One‐quarter pound (113g) ground beef patties containing 15 or 30% fat were packaged in either polyethylene bags or vacuum‐packaged and stored at ‐12.2°, ‐23.3°, or ‐34.4°C for 20 weeks. At 4‐wk intervals, samples were thawed and analyzed. The results were compared with fresh samples. Drip loss, cooking loss and shear strength increased with increasing time in frozen storage. Package type affected drip loss and cooking loss but not shear strength. Products with higher f at contents had higher drip loss, cooking loss, shear strength, and color (L, a, and b) values.
|Original language||English (US)|
|Number of pages||5|
|Journal||Journal of food science|
|State||Published - May 1988|