TY - JOUR
T1 - Effect of Frozen Storage Conditions on Yields, Shear Strength and Color of Ground Beef Patties
AU - BHATTACHARYA, M.
AU - HANNA, M. A.
AU - MANDIGO, R. W.
PY - 1988/5
Y1 - 1988/5
N2 - One‐quarter pound (113g) ground beef patties containing 15 or 30% fat were packaged in either polyethylene bags or vacuum‐packaged and stored at ‐12.2°, ‐23.3°, or ‐34.4°C for 20 weeks. At 4‐wk intervals, samples were thawed and analyzed. The results were compared with fresh samples. Drip loss, cooking loss and shear strength increased with increasing time in frozen storage. Package type affected drip loss and cooking loss but not shear strength. Products with higher f at contents had higher drip loss, cooking loss, shear strength, and color (L, a, and b) values.
AB - One‐quarter pound (113g) ground beef patties containing 15 or 30% fat were packaged in either polyethylene bags or vacuum‐packaged and stored at ‐12.2°, ‐23.3°, or ‐34.4°C for 20 weeks. At 4‐wk intervals, samples were thawed and analyzed. The results were compared with fresh samples. Drip loss, cooking loss and shear strength increased with increasing time in frozen storage. Package type affected drip loss and cooking loss but not shear strength. Products with higher f at contents had higher drip loss, cooking loss, shear strength, and color (L, a, and b) values.
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U2 - 10.1111/j.1365-2621.1988.tb08934.x
DO - 10.1111/j.1365-2621.1988.tb08934.x
M3 - Article
AN - SCOPUS:84987290996
SN - 0022-1147
VL - 53
SP - 696
EP - 700
JO - Journal of food science
JF - Journal of food science
IS - 3
ER -