EFFECTS OF CHILLING METHOD ON THE SENSORY, CHEMICAL AND COOKING CHARACTERISTICS OF GROUND BEEF PATTIES.

Type of article: Article

Summary

HOT-BONED BEEF WAS CHILLED EITHER BY MIXING COARSE GROUND BEEF WITH CO2 SNOW OR BY IMMERSING GROUND BEEF CHUB PACKS IN A BRINE CHILLER: 271 K (-2 DEG C). HAMBURGER PATTIES WERE PREPARED FROM BOTH HOT AND COLD-BONED CHUB PACKED, COARSE GROUND BEEF AFTER 0, 7, 14, AND 21 DAYS OF STORAGE: 273 K (0 DEG C). MICROBIOLOGICAL QUALITY OF THE HOT-BONED BEEF WAS EITHER SUPERIOR OR EQUAL TO THAT OF THE CONTROL. PATTIES PREPARED FROM CO2 CHILLED GROUND BEEF WEREME PATTIES PREPARED FROM BRINE-CHILLED BEEF HAD GREATER COOKING LOSSES.

Details

Original title: EFFECTS OF CHILLING METHOD ON THE SENSORY, CHEMICAL AND COOKING CHARACTERISTICS OF GROUND BEEF PATTIES.
Record ID : 1989-1886
Languages: English
Publication date: 1988
Source: Source: J. Food Sci.
vol. 53; n. 6; 1988.11-12; 1618-1620; 1641; 1 fig.; 4 tabl.; 24 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Cold boning; Mince; Microbiology; Meat; Chilling; Beef; Organoleptic property; Immersion; Hamburger; Hot boning; Cooking; CO2