Evaluation of the use of vacuum-dehydrated minced meat in beef patty production

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dc.contributor.authorBaşlar, Mehmet
dc.contributor.authorYalınkılıç, Barış
dc.contributor.authorErol, Kübra Feyza
dc.contributor.authorİrkilmez, Mustafa Ümit
dc.date.accessioned2024-11-27T13:49:56Z
dc.date.available2024-11-27T13:49:56Z
dc.date.issued2024
dc.departmentFakülteler, Mimarlık ve Tasarım Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractThis 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.
dc.identifier.doi10.3390/agriengineering6020099
dc.identifier.endpage1724
dc.identifier.issn2624-7402
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85197849650
dc.identifier.scopusqualityQ1
dc.identifier.startpage1712
dc.identifier.urihttps://doi.org/10.3390/agriengineering6020099
dc.identifier.urihttps://hdl.handle.net/11501/1561
dc.identifier.volume6
dc.identifier.wosWOS:001254392000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakScopus
dc.indekslendigikaynakWeb of Science
dc.institutionauthorYalınkılıç, Barış
dc.institutionauthorid0000-0002-6195-7821
dc.language.isoen
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)
dc.relation.ispartofAgriEngineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBeef Patty
dc.subjectCooking Quality
dc.subjectDehydration Kinetics
dc.subjectMinced Meat
dc.subjectVacuum Dehydration
dc.titleEvaluation of the use of vacuum-dehydrated minced meat in beef patty production
dc.typeArticle

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