Effects of the Granular Size on the Preference of Preparing Patties from Three Kinds of Ground Meat

Abstract

The effect of granu1ar size on the preference of samp1es was examined by preparing patties 合omthree kinds of ground meat，i.e.，beef，pork and chicken，which had been passed through one of five p1ates with orifice diameters of 2.4・ 9.6mm. The difference in preference according to the granu1ar size of the pork and beef samp1es were 1arge，whi1e that of chicken was small. The consistency by the pane1ists in their granu1ar size preference for the pork samp1es was higher than that for the beef samp1es，but the preference for the chicken was inconsistent.The patties of the most-preferred granu1ar size were those prepared from ground meat that had been passed through a p1ate with an orifice diameter of 3.4or 4.8 mm. This result indicated that the prefer- ence was re1ated the physica1 properties of the patties.