Effects of Chilling Method on the Sensory, Chemical and Cooking Characteristics of Ground Beef Patties

A. ABU‐BAKAR, J. O. REAGAN, H. M. VAUGHTERS, D. R. CAMPION, M. F. MILLER

Research output: Contribution to journalArticle

5 Scopus citations

Abstract

Hot‐boned beef (excised 90 min postmortem) was chilled either by mixing coarse ground beef with CO2 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 CO2 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.

Original languageEnglish
Pages (from-to)1618-1620
Number of pages3
JournalJournal of food science
Volume53
Issue number6
DOIs
StatePublished - Nov 1988

Fingerprint Dive into the research topics of 'Effects of Chilling Method on the Sensory, Chemical and Cooking Characteristics of Ground Beef Patties'. Together they form a unique fingerprint.

  • Cite this