Effects of the Granular Size on the Preference of Preparing Patties from Three Kinds of Ground Meat

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  • 肉種別ハンバーグ様試料の嗜好性におよぼす挽き肉粒度の影響
  • ニク シュベツ ハンバーグ ヨウ シリョウ ノ シコウセイ ニ オヨボス ヒキニク リュウド ノ エイキョウ

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Abstract

The effect of granular size on the preference of samples was examined by preparing patties from three kinds of ground meat, i.e., beef, pork and chicken, which had been passed through one of five plates with orifice diameters of 2.4 - 9.6mm. The difference in preference according to the granular size of the pork and beef samples were large, while that of chicken was small. The consistency by the panelists in their granular size preference for the pork samples was higher than that for the beef samples, but the preference for the chicken was inconsistent. The patties of the most-preferred granular size were those prepared from ground meat that had been passed through a plate with an orifice diameter of 3.4 or 4.8 mm. This result indicated that the preference was related the physical properties of the patties.

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