2024/06/14 by Mehmet Başlar, Barış Yalinkiliç, Kübra Feyza Erol +1 · 1 voice
Agricultural and Biological Sciences · #Food Drying and Modeling #Microencapsulation and Drying Processes #Meat and Animal Product Quality
paper · pdf · doi:10.3390/agriengineering6020099
openalex publication_date 2024/06/14 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/23
This study aimed to determine the usage potential of vacuum-dehydrated ground beef in beef patty production. First, the fresh ground beef was dehydrated in vacuum dryers at 25, 35, and 45 °C for dehydration kinetics and color change. Then, the vacuum-dehydrated ground beef was rehydrated, and three different beef patties were separately produced using fresh ground beef, the rehydrated ground beef, and a mixture of the two (1:1). According to the results, the dehydration significantly decreased the L*, a*, and b* values of ground beef; however, after rehydration, the L* and b* values were not significantly different from the control values. The cooking loss for beef patties produced with rehydrated ground beef was higher than the control. However, there was no significant difference in the sensory of the beef patties among the treatments. In conclusion, there is potential for using vacuum-dehydrated ground beef in beef patty production.