Effects of Freezing Rate, Frozen Storage Temperature and Storage Time on Tenderness Values of Beef Patties |
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| Authors: | B W BERRY K F LEDDY |
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| Affiliation: | Author Berry is with the USDA-ARS Meat Science Research Laboratory, Beltsville, MD 20705. Author Leddy's present address is Standards and Labeling Division, FSIS, USDA, Washington, DC 20250. |
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| Abstract: | All-beef and soy-extended patties were frozen to ?18°C in either 24, 48, 72 or 96 hr and stored at ?23°, ?18° or ?7°C for 6, 9, 12, 18 or 24 months. Freezing produced considerable reductions in both sensory and instrumental measures of tenderness with the effects being greater for the slower freezing rates. Thus, just after freezing, and prior to storage, tenderness was found to be higher in patties subjected to faster freezing compared to slower rates of freezing. Storage at ?7°C reduced sensory scores for tenderness and increased stress in relation to strain during shearing. Extending patties with soy reduced the effects of freezing rate, storage temperature and storage time on tenderness. |
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