Mansour, Shahinaz F. and Abugroun, H.A.

Department of Food Science and Technology University of ElZaeim
El Azari Khartoum North, P.O.Box 1933, Sudan.

SUMMARY

Several experiments were conducted to evaluate the effects of rigor state and processing procedures on quality attributes of beef burger. Prerigor beef round muscles were excised from four beef carcasses within two hours from Exsanguination. Processing procedures included preparation of beef burgers from hot prerigor beef, frozen prerigor beef, 24 hours post rigor beef, 48 hours post rigor beef and acidified prerigor beef samples. The measurements included pH, cooking loss, water index, colour and sensory evaluation. The results indicate that the burger prepared from the frozen prerigor beef had the highest cooking loss and was the lowest in tenderness, water index and juiciness compared with the rest of the treatments. The different treatments did not differ significantly in colour or flavour of the cooked samples. The frozen acidified prerigor beef burger was found equivalent to the 48 hours post rigor beef acidified ground prerigor beef had the highest scores in tenderness and.juiciness compared with the rest of the treatments. The results of the experiments suggest that the toughness and shrinkage associated with the burger prepared from prerigor beef muscles result from a cold induced rigor contraction.

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