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Effects of Chilling Method on the Sensory, Chemical and Cooking Characteristics of Ground Beef Patties
Author(s) -
ABUBAKAR A.,
REAGAN J.O.,
VAUGHTERS H.M.,
CAMPION D.R.,
MILLER M.F.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07799.x
Subject(s) - brine , chemistry , food science , organic chemistry
ABSTRACT Hot‐boned beef (excised 90 min postmortem) was chilled either by mixing coarse ground beef with CO 2 snow or by immersing ground beef chub packs in a brine chiller (‐2°C). Hamburger patties were prepared from both hot and cold‐boned chub packed, coarse ground beef after 0, 7, 14, and 21 days of storage (0°C). Microbiological quality of the hot‐boned ground beef was either superior or equal to that of the control. Purge present in all the chub packs after 21 days of storage was 1.0%. Patties prepared from CO 2 chilled ground beef were more tender than control patties. Patties prepared from brine‐chilled ground beef had greater cooking losses than patties prepared from cold‐boned ground beef.