Abstract

This work aims to evaluate the acceptability of culinary preparations formulated with different ground beef grades. Three standards of ground meat samples offered as special, first and second were purchased from local retail shops in Brazil and had its composition and collagen content determined. Culinary preparations were elaborated as meat sauce (braised); meatloaf (roasted) and hamburger patty (fried) evaluating influence of the ground meat kinds. Preparations had their composition assessed and sensory analysis by hedonic scale and preference by ranking test. Meat composition was influenced by commercial grade and retail source. There were higher protein concentration and moisture in special, prime and second ground meat, respectively. In an opposite way, lipid, collagen content and collagen ratio were higher at second, prime and special ground meat, respectively. The braised preparation had more acceptance when formulated with special or prime meat, whereas second grade led to greater acceptance in fried and roasted products. Expressions as “special” and “first” are used to assign quality to ground meats with greater protein and moisture, in addition to lower fat and collagen. The expression “second” is stated to meats distinguished from this standard. Acceptability of culinary preparations had independent quality grades designated by retail market and were mostly influenced by raw meat composition and particularities of the processes.

Key words:  Collagen, lipids, meat, minced meat, nutrition, quality, sensorial analysis.