EFFECTS OF SUBPRIMAL, QUALITY GRADE, AND AGING ON DISPLAY COLOR AND SENSORY PROPERTIES OF GROUND BEEF PATTIES

摘要: A factorial arrangement of treatments was used to evaluate the effects two subprimal types (chuck roll and knuckle), quality grades (Premium Choice and Select), three vacuum storage aging times before processing (7, 21, 42 d) on ground beef patty display color stability sensory attributes. At end each time, four knuckles or chuck rolls representing their respective grade categories were combined ground to form a sample batch. After final grind, patties were formed using machine, packaged in overwrapped trays, displayed coffin-type retail case under continuous fluorescent lighting. Ground patties from and Premium subprimals had brighter red visual scores, less discoloration, higher (P<0.05) L*, a*, b*, chroma values than those knuckle Select subprimals, respectfully. With increased became darker red and more discolored decreased a/b ratio, and chroma values hue angle values. patties from greater oxygen consumption rate (OCR) Premium roll, Select subprimals. Patties from aged d lower metmyoglobin reducing ability (MRA) 7 21 d. Greater and display aerobic lactic acid plate counts. In addition, thiobarbituric reactive substances values increased 0 24 h of display. a higher MUFA:SFA ratio Select subprimals. All acceptable panel results with minimal differences due treatment. Lower peak force for slice shear force Lee-Kramer recorded for patties roll, Choice, subprimals than knuckle, Select, subprimals, respectfully. Overall, rolls fewer days would result most extended display life.