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Colour of fresh, frozen and cooked ground beef patties manufactured with mechanically recovered neck bone lean.

Author(s) : DEMOS B. P., MANDIGO R. W.

Type of article: Article

Summary

Analysis of the percentage of surface metmyoglobin and measurement of the Hunter colour parameters of patties with 10 to 20% fat content, containing 0, 15, 30 or 45% neckbone meat. The patties were either kept at 4 deg C under fluorescent light for 12 days, or kept frozen at -35 deg C for 18 weeks, or cooked. The results are compared and discussed. High proportions (30 to 45%) of neckbone meat affect the colour of the meat patties.

Details

  • Original title: Colour of fresh, frozen and cooked ground beef patties manufactured with mechanically recovered neck bone lean.
  • Record ID : 1997-2248
  • Languages: English
  • Source: Meat Sci. - vol. 42 - n. 4
  • Publication date: 1996

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