Physico-Chemical and Functional Aspects of Beef PattiesPaperback, 7 March 2012

Meat and its products enjoy a unique status in human diet but meat also serves as an excellent substrate for the growth of most microorganisms, and is associated with hypertension and cardiovascular disease due to the presence of high sodium and fat contents. In the functional examination of minced beef patties, estimation for total sodium contents is essential to assess the level of risk. The minced beef patties were also treated with chitosan-mint mixture to minimize the presence of microorganisms, oxidation and to increase the shelf life of the product by acting as a natural antioxidant as well as antimicrobial agent. The recommendations from this research work are; the microbiological quality of minced beef should be monitored regularly and properly to ensure consumer's safety. Different formulations for patties can be developed by using masking agents, cold pressure storage and use of less quantity of beef to ensure lower amounts of Na contents. Suitability of different oils and fats available for proper structure and other quality parameters of patties should be checked to ensure good quality products with lower levels of fat.