Hamburger Patty Formulations Using Mh-Genotype Beef: Nutritional Quality and Sensory Properties

The lipid composition of meat intended for hamburger patties can be modified through genetic selection in cattle. Cattle carrying the F94L allele have been reported to produce leaner meat with a higher proportion of unsaturated fatty acids than those without this allele. However, evidence concerning the nutritional quality and sensory acceptability of hamburgers produced with meat from these cattle remains limited. In this study, the nutritional quality and sensory properties of hamburger patties formulated with meat and subcutaneous fat from cattle carrying the F94L allele were compared with those of noncarrier animals. Patties were formulated with two fat levels (high fat, HF; low fat, LF) and analyzed under raw and cooked conditions. Compared with the Control formulations, the F94L/− formulations possessed a higher polyunsaturated fatty acid content, with absolute differences of +1.16 in the raw state and +2.04 after cooking compared with the Control formulations. In addition, the PUFA/SFA ratio was higher in the cooked samples (+0.04; p < 0.05). In the sensory analysis, the formulations were not rejected; however, Control HF obtained the highest acceptance score (6.49). These results suggest that the use of meat from F94L/− cattle allows the formulation of hamburger patties with a more favorable fatty acid profile, but with no improvement in sensory acceptance compared with the noncarrier control.