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VACUUM-PACKAGED TRIMMINGS AS A SOURCE FOR GROUND BEEF PATTIES: CHANGES DURING ONE YEAR OF FROZEN STORAGE.

Author(s) : SMITH J. J.

Type of article: Article

Summary

VACUUM-PACKAGED BEEF TRIMMINGS WERE STORED FOR FOUR TIME PERIODS OF 0, 1, 2 AND 3 WEEKS (4 LOTS) AT 278 K (5 DEG C). AFTER THE STORAGE PERIOD, THE FOUR LOTS OF TRIMMINGS WERE EVALUATED FOR CHEMICAL, MICROBIAL AND SENSORY PROPERTIES. EACH LOT WAS THEN MADE INTO BEEF PATTIES. TWO LOTS OF PATTIES (0 AND 1 WEEK OF STORAGE AT 278 K) WERE FURTHER STORED AT 255 K (-18 DEG C) FOR 0, 3, 6, 9 AND 12 MONTHS AND USED TO DETERMINE SENSORY PROPERTIES. THE TWO LOTS PREPARED FROM TRIMMINGS STORED FOR 2 AND 3 WEEKS WERE EVALUATED FOR CHEMICAL PROPERTIES AT 0, 6, 9 AND 12 MONTHS OF 255 K FROZEN STORAGE. PATTIES PREPARED FROM TRIMMINGS STORED FOR 2 AND 3 WEEKS HAD SIGNIFICANTLY LOWER SENSORY RATINGS. BACTERIAL ACTION COULD BE MORE IMPORTANT THAN OXIDATIVE RANCIDITY AS THE CAUSE FOR THESE CHANGES.

Details

  • Original title: VACUUM-PACKAGED TRIMMINGS AS A SOURCE FOR GROUND BEEF PATTIES: CHANGES DURING ONE YEAR OF FROZEN STORAGE.
  • Record ID : 1986-0247
  • Languages: English
  • Source: Journal of Food Protection - vol. 48 - n. 3
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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