Mansour, Shahinaz F. and H.A. Abugroun

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

SUMMARY

The study was conducted to evaluate the combined effects of rigor state, acidification and freezing rate on quality attributes of beef burger. Prerigor beef round muscles were excised from four beef carcasses within two hours from Exsanguination. The treatments included hot processed burger, acidified hot processed burger, using 1% citric acid solution and 48 hours post rigor beef burger. The treatment samples were stored at —18°C for 7 days after being frozen at two different rates —18°C (slow) and — 40°C (fast). The measurements included pH, cooking loss, water index, moisture content, colour and sensory evaluation. The results indicate that the acidified prerigor beef gave burger as tender as the 48 hrs post rigor beef, and was the most juicy irrespective of the freezing temperature. The burgers prepared from the prerigor beef were the lowest in tenderness, juiciness and yield, and were not significantly affected by the freezing rate. Generally, freezing at — 40 °C improved the colour of the burgers in all the treatments. The acidified prerigor beef was equivalent to the 48 hrs post rigor beef burger in water index and had the highest moisture content when frozen at — 40°C . The results demonstrate that quality attributes of prerigor beef burger could be improved by acidification and fast freezing.

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