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  • Title: Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef.
    Author: Pietrasik Z, Gaudette NJ, Klassen M.
    Journal: Meat Sci; 2016 Mar; 113():41-50. PubMed ID: 26610290.
    Abstract:
    The effect of hot water treatment of beef trimmings on the processing characteristics, shelf-life and consumer acceptability of ground beef was evaluated. Hot water treatment (85°C for 40s) substantially enhanced the microbial quality of trimmings during refrigerated storage and this was independent of the fat level of the trimmings. Treatment had no effect on the oxidative stability of trimmings stored up to 7days, ground beef displayed in a retail cabinet for up to 3days, and had minimal effect on textural properties. Instrumental results demonstrate that ground beef from hot water treated trimmings was slightly lighter and tended to have less red color compared to non-treated beef. These color differences did not impact the consumer acceptance of raw patties, and in addition, hot water treatment did not significantly affect the consumer acceptability of cooked patty attributes.
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