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Physical‐Chemical Properties and Cooking Yield of Hamburgers Prepared from Accelerated Processed Beef
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ABSTRACT
The effect of time of processing, pre‐ vs post‐rigor, on quality of hamburgers prepared from electrically stimulated beef was investigated. Within 2 hr postmortem flanks of right sides of 8 electrically stimulated (85 V, 14 Hz, 30 s) and 8 nonstimulated cow carcasses were hot‐processed into hamburgers. Flanks of left sides were cold‐processed after 20 hr at 1 ± 1°C. Electrical stimulation resulted in significantly higher cooking losses than no stimulation. Hot processed hamburgers from nonstimulated beef had lowest cooking losses whilst hot‐processing virtually nullified adverse effects of stimulation on cooking yield. Irrespective of electrical stimulation, shear forces for hot‐processed hamburgers were lower than shear forces for cold processed hamburgers. Increased brightness (higher L*‐values) observed in hot‐processed hamburgers was a result of fat‐smearing.
Title: Physical‐Chemical Properties and Cooking Yield of Hamburgers Prepared from Accelerated Processed Beef
Description:
ABSTRACT
The effect of time of processing, pre‐ vs post‐rigor, on quality of hamburgers prepared from electrically stimulated beef was investigated.
Within 2 hr postmortem flanks of right sides of 8 electrically stimulated (85 V, 14 Hz, 30 s) and 8 nonstimulated cow carcasses were hot‐processed into hamburgers.
Flanks of left sides were cold‐processed after 20 hr at 1 ± 1°C.
Electrical stimulation resulted in significantly higher cooking losses than no stimulation.
Hot processed hamburgers from nonstimulated beef had lowest cooking losses whilst hot‐processing virtually nullified adverse effects of stimulation on cooking yield.
Irrespective of electrical stimulation, shear forces for hot‐processed hamburgers were lower than shear forces for cold processed hamburgers.
Increased brightness (higher L*‐values) observed in hot‐processed hamburgers was a result of fat‐smearing.
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