Question
Please explain to me the difference between Beef1 and Burger1 calibration curves. Since your Burger 1 does not have any additives I don’t understand the difference.
Answer
Distell have TWO Burger calibrations available… each Burger calibration has been created using Burgers with a selection of additives, and we have measured many different manufacturers’ burgers during the calibration process, and incorporated the data from each, to create a General Burger Calibration that provides a good indication of the Fat Content.
BURGER-1… Typical Commercial Beefburger recipe, with samples taken at random from supermarket shelves, measured using the Fatmeter, and then analysed in local food laboratories.
A typical Commercial Beef Burger recipe is usually made with…
- Mince / ground beef (this can be… beef muscle, beef muscle, beef trims… depending upon quality / cost of the burger).
- Curing mix… Salt, Phosphate
- Extenders of.. TVP, Qualicel, Versagel, Water
- Seasonings…some of the following… Spices, Pepper, Meat enhancer, Onion, Breadcrumbs
BURGER-2… Typical Commercial Hamburger recipe, with samples taken from supermarket shelves, measured using the Fatmeter, and then analysed in local food laboratories.
A typical Commercial Ham Burger recipe is usually made with…
- 70% Beef Lean
- 30% Pork Lean
- Curing Mix of… Salt , Phosphate
- Extenders of… TVP, Qualicel, Versagel, Water
- Seasonings… usually contains… Sugar, Pepper, Garlic, MSG, Meat enhancer, Onion, Celery, Hamburger seasoning, Milk of whey, Egg, Breadcrumbs.
It is worth noting that the recipes may be different in different countries, and this may affect the overall accuracy of the Fatmeter, on individual burger recipes, however, I am sure that for screening, and monitoring purposes, the measurements using the Fatmeter will be quite accurate, and can be refined where required.
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