Flavor and Oxidative Stability of Ground Beef Patties as Affected by Source and Storage

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Chuck muscles and fat from silage plus grain‐ and forage‐fed steers were stored 7 days at 4°C before patty manufacture or processed into patties and stored at 4°C or −32°C. The thiobarbituric acid values were constant from 0 to 4 days for frozen patties but decreased (P<0.05) for refrigerated patties. Evaluated by an 11‐member trained sensory panel, frozen patties had lower (P<0.05) rancid flavor intensity than refrigerated patties; rancid flavor increased from 0 to 2 or 4 days storage in refrigerated patties. Frozen patties from silage plus grain‐fed steers had higher (P<0.05) beefy flavor intensity scores than those from forage beef. However, diet source had no effect (P>0.05) on refrigerated patties. Copyright © 1991, Wiley Blackwell. All rights reserved

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Journal of Food Science

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