LPT 321: Meat Science (1+1)

Preparation of Patties

PREPARATION OF MEAT PATTIES 

• Patties are emulsion type product consisting of chopped fresh and/or frozen meat with or without the addition of fat as such and/or partially de-fatted fatty tissue may be used with/without added water only in amounts such that the product characteristics are essentially that of meat patties.

Raw material

• Chopped meat or ground meat (from beef, mutton, chicken and other meats) shall consists of chopped fresh and/or frozen meat with or without seasonings and without the addition of fat as such, shall not contain added water, phosphates, binders or extenders

Equipment required

• Meat grinder
• Meat mincer
• Bowl chopper
• Emulsifier
• Patty forming machine.
• Freezer

Steps in processing

Processing steps include

• Grinding
  • Meat of variable size and shape and with variable fat contents is ground to form uniform cylinders of fat and lean.
• Mixing
  • Cylinders of fat and lean obtained by grinding are tumbled in a mixer to give a uniform distribution of fat and lean particles.
• Chopping
  • Chopping is carried out by a chopper, which consists of a revolving metal bowl that contains the meat, while knife blades rotating on an axle cut through the revolving meat mass.
• Emulsifying
  • This combines the principles of grinding and chopping.
• Forming
  • Giving shape to the product. Usual shape of the patties is round, it may be square or oval shaped. Standard Sizes of the patties are 76 g. 114 g. and 151 g.

Commercial processing procedure for ground meat patties

• Grind fresh (1/2 inch) or break ( 1 ½ inch) tempered (to – 4^oC) lean trimmings and regular meat trimmings.
• Calculated proportions of lean and fat meat trimmings are combined in a mixer/blender and blend 3-5 minutes including any added ingredients (extenders, added water seasonings, etc).
• Regrind trough fine plate (1/4 inch to 3/8 inch) with a bone chip collector attached to the grinder.
• Form patties using the appropriate sized patties mould and inter leafing device.
• Freeze patties rapidly in a cryogenic tunnel or spiral freezer.
• Run patties through a metal detector to check for metal objects.
• Box frozen patties in a corrugated containers with plastic liner to prevent freeze dehydration, then store in a holding freezer (-30^o ).

Formulation

A simple formulation

Minced meat	850 g
Fat	100 g
Polyphosphates	4 g
Common salt	20 g
Nitrite	200 g
Whole egg liquid	50 g
Green curry stuff	100 g
Maida	25 g
Spice mix	25 g
Colour (1%)	25 g
(Optional)

 

Low fat meat patties

Lean meat trimmings	40 Kg
Added water	4 Kg
Carrageenan	0.2 Kg
Salt	0.15 Kg
Flavouring ingredients	0.07 Kg

Reduced fat poultry patties

Breast meat	20 Kg
Thigh meat	20 Kg
Salt	0.4 Kg
Added water	4 Kg
Carrageenan	0.2 Kg