Effect of Grinding Method on Textural Properties of Cooked Ground Beef

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Abstract
Effects of eight grinding methods on textural properties of cooked beef patties were tested on beef from two sources. The methods tested were representative of those used by processors throughout the country and the sources were U.S. Choice chucks and U.S. Utility grade triangles. Patties from the .32 × .32 cm and silent cutter methods scored highest for tenderness and were lowest in amounts of subjectively determined connective tissue for both Choice and Utility grade beef. Sensory panel and Instron means indicated that the size of plate for initial grind was related (P < .10) to tenderness and the amount of connective tissue in the final product. Patties prepared by the 2.54 × .32 cm grinding method were generally inferior to patties prepared by the .32 × .32 cm grinding method.

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