The Effect of Post-Cooking Holding Times on Sensory Assessment of Low- and High-Fat Beefburgers |
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| Authors: | N Dreeling P Allen F Butler |
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| Affiliation: | Authors Dreeling and Allen are with Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15. IRL. Author Butler is with the Dept. of Agricultural and Food Engineering, Univ. College Dublin, Earlsfort Terrace, Dublin2. IRL. Direct inquiries to Author Butler (E-mail: ). |
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| Abstract: | ABSTRACT: The effect of post-cooking holding-time on sensory assessment of low (89 g/kg) and high (218 g/kg) fat beefburgers was assessed. Burgers were served to panelists approximately 3 or 18 min after cooking. Fat content influenced fattiness, moistness/juiciness and overall appearance (P < 0.05), overall acceptability and overall texture (P< 0.01) and tenderness and crumbliness (p<0.001). Burgers with the higher fat content had higher scores. Holding-time influenced sensory overall appearance only with lower scores at extended holding times (P < 0.01). Treatment differences were small, mostly less than one sensory scale unit. Higher lightness and yellowness values were found for burgers with higher fat contents. |
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| Keywords: | low-fat beefburgers holding time sensory assessment color |
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