Storage Stability of Low‐fat Ground Beef Made with Lower Value Cuts of Beef

Abstract

ABSTRACT Five combinations of low‐fat ground beef treatments were prepared with lower value raw‐materials: 90% lean cow trimmings, 50/50 Choice trimmings, 95% lean Choice trimmings, defatted clods and rounds, cow knuckles, and cow chucks. They were compared to a 20% fat control for quality attributes during 24 wk frozen (−20°C) storage. Control patties had greater (P<0.05) cooking loss, shear force, and connective tissue, and lower (P<0.05) juiciness scores than low‐fat treatments. All low‐fat pattie treatments were rated higher (P<0.05) in flavor intensity than control patties. Low‐fat patties manufactured with a majority of lean cow trimmings had a greater color (pigment) and oxidative (lipid) stability.