Abstract
ABSTRACTPatties from a Control (all meat), Treatment I (meat, 1.1% water, 1.0% NaCl and 0.5% STP) and Treatment II (meat, 11.1% water, 1.0% NaCl and 0.5% STP) were frozen for 0 to 24 wk, broiled, and analyzed for color attributes. Treated patties had lighter exterior surfaces with reduced redness and increased yellowness. The opposite effects were observed for the interior of patties. Treatment II had elevated values for internal yellowness as compared to Treatment I. Storage caused an increase in both external and internal color values. Sensory scores indicated that internal redness of treated patties was greater than that of the Control but gradually decreased during storage.
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