| Mixture optimization of beef, turkey, and chicken meat for some of the physical, chemical, and sensory properties of meat patties. | |
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MedLine Citation:
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PMID: 21753219 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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To determine the optimum meat mixture combination, the effects of different meat sources on physical, chemical, and sensory properties of cooked or stored meat patties were investigated using a response surface methodology mixture design. Meat patties were prepared using chicken, turkey, beef, and beef back fat. They were divided 2 groups, with 1 group cooked and 1 group stored. The first part was cooked with a preheated grill, and the second part was stored at -20°C for 2 mo. The effects of the meat mixtures on pH, proximate composition, cooking yield, dimension reduction, thiobarbituric acid, free fatty acid, proteolysis, and sensory properties of patties were studied. The influence of beef, turkey, and chicken meat on patties was found to be significant (P < 0.01). The interaction effects of beef and chicken meat on the sensory properties of patties were also found to be significant (P < 0.01). Meat mixtures improved physical, chemical, and sensory qualities of patties. The optimum combination of beef, turkey, and chicken was found to be 34.87, 12.23, and 52.89%, respectively. |
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Authors:
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S Kurt; O Kilinççeker |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Poultry science Volume: 90 ISSN: 0032-5791 ISO Abbreviation: Poult. Sci. Publication Date: 2011 Aug |
Date Detail:
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Created Date: 2011-07-14 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0401150 Medline TA: Poult Sci Country: United States |
Other Details:
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Languages: eng Pagination: 1809-16 Citation Subset: IM |
Affiliation:
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Department of Food Technology, Vocational School, University of Adıyaman, TR-02040, Adiyaman, Turkey. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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