Patties

Burgers and patties are commonly cooked to a temperature of around 78–80 °C in order to ensure the killing of bacteria such as Salmonella spp., Staphylococcus aureus, Listeria monocytogenes and Escherichia coli O157:H7, which is a serious risk in undercooked burgers.

From: Meat Products Handbook , 2006

Typical patty and nugget products from around the world

Gerhard Feiner , in Meat Products Handbook, 2006

Publisher Summary

Beef patties of greatly differing levels of quality are produced. Chicken patties are also produced in vastly differing levels of quality. A typical recipe of medium to high quality would include 55–60% beef of 85% CL grade and 40% beef of 50% CL grade. 8–10% water is added as well as 0.3–0.5% salt and 0.2% phosphate. Commonly, soy protein is also introduced at around 1% to stabilize fat during frying. A medium-quality chicken patty would contain 20% chicken skin, 15% iced water, 30% chicken thigh meat, 30% chicken breast meat as well as around 2–3% soy protein and 2% starch. Salt is added at 0.7–1.0% in the finished product as well as phosphate at around 0.3%. Commonly, spices are part of the recipe as well. High-quality chicken nuggets are produced from around 80–85% semi-frozen breast meat that is minced with the 13 mm blade. Semi-frozen chicken skin is minced with the 2–3 mm blade and 5–10% of such minced chicken skin is added to coarsely minced breast meat. A typical recipe for low-cost chicken nuggets would contain 30% chicken skin, 20% MDM, 20% water, 20% minced thigh meat, 2–3% soy protein, and 5–6% starch.

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Burgers, patties and crumbed products

Gerhard Feiner , in Meat Products Handbook, 2006

Publisher Summary

Burgers and patties are produced in endless different ways with regard to types of meat utilized, form, shape, nutritional value and cost considerations, as well as religious reasons. The term "hamburger" is generally associated only with burgers made with processed beef. However, products called hamburgers produced from turkey and other types of meat are produced in other parts of the world. While some burgers consist of minced beef, with some salt and spices, others are a mix of minced meat and salt without any spices whatsoever. Some "pure-beef" burgers are made from beef meat only without any salt, spices or added water, resulting in a crumbly texture preferred by some consumers. Other types of burger commonly contain, besides meat and fat, small amounts of added water as well as additives such as salt, phosphates, spices, and flavor enhancers. The quality of a burger, or patty alike, is to a great extent determined by the willingness of the consumer to pay for "quality". The quality or sensory properties of a burger or patty depends on parameters such as the breed of animal from which the meat originates, the cut of the carcass utilized, the age of the animal, the pH value of meat to be processed, the diameter of the blades used during mincing, the forming systems in place and, especially, the level of non-meat ingredients within the burger or patty mass itself. Burgers and patties are now mostly stored frozen and are cooked from frozen.

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Waffles—An Overview in Products and Technology

Karl F. Tiefenbacher , in Wafer and Waffle, 2017

From the Waffle Patty to the Stroopwafel

The hot waffle patties transfer in an ordered way to a trimming station to bring them into a perfectly round shape with open side edges. Then in the slicing station a taut wire or band cuts the patties horizontally. After decapping of the top part, stroop depositing, recapping and pressing follow to finish the stroopwafels.

If the water activities of the waffle and the stroop are well balanced, no moisturizing of the waffles is required for preventing some initial distortion of the waffles. The cooling lane is for about 30   min of cooling and equilibration at controlled conditions.

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Mince from seafood processing by-product and surimi as food ingredients

J.-S. Kim , J.W. Park , in Maximising the Value of Marine By-Products, 2007

9.8.3 Seafood patty

For preparation of seafood patty, frozen mince is either partially thawed or broken before mixing. Various ingredients (85–87% minced fish, 2–3% soy protein, 2–3% starch, 1.5–2.5% refined salt, a small amount of dried onion, dried tomato, dried pepper, chilli powder, powdered garlic, and allspice, 4–8% sorbitol, 1–2% chicken/beef/pork extracts) are added to thawed or broken mince, and blended in a ribbon mixer. The temperature should be maintained at below 10°C during mixing. The blend is held at −20°C for 1 h to facilitate easy forming into patty, and to maintain about 0°C during forming. Fish patties are formed and dehydrated in a tunnel dryer for 10 h before vacuum packaging.

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MEAT

Marjorie P. Penfield , Ada Marie Campbell , in Experimental Food Science (Third Edition), 1990

1.

Prepare ground beef patties from ground beef of varying fat contents. Cook one-half of the patties and freeze. Freeze the other half raw. Store for at least 1 wk. Cook the raw frozen patties from the frozen state. Thaw and heat the cooked, frozen patties in a microwave oven on defrost. Collect data to calculate cooking losses as shown in Table III. Compare flavor and texture of the two products. Compare cooking losses. Compare results with those of Berry et al., (1981).

2.

As indicated by Parizek et al., (1981), the demand for ground beef suggests the need for a less expensive alternative. Thus it seems appropriate to mix pork with beef in ground meat patties. Mix ground pork and beef in varying proportions, cook, and evaluate cooking losses and sensory properties. Other tests that could be done if equipment is available would be shear tests and chemical analysis for fat content of raw and cooked patties to determine fat retention.

3.

To evaluate the uniformity of heating in a microwave oven, place equal weights (110 g should be adequate) of ground beef from the same lot into nine custard cups. Place the nine cups in three rows and columns in the oven, leaving space between. Heat on high power for 5 min. Remove from the oven and invert dish to remove meat. Cut through the center and compare for differences in degree of doneness.

4.

Study the effect of meat tenderizer on the tenderness of broiled round steak. Use adjacent cuts of meat. Sprinkle a weighed amount of tenderizer on each side of one steak (2.0 g/side of a 450-g steak). Fork in 50 strokes per side. Weigh the steak. Treat a second steak in a like manner, except omit the tenderizer. Broil each steak for 12 min/side or until desired degree of doneness is reached. After the steaks cook, cool for 10 min. Weigh each one. Calculate cooking losses. If possible do shear values. For sensory evaluation, cut samples of equal size from the same position in both steaks for each of the judges. Ask the judges to record the number of chews that are required before the meat is ready to swallow. Ask them to describe the texture of each sample.

5.

Compare the quality and cooking losses of meat loaves baked to 60, 71, 77, and 80°C. Evaluate the flavor, color, and texture of each of the loaves, noting differences among them.

6.

To study the effects of salt on the retention of water in meat during heating, divide a well-mixed sample of ground beef into three equal portions. To one portion, add no salt; to the second, add 5.5 g of salt/450 g of meat; and to the third add 15 g of salt/450 g of meat. Cook as meat patties or loaves. Bake loaves at 163°C to the end-point temperature 77°C. Weigh the patties or loaves before and after cooking. Calculate cooking losses.

7.

Compare oven roasting of beef semitendinosus with heating in a microwave oven. One-half of a muscle may be used for each cooking method. Unless a special thermometer is available for use in the microwave oven, the roast must be removed from the oven periodically and a thermometer or thermocouple inserted to see if the roast has reached the desired degree of doneness. Compare cooking losses and sensory properties. If equipment is available, determine Warner–Bratzler shear values.

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Applications in Meat Products

Federica Balestra , ... Massimiliano Petracci , in Dietary Fiber: Properties, Recovery, and Applications, 2019

10.5.2 Chicken Nuggets and Poultry Breaded Items

Chicken nuggets and poultry-breaded patties are a family of heterogeneous products with different technical issues to fulfill during formulation ( Barbut, 2012). Vegetable fibers can help achieve the right functionality according to final product expectations. Some of the main factors to consider during chicken nugget formulation are:

(i)

type of meat (i.e., from fatty and fine mechanically deboned meat to lean and fibrous breast meat);

(ii)

production technology (i.e., convection vs steam oven cooking; fried or not fried items);

(iii)

target formulation cost (from very cheap mechanically deboned meat-based products to premium white breast meat-based products) (Barbut, 2015).

Many types of fibers can be used in order to increase water-holding capacity, enhance the bite in mechanically deboned meat-based formulations, or increase juiciness and tenderness of lean products (i.e., breast meat products). Other beneficial side effects of fibers in breaded items is to retard the migration of moisture from the cooked meat to the coating system (i.e., predust/battering/breading) during shelf-life that is detrimental for the final product crunchiness and superficial mold growth.

Insoluble fibers with medium to long granule size (i.e., from 90 to 200   μm) can be used to add bite and stabilize fats into mechanically deboned meat-based products where it is necessary to build up extra fibrousness in the meat matrix. Rich ingredients are adopted in order to increase the juiciness, tenderness, and mouthfeel of chicken nuggets formulated with lean meats (i.e., breast meat). Some specialty very fine and water-dispersible fibers (i.e., micronized citrus fibers like the commercially available Citri-Fi®, Fiberstar, Inc.) can be used for breaded marinated whole chicken breast muscles or cut-up parts like inner fillet (P. minor) or breast meat (P. major) slices by dispersing the fiber directly into the marinating brine.

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Food Fraud Through the Supply Chain

Dr. John M. Ryan , in Food Fraud, 2016

3.4.2 Horsemeat Sold as Beef

Ikea meatballs, Burger King hamburger patties, Cottage pies, and Frozen Lasagna were a few of the products impacted by the 2013 European horsemeat scandal. In the United Kingdom where horses are viewed as pets, people were somewhat horrified to find that they had been fooled into thinking that horsemeat was ground beef. In some countries, horsemeat is a normal product. It has the same amount of protein as beef, less fat, and poses no threat to human health ( Figure 3.9).

Figure 3.9. Horse Beef.

Reportedly a breach of EU traceability regulations, forged invoices, missing records, and other irregularities all contributed to a proposal for a Food Crime Unit (FCU) and investigations indicate that implementation of EU import requirements are not being properly implemented.

Spinoff from the horsemeat scandal continues with the jailing of some of the guilty and delays in the publication of a report seemingly embarrassing to some of the governments involved.

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Addressing product performance issues through ingredients

Victor T. Huang , Douglas L. Goedeken , in Development of Packaging and Products for Use in Microwave Ovens (Second Edition), 2020

11.3.3.2 Using endo-genous or added fat as a tenderizer

One of the potential solutions is to formulate meat patties with higher-fat contents. Higher-fat patties are more tender after microwave heating, for all animal meats, e.g., goat ( Das and Rajkumar, 2013), pork (Jeong et al., 2004, 2007), and buffalo (Nisar et al., 2010). Low-fat patties have less reduction in muscle fiber diameter, higher change in thickness, and higher shear force values, albeit lower cooking loss than higher-fat patties. Some hydrocolloids, which behave as a fat replacer, can also be added alone or with an increased level of fat to achieve tender texture after microwave heating (Sharma et al., 2005). In addition to tenderness improvement, fat, either endogenous or added, also improves the juiciness and flavor quality of meat patties.

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Processing and quality control of restructured meat

P. Sheard , in Meat Processing, 2002

17.2.6 Forming

The use of a high-speed patty former is the most popular means of imparting shape to the finished product and achieving accurate portion control. A wide range of formers are available but all operate on roughly similar principles, employing a reciprocating mould plate and a means of transferring the meat from a hopper and to the mould. Mould plates (round, steak or rib-shaped, etc.) can be changed according to the product required. Most formers operate well over a relatively small temperature range, outside of which weight control becomes more variable and product can become ragged (Koberna, 1986). This presumably is related to the influence of temperature on the viscosity and flow behaviour of the meat mass.

An alternative method of forming is to extrude the meat into a log which is then tempered and sliced, as required. In the production of Bernard Matthews turkey roasts, lean turkey meat is co-extruded with a coating of fat in cylindrical form for subdivision into joints or steaks. Some products may be battered, coated and fried.

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Volume 4

Patricia A. Gowaty , in Encyclopedia of Animal Behavior (Second Edition), 2019

Introduction

Three concepts are commonly associated with the term 'reproductive compensation.' (1) Compensation may be an attempt to make up fitness losses from the possession of deleterious genes that are lethal in offspring. (2) Compensation may be an attempt to make up fitness losses from the possession of deleterious gene combinations associated with lethal effects, such as Rh factor, and may explain why parents sometimes have additional children after losing a child. (3) The generalized reproductive compensation hypothesis (RCH) (Gowaty, 2008) that focuses on what constrained parents – those mating and reproducing under ecological and social constraints on their mating choices – may do to enhance the competitiveness of their surviving offspring. The generality of the third version of reproductive compensation comes from multiple sources. First is the recognition that ecological and social circumstances under which individuals make decisions about with whom to mate result in differences between parents in the survival probabilities of their offspring (Bluhm and Gowaty, 2004a,b; Gowaty et al., 2007). Thus, competitive forces play out against ecological and social constraints acting on parents and prospective parents. Second, because pathogens in the parental generation are likely to be different than the pathogens of the offspring generation, parents face a challenge in the production of offspring phenotypes that will work against the newly evolved pathogens the offspring are most likely to face (see figs. in Gowaty, 2008). Thus, the RCH addresses a general challenge encountered by all or most parents. Third, the RCH does not depend on the possession of particular genes, but instead emphasizes that individual flexibility is induced by challenges to individual reproductive success and survival. The other two hypotheses, unlike the generalized version, are specific to parents with deleterious genes or to deleterious gene combinations. The remainder of this article is about the generalized reproductive compensation hypothesis.

The conceptual antecedents of the RCH are in a series of reviews (Gowaty, 1996, 1999, 2003) including those about the ecological and social constraints under which males and females live, the origins of monogamy and associated extra-pair paternity, and life-history variation that predicts individual's vulnerabilities to other's control. For example, when male–male combat reduces the access of some males to some females, males who lose the contests may be constrained to mate with individuals that they do not individually prefer. Thus, compared to males who win contests, the males who lose may have offspring of lower viability. It is these fathers, then, who would be under selection to compensate. Similarly, when ecological or social barriers limit females' abilities to freely express their preferences for mates, these females are constrained to mate with males they do not individually prefer, and selection will favor constrained females that compensate.

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