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EFFECTS OF PRECHILLING, FREEZING RATE, AND STORAGE TIME ON BEEF PATTY QUALITY.

Author(s) : HANENIAN R., MITTAL G. S., USBORNE W. R.

Type of article: Article

Summary

THE EFFECTS OF PRECHILLING: AIR AT 263 K (-10 DEG C) OR CO2 SNOW, FREEZING METHOD OR RATE: LIQUID N2 IMMERSION, CO2 SNOW AND AIR BLAST AT 248OR 259 K (-25 OR -14 DEG C) AND FROZEN STORAGE AT 256 K (-17 DEG C) FOR 6-9, 24-30, 56-63 OR 88-98 DAYS ON GROUND BEEF PATTY QUALITY WERE STUDIED. THE LIQUID N2 IMMERSION FREEZING RESULTED IN SIGNIFICANTLY HIGHER COOKING AND TOTAL SHRINK LOSSES, A PALER APPEARANCE AND LOWER WATER HOLDING CAPACITY. A SIGNIFICANT REDUCTION WAS NOTED IN PATTY QUALITY DURING FROZEN STORAGE AS INDICATED BY SIGNIFICANT INCREASES IN STORAGE LOSS, SHEAR VALUES, HARDNESS, GUMMINESS, CHEWINESS, SURFACE REFLECTANCE, AND TBA. THE CO2 SNOW PRECHILLING PROVIDED LOWER TOTAL LOSSES AND MORE INTENSE SURFACE REDNESS.

Details

  • Original title: EFFECTS OF PRECHILLING, FREEZING RATE, AND STORAGE TIME ON BEEF PATTY QUALITY.
  • Record ID : 1990-0663
  • Languages: English
  • Publication date: 1989
  • Source: Source: J. Food Sci.
    vol. 54; n. 3; 1989.05-06; 532-535; 6 tabl.; 27 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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