Meat Science

FORMULATION AND DEVELOPMENT OF MEAT BALLS/ PATTIES

• Meat patty is one of the most popular products among the ground meat items and is generally used as filling for burger roll or sandwich. Some people prefer to consume it separately with tomato sauce or chutney.
• Meat balls is a traditional Indian product made from ground meat
• Meat patties have a very good demand in big towns and cities in India.
• Meat balls are coarse ground products, contain less than 30% fat and are made into balls manually
• Patties are coarse ground products, contain less than 30% fat and are moulded manually or mechanically.
• An optimum formulation is presented below
  • Ratio of Lean meat to Offal Meat 7: 3
  • The other ingredients are to be added in terms of % wt of meat (i.e 2% means - 2% of the weight of meat added)
  • Fat-10%
  • Salt-2.5%
  • Sodium or Potassium nitrite- 200 ppm
  • Pyrophosphates -0.3%
  • Spice mix -2%
  • Condiments - 4% (3% onions and 1% garlic)
  • Binder or extender - 10%
  • Added water, preferably as crushed ice. - 10%
• Lean meat is minced twice through 6mm plate and fat through 4 mm plate of a meat grinder.
• These are mixed thoroughly with all other ingredients manually
• The batter may be made into balls manually to prepare meat balls
• The batter weighing 80-100 g is moulded into 70-80 mm diameter and 15-20 mm thick patties.
• Meat Balls or raw patties may be frozen for future use or broiled in a preheated oven at 190^oC for 20 minutes.
• The internal temperature must reach 72^oC. These are deep fat fried in many commercial establishments.
• The meat balls /patties are cooled and consumer packed.

Meat patties