Effects of precooking beef patties on palatability, cooking properties and storage stability

Cross, H.; Muse, D.G.een, E.

Journal of food science 44(3): 869-872,877

1979


ISSN/ISBN: 0022-1147
DOI: 10.1111/j.1365-2621.1979.tb08524.x
Accession: 013117078

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Abstract
Precooked and raw frozen beef patties using 7 formulations varying in levels of soy protein and spices were reheated or cooked by roasting, broiling, or microwave with commercial equipment. The precooked, reheated patties were rated tougher and drier by the trained panel. Cooking losses for these patties were 10-15 percentage points greater than those for the nonprecooked patties. The addition of soy protein to the mixture significantly increased the panel ratings for tenderness.

Effects of precooking beef patties on palatability, cooking properties and storage stability