Evaluation of the use of vacuum-dehydrated minced meat in beef patty production
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Dosyalar
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Multidisciplinary Digital Publishing Institute (MDPI)
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study aimed to determine the usage potential of vacuum-dehydrated ground beef in beef patty production. First, the fresh ground beef was dehydrated in vacuum dryers at 25, 35, and 45 °C for dehydration kinetics and color change. Then, the vacuum-dehydrated ground beef was rehydrated, and three different beef patties were separately produced using fresh ground beef, the rehydrated ground beef, and a mixture of the two (1:1). According to the results, the dehydration significantly decreased the L*, a*, and b* values of ground beef; however, after rehydration, the L* and b* values were not significantly different from the control values. The cooking loss for beef patties produced with rehydrated ground beef was higher than the control. However, there was no significant difference in the sensory of the beef patties among the treatments. In conclusion, there is potential for using vacuum-dehydrated ground beef in beef patty production.
Açıklama
Anahtar Kelimeler
Beef Patty, Cooking Quality, Dehydration Kinetics, Minced Meat, Vacuum Dehydration
Kaynak
AgriEngineering
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
6
Sayı
2
