Effect of Salt and Tripolyphosphate on Acceptability of Flaked and Formed Hamburger Patties
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Utility chucks and Choice plates were coarse ground and mixed to provide raw material with a fat content of about 20%. Four 23 kg meat blocks were assigned, at random, to treatments: (1) control, (2) salt, (3) tripolyphosphate (TPP), and (4) salt and TPP. Each treatment was flaked, blended, and hand formed into logs which were PVC wrapped, freeze‐tempered, pressed, and sliced to a 12 mm thickness. Patties were freezer wrapped and stored for evaluation initially (time) and after 30 and 60 days storage. The entire experiment was replicated three times. Sensory evaluation showed that cohesiveness, flavor, and juiciness of patties containing salt (treatments 2 and 4) were more desirable (p<0.01) than the control or TPP treatments. Differences over the storage period were not significant. Instron values were lower for the control patties than other treatment groups. Patties stored 60 days had higher (P<0.05) TBA values than those evaluated initially or after 30 days of freezer storage. Copyright © 1981, Wiley Blackwell. All rights reserved
author list (cited authors)
HUFFMAN, D. L., CROSS, H. R., CAMPBELL, K. J., & CORDRAY, J. C.