Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties |
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| Authors: | B W BERRY D M STIFFLER |
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| Affiliation: | Author Berry is with the Meat Science Research Laboratory, SEAAR, USDA. Beltsville. MD 20705. Author Stiffler formerly with the Dept. of Animal &Range Sciences, New Mexico State Univ., Las Cruces, A/M 88001, is now with the Meats &Muscle Biology Section, Dept. of Animal Sciences, Texas A&M Univ., College Station, TX 77843. |
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| Abstract: | The effects of electrical stimulation vs nonstimulation, temperature of boning (hot vs cold), formulation (USDA Choice chucks with USDA Choice plates vs imported cow lean with USDA Choice plates) and rate of freezing (fast = -50°C vs slow = -20°C) were determined on sensory, cooking, chemical, and physical properties of ground beef patties. Sensory panel ratings for tenderness were highest in patties from formulations processed with either nonstimulated beef, hot-boned beef or Choice chucks. The substitution of imported cow lean for Choice chucks generally reduced cooking losses and changes in patty height during cooking. Fat losses during cooking were higher in patties made from electrically stimulated than nonstimulated beef, while moisture losses during cooking were greater for patties from nonstimulated than stimulated beef. Of the factors involved in this study, hot boning produced the most beneficial results in beef patties. Boneless chucks and plates from electrically stimualted Choice carcasses appear to be suitable raw materials for production of ground beef patties. |
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