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Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties.

Author(s) : BERRY B. W.

Type of article: Article

Summary

Experiments were conducted to determine effects of two targeted fat levels (6, 20%) and two freezing temperatures (-43, -20 deg C) on sensory, shear, cooking and compositional properties of beef patties. The 20% fat formulation had increased beef flavour and initial tenderness (-20 deg C frozen patties only) scores, but had higher instrumental shear values compared to the 6% fat patties. Freezing patties (especially those of 6% fat) at -43 deg C greatly improved sensory and instrumental tenderness. Faster freezing reduced fat retention of 20% fat patties during cooking.

Details

  • Original title: Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties.
  • Record ID : 1993-2700
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 1
  • Publication date: 1993/01
  • Document available for consultation in the library of the IIR headquarters only.

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