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Hamburger

The document discusses the meat patty industry. It describes the process of making hamburgers from grinding beef into patties to shaping, freezing, storing and cooking the patties. The optimal fat content for burgers is 15 to 20 percent from chuck cut. Patties are formed into various shapes and sizes then frozen through blast freezing, mechanical or cryogenic systems. Properly stored frozen patties can last up to 90 days. Burgers are grilled to an internal temperature of 150 to 160°F and can be customized with cheese, condiments and toppings.

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403 views2 pages

Hamburger

The document discusses the meat patty industry. It describes the process of making hamburgers from grinding beef into patties to shaping, freezing, storing and cooking the patties. The optimal fat content for burgers is 15 to 20 percent from chuck cut. Patties are formed into various shapes and sizes then frozen through blast freezing, mechanical or cryogenic systems. Properly stored frozen patties can last up to 90 days. Burgers are grilled to an internal temperature of 150 to 160°F and can be customized with cheese, condiments and toppings.

Uploaded by

JonyBlessing
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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HAMBURGER

A hamburger is not made of ham but of ground-up beef, shaped into a patty, which is then grilled and
placed between the two halves of a sesame seed bun.
Originated in Germany, Burgers are a staple in most American’s diets, and hamburger has been a
favorite in the US for more than a century. The rising teenage population and improving economic conditions
have driven the revitalization of fast food industry, and the hamburgers are expected to be at the forefront of
this expansion, which means a great meat patty market.
Originally, meat patty is made from beef (preferably lean cow meat), but nowadays, the meat patty
industry has developed patties made from other meats. Chicken and mutton patties have become more
common; at the same time, many other animal meats can be used to make meat patty, i.e. fish & seafood, wild
game.
1. Meat selection:
Fat provides moisture and flavor to the meat, and when you're cooking over a hot grill, fat helps prevent
the burger from drying out. The optimal fat content for burgers is 15 to 20 percent.
Chuck: Cut from the shoulder, ground chuck ranges from 15 to 20 percent fat and was favored by our
tasters for its "rich" flavor and "tender," "moist" texture. The best choice for burgers.
Sirloin: Tasters found ground sirloin a bit "dry" in burgers, though it did have "good beef flavor." Cut
from the midsection of the animal near the hip, ground sirloin usually ranges in fat content from 7 to 10
percent.
Round: Lean and tough, ground round comes from the rear upper leg and rump of the cow. Tasters
rejected the round as "gristly" and "lacking beef flavor." The fat content ranges from 10 to 20 percent.
Beef: Any cut or combination of cuts can be labeled "ground beef," so consistency is a problem.
Because ground beef may have as much as 30 percent fat, greasiness can also be an issue. Our tasters
dismissed the ground beef as "mushy," with an "old boiled beef taste."
2. Grinding:
The beef is ready for grinding on a FIFO (First-In-First-Out) rotational basis.
a) Initial/First grinding
The initial/first grinding is to produce “coarse ground” product, and the raw beef has to be visually
inspected again for bones or foreign matter before being placed in the meat grinder machine, by which the beef
is initially ground. The temperature is monitored and kept as close to 28°F as possible to minimize bacteria
growth and to facilitate the forming of patties. Coarse grind has a rough and chunky mouth feel, because
coarsely ground meat is of large fineness and the natural sinew is not completely ground.
b) Mixing/Blending
After the initial coarse grind, the beef goes into a meat blender where the raw materials for making
patties are mixed and blended. A sample coarsely ground beef is taken to determine a more accurate lean-to-fat
ratio, and if the composition needs any adjustment to meet customer specification requirements, it should be
made. In this process, some approved food additives, such as salt, seasoning, binders, extenders, vegetable
protein product, water, etc. can be added and then thoroughly mixed/blended to ensure a uniform and
consistent distribution of all components.
c) Final/Second grinding
After mixing and blending, the beef is ground for a second time for a more finely ground product used
for burgers; usually this is the final grind. Bone chip and gristle eliminators are usually incorporated into the
final grinding step, the bone crushing machine is needed at the moment. Fine grind gives a smooth mouth feel,
because fine ground meat is of small fineness and most of the natural sinew or gristle is undetectable.
3. Meat patty forming
When the final grinding is finished, the product is taken to make patties by meat patty making/forming
machines. At this point or prior, a metal detector is typically used to ensure there are no metal fragments in the
finally ground product that may be formed into patties based on specifications for thickness, size and/or
weight.
If specified, a textured surface may be incorporated as part of the forming process. Patty sizes are
identified in ounces or number of patties per pound. Employing different forming moulds, patties can be
formed into many shapes, such as round, oval, square, hoagie-style, and home-style/natural. Scoring that
allows for faster freezing and faster, more even cooking can be done on one or both sides of the meat patty.
4. Meat patty freezing systems
There are three basic types of freezing systems for meat patties: 1. Blast freezing system, 2. Mechanical
freezing system (IQF), 3. Cryogenic freezing system
5. Storage
If stored at the proper temperature of -40°F, the shelf life for fresh beef patty without vacuum packed is
usually 1-3 days; for vacuum packed fresh patties, they are recommend a 14-day shelf life by most
manufacturers. To get an optimum quality, the shelf life of frozen beef patty is generally up to 90 days under
proper packing and storage conditions with 0°F or even colder temperature.
6. Grilling Your Patty
A burger needs to be cooked somewhere in the vicinity of medium-well to well (interior temperature of
150 to 160oF) 2 to 3 minutes per side. The trick is cooking it to the required interior temperature without cooking
the exterior to a blackened shell. It is cooked over a medium-temperature grill, rather than a high one. Indirect
heat can also help, especially when it comes to preventing flare-ups caused by dripping fat. To prevent a bubble
burger, press a 1/4-inch divot, or indentation, in the center of each patty. The collagen will still tighten, but the
indented meat won't bulge.
7. All the Fixings
To complete your burger, think of "the fixings" in terms of the following three elements: cheese,
condiments, and toppings. 
Cheese should be melted directly on the patty during the last minute of cooking. Condiments can include
anything from ketchup, mustard, and mayo to BBQ sauce, Russian dressing, steak sauce, and truffle aioli, to
name just a few. But more than three is usually overkill.
To keep the bun from falling apart, condiments are applied to the top half of the bun only (or the top of
the toppings stack).
Reference:
 https://www.linkedin.com/pulse/meat-patty-industry-analysis-liza-chen/

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