Processing parameter effects on sensory and instrumental texture characteristics of reduced-fat ground beef patties

Effects of fat content (8 or 24%), processing temperature (-2 1, 4C), plate size (2, 5, 5 mm), mixing time (3, 5, 8 min), and patty formation pressure (50, 100, or 150 kg) on characteristics of low-fat ground beef patties wer e evaluated Reduced fat patties required less force to break when ground at -2C (2 mm plate) than when ground at 4C. Rubberiness increased as plate si ze increased. Rubbery scores were lowest at 4C/2 mm plate. Reduced-fat patt ies had lower cook losses. Increasing grinding temperature from -2 to 4C de creased break force, Kramer shear and cohesive texture. Break force was hig hest for patties mixed 8 min at -2C. Patty forming pressure affected breaki ng strength, cohesiveness, and,cook loss. Production of reduced-fat ground beef patties by grinding through a 2mm plate at 4C, mixing for 2 min and fo rming patties at 150 kg pressure minimized rubbery texture and instrumental measures of patty hardness.