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Effects of chilling method on the sensory chemical and cooking characteristics of ground beef patties

Abu Bakar, A.; Reagan, J.O.; Vaughters, H.M.; Campion, D.R.; Miller, M.F.

Journal of Food Science 53(6): 1618-1620, 1641

1988

ISSN/ISBN: 0022-1147
DOI: 10.1111/j.1365-2621.1988.tb07799.x
Accession: 007270541
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Hot-boned beef (excised 90 min postmortem) was chilled either by mixing coarse ground beef with CO2 snow or by immersing ground beef club packs in a brine chiller (-2.degree.C). Hamburger patties were prepared from both hot and cold-boned club packer, coarse ground beef after 0, 7, 14, and 21 days of storage (0.degree.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.

Effects of chilling method on the sensory chemical and cooking characteristics of ground beef patties

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Related References

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