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EFFECTS OF ELECTRICAL STIMULATION, BONING TEMPERATURE, FORMULATION AND RATE OF FREEZING ON SENSORY, COOKING, CHEMICAL AND PHYSICAL PROPERTIES OF GROUND BEEF PATTIES.

Author(s) : BERRY B. W., STIFFLER D. M.

Type of article: Article

Summary

SENSORY PANEL RATINGS FOR TENDERNESS WERE HIGHEST IN PATTIES FROM FORMULATIONS PROCESSED WITH EITHER NONSTIMULATED BEEF, HOT BONED BEEF OR CHOICE CHUCKS. THE SUBSTITUTION OF IMPORTED COW LEAN FOR CHOICE CHUCKS GENERALLY REDUCED COOKING LOSSES AND CHANGES IN PATTY HEIGHT DURING COOKING. FAT LOSSES DURING COOKING WERE HIGHER AND MOISTURE LOSSES DURING COOKING WERE SMALLER IN PATTIES MADE FROM ELECTRICALLY STIMULATED THAN NONSTIMULATED BEEF. HOT BONING PRODUCED THE MOST BENEFICIAL RESULTS IN BEEF PATTIES. BONELESS CHUCKS AND PLATES FROM ELECTRICALLY STIMULATED CHOICE CARCASSES APPEAR TO BE SUITABLE RAW MATERIALS FOR PRODUCTION OF GROUND BEEF PATTIES.

Details

  • Original title: EFFECTS OF ELECTRICAL STIMULATION, BONING TEMPERATURE, FORMULATION AND RATE OF FREEZING ON SENSORY, COOKING, CHEMICAL AND PHYSICAL PROPERTIES OF GROUND BEEF PATTIES.
  • Record ID : 1982-0861
  • Languages: English
  • Publication date: 1981
  • Source: Source: J. Food Sci.
    vol. 46; n. 4; 1103-1106; 5 tabl.; 13 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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