title: Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics.
abstract: We hypothesized that unique ground beef products could be formulated from brisket, flank, and plate primals. Primals were taken from 4 USDA Select carcasses from conventionally produced cattle, selected at random in a commercial packing plant. Lean and fat trims were separated, and ground beef was formulated from each primal to contain 10, 20, or 30% 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 fat-like 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. We conclude that individual primals can be used to formulate ground beef with unique compositional and flavor characteristics.
authors.affiliation: Department of Animal Science, Texas A&M University, College Station, TX 77843, United States.
authors.forename: Terronica
authors.initials: T
authors.lastname: Blackmon
authors.affiliation: Department of Animal Science, Texas A&M University, College Station, TX 77843, United States.
authors.forename: Rhonda K
authors.initials: RK
authors.lastname: Miller
authors.affiliation: Department of Animal Science, Texas A&M University, College Station, TX 77843, United States.
authors.forename: Chris
authors.initials: C
authors.lastname: Kerth
authors.affiliation: Department of Animal Science, Texas A&M University, College Station, TX 77843, United States. Electronic address: sbsmith@tamu.edu.
authors.forename: Stephen B
authors.initials: SB
authors.lastname: Smith
mesh_terms: D000818:Animals; D002417:Cattle; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D006801:Humans; D015416:Maillard Reaction; D008461:Meat Products / Q000032:analysis*; D009812:Odorants; D000069466:Red Meat; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D055549:Volatile Organic Compounds
keywords: Adipose tissue; Bovine; Fatty acid; Flavor descriptors; Volatiles