HOT PROCESSED RAW-MATERIALS AND FAT LEVEL AFFECT PHYSICAL AND SENSORY CHARACTERISTICS OF GROUND-BEEF

被引：5

作者：

WILLIAMS, SE

JOHNSON, LP

REAGAN, JO

机构：

[1] Dept. of Animal & Dairy Science, The Univ. of Georgia, Athens, Georgia

[2] National Live Stock & Meat Board, Chicago, Illinois, 60611

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 04期

关键词：

BEEF; FAT CONTENT; COLOR; APPEARANCE; FLAVOR;

D O I：

10.1111/j.1365-2621.1994.tb08109.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sixteen treatment combinations of ground beef were evaluated (two lean types, four fat types, and two fat levels) to determine the characteristics of ground beef produced from hot fat and prerigor lean (HL). Half of each batch was immediately made into patties and the remaining chub pack stored (2 degrees C). Fat type had no (P>0.05) effect on appearance or sensory characteristics of patties; however, all prerigor fat treatments and HL reduced (P<0.05) cooking loss. Fat smearing was greater (P<0.05) in HL patties, but no (P>0.05) difference was detected after chub pack storing (2 degrees C). The HL improved (P<0.05) tenderness in stored ground beef.

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页码：707 / 710

页数：4

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