Carbohydrate lipid composites optimize tenderness, juiciness of low-fat beef.

Fat replacers used in meats contribute a minimum number of calories to formulated meat products and do not dramatically alter organoleptic and processing properties. Now beef product manufacturers have a new option on their plate. Carbohydrate-lipid composites (CLCs) have been investigated as a new type of fat replacer.

Previous research on the sensory characteristics of beef patties shows that dry CLCs can be an alternative among fat replacers. However, the effects of CLC gel formulations on the physicochemical properties of ground beef have not been evaluated. USDA-ARS researchers and colleagues at the University of Illinois evaluated the impact of replacing fat with three CLC gel formulations on the attributes of ground beef patties.

The formulations researchers used included high amylose starch, canola oil and maltodextrins sourced from tapioca, potato or corn. Maltodextrins were needed to reduce the firmness of the gel. The scientists prepared meat patties to obtain 10% and 20% fat content control mixes. Treatment samples were prepared by mixing 10% fat ground beef with the corresponding amount of CLCs that substituted for 10% of the fat in the patty.

The investigators evaluated the effects of replacing fat on the moisture and fat contents of the meat patties, cooking yield and cooking time, textural analysis, color and sensory properties. In general, formulating product with CLCs increased moisture content, cooking yields and fat retention as compared to the 20% fat control. The cohesiveness of the low-fat patties decreased with the incorporation of CLC.

The beef flavor intensity of CLC patties did not differ from the 10% and 20% fat all-beef patties. Using CLCs improved tenderness and juiciness in low-fat beef patties as compared to the 10% fat control.

This research demonstrated how including CLCs offers an alternative that improves the tenderness and juiciness of low-fat beef patties. Cooking yields can be improved by 20% without changing beef flavor intensity. Moreover, differences in the type of maltodextrin did not affect the properties of the beef patties.

Further information. Gloria Astrid Garzon, Cereal Products and Food Science Research Unit, USDA-ARS, National Center for Agricultural Utilization Research, 1815 N. University St., Peoria, IL 61604; phone: [phone]; fax: [phone]; email: [e-mail]. Floyd McKeith, Department of Animal Sciences, University of Illinois, Urbana-Champaign, 205 Meat Science Lab., MC 0-10, 1503 South Maryland Dr., Urbana, IL 61801; phone: [phone]; fax: [phone]; email: [e-mail].