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The Effect of Post‐Cooking Holding Times on Sensory Assessment of Low‐ and High‐Fat Beefburgers
Author(s) -
Dreeling N.,
Allen P.,
Butler F.
Publication year - 2002
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.1365-2621.2002.tb10692.x
Subject(s) - lightness , sensory system , food science , tenderness , fat substitute , texture (cosmology) , chemistry , zoology , mathematics , biology , physics , neuroscience , optics , artificial intelligence , computer science , image (mathematics)
The effect of post‐cooking holding‐time on sensory assessment of low (89 g/kg) and high (218 g/kg) fat beefburgers was assessed. Burgers were served to panelists approximately 3 or 18 min after cooking. Fat content influenced fattiness, moistness/juiciness and overall appearance (P < 0.05), overall acceptability and overall texture (P< 0.01) and tenderness and crumbliness (p<0.001). Burgers with the higher fat content had higher scores. Holding‐time influenced sensory overall appearance only with lower scores at extended holding times (P < 0.01). Treatment differences were small, mostly less than one sensory scale unit. Higher lightness and yellowness values were found for burgers with higher fat contents.