18 research outputs found
Effects of tallow and ground flaxseed on sensory and color characteristics of ribeye steaks
Forty-eight ribeye steaks from steers
fed diets containing steam-flaked corn
(SFC), steam-flaked corn with tallow
(SFC/Tallow), or steam-flaked corn with
rolled flaxseed (Flax) were used to evaluate
the effects of dietary fat on sensory traits,
retail display color stability, and fatty acid
composition. Steaks from Flax-fed steers
had increased deposition of alpha linolenic
acid (C18:3n3, an omega-3 fatty acid;
P<0.01) and developed a detectable off-flavor
(P<0.05) when compared to those of
cattle fed SFC and SFC/Tallow. There
were no differences in tenderness,
juiciness, or flavor intensity (P>0.10)
among the three treatments. Steaks from
cattle fed SFC retained a desirable color
longer than those from cattle fed Flax
(P<0.05) which may be attributable to
premature lipid oxidation in steaks from
cattle fed Flax. This study suggests that
altering the fat in the diet may affect flavor
and color stability of the meat. Feeding
flaxseed can effectively alter composition
of carcass tissues to yield beef that is high
in omega-3 fatty acids, which may lead to
premature lipid oxidation
Inhibition of heterocyclic amine formation in beef patties with added spices and ingredients
Heterocyclic amines (HCAs) are compounds
present at part per billion levels in fried, grilled, broiled, barbecued and smoked
meats. Most of these compounds are highly
mutagenic, as demonstrated by the Ames test
using Salmonella typhimurium. They also are
carcinogenic in rodents and non-human primates following high dosage and long term
oral administration. For decades, researchers
have focused on inhibiting the production of
these carcinogens. This research investigates
the effects of natural antioxidants in spices or other ingredients on the reduction of heterocyclic amines formation when beef patties are cooked. The term “spice” in this paper includes herbs. Ground beef patties combined with different levels of added spices or ingredients were cooked at 375°F (5 minutes each side) or 400°F (7.5 minutes each side). Extracted HCAs were then analyzed using reversed-phase High Performance Liquid Chromatography (HPLC) with UV-Visible and fluorescence detectors. Of the spices used, basil added at 0.5% was most effective in decreasing HCAs. Of all the ingredients, food starches showed the best inhibition when added at 5% as they reduced MelQx, harman, and norharman forms of HCA at both 375°F and 400°F
Temperature management to minimize ground beef aerobic and lactic acid bacteria growth
Increasing storage and display
temperature and time of ground beef
significantly increased microbial counts but
lean level had no effect. Prolonged storage
at abusive temperatures (48°F) caused up
to 90% unacceptable chubs and aerobic
bacteria counts as high as 7.7 log10 CFU/g,
which would render chubs unsatisfactory
for further processing, packaging and sale.
Thus, ground beef chubs should be stored
at 32°F. and as briefly as possible to
minimize pre- and post-display microbial
counts. Maintaining both optimal storage
and display temperatures is critical because
combining abusive storage and display
conditions resulted in the greatest microbial
growth. Shelf life and wholesomeness
benefits from maintaining cold (32°F)
storage and display temperatures are
clearly demonstrated
Influences of aging on tenderness and color of beef steaks
Aging loin strip, bottom, and eye of
round steaks for 21 days decreased Warner-
Bratzler Shear (WBS) values (increased
tenderness). For the top round, aged semimembranosus
muscle steaks tended to have
lower WBS values (more tender) than nonaged
steaks, while aged adductor steaks were
similar to non-aged steaks. Furthermore,
instrumental L* color values were higher
(lighter) for aged strip and eye of round
steaks than non-aged steaks, and instrumental
a* color values were higher (redder) for
aged bottom round, eye of round, and top
round (semimembranosus) steaks than nonaged
steaks. Aging steaks is effective for
improving tenderness and color of strip,
bottom, top (semimembranosus) and eye of
round steaks
Maximizing desirable ground beef color with cold storage and display temperatures
This study evaluated the combined
effects of storage temperature, storage time,
display temperature, display time, and fat
level on ground beef color. Storage at 32°F
minimized discoloration during display
compared to storage at 40° and 48°F.
Storage up to 12 days at 32°F did not affect
ground beef color stability, whereas
prolonged storage at 40° and 48°F increased
discoloration dramatically. When storage
was at 32°F, sales loss was 0.4%, compared
to 62% at 48°F. Fat level did not influence
discoloration. The use of 32°F during
storage and display is essential for
maximizing ground beef color life
Flavor characterization of top blade, top sirloin, and tenderloin steaks from A- and B-maturity carcasses of high and normal pH
The infraspinatus muscle (top blade steak)
from the chuck clod, the gluteus medius muscle (top sirloin steak) from the sirloin, and the psoas major muscle (tenderloin steak) from the loin were obtained from A- and B-maturity carcasses with either low-Slight or Small marbling and with either normal ultimate pH (5.7 or less) or high pH (6.0 or higher) to evaluate flavor profile characteristics. Muscles were aged for 7, 14, 21, and 35 days. A highly trained flavor-profile sensory panel evaluated charbroiled steaks from these muscles. Muscles from high pH (dark cutting) carcasses had less typical beef flavor identity and less brown roasted flavor than those from carcasses with normal pH. Top blade steaks had a more intense bloody/serumy flavor than top sirloin
and tenderloin steaks. Aging steaks to 21 or 35 days postmortem increased the metallic flavor sensory characteristic. Top sirloin steaks had a more intense sour flavor than top blade or tenderloin steaks, and steaks from carcasses having a high pH were found to be more rancid than those from carcasses with normal pH. In general, high pH steaks and those aged longer than 21 days had less desirable flavor profiles than normal pH steaks and those aged only 14 days
Factors causing livery flavor in beef steaks from the chuck and loin
The infraspinatus muscle (top blade) from
the chuck clod, the gluteus medius muscle
(top sirloin) from the sirloin, and the psoas
major muscle (tenderloin) from the loin were
obtained from 140 A- and B-maturity carcasses
with either low-Slight or Small marbling
and with either normal pH (5.7 or less) or high ultimate pH (6.0 or higher) to evaluate
factors that could cause livery flavor in
cooked beef. Muscles were aged for 7, 14, 21,
or 35 days. A highly trained, flavor-profile
sensory panel evaluated charbroiled steaks
from these muscles. Approximately 8% of all
sensory panelist judgments were scored to
have some livery flavor. Numerous statistical
interactions were found among traits, which
made it difficult to make clear conclusions. In general, marbling and aging time had little direct effect on livery flavor, and livery flavor was not related to raw muscle lipid oxidation
Quality and display life of chilled or frozen all-natural beef and beef-buffalo frankfurters
Chilled (35±3°F) or frozen (0±3°F) all-natural
beef and beef-buffalo frankfurters made
with or without sodium nitrite (NaNO2) were
evaluated. Treatments included frankfurters
made with: all-natural beef without NaNO2 and
displayed frozen (B0F); all-natural beef and
buffalo without NaNO2 and displayed frozen
(BU0F); all-natural beef with NaNO2 and
displayed frozen (BNF) or chilled (BNC).
Batter pH, smokehouse yield, and proximate
analysis were determined. No differences
(P>.05) were noted in batter pH, smokehouse
yield, proximate analysis, or cooking yield. Day
of display had no influence (P>.05) on oxidation.
However, BU0F had the highest (P<.05)
oxidation value, a measure of potential rancidity.
For all treatments, instrumentally measured
lightness increased during display, while redness
decreased. Both B0F and BU0F had lower
(P<.05) redness and nitrosoheme pigments than
BNC. Purge loss increased (P<.05) with longer
display. Microbial counts and pH of frozen
products were not different (P>.05) during
display. Nitrite-free frankfurters can be displayed
frozen up to 90 days based on microbial
counts, but display life may be limited to 60
days by product color. Inclusion of buffalo did
not influence physical or microbiological quality
of nitrite-free frozen frankfurters but may accelerate
oxidative rancidity
The effect of Dakota Gold®-brand dried distiller’s grains with solubles of varying levels on sensory and color characteristics of ribeye steaks
We evaluated the effect of varying levels of Dakota Gold-brand dried distiller’s grains with solubles (DDGS) on meat quality characteristics including sensory traits and display color stability. Rib cuts from heifers from a 153-day feeding trial were selected randomly so that each level of DDGS had 10 steaks in a seven-day retail display color study, and 10 steaks that were cooked for evaluation by a trained sensory panel. Color reflectance value L* (lightness) exhibited an interaction (P<0.05) between diet and day, as well as a quadratic effect (P<0.05). Diet had no effect on a* (redness) or b* (yellowness) values, but a* and b* for all treatments decreased with longer display (P<0.05). A trained sensory panel detected small but significant (P<0.05) linear improvements in myofibrillar tenderness and overall tenderness as DDGS increased. The effect on sensory traits or display color stability were too small to warrant the feeding of DDGS to improve these traits
Effects of repetitive high energy pulsed power (RHEPP) irradiation on sensory attributes, color, and shelf life of ground beef
We investigated the effects of packaging
atmosphere and three levels of irradiation dose
(Repetitive High Energy Pulsed Power, -
RHEPP) on microbial populations, vitamin
retention, and display color attributes of ground
beef patties stored either chilled or frozen. Beef
knuckles and beef fat were coarsely ground,
sampled and analyzed to achieve 20% fat,
mixed, ground through a 1/8 in. plate, and
processed into 1/4-lb patties, which were
sealed either aerobically or nitrogen-flushed.
Patties were not irradiated or irradiated to 1.5
or 3.0 kGy, chilled, and displayed at 37 ± 4EF
for 6 days under 150 foot-candles of Deluxe
Warm White fluorescent lighting in an open-top
display case defrosted at 12 hour intervals.
Hunterlab Instrumental color was measured
daily. The experiment was replicated three
times. Aerobically packaged patties were
lighter, more yellow, more discolored, and less
red (all P<.05) than nitrogen-flushed patties
over the 6-day display. Nitrogen-flushing for
irradiated patties resulted in higher (P<.05)
retention of thiamin, but riboflavin was not
affected (P>.05). At $ 1.5 kGy, aerobic and
lactic acid bacteria were reduced (P<.05), and
no E. coli and coliforms survived. Nitrogenflushing
combined with irradiation resulted in
more stable, intensely red colored patties, which
retained more thiamin. The effect of irradiation
on various flavor notes was minimal and generally
diminished in nitrogen-flushed compared to
aerobic packages