The Effect of Post-Cooking Holding Times on Sensory Assessment of Low- and High-Fat Beefburgers

The effect of post-cooking bolding-time on sensory assessment of low (89 g/kg) and high (218 g/kg) fat beefhurgers was assessed. Burgers were served to panelists approximately 3 or 18 min after cooking. Fat content influenced fattiness, moistness/juiciness and overall appearance (P En situation commerciale, les steacks haches de boeuf peuvent subir une attente apres cuisson pouvant aller jusqu'a 20mn avant d'etre servis. Cette etude determine l'effet d'une attente de 3 a 18 mn apres cuisson de steacks de boeuf alleges en matiere grasse (89g/kg) et riches (218g/kg) sur leur evaluation sensorielle. Les resultats montrent que le temps d'attente avant le service n'a pas d'effet sur les proprietes sensorielles de ces produits.

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