Effects of internal structures, patty shrinkage, and desinewing on palatability attributes of ground beef

These projects focused on methods and mechanisms for improving ground beef texture. A theory was developed explaining why high-fat ground beef has superior texture to low-fat ground beef.; Experiment 1 determined yields and added value from shanks processed with a Baader™ desinewer. Baaders' use a belt against a steel drum to separate tissues in single or multiple passes. Whole shanks had 9.8% fat and 14.1 mg/g of Collagen. Yields for first-pass lean (5-mm drum) were 73.3%. Fat was reduced to 7.1% and collagen to 10.5 mg/g. Yields of second pass lean were 19.6%, fat was 16.1% and collagen was 13.8mg/g. Sinew yields were 6.7%. Yields for first pass lean (3-mm drum) were 66.1%. Fat was reduced to 5.8% and collagen to 7.6 mg/g. Yields of second pass lean were 26.1%, fat was 18.6% and collagen was 27.8mg/g. Sinew yields were 6.8%. Desinewing shanks can increase the value of a beef carcass by {dollar}2 to {dollar}3.00.; In experiment 2, the sensory properties of six ground shank treatments (7 to 10% fat) without and with 7% flaked Baader™ sinew reincorporated were compared to whole ground shanks and controls (10 and 20% fat). Patties made from desinewed shank had fewer (P < 0.05) connective tissue particles and were more (P < 0.05) juicy than patties ma de from ground shank. Flaking sinew modified it sufficiently to reincorporate into ground beef. Use of Baader processing could improve texture in low-fat ground beef; In experiment 3, ground beef at 7 fat levels (3, 5, 10, 15, 20, 25 and 30%) was cooked to 77°C. Raw patty area increased (P < 0.05), and cooked patty area decreased (P < 0.05) as fat increased. Internal structures of cooked patties were analyzed. Void counts and areas increased (P < 0.05) as fat increased up to 20% fat, then decreased. Lee-Kramer shear force decreased (P < 0.05) as fat increased up to 20%, then it increased. The combination of void area and area lost due to shrinkage predicted textural traits (R 2 = 0.38 to 0.85). The dynamic nature of internal structures and patty shrinkage are critical components of ground beef texture...