Qualitative and Quantitative Textural Assessment of Cooked Ground Beef Patties

Cohesiveness of extruded, sliced hamburger patties from two manufacturers was studied in relation to cooking performance. Tensile determinations of ultimate strength and toughness were related to cohesiveness as measured with an Instron Universal Testing Machine. Light and environmental scanning electron microscopy was used to relate physical and macroscopic observations. Very cohesive samples had values of ultimate strength 7>1.45N and toughness >3.70 × 10 −4 J, and noncohesive samples had values of ultimate strength <0.90N and toughness <1.50 × 10 −4 J. Tensile results allowed discrimination between levels of cohesiveness among ground beef patties and could serve as a monitoring device to ensure consistency and indicate failure of the product at the serving outlet.