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EFFECTS OF FREEZING RATE, FROZEN STORAGE TEMPERATURE AND STORAGE TIME ON TENDERNESS VALUES OF BEEF PATTIES.

Author(s) : BERRY B. W., LEDDY K. F.

Type of article: Article

Summary

ALL-BEEF AND SOY-EXTENDED PATTIES WERE FROZEN TO 255 K (-18 DEG C) IN EITHER 24, 48, 72 OR 96 HOURS AND STORED AT 250, 255 OR 266 K (-23, -18 OR -7 DEG C) FOR 6, 9, 12, 18 OR 24 MONTHS. FREEZING PRODUCED CONSIDERABLE REDUCTIONS IN BOTH SENSORY AND INSTRUMENTAL MEASURES OF TENDERNESS WITH THE EFFECTS BEING GREATER FOR THE SLOWER FREEZING RATES. THUS, JUST AFTER FREEZING, AND PRIOR TO STORAGE, TENDERNESS WAS FOUND TO BE HIGHER IN PATTIESSUBJECTED TO FASTER FREEZING COMPARED TO SLOWER RATES OF FREEZING. STORAGE AT 266 K REDUCED SENSORY SCORES FOR TENDERNESS AND INCREASED STRESS IN RELATION TO STRAIN DURING SHEARING. EXTENDING PATTIES WITH SOY REDUCED THE EFFECTS OF FREEZING ON TENDERNESS.

Details

  • Original title: EFFECTS OF FREEZING RATE, FROZEN STORAGE TEMPERATURE AND STORAGE TIME ON TENDERNESS VALUES OF BEEF PATTIES.
  • Record ID : 1990-0664
  • Languages: English
  • Publication date: 1989
  • Source: Source: J. Food Sci.
    vol. 54; n. 2; 1989.03-04; 291-296; 8 tabl.; 22 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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