USE OF PRERIGOR BEEF FOR FROZEN GROUND BEEF PATTIES

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Abstract
‐: Differences in palatability, cooking characteristics, and storage effects were determined between conventionally processed ground beef patties and patties formulated immediately after slaughter (pre‐rigor). Carcasses were split, the left sides processed immediately and the right sides processed after 48 hr aging. Freezer tunnel shrink, storage shrink, cooking loss, proximate analysis, pH, color, rancidity, and taste panel evaluations were made at 30‐day intervals. Major differences include an elevated pH and decreased cooking loss for prerigor patties. Taste panels of > 100 consumers gave higher scores for prerigor patties on evaluations of tenderness, juiciness, and overall acceptability.