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USE OF PRERIGOR BEEF FOR FROZEN GROUND BEEF PATTIES.

Author(s) : JACOBS D. K., SEBRANEK J. G.

Type of article: Article

Summary

DIFFERENCES IN PALATABILITY, COOKING CHARACTERISTICS, AND STORAGE EFFECTS WERE DETERMINED BETWEEN PROCESSED AFTER 48 HR AGING GROUND BEEF PATTIES AND PATTIES FORMULATED IMMEDIATELY AFTER SLAUGHTER (PRERIGOR). FREEZER TUNNEL SHRINK, STORAGE SHRINK, COOKING LOSS, PROXIMATE ANALYSIS, PH, COLOR, RANCIDITY, AND TASTE PANEL EVALUATIONS WERE MADE AT 30-DAY INTERVALS. MAJOR DIFFERENCES INCLUDE AN ELEVATED PH AND DECREASED COOKING LOSS FOR PRERIGOR PATTIES. HIGHER SCORES WERE GIVEN FOR PRERIGOR PATTIES ON EVALUATIONS OF TENDERNESS, JUICINESS, AND OVERALL ACCEPTABILITY.

Details

  • Original title: USE OF PRERIGOR BEEF FOR FROZEN GROUND BEEF PATTIES.
  • Record ID : 1981-0128
  • Languages: English
  • Publication date: 1980/05
  • Source: Source: J. Food Sci.
    vol. 45; n. 3; 648-651; 7 fig.; 3 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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