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Thawing prior to cooking affects sensory, shear force, and cooking properties of beef patties.

Author(s) : BIGNER-GEORGE M. E., BERRY B. W.

Type of article: Article

Summary

Patties from 6 commercial formulations were cooked to 71 °C from either the frozen state or after thawing for 24 to 27 h at 4 °C to eliminate the pink/red colour exhibited when cooked to 71 °C from the frozen state. Patties cooked from the thawed state increased in thickness during cooking, while patties cooked from the frozen state decreased in thickness during cooking. Thawing prior to cooling increased sensory evaluation scores except for patties made with carrageenan. Thawing not only eliminated the problem of pink/red after cooking but also improved sensory, shear force, and cooking properties of beef patties.

Details

  • Original title: Thawing prior to cooking affects sensory, shear force, and cooking properties of beef patties.
  • Record ID : 2001-1459
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 65 - n. 1
  • Publication date: 2000/01
  • Document available for consultation in the library of the IIR headquarters only.

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