Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties

S. P. Suman, B. D. Sharma

Research output: Contribution to journalArticlepeer-review

53 Scopus citations

Abstract

Two experiments were carried out to investigate the influence of grind size (3, 4 or 6 mm) and fat levels (6, 8, 10 or 20%) on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties prepared using a combination of carrageenan (0.5%) and sodium alginate (0.1%). At a constant fat level of nearly 8%, there was no significant difference (P >0.05) in the cooking yield, pH, proximate composition and dimensional changes of patties prepared at different grind sizes. However, shear force value increased significantly (P <0.05) with an increase in grind size. The sensory scores were significantly (P <0.05) higher for patties prepared using 3 mm grind size as compared to those prepared at 4 and 6 mm grind sizes and hence it was adopted as the optimum grind size for low-fat ground buffalo meat patties. At a constant grind size of 3mm, cooking yield, moisture, protein and gain in height were significantly (P <0.05) higher and shear force values were significantly (P <0.05) lower for patties at all low-fat levels as compared to the control with 20% fat. Based on its significantly higher (P <0.05) sensory scores, 10% fat level was selected as optimum for low-fat ground buffalo meat patties, although even at 8% fat level sensory rating remained between good to very good.

Original languageEnglish
Pages (from-to)973-976
Number of pages4
JournalMeat Science
Volume65
Issue number3
DOIs
StatePublished - Nov 2003

Bibliographical note

Funding Information:
The authors express gratitude to Indian Council of Agricultural Research, New Delhi for providing financial support for carrying out this work.

Keywords

  • Fat levels
  • Grind size
  • Low-fat buffalo meat patties
  • Sensory characteristics

ASJC Scopus subject areas

  • Food Science

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