Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties

This study evaluated the effects of sodium chloride reduction and replacement with potassium chloride or modified potassium chloride based salts using a weight or molar equivalent basis on the sensory and physicochemical properties of pork sausage patties. Three independent replications of pork sausage patties were manufactured to compare five treatments: full sodium, reduced sodium, modified potassium chloride weight based replacement, modified potassium chloride molar based replacement, and standard potassium chloride weight based replacement. Salt replacement did not affect (P \u3e 0.05) moisture, protein, fat, textural properties, lipid oxidation, or redness. Sausage patties with modified potassium chloride were more acceptable than those with standard potassium chloride (P \u3c 0.001). Using modified potassium chloride replaced on a molar equivalent basis resulted in samples with more similar sensory characteristics to the full sodium control than replacement on a weight equivalent basis. The use of modified potassium chloride reduced sodium and improved sodium:potassium ratios while other changes in composition or physico-chemical characteristics were minimal

Shelf Life of Ground Beef from Cattle Fed Distillers Grains Containing Different Amounts of Oil

Beef shoulder clods were collected from steers fed one of four finishing diets: no distillers grains and three with distillers grains containing different amounts of oil. Raw ground beef patties were evaluated for changes in objective color, discoloration, and lipid oxidation during simulated retail display (7 days). Cooked beef links in refrigerated (18 days) and frozen storage (198 days) were analyzed for lipid oxidation throughout shelf life. Fatty acid profiles were evaluated in lean, subcutaneous fat, and ground composite samples. All distillers grain diets increased C18:2 and polyunsaturated fatty acids in beef. There were no dietary differences in lipid oxidation throughout shelf life of raw ground beef and cooked beef links and no differences in color characteristics of raw ground beef. Finishing cattle on distillers grains altered fatty acid composition but did not impact shelf life characteristics of raw or cooked ground beef. The amount of oil in the distillers grains did not result in any significant differences in fatty acid profile and shelf life measures

Effect of Ingredients and Packaging on Color of High Pressure Processed Ground Beef

High pressure processing is a non-thermal pasteurization technique to control pathogens, like E. coli. However, color changes in raw beef induced by processing restrict high pressure processing’s use within the beef industry. The objectives of this study were to investigate the effects of adding curing agents (nitrite) and packaging with or without reducing compounds (ascorbic acid/erythorbate) on color retention in high pressure processed ground beef. High pressure processing resulted in a detrimental effect on the color of the beef patties for all treatments. Lightness and yellowness increased and redness decreased after high pressure processing. The effect remained the same throughout the course of the study (up to 21 days). However, there was less color change in samples treated with reducing compounds. Both inorganic and natural sources of nitrite and ascorbic acid/erythorbate performed similarly in terms of their ability to maintain redness. Treatments leading to formation of nitrosylmetmyoglobin (Fe3+) had less color change as compared to the treatments leading to the generation of nitrosylmyoglobin (Fe2+)

Effect of Myoglobin State on Color Stability of High Pressure Processed Ground Beef

High pressure processing, a non-thermal pasteurization technique, can reduce E. coli in beef but the use is limited due to discoloration of raw beef after high pressure processing. Different states of myoglobin have inherently different color stability. The objective of this study was to determine the impact of myoglobin state on color stability of raw beef patties treated with high pressure processing. Modified atmosphere packaging (high oxygen-oxymyoglobin, carbon monoxide-carboxymyoglobin), vacuum packaging (deoxymyoglobin) or added potassium ferricyanide (metmyoglobin) treatments were used to prepare patties with desired myoglobin states. Color was measured (CIE L*, a*, b*) before and after high pressure processing over a storage period of 21 days. Regardless of pressure and duration, beef patties lost redness after high pressure processing. However, carboxymyoglobin showed better color retention as compared to deoxymyoglobin, oxymyoglobin and metmyoglobin

Effect of Ingredients and Packaging on Color of High Pressure Processed Ground Beef

High pressure processing is a non-thermal pasteurization technique to control pathogens, like E. coli. However, color changes in raw beef induced by processing restrict high pressure processing’s use within the beef industry. The objectives of this study were to investigate the effects of adding curing agents (nitrite) and packaging with or without reducing compounds (ascorbic acid/erythorbate) on color retention in high pressure processed ground beef. High pressure processing resulted in a detrimental effect on the color of the beef patties for all treatments. Lightness and yellowness increased and redness decreased after high pressure processing. The effect remained the same throughout the course of the study (up to 21 days). However, there was less color change in samples treated with reducing compounds. Both inorganic and natural sources of nitrite and ascorbic acid/erythorbate performed similarly in terms of their ability to maintain redness. Treatments leading to formation of nitrosylmetmyoglobin (Fe3+) had less color change as compared to the treatments leading to the generation of nitrosylmyoglobin (Fe2+)

The Effects of Source and Amount of Nitrite on Quality Characteristics of All-Beef Frankfurters

In an effort to meet consumers’ demand for foods with more natural ingredients, processors have begun manufacturing meat products cured with natural nitrite sources. The objective of this study was to evaluate the quality characteristics of all-beef frankfurters cured with traditional or alternative sources of nitrite and using equivalent amounts of nitrite. Frankfurters cured with alternative sources of nitrite had a slightly darker, less red exterior and slightly more yellow interior than those containing sodium nitrite. No differences were observed for pH or water activity. Both curing methods can be used to manufacture all-beef frankfurters with similar characteristics when using equivalent amounts of nitrite

The Effects of Source and Amount of Nitrite on Quality Characteristics of All-Beef Frankfurters

In an effort to meet consumers’ demand for foods with more natural ingredients, processors have begun manufacturing meat products cured with natural nitrite sources. The objective of this study was to evaluate the quality characteristics of all-beef frankfurters cured with traditional or alternative sources of nitrite and using equivalent amounts of nitrite. Frankfurters cured with alternative sources of nitrite had a slightly darker, less red exterior and slightly more yellow interior than those containing sodium nitrite. No differences were observed for pH or water activity. Both curing methods can be used to manufacture all-beef frankfurters with similar characteristics when using equivalent amounts of nitrite