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FLAVOUR AND OXIDATIVE STABILITY OF GROUND BEEF PATTIES AS AFFECTED BY SOURCE AND STORAGE.

Author(s) : MCMILLIN K. W.

Type of article: Article

Summary

CHUCK MUSCLES AND FAT FROM SILAGE PLUS GRAIN-AND FORAGE-FED STEERS WERE STORED 7 DAYS AT 4 DEG C BEFORE PATTY MANUFACTURE OR PROCESSED INTO PATTIES AND STORED AT 4 OR -32 DEG C. THE THIOBARBITURIC ACID VALUES WERE CONSTANT FROM 0 TO 4 DAYS FOR FROZEN PATTIES BUT DECREASED (P LOWER THAN 0.05) FOR REFRIGERATED PATTIES. EVALUATED BY AN 11-MEMBER TRAINED SENSORY PANEL, FROZEN PATTIES HAD LOWER (P LOWER THAN 0.05) RANCID FLAVOUR INTENSITY THAN REFRIGERATED PATTIES ; RANCID FLAVOUR INCREASED FROM 0 TO 2 OR 4 DAYS STORAGE IN REFRIGERATED PATTIES. FROZEN PATTIES FROM SILAGE PLUS GRAIN-FED STEERS HAD HIGHER (P HIGHER THAN 0.05) BEEFY FLAVOUR INTENSITY SCORES THAN THOSE FROM FORAGE BEEF. HOWEVER, DIET SOURCE HAD NO EFFECT (P HIGHER THAN 0. 05) ON REFRIGERATED PATTIES.

Details

  • Original title: FLAVOUR AND OXIDATIVE STABILITY OF GROUND BEEF PATTIES AS AFFECTED BY SOURCE AND STORAGE.
  • Record ID : 1992-1718
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 56 - n. 4
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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