EFFECT OF FROZEN STORAGE CONDITIONS ON YIELDS, SHEAR STRENGTH AND COLOUR OF GROUND BEEF PATTIES.

Author(s) : BHATTACHARYA M., HANNA M. A., MANDIGO R. W.

Type of article: Article

Summary

ONE-QUARTER POUND (113 G) GROUND BEEF PATTIES CONTAINING 15 OR 30% FAT WERE PACKAGED IN EITHER POLYETHYLENE BAGS OR VACUUM-PACKAGED AND STORED AT 260.8, 249.7 OR 238.6 K (-12.2, -23.3 OR -34.4 DEG C) FOR 20 WEEKS. AT 4-WEEK INTERVALS, SAMPLES WERE THAWED AND ANALYZED. THE RESULTS WERE COMPARED WITH FRESH SAMPLES. DRIP LOSS, COOKING LOSS AND SHEAR STRENGTH INCREASED WITH INCREASING TIME IN FROZEN STA PACKAGE TYPE AFFECTED DRIP LOSS AND COOKING LOSS BUT NOT SHEAR STRENGTH. PRODUCTS WITH HIGHER FAT CONTENTS HAD HIGHER DRIP LOSS, COOKING LOSS, SHEAR STRENGTH, AND COLOUR (L, A, AND B) VALUES.

Details

Original title: EFFECT OF FROZEN STORAGE CONDITIONS ON YIELDS, SHEAR STRENGTH AND COLOUR OF GROUND BEEF PATTIES.
Record ID : 1989-1421
Languages: English
Publication date: 1988
Source: Source: J. Food Sci.
vol. 53; n. 3; 1988.05-06; 696-700; 4 fig.; 4 tabl.; 37 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Mince; Vacuum; Meat; Drip; Beef; Organoleptic property; Polyethylene; Packaging; Cooking; Freezing