Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef

• Beef trimmings were treated with 85 °C water for 40 s.
• Hot water enhanced the microbial quality of trimmings during refrigerated storage.
• Color and oxidative stability of trimmings or ground beef were not affected.
• Hot water had no effect on consumer acceptability of raw and cooked patties.

The effect of hot water treatment of beef trimmings on the processing characteristics, shelf-life and consumer acceptability of ground beef was evaluated. Hot water treatment (85 °C for 40 s) substantially enhanced the microbial quality of trimmings during refrigerated storage and this was independent of the fat level of the trimmings. Treatment had no effect on the oxidative stability of trimmings stored up to 7 days, ground beef displayed in a retail cabinet for up to 3 days, and had minimal effect on textural properties. Instrumental results demonstrate that ground beef from hot water treated trimmings was slightly lighter and tended to have less red color compared to non-treated beef. These color differences did not impact the consumer acceptance of raw patties, and in addition, hot water treatment did not significantly affect the consumer acceptability of cooked patty attributes.