Johnson L P, Williams S E, Neel S W, Reagan J O
Department of Animal Science, University of Georgia, Athens 30602.
J Anim Sci. 1994 Jun;72(6):1487-91. doi: 10.2527/1994.7261487x.
Ground beef patties of three types (regular, lean, extra-lean) destined for the foodservice industry were collected from foodservice purveyors in 12 cities equally distributed across six geographical regions of the United States to assess nutritional and objective texture characteristics. Patties were cooked on a foodservice-style clamshell grill to a well (approximately 80 degrees C) degree of doneness (internal temperature) for nutritional analysis and objective texture measurements. Single 5.08-cm2 samples were removed from the center of each patty and sheared with a multiple-blade Allo-Kramer shearing device. Nutritional composition, including proximate analysis values and fatty acid profiles, was determined on both raw and cooked samples of the ground beef. Extra-lean ground beef contained the least (P < .05) fat (12.43%), lean had an intermediate level (17.45%), and regular ground beef contained the most fat (P < .05) (20.20%), on a raw basis. However, after cooking, fat content was similar (P > .05) for regular and lean ground beef. Fatty acid composition of lipid and cholesterol content of ground beef did not differ (P > .05) across types of ground beef or between raw and cooked samples and was similar to USDA Handbook 8-13 values. Cooking loss decreased (P < .05) as fat percentages decreased. Regular and lean ground beef was easier (P < .05) to shear (4.20 and 4.24 kg/g of sample, respectively) than extra-lean ground beef (5.08 kg/g of sample). On average, foodservice ground beef sampled in the present study is 15.5% leaner than retail ground beef as presented in the National Beef Market Basket Survey and 22.2% leaner than USDA Handbook 8-13 values.
从美国六个地理区域平均分布的12个城市的食品服务供应商处收集了三种类型（常规、瘦肉、超瘦肉）用于食品服务行业的牛肉饼，以评估其营养和客观质地特征。将牛肉饼在食品服务式蛤壳烤架上烹饪至理想的（约80摄氏度）熟度（内部温度），用于营养分析和客观质地测量。从每个牛肉饼的中心取出单个5.08平方厘米的样本，并用多刃Allo-Kramer剪切装置进行剪切。对生牛肉和熟牛肉样本都测定了营养成分，包括近似分析值和脂肪酸谱。以生牛肉为基础，超瘦牛肉脂肪含量最低（P<.05）（12.43%），瘦肉为中等水平（17.45%），常规牛肉脂肪含量最高（P<.05）（20.20%）。然而，烹饪后，常规牛肉和瘦肉的脂肪含量相似（P>.05）。不同类型的牛肉或生熟样本之间，牛肉的脂肪酸组成和胆固醇含量没有差异（P>.05），且与美国农业部手册8-13中的值相似。随着脂肪百分比的降低，烹饪损失减少（P<.05）。常规牛肉和瘦肉比超瘦牛肉更容易（P<.05）剪切（分别为4.20和4.24千克/克样本），而超瘦牛肉为5.08千克/克样本。本研究中抽样的食品服务用牛肉平均比国家牛肉市场篮子调查中显示的零售牛肉瘦15.5%，比美国农业部手册8-13中的值瘦22.2%。
