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

doi:10.1111/j.1365-2621.1988.tb07799.x

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

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

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 language	English
Pages (from-to)	1618-1620
Number of pages	3
Journal	Journal of food science
Volume	53
Issue number	6
DOIs	https://doi.org/10.1111/j.1365-2621.1988.tb07799.x
State	Published - Nov 1988

Access to Document

10.1111/j.1365-2621.1988.tb07799.x

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

@article{41a709ed18ce49b1a282a4b816b3940a,

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

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.",

author = "A. ABU‐BAKAR and REAGAN, {J. O.} and VAUGHTERS, {H. M.} and CAMPION, {D. R.} and MILLER, {M. F.}",

year = "1988",

month = nov,

doi = "10.1111/j.1365-2621.1988.tb07799.x",

language = "English",

volume = "53",

pages = "1618--1620",

journal = "Journal of Food Science",

issn = "0022-1147",

number = "6",

}

TY - JOUR

T1 - Effects of Chilling Method on the Sensory, Chemical and Cooking Characteristics of Ground Beef Patties

AU - ABU‐BAKAR, A.

AU - REAGAN, J. O.

AU - VAUGHTERS, H. M.

AU - CAMPION, D. R.

AU - MILLER, M. F.

PY - 1988/11

Y1 - 1988/11

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=0000334147&partnerID=8YFLogxK

U2 - 10.1111/j.1365-2621.1988.tb07799.x

DO - 10.1111/j.1365-2621.1988.tb07799.x

M3 - Article

AN - SCOPUS:0000334147

VL - 53

SP - 1618

EP - 1620

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 6

ER -