Influence of Forming Method on Cooked Characteristics of Ground Beef Patties

Consumer acceptability of whole-muscle and ground beef can largely be dictated by organoleptic properties. The objectives of the current study were to evaluate the organoleptic characteristics of ground beef patties manufactured using different forming attachments. Ground beef patties (n = 333/treatment) were randomly allotted to one of four treatments (Cavity, Nozzle, Manual, Guillotine) and subjected to analysis of cooking loss, cooking time, cooked patty shrinkage, internal cooked color, texture profile analysis, Allo–Kramer shear force, and consumer sensory panel. The forming method altered cooking time (p < 0.0001) and cooked patty shrinkage (p < 0.0001) but did not alter cooking loss (p = 0.8116). Instrumental hardness was greatest for beef patties formed using the Cavity method compared to all other forming treatments (p = 0.0002). The forming method did not alter internal cooked color redness (p > 0.5408), yellowness (p > 0.1053) nor red-to-brown (p > 0.4386). Lastly, consumer ratings for tenderness were altered by the forming method (p < 0.0020), but patty forming did not alter (p > 0.05) any other sensory characteristics. Categorizing the changes to the cooked characteristics of ground beef patties altered by forming and manufacturing techniques is important when determining consumer acceptance and quantifying textural differences. Current results indicate that ground beef patties formed using the nozzle method imparted the fewest detrimental changes to physiochemical and sensory traits when compared to all other forming methods. Nozzle-formed patties required the least amount of cooking time, the least instrumental resilience, the least instrumental force to shear, and the greatest perceived tenderness by consumer panelists.