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Flavor and Oxidative Stability of Ground Beef Patties as Affected by Source and Storage
Author(s) -
McMILLIN K.W.,
BIDNER T.D.,
FELCHLE S.E.,
DUGAS S.M.,
KOH K.C.
Publication year - 1991
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.1365-2621.1991.tb14601.x
Subject(s) - flavor , food science , chemistry , silage , thiobarbituric acid , forage , biology , antioxidant , agronomy , lipid peroxidation , biochemistry
Chuck muscles and fat from silage plus grain‐ and forage‐fed steers were stored 7 days at 4°C before patty manufacture or processed into patties and stored at 4°C or −32°C. The thiobarbituric acid values were constant from 0 to 4 days for frozen patties but decreased (P<0.05) for refrigerated patties. Evaluated by an 11‐member trained sensory panel, frozen patties had lower (P<0.05) rancid flavor intensity than refrigerated patties; rancid flavor increased from 0 to 2 or 4 days storage in refrigerated patties. Frozen patties from silage plus grain‐fed steers had higher (P<0.05) beefy flavor intensity scores than those from forage beef. However, diet source had no effect (P>0.05) on refrigerated patties.