engleski

Effect of dry ageing duration on the physical and sensory properties of beef burgers

Dry ageing is mainly used to improve the tenderness and flavour of the meat. It is normally used as a whole carcass ageing for the production of costly cuts where the neck portion is considered a by-product. Therefore, the aim of this study was to determine the effect of dry ageing duration on the physical and sensory properties of beef neck burgers. Neck meat from castrated male Angus cattle weighing 600 kg and aged 22 months was used for the study. The neck samples (N = 12) were hung in a dry ageing chamber for 7 days (group Z-7) and 21 days (group Z-21) at a temperature of 2 °C ± 1 °C and a relative humidity of 77% ± 3%. After ageing period, burgers were prepared from ground neck meat (73.9%) and fat (24.6%) with the addition of 1.2% sea salt and 0.3% ground black pepper. The burgers were then heat treated in a steam convection oven at a temperature of 230°C to an internal temperature of 64°C. After heat treatment, the burgers were reweighed to calculate the cooking loss and their diameter was measured in two perpendicular dimensions to calculate the reduction in surface area. The burgers were then left at room temperature for 7 minutes, quartered and stored at 40°C until sensory analysis. The quantitative descriptive analysis and likeability test were used with eight trained sensory experts in separate booths in the sensory laboratory. A significantly lower cooking loss was observed in group Z-21 (26.52%) compared to group Z-7 (31.31%). However, no significant difference in surface area reduction after cooking was observed. Likewise, the descriptive sensory and liking traits of the burgers were not significantly different between groups Z-7 and Z-21. In view of this, it is contemplated that a shorter ageing period of beef necks could be used in burger making.

beef, burger, sensory analysis, cooking loss, surface reduction

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