Meat+Poultry - February 2021 - 101

Meat processing

Changing consumer demand brings opportunities

The latest trends in burger p
The market for burgers is changing. And it is changing fast. There is increasing
demand for different types and textures of burger. This gives enormous
potential for meat processors.
If you want to take advantage of
opportunities in the burger market, you
need to differentiate yourself from the
competition. To achieve this successfully,
it is important to have flexible processing
in terms of texture, shape and volume.
And being able to consistently produce
unique burgers of a high quality is key.

The rise of the burger
Ever since the hamburger as we know it
was introduced in the early 1900s, the
burger market has changed dramatically.
The 1970s saw a rapid increase in the
popularity of burgers as a reasult of the
rise in demand for convenience food, the

growing popularity of fast food and the
automation of the production process.
In the last two decades, the trend towards
quality, taste and customization have
resulted in the emergence of the
premium burger. Driven by its popularity,
fast food chains, cafes, high-end
restaurants and retailers started adding
comparable, high-quality burgers to their
menus and product ranges.
Whatever the type, there are two crucial
factors that affect the consumer
experience. Both need to be equally
addressed when producing a burger;
appearance and texture.

Appearance is key
The appearance of a burger, in both an
uncooked and a cooked state, will
strongly influence the buyer decision
process and is very important for overall
consumer satisfaction.
Burgers mostly have a round or oval form
but some will have straight, sharp edges,
while others are more rustic with a
rougher, bulkier form. It is purely down to
the individual's personal preference which
of the many shapes is favored.
After cooking, a burger should still look
appealing and it is important that it
remains a similar size. Cooking the burger

What's your style?

The standard burger

The tender-fresh burger

This type of burger uses a meat mass with an unordered fiber
orientation resulting from the grinding or mixing process. It
is preferable not to use high-pressure forming with this kind
of meat mass in order to prevent shape distortion and loss of
raw material. Instead, it should be gently portioned in a mold
without the use of any additional fiber orientation techniques.

The tender-fresh burger is characterized by its bite and beefy
texture, which is created by a vertical fiber orientation. When
biting into a tender-fresh burger the independent columns
come loose in the mouth and there is no need to cut through
fibers. An added advantage with vertical fiber orientation is
that most of the shrinkage is in height rather than diameter.

6

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Meat+Poultry - February 2021

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