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 -