Effects of Pre‐chilling, Freezing Rate, and Storage Time on Beef Patty Quality

The effects of pre‐chilling (air at −10°C or CO 2 snow), freezing method or rate (liquid N 2 immersion, CO 2 snow and air blast at − 25°C or − 14°C) and frozen storage at − 17°C for 6–9, 24–30, 56–63 or 88–98 days on ground beef patty quality were studied. The patty quality was determined by evaluating color, water‐holding capacity (WHC), pH, shrinkage, 2‐thiobarbituric acid and textural properties. The liquid N 2 immersion freezing resulted in significantly higher cooking and total shrink losses, a paler appearance and lower WHC. A significant reduction was noted in patty quality during frozen storage as indicated by significant increases in storage loss, shear values, hardness, gumminess, chewiness, surface reflectance, and TBA. The CO 2 snow pre‐chilling provided lower total losses and more intense surface redness.