Aging time affects color stability and sensory properties of ground beef patties adjustedto a similar fat composition by combining subprimals from the chuck roll and knuckle

摘要

Palatability traits of flavor, juiciness, and tenderness are associated with consumer satisfaction.Although grinding offers an opportunity to mechanically minimize differencesin tenderness, muscle source and product quality may still affect the sensory propertiesof ground beef. The objective of this study was to determine the effects of two qualitygrades (Premium Choice and Select) and vacuum storage aging time (7, 21, and 42days) before processing on ground beef patty display color from chuck roll and knucklesubprimals combined to obtain a common percentage of fat.