Flavor and oxidative stability of ground beef patties as affected by source and storage

Chuck muscles and fat from silage plus grain- and forage-fed steers were stored 7 days at 4 degrees C before patty manufacture or processed into patties and stored at 4 degrees C or -32 degrees C. The thiobarbituric acid values were constant from 0 to 4 days for frozen patties but decreased (P0.05) for refrigerated patties. Evaluated by an 11-member trained sensory panel, frozen patties had lower (P0.05) rancid flavor intensity than refrigerated patties, rancid flavor increased from 0 to 2 or 4 days storage in refrigerated patties. Frozen patties from silage plus grain-fed steers had higher (P0.05) beefy flavor intensity scores than those from forage beef. However, diet source had no effect (P0.05) on refrigerated patties