Yield and storage stability of patties from pre‐rigor beef previously dipped in potassium sorbate and ginger solutions

Abstract

SUMMARYPre‐rigor beef strips dipped for up to 3 min in solutions of 2% ginger, 4% potassium sorbate or both were minced and made into patties. Meat yield before frying did not increase, but after frying the cooked pattie yield did increase with the mixed treatment. Yield increase was greatest with microwave cooking. There were no significant effects on pH, free fatty acids or TBA values, but slightly reduced total aerobic plate counts with the sorbate treatments when patties were stored at 5–7°C.