Abstract
ABSTRACTPatties from a Control (100% 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 52 wk, broiled, and analyzed. Yield, moisture, expressible moisture, tenderness, and juiciness of both Treatments were improved compared to the Control. TBA values of Treatment II were greater than that of the Control. The force needed to penetrate top surface of patties (FI) from Control and Treatment I was similar and greater than that of patties from Treatment II. The force needed to penetrate bottom surfaces of patties (F2) differed across formulation. Storage adversely affected moisture content of Control along with F2 and TBA values of all formulations. Juiciness was negatively correlated with moisture.
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