The authors gratefully acknowledge technical assistance of Miss F.S. Oudendag B.Sc. and Mr. J. van der Palen. Thanks are also due to Wolff Vlees B.V. at Twello, The Netherlands and The Commodity Board for Livestock and Meat at Rijswijk, The Netherlands, for supporting this study.
Physical-Chemical Properties and Cooking Yield of Hamburgers Prepared from Accelerated Processed Beef
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1268–1269, September 1990
How to Cite
VAN LAACK, R. L.J.M. and SMULDERS, F. J.M. (1990), Physical-Chemical Properties and Cooking Yield of Hamburgers Prepared from Accelerated Processed Beef. Journal of Food Science, 55: 1268–1269. doi: 10.1111/j.1365-2621.1990.tb03912.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 6/30/89; revised 12/8/89; accepted 3/18/90.
The effect of time of processing, pre- vs post-rigor, on quality of hamburgers prepared from electrically stimulated beef was investigated. Within 2 hr postmortem flanks of right sides of 8 electrically stimulated (85 V, 14 Hz, 30 s) and 8 nonstimulated cow carcasses were hot-processed into hamburgers. Flanks of left sides were cold-processed after 20 hr at 1 ± 1°C. Electrical stimulation resulted in significantly higher cooking losses than no stimulation. Hot processed hamburgers from nonstimulated beef had lowest cooking losses whilst hot-processing virtually nullified adverse effects of stimulation on cooking yield. Irrespective of electrical stimulation, shear forces for hot-processed hamburgers were lower than shear forces for cold processed hamburgers. Increased brightness (higher L*-values) observed in hot-processed hamburgers was a result of fat-smearing.