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Different Primal Cuts Make Unique Beef Patties

09 May 2015

Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics.

A group of researchers from Texas A&M University set out to examine the distinct properties and differences of the beef patties made from the different cuts.

The team of Terronica Blackmon , Rhonda K. Miller , Chris Kerth and Stephen B. Smith established the theory that unique ground beef products could be formulated from brisket, lank, and plate primals.

The primals were taken from four USDA Select carcases from conventionally produced cattle, selected at random in a commercial packing plant.

Lean and fat trimings were separated, and ground beef was formulated from each primal to contain 10, 20, or 30 per cent total fat.

Brisket patties contained higher proportions of monounsaturated fatty acids and less saturated fatty acids than flank patties.

There were no differences in n − 6 or n − 3 fatty acids across primal type or fat level.

After cooking, brisket patties had higher bloody/serumy and fatlike descriptor values than flank patties.

Plate patties generated higher amounts of lipid-derived volatiles than patties from the brisket or flank.

Brisket patties generally had higher amounts of pleasant headspace volatiles whereas the plate relied more heavily on Maillard-derived volatiles than flank patties.

In conclusion, the research team that was funded by the Beef Checkoff Programme found that individual primals can be used to formulate ground beef with unique compositional and flavour characteristics.

The full research report can be seen in Meat Science.

Further Reading

You can view the full report by clicking here.

April 2015

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