Natural flavorings were evaluated for use
in low-fat ground beef, which frequently lacks
flavor intensity. Three lean sources, A-maturity
(young), E-maturity (mature cow),
and imported (cow) beef round muscles, were
used to formulate 7% and 25% fat ground
beef. A-maturity fat was added to adjust fat
levels. Controls (no added flavors) were
prepared for each lean source. No additives
were used in 25% fat controls, but 7% fat
controls contained water (10%), carrageenan
(.5%), and encapsulated salt (.38%). Four
"natural" flavorings; Dried Cream Extract
(DCE, Cumberland Packing Co., Inc.);
Natural Prime Beef Base WONF #224545 and
#224546 (224545, 224546, Tastemaker); and
Hydrolyzed Vegetable Protein (HVP, A.C.
Legg, Inc.) were added to 7% fat ground beef
at recommended levels. A- and E-maturity
domestic 25% fat controls were scored higher
(P<.05) for ground beef flavor intensity and
lower (P<.05) for off-flavors than 25% fat
patties from imported beef. The 7% fat patties
from imported lean had greater (P<.05) beef
flavor intensity and reduced off-flavors
(P<.05) when flavorings 224545, 224546, and
HVP were added. These flavorings also
enhanced the beef flavor intensity of low-fat
patties from A-maturity lean to a level similar
to that of the 25% fat control. Beef flavor
intensity after a 60-min holding period was not
enhanced by the natural flavorings, except
when 224546 was added to E-maturity
domestic lean. Therefore, the "natural"
flavorings were most beneficial with imported
lean.
