ABSTRACT
Four freezing rates for ground beef patties were evaluated for product quality effects and microstructural changes. These rates were further evaluated for different pattie formulations involving post-rigor and pre-rigor meat. Both light microscopy (LM) and scanning electron microscopy (SEM) were utilised for microstructural comparisons. Fast freezing rates had a positive effect on pattie quality, resulting in increased juiciness, tenderness and overall acceptability. Photomicrographs showed increased ice cavity size with decreased freezing rates, which probably contributed to increased cooking shrink and tenderness changes observed. Pre-rigor patties compared very favourably with conventional post-rigor beef patties and showed no obvious structural differences.