Abstract
The effects of electrical stimulation vs nonstimulation, temperature of boning (hot vs cold), formulation (USDA Choice chucks with USDA Choice plates vs imported cow lean with USDA Choice plates) and rate of freezing (fast = -50°C vs slow = -20°C) were determined on sensory, cooking, chemical, and physical properties of ground beef patties. Sensory panel ratings for tenderness were highest in patties from formulations processed with either nonstimulated beef, hot-boned beef or Choice chucks. The substitution of imported cow lean for Choice chucks generally reduced cooking losses and changes in patty height during cooking. Fat losses during cooking were higher in patties made from electrically stimulated than nonstimulated beef, while moisture losses during cooking were greater for patties from nonstimulated than stimulated beef. Of the factors involved in this study, hot boning produced the most beneficial results in beef patties. Boneless chucks and plates from electrically stimualted Choice carcasses appear to be suitable raw materials for production of ground beef patties.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
