Thawing prior to cooking affects sensory, shear force, and cooking properties of beef patties
2000
Bigner-George, M.E. | Berry, B.W.
Patties from 6 commercial formulations were cooked to 71 degrees C from either the frozen state or after thawing for 24 to 27 h at 4 degrees C to eliminate the pink/red color exhibited when cooked to 71 degrees C from the frozen state. Thawed patties had shorter cooking times, higher cooking yields, and lower shear force peak load and peak energy values. Patties cooked from the thawed state increased in thickness during cooking, while patties cooked from the frozen state decreased in thickness during cooking. Thawing prior to cooking increased sensory evaluation scores except for patties made with carrageenan. Thawing not only eliminated the problem of pink/red color after cooking but also improved sensory, shear force, and cooking properties of beef patties.
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