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Sensory Evaluation Of Broiled And Grilled Bison Patties By Trained Panelists

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Url: http://www3.interscience.wiley.com/journal/119018412/abstract

Sensory Evaluation Of Broiled And Grilled Bison Patties By Trained

Panelists

1

Jayne M. Mcclenahan 2 , Fayrene L. Hamouz 2 , Budi Setiawan 24 , Martin J. Marchello 3 Judy A. Driskell 25

2

Department of Nutritional Science and Dietetics University of Nebraska Lincoln, NE 68583-0806 3 Department of Animal and Range Sciences North Dakota State University Fargo, ND

58105-5727; 1 Supported in part by the Nebraska and North Dakota Agricultural Experiment Stations, and is Journal Series No. 12980 of the Nebraska Agricultural Research Division; 4

Current address: Jurusan Gizi Masyarakat dan Sumberdaya Keluarga, Fakultas Pertainian, Institut Pertanian Bogor, Kampus Darmaga, Bogor, Indonesia.

Abstract

Sensory characteristics of broiled and grilled patties from grain-fed bison were evaluated by a 13-member trained sensory panel. Ground patties (approximately 113 g, 12.2 cm diameter, 0.9 cm thick) from 6 grinding dates were broiled (260C) or grilled (163C) to 71C internal temperature. Cooking time was significantly shorter (p < 0.0001) for grilled than broiled patties, while cooking yields were similar. Broiled patties were judged to have a more gray than brown surface color, a more red than gray interior color, to be more juicy, and to be more tender than grilled, while their aromatic and flavor intensities were similar.

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