Effect of Lean Percentage on Cook Loss, Product Yield, and Cost of Common Ground Meat Products
ISSN 2158-9429
Volume 18, Issue 2 - December 2025
Editor: Bindu Poudel-Ward
Abstract
Ground meat is a significant component of the U.S. retail meat market, and consumers have many choices. Consumer preferences are influenced by factors such as nutritional goals, flavor, and cost, with an inverse relationship often observed between raw fat content and retail price. Three levels of lean were selected for this project: 73% ground beef, 85% ground pork, and 90% ground beef. Samples were prepared as patties or crumbles. Analysis of cook loss, moisture, crude fat, and cost of yield was conducted. Product form affected cook loss, with crumbles exhibiting higher cook loss than patties. An interaction of raw product lean percentage and product form influenced moisture and crude fat content of cooked products. Cost analysis revealed that leaner products were more costly per pound of cooked yield.
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