Sensory characteristics of low-fat ground beef patties formulated with waxy hull-less barley

Texture characteristics and acceptability of 90/10 (percentage lean/percent age far) ground beef patties formulated with 10% hydrated, cracked waxy hul l-less barley were profiled by two types of sensory panels. A panel trained in ground beef texture analysis found beef-barley patties to be more juicy and soft, and less chewy and crumbly than 90/10 and 80/20 samples. An untr ained consumer panel rated the beef barley samples as acceptable in appeara nce, flavor, and texture as an 80/20 formulation, and more acceptable in al l three attributes than 90/10 ground beef patties.