EXPERIMENT 10: PREPARATION OF BEEF PATTIES

Introduction:

Manufactured meat shall be the meat product prepared from meat, whether cut, chopped,
minced or comminuted, cooked or uncooked and is sold as cuts in packages or shaped in casing or
packages. Originally, meet patty is made from beef (preferably lean cow meat) but nowadays the
industry has developed patties made from other meats. Chicken and mutton patties have become
more common at the same time many other animal types of meat can be used to make meat patty
such a fish and seafood. Beef patties is classified as manufactured meat, and shall contain not less
than 65% meat, not less than 1.7% nitrogen in organic combination and shall not contain more than
30% fat. It may contain permitted colouring substances, flavouring substances, flavour enhancer and
following food conditioner. For example in Food Regulation 1985, any phosphate in such a portion
that the total phosphate content calculated as phosphorus pentoxide not exceeds 0.3%. In
commercial fast-food outlets, the meat patty always goes with bread rolls or buns as a typical server
which is a kind of popular food around the world and the common name is hamburger or simply
burgers which has a big welcome among the young people.

Objective:

1. To prepare the beef patties

2. To understand the role of TVP in burger making

Equipment:

Chopping board
Food processor
Hollymatic patty maker (burger maker)
Top loading balance
Freezer
Container
Plastic 10 cm × 10 cm
Knife
Spoon

Ingredients:

Meat 1000 g
Texturised vegetable protein (TVP) 100 g
Salt 15 g
Sugar 16 g
Garlic 10 g
White paper 6g
Ice water 200 ml
Beef flavour 10 g
Procedure:
1. Texturised vegetable protein (TVP) was grind and lukewarm water was mixed. The mixture
was leave for about 15 minutes.
2. Frozen meat need thawing overnight in a chiller (∓ 4°C). The meat was minced using a bowl.
3. Ice water, TVP mixture, salt, sugar, ground garlic, white pepper and beef flavour was mixed
into the minced and mixed for 5 minutes.
4. Throughout the procedure, the temperature of mixture remained less than 10 °C. The
mixture was shaped using a burger maker to obtain patties of approximately 70 g and 1 cm
thickness.
5. The burger was cover with a plastic to avoid it from sticking to each other.
6. The size of burger was measure using grid paper (1 cm× 1 cm)
7. The burger was cooked using medium heat for about 10 minutes.
8. The burger was cool and the size of cooked burger was measured as per mention in step No.
6. The percentage of size reduction was calculated and discuss why it happen.
Results:

Scale for sensory evaluation of beef patties.

Texture: Juiciness:
1. Very slightly soft 1. Very slightly juicy
2. Slightly soft 2. Slightly juicy
3. Moderately soft 3. Moderately juicy
4. Extremely soft 4. Extremely juicy

Colour: Taste:
1. Very slightly dark brown 1. Slightly dislike
2. Slightly dark brown 2. Moderate dislike
3. Moderately dark brown 3. Moderately like
4. Extremely dark brown 4. Extremely like

Overall Acceptability
1. Very slightly acceptable
2. Slightly acceptable
3. Moderately acceptable
4. Extremely acceptable

Sensory evaluation of beef patties

Texture Juiciness Colour Taste Overall Acceptability

3 2 4 3 3

Picture:

Before cooked After cooked Size of burger using grid paper

Calculation:

Uncooked Cooked
Beef patties 1 19.0 13.0
Beef patties 2 20.0 11.0
Beef patties 3 21.5 12.5
Average 20.16 12.16

20.16−12.16
% size reduction: 20.16
× 100%

= 39.68%
Discussion:

In this experiment, we need to prepare beef patties for using 1000 g of meat and also 100 f
of texturised vegetable protein (TVP). Function TVP as a meat analogue or meat extender. It is quick
to cook, with a protein content comparable to certain meats. TVP is usually made from high
(50%) soy protein, soy flour or concentrate, but can also be made from cotton seeds, wheat,
and oats. The types of meats used and the texture of the meat grind is also important for meat patty
mouth feel. In the production of the meat patty, fine or medium or coarse grind is chosen by patty
manufacturer for creating different tastes. The ground beef is considered by many to be the most
popular meat for making patties.

In mixing process, some approved food additives such as TVP mixture, salt, sugar, ground
garlic, white pepper and beef flavour was added and then thoroughly mixed to ensure a uniform and
consistent distribution of all components. After mixing process was finished, the product is taken to
make patties by meat patty forming machine. It must formed into patties based on specifications for
thickness size and weight. Then, the patties beef was cook using medium heat for about 10 minutes.

In the sensory evaluation, we do five scale sensory such as colour, juiciness, taste, texture
and overall acceptable. For texture the beef patties is moderately soft and the colour is extremely
dark brown. For the taste the beef patties after cooked is moderately like and the juiciness is slightly
juicy. Overall acceptance for the beef patties after cooked is moderately acceptable. After that, we
also do a calculation for the size reduction of beef patties between before cooked after cooked. The
size reduction of burger was calculated using grid paper (1 cm × 1 𝑐𝑚). We can see the size of beef
patties is reduced. The percentage of size reduction that we get is 39.68%.

Generally, beef shrink about 25% when cooked. The amount of shrinkage will depend on its
fat, moisture content, and the temperature at which the meat is cooked. Since, the met is sold by
weight, many grocery stores have been adding water and salt to their ground beef which increases
overall profits of the food. When cooking, this water evaporates and therefore causes the meat to
shrink.
Conclusion:

In the nutshell, the types of meats used and the texture of the meat grind is also important for
preparation beef patties. TVP was added to beef patties as a meat analogue or meat extender.
Overall acceptance for the beef patties after cooked is moderately acceptable. The percentage of
size reduction that we get is 39.68%. The amount of shrinkage will depend on its fat, moisture
content, and the temperature at which the meat is cooked

References:

1. Martínez, Beatriz & Miranda, Jose & Vazquez, Beatriz & Fente, Cristina & Franco, Carlos & L.
Rodríguez, Jose & Cepeda, Alberto. (2009). Development of a Hamburger Patty with
Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties.
Food Bioprocess Tech. 5. 200-208. 10.1007/s11947-009-0268-x
2. Kassem, Gehan & Emara, Mohamed. (2010). Quality and Acceptability of Value-Added Beef
Burger. 5. 14-20.
 FACULTY OF APPLIED SCIENCES
LABORATORY REPORT

FOOD MANUFACTURING
(FST 538)

TITLE OF EXPERIMENT: Preparation of Beef Patties

NO. OF EXPERIMENT: 10
NAME OF STUDENT: Nur Mazilla binti Zainal (2017405648)

NAME OF LAB PARTNER: Norina bt Ibrahim (2016331515)

Nurul Ashikin binti Mohammad Zaki (2016340805)
Nurul Nazalia binti Mat Zain (2016577699)

PROGRAMME CODE: AS246 5Q

DATE OF LAB REPORT IS SUBMITTED: 28 NOV 2018

LECTURER’S NAME: DR. Aida Azmi