Effect of frozen storage conditions on yields, shear strength and color of ground beef patties
1988
Bhattacharya, M. | Hanna, M.A. | Mandigo, R.W.
One-quarter pound (113g) ground beef patties containing 15 or 30 fat were packaged in either polyethylene bags or vaccum-packaged and stored at -12.2 degrees, -23.3 degrees, or -34.4 degrees 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 strenght increased with increasing time in frozen storage. Package type affected drip loss and cooking loss but not shear strength. Products with higher fat contents had higher drip loss, cooking loss, shear strength, and color (L, a, and b) values.
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