Effects of Soy Protein and Freezing Treatments on Cooking Loss and Composition of Beef Patties

Abstract

All‐beef and soy‐extended patties were frozen to −18°C in either 24, 48, 72 or 96h and stored at −23, −18 or −7°C for 6, 9, 12, 18 or 24 months. The addition of soy resulted in a substantial reduction in cooking loss for patties cooked from the frozen state with a greater retention of moisture in cooked patties. Freezing reduced cooking loss for soy‐extended patties, but increased cooking loss for all‐beef patties. Faster freezing (‐18°C in 24 h vs. −18°C in 96 h) reduced cooking loss and produced higher moisture values in all‐beef patties. Patties stored at –7°C lost more moisture during cooking. Increased frozen storage time had a minimal effect on cooking losses, moisture and fat levels. Where it is essential for frozen patties to sustain minimal cooking losses with maximal moisture in cooked patties, the inclusion of soy protein concentrate, faster freezing, and storage at –18°C or colder are suggested.

Effects of Sodium Lactate, Potassium Sorbate and Cetylpyridinium Chloride on Physicochemical Properties and Microbial Count of Cold Ground Beef Meat

“…Generally, all treatments showed significant increase in PV with increasing refrigerated storage, and which had thought to be due to action of lipolysis enzymes such as, lipase and phospholipase on lipids in meat particularly their phospholipids components undergoing degradation to produce a large number of compounds such as, hydroperoxides, aldehydes and ketones being are responsible for the development of undesirable aroma and deterioration in flavour (rancidity) during storage (Kerry et al, 2002). Similar results were reported by Smith et al (1985) and Berry (1991) on frozen ground beef patties. The COSQC (1987) issued a final rule that the increase of the PV more than 10 milli equivalents peroxide /Kg of meat resulted in that the meat is inadmissible or refused.…”