Chuck muscles and fat from silage plus grain-and forage-fed steers were stored 7 days at 4°C before patty manufacture or processed into patties and stored at 4°C or -32°C. The thiobarbituric acid values were constant from 0 to 4 days for frozen patties but decreased (PcO.05) for refrigerated patties. Evaluated by an 11-member trained sensory panel, frozen patties had lower (PO.OS) on refrigerated patties.
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