Effect of the degree of comminution on sensory and texture attributes of low-fat beefburgers

The effect of mincer plate orifice diameter (2, 5 or 10 mm) on sensory and texture attributes of low-fat (59 g/kg) beefburgers was studied. Proximate analysis of raw and cooked burgers was affected by degree of comminution. T he degree of comminution influenced sensory scores for tenderness, fattines s (P > 0.001), meaty flavour, overall appearance (P < 0.01), overall accept ability, crumbliness, residual connective tissue, overall flavour and moist ness/juiciness (P < 0.05). Scores for tenderness, crumbliness and residual connective tissue increased as the degree of comminution increased while th e opposite trend was observed for the other characteristics. Warner Bratzle r peak force (P < 0.01) and energy (P < 0.001) and Kramer shear maximum loa d (P < 0.01) and energy (P < 0.001) were also affected with higher values f or burgers with larger particle size. The degree of communition did not aff ect any texture profile analysis parameter. For all sensory and Warner Brat zler attributes no difference was found between burgers minced through plat es with orifices of 5 and 10 mm diameter. Finely comminuted burgers were th e least acceptable.