptability (P < 0.001), tenderness, fattiness (P < 0.01), o verall texture, overall flavour and meaty flavour (P < 0.05). Load mea sured on the Framer shear (P < 0.001), peak force and energy (P < 0.01 ) by the Warner-Bratzler blade textural methods were also significantl y influenced by fat content. Burgers made with a target fat content of 70 g / kg and various added water levels were similarly assessed. No significant differences were found in the fat and moisture contents of cooked burgers. Cook loss increased as added water increased (P < 0.0 01). Added water had no effect on any sensory characteristics whereas Warner-Bratzler peak energy and Framer shear peak load per unit weight increased as added water increased (P < 0.05). Sensory and textural a ssessments showed varying sensitivity in the detection of treatment di fferences in both experiments. Consequently it is recommended that bot h techniques be used in the assessment of low-fat beefburgers.