Quality classification affects firmness of ground beef patties from the chuck roll

Consumers often use color as the main criteria in selecting meat products, and they associate a bright red color with freshness. Longer display life without discoloration can result in more opportunities to sell the product and greater potential for profit. Flavor, juiciness, and tenderness are also associated with consumer satisfaction. Although grinding offers an opportunity to mechanically minimize differences in tenderness, product quality can affect these sensory properties of ground beef. The objective of this study was to determine the effects of three quality classifications and their combinations on ground beef patty display color stability and sensory attributes evaluated by a trained sensory panel and consumer panel

Aging time affects color stability and sensory properties of ground beef patties adjusted

Palatability traits of flavor, juiciness, and tenderness are associated with consumer satisfaction. Although grinding offers an opportunity to mechanically minimize differences in tenderness, muscle source and product quality may still affect the sensory properties of ground beef. The objective of this study was to determine the effects of two quality grades (Premium Choice and Select) and vacuum storage aging time (7, 21, and 42 days) before processing on ground beef patty display color from chuck roll and knuckle subprimals combined to obtain a common percentage of fat

Premature browning in cooked ground beef after modifying myoglobin

Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 131 ̊F, whereas normal patties were re d to pink. The premature brown color was not relate d to percent fat; patty compaction; animal source and maturity; pH (5.5 to 5.8); or concentrations of raw patty heme and nonhemeiron, myoglobin, and total pigment. Because oxidation-reduction potential and total reducing activities were higher (P<.05) and TBA numbers were lower (P<.05) in normal than prematurely brown patties, the brown color is apparently related to greater patty oxidation

Sensory traits, color, and shelf life of low-dose irradiated, raw, ground beef patties

Irradiation of raw ground beef patties had minimal effects on flavor and aroma of patties after cooking. Oxidative rancidity increased when patties were irradiated in aerobic but not in vacuum packages. Irradiation of vacuum-packaged ground beef patties produced a more stable color. In both packaging types, irradiation significantly reduced microbial growth during storage

Sensory traits, color, and shelf life of low-dose irradiated, precooked, ground beef patties

Irradiation did not influence bitter, bloody, burnt, chemical, fat-like, juiciness, liver-like, beef identity, metallic, rancid, sour, sweet, and toughness flavor/textural attributes, beef aroma, or off-odor in precooked ground beef patties. Irradiation slightly increased the animal hair flavor note, but intensity levels were <1 on the 15-point sensory scale. Except for 10% fat non-irradiated controls, reheated precooked patties had a slight sour, ammonia-like, top note. Irradiation at 3.5 kilograys (kGy) increased external redness in vacuum-packaged patties, but not in aerobic packages. Aerobic packaging with or without irradiation decreased external precooked redness. Oxidative rancidity increased when patties were irradiated in aerobic but not in vacuum packages. Reduction of oxygen in vacuum bags extended the shelf life of the precooked ground beef patties, at least in terms of oxidative rancidity. Precooking ground beef patties, irrespective of irradiation or packaging type, posed sensory disadvantages, and improvements to the precooking process are needed before irradiating at low-dose levels is appropriate

Effects of estradiol or an estradiol-trenbolone acetate reimplant scheme and time on feed on performance and carcass traits of finishing steers

Two hundred eighty-eight predominantly British and British crossbred steers (702 lb) were used in a 2×3 factorially arranged experiment. Main effect factors were reimplant scheme [estradiol (E2) vs estradiol plus trenbolone acetate (E2 + TBA)] and time on feed (111, 125 or 139 days). The initial slaughter occurred when 65 to 70% of all steers were estimated to grade low Choice. No interactions occurred for any variable measured. Reimplanting 57 days after the initial implant with E2 + TBA increased overall daily gain 6.9% (P<.003) and feed efficiency 4.9% (P<.005). Feeding steers for an additional 14 or 28 days resulted in linear decreases in overall daily gain (P<.005) and feed efficiency (P<.0004). Reimplanting with E2 + TBA increased (P<.001) carcass weight but did not reduce marbling score or percent Choice carcasses. Feeding steers for an additional 14 or 28 days resulted in linear increases (P<.0001) in hot carcass weight, ribeye area, adjusted backfat (P<.004), and skeletal maturity (P<.0005). Additional days on feed increased dressing percentage (P<.002) and marbling score (P<.05) curvilinearly and tended (P=.25) to increase the percentage of carcasses grading Choice and Prime. Incidence of dark cutters was higher (P<.05) for E2 + TBA carcasses, and was very high at the first slaughter date (54 days after reimplantation). Although feeding for an additional 14 or 28 days can result in heavier live and carcass weights, higher dressing percentage, and increased marbling, poor efficiency of gain may create negative feeding margins

Effects of steam-flaked sorghum grain or corn and supplemental fat on feedlot performance, carcass traits, longissimus composition, and sensory properties of steers

One hundred forty British x Exotic crossbred, yearling steers (370 kg) were used in a 2 x 2 factorial experiment to evaluate main effects and the interaction of grain type (steam-flaked sorghum grain [SFSGI or steam-flaked corn [SFCI) and level of supplemental fat (0 or 4% yellow grease WGll on feedlot performance, diet NE concentration, carcass traits, and chemical composition and sensory properties of longissimus muscle. Steer performance and estimated dietary NE, and NE, values were not different between SFSG and SFC. Supplemental YG improved CP 5 .05) gain/feed and estimated NE, and NE, of both SFSG and SFC diets. Compared with steers fed SFSG, steers fed SFC had a more yellow (P c .05) subcutaneous fat color. Supplemental YG had an additive effect (P c .025) on yellow color of subcutaneous fat but improved (P c .08) the lean color of longissimus muscle. Grain type or supplemental YG had no effect on sensory properties or mechanical shear of longissimus muscle. Longissimus muscle cholesterol content was elevated (P c .05) by supplemental YG (.49 vs .52 mg/g of wet tissue for 0 vs 4% YG, respectively); however, the biological significance of this result is question ,- ble. Similarly, effects of YG on increased (P c .05) stearic acid concentration and a higher concentration (P c .051 of linoleic acid measured in longissimus muscle of steers fed SFSG vs SFC were small in magnitude. These data indicate that under the conditions of this experiment, NE contents of SFSG and SFC were similar. Beef produced from sorghum grain is similar in quality and sensory properties to that produced from corn. There was no correlation (r = -.001) between degree of marbling and tissue cholesterol content, suggesting that for closely trimmed beef cuts, selection for higher quality by consumers will not elevate cholesterol intake

Effects of pH, myoglobin form, and endpoint temperature on cooked ground beef color

Beef quadriceps muscles from nine pH groups (5.5 - 6.4 in .1 increments) were ground; mixed with fat (20%); formed into patties whose myoglobin was in either the oxy or deoxy state; and cooked to four endpoint temperatures (150, 160, 170, or 180°F). Internal cooked patty color was evaluated visually and instrumentally. Patties containing deoxymyoglobin with pH 6.2 or higher and cooked to 150 and 160°F were redder visually and instrumentally than those with a lower pH. Similar trends, but not as pronounced, were observed with patties containing oxymyoglobin. Deoxymyoglobin was more resistant to denaturation and, thus, made patties more susceptible to persistent red color and at a lower pH than those with oxymyoglobin

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

Color stability of steaks from carcasses vascularly infused immediately after exsanguination

Hereford × Angus carcasses were infused with a solution of either sugar/phosphate or calcium chloride immediately after exsanguination to determine effects on color stability during retail display. A calcium chloride solution darkened the cuts and reduced color stability. A sugar/phosphate blend made steaks appear lighter red (more desirable), and their color stability was equal to that of the noninfused control