Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef

The purpose of this study was to evaluate if continuous non-vacuum or vacuum tumbling improves the quality of roast beef utilizing the one location injection. Basically, fresh roast beef treated by one location injection with tumbling had significantly different quality compared to non-tumbled ones. However, the cooked roast beef did not significantly exhibit better quality due to tumbling. There was insignificant difference of TBARS value for whole meat among treatments at day 0. The control had significantly higher TBARS value compared to roast beef with non-vacuum and vacuum tumbled samples at day 2. At 4, 7 and 14 days of refrigerated storage, the control maintained the significantly highest values when compared to the other treatments that had similar TBARS values. The addition of three antioxidants was the major contributor to lipid stability of the cooked roast beef.     

The antioxidative properties of rosemary oleoresin and inhibition of off-flavours in precooked roast beef slices

The antioxidant properties of rosemary oleoresin in precooked roast beef slices were compared to those of a butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT) combination, sodium tripolyphosphate and sodium citrate, during both refrigerated and frozen storage. Their antioxidant properties were measured by means of TBARS (TBA-reactive substances) and sensory scores. Sodium tripolyphosphate was the most effective antioxidant during both storage periods. Rosemary oleoresin in combination with sodium tripolyphosphate proved to be effective during both storage periods, but in particular, during frozen storage at preventing an increase in TBARS and at improving the flavour preference for the roast beef slices. Sodium citrate proved to be an ineffective antioxidant. The treatments containing salt, phosphate plus BHA/BHT and salt plus BHA/BHT had comparable antioxidative properties to the treatments containing salt, phosphate and rosemary and salt and rosemary, respectively. No overall significant correlation coefficients were obtained between the TBARS and the sensory scores. © 1998 SCI.     

SURFACE MORPHOLOGY OF TUMBLED CURED BEEF

Samples from bovine semimembranosus were injected to contain (1) 2.5% salt, 0.5% sodium tripolyphosphate (STPP), 156ppm sodium nitrite and 550 ppm ascorbic acid or (2) 156 ppm sodium nitrite and 550 ppm ascorbic acid. The product was then subjected to tumbling and heat processing. Treatment (1) produced a layer of coagulated protein on the surface of the meat and a layer of flattened fibers under the protein layer. Treatment (2) had a layer of protein, but exhibited less fiber flattening. Samples of treatment (1), but which were not tumbled, had neither a layer of protein nor flattened fibers. Measurement of water vapor loss from the meat surface revealed that there was no difference between tumbled and nontumbled treatments.     

Factors Affecting the Palatability and Shelf Life of Precooked, Microwave-Reheated Beef Roasts

Beef infraspinatus roasts were used to determine the effects of phosphate injection and acetic acid treatment on precooked microwave-reheated beef roasts. Treatments consisted of roasts pumped 10% of their weight with water, water containing 4.75% tripolyphosphate, water containing 4.75% tripolyphosphate and 10% NaCl, and roasts with no added water. After cooking, roasts were halved, and one half of each roast was dipped in 3% acetic acid before vacuum-packaged, refrigerated storage. Results showed roasts that contained both salt and phosphate had the lowest cooking losses, TBA numbers, Warner-Bratzler Shear values, and were rated by sensory panelists as the most palatable. Treatment with acetic acid significantly (P<0.05) lowered bacterial counts without adversely affecting sensory qualities of the precooked microwave-reheated beef roasts.     

Chitosan Nanoparticle Penetration into Shrimp Muscle and its Effects on the Microbial Quality

Chitosan (CH) and chitosan-sodium tripolyphosphate (CH-TPP) solutions were produced with and without sonication and ultra-shearing. The CH and CH-TPP particles and solutions were evaluated for physicochemical properties, and fluorescently labeled particle penetration into shrimp muscle tissue through vacuum tumbling was observed. Two solutions were prepared: (1) a 0.5 % CH solution in 1 % acetic acid and (2) a CH-TPP solution, prepared by adding 0.167 % sodium tripolyphosphate to the CH solution, instantly forming CH-TPP nanoparticles through ionotropic gelation. Untreated shrimp meat and shrimp meat vacuum tumbled with CH, CH-TPP, acetic acid, sodium tripolyphosphate, and distilled water solutions were analyzed for aerobic plate counts for 24 days of refrigerated storage at 4 °C. Processing with sonication and ultra-shearing reduced the particle sizes of CH and CH-TPP nanoparticles and the molecular weight of CH. It was observed that after processing, fluorescently labeled CH and CH-TPP nanoparticles could penetrate inside of and attach to shrimp muscle tissues through vacuum tumbling. At 24 days of refrigerated storage, shrimp vacuum tumbled with processed CH solution had the lowest aerobic plate counts of all treatments and it was the only treatment to have unchanged microbial quality throughout the entire storage time. Vacuum tumbling with sonicated and ultra-sheared CH solution enhanced particle penetration into shrimp and inhibited microbial growth during refrigerated storage.     

Dispersion and survival of Escherichia coli O157:H7 and Salmonella Typhimurium during the production of marinated beef inside skirt steaks and tri-tip roasts

To determine the depth of pathogen dispersion and the ability of pathogens to survive in enhanced beef products and spent marinade, beef inside skirt steaks and tri-tip roasts were vacuum tumbled with two commercial marinades. The marinades were inoculated with Escherichia coli O157:H7 and Salmonella Typhimurium, resulting in an approximate count of 5.2 log CFU/ml. Both inside skirt steaks and tri-tip roasts were vacuum tumbled for 1 h and sampled immediately after tumbling (day 0), or were vacuum packaged, stored (ca. 4°C), and sampled on days 7 and 14. Samples of the spent marinade were taken after tumbling (day 0) and on days 3 and 7. For both marinades, Salmonella Typhimurium and E. coli O157:H7 were dispersed throughout the inside skirt steaks during vacuum tumbling. Although Salmonella Typhimurium and E. coli O157:H7 for the skirt steaks were still detectable after 14 days of storage, the log values were lower than those on days 0 and 7. For the tri-tip roasts, the pathogen distribution varied, depending on the thickness of the roasts, and pathogens were detectable on days 0, 7, and 14. The spent marinade sampled on days 0, 3, and 7 showed that the pathogens survived at refrigerated temperatures. Because pathogens can transfer to the interior of beef inside skirt steaks and tri-tip roasts when vacuum tumbled with contaminated marinade and survived during refrigerated storage, establishments should consider the potential food safety risks associated with reuse of marinade during the production of vacuum-tumbled beef products.     

Antioxidative effects of encapsulated sodium tripolyphosphate and encapsulated sodium acid pyrophosphate in ground beef patties cooked immediately after antioxidant incorporation and stored

Ground beef with 1% NaCl was incorporated with 0.5% unencapsulated sodium tripolyphosphate (uSTP), 0.5% encapsulated sodium tripolyphosphate (eSTP), 0.5% unencapsulated sodium acid pyrophosphate (uSAPP), or 0.5% encapsulated sodium acid pyrophosphate (eSAPP) prior to being cooked and stored (0 or 6 d, 3 °C). The pH was higher (P < 0.05) for sodium tripolyphosphate samples (6 d: uSTP 5.98; eSTP 5.89) and lower (P < 0.05) for sodium acid pyrophosphate (6 d: uSAPP 5.31, eSAPP 5.33) samples than control sample (6 d, 5.50). Overall, samples with uSTP had the least cooking loss and lowest TBARS values. TBARS (mg/kg) for the phosphate treatments were lower (P < 0.05; ave. 1.78, 0 d; 3.49, 6 d) than for the control samples (3.07, 0 d; 22.85, 6 d). Therefore, phosphate incorporation into ground beef prior to cooking aids in the reduction of oxidation in the cooked, stored product, although a longer period of time before thermal processing may be necessary for the encapsulated phosphate to have significant benefits.     

Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef

The effects of 0.5% sodium phytate (SPT), sodium pyrophosphate (SPP), and sodium tripolyphosphate (STPP), along with 1% NaCl, on physico-chemical properties of restructured raw and cooked beef were evaluated. In raw beef stored for 1 day at 4 ° C, the SPT, SPP, and STPP increased pH and salt-soluble protein level and decreased %MetMb and thiobarbituric acid reactive substances (TBARS), compared to the control with salt alone (p < 0.05). In cooked beef, SPT, SPP, and STPP increased bind strength, cook yield, moisture level, and pH, and decreased TBARS (p < 0.05). SPP and STPP increased orthophosphate in both raw and cooked beef (p < 0.05), compared to the SPT and control. SPT, SPP, and STPP decreased the Hunter color L and b values and increased a value in raw beef (p < 0.05) but had no effect on the Hunter color values in cooked beef. The binding value of SPP and STPP were similar over time, and the time to reach maximum binding strength was 10s longer than SPT and 25s longer than the control. These results indicate that SPT compares favorably with traditional phosphates for bind strength and cooked yield, but SPT was slightly more effective than other phosphates for reduction of TBARS 1 day after cooking.     

WILD RICE AS AN ANTIOXIDANT FOR FRESH-FROZEN AND PRECOOKED BEEF PATTIES

Antioxidant effects, as measured by thiobarbituric acid reactive substances (TBARS), of ground cooked Minnesota wild rice (WR) added at 0, 15 and 25% (weight-weight) to fresh-frozen and precooked extra lean ground beef patties were investigated. WR generally resulted in more desirable sensory panel ratings and lower TBARS values for the fresh-frozen product at 8 weeks frozen storage but not at 0 week or 16 weeks. WR, especially at the 25% level, generally resulted in more desirable sensory panel ratings and lower TBARS in the precooked product at 4 and 8 weeks frozen storage. Ground WR can be an effective antioxidant in fresh-frozen and precooked ground beef patties stored at ?23C.     

滚揉和腌制液成分对肉块类西式火腿质构的影响

研究了滚揉时间、腌制液中食盐浓度和三聚磷酸钠(STPP)浓度3因素对肉块类西式火腿的质构影响。采用冷鲜的猪里脊肉为原料,每个因素3个水平,按照L27(313)考虑交互作用的正交实验设计,进行滚揉和腌制液的配制,并制作肉块类西式火腿。利用质构仪测定火腿的硬度和弹性。滚揉时间、腌制液中食盐浓度、三聚磷酸钠浓度以及他们的交互作用对火腿的硬度影响显著(p<0.05),增加滚揉时间不能显著提高火腿的弹性,反而增加电能的消耗,食盐浓度和滚揉时间的交互作用对产品弹性的影响显著(p<0.05),并且其交互效益大于食盐浓度和三聚磷酸钠的单独效益。当滚揉时间8h,腌制液中食盐浓度10%,STPP浓度2.0%时硬度品质最优。当滚揉时间4h,腌制液中食盐浓度8%,STPP2.0%时弹性品质最优。     

Effect of Tumbling and Tumbling Temperature on Surface and Subsurface Contamination of Lactobacillus Plantarum and Residual Nitrite in Cured Pork Shoulder

The effect of intermittent tumbling (up to 18 hr) was compared to a nontumbled treatment at processing temperatures of 3°C and 23°C on tissue surface inoculated with Lactobacillus plantarum. The surface and subsurface number of L. plantarum and the residual nitrite in boneless cured pork shoulder were determined. The L. pluntarum levels were significantly increased (P < 0.05) by tumbling, increased by time (linear, P < 0.01) and by sample location with levels de creasing from nontumbled exudate to surface samples to internal samples. Residual nitrite in cured pork shoulder tumbled intermittently for 18 hr at 23°C was significantly lower (P < 0.01) than in nontumbled tissue. Nitrite level interactions for tumbling time × temperature were highly significant (P < 0.01).     

EFFECTS OF LIQUID SMOKE ON LIPID OXIDATION IN A BEEF MODEL SYSTEM AND RESTRUCTURED ROASTS

Commercially available liquid smokes were added to a meat model system and to a restructured beef product to assess their ability to suppress lipid oxidation. Aqueous hickory smoke was the most effective smoke in suppressing oxidation as reflected in 2-thiobarbituric acid reactive substances (TBARS) of microsomal lipids. Phenol was not antioxidative in the model system. Addition of liquid smoke had no significant effect on "stale, cardboardy, painty" flavor or aroma of restructured beef roast slices stored at 4C. The aroma and flavor of sliced beef deteriorated over the 7-day storage regardless of liquid smoke addition. Hexanal in the control roasts increased during storage from ∼0 to >3 ppm; those containing aqueous liquid smoke contained little (< 0.5 ppm) hexanal. Smokes, but not the phenol mix, kept TBARS near day zero (0.2 mg/kg) levels through 7 days.     

牛肉真空滚揉条件对白卤牛肉品质和出成率的影响

为探讨真空滚揉技术在卤牛肉加工中的应用,论文分析了牛肉真空滚揉时真空度、转速、滚揉时间、载荷量、原料初始温度和静腌时间对白卤牛肉主要成分、感官品质、色度、质构特性及出成率的影响。将初始温度为0～5℃的牛肉、3.3%食盐和0.1%花椒放入滚揉器中,载荷量60%,真空度6 kPa,4 r/min滚揉15 min,静置10 min;加入1.3%洋葱汁、1.2%香芹汁、2.5%胡萝卜汁和1.8%二锅头,重复滚揉1次;出料后0～5℃静腌12h。采用上述操作条件腌制的牛肉加工的白卤牛肉的品质和出成率均较高。     

Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat

The effect of levels (0.1%, 0.2%, 0.3%, 0.4%, 0.5%) of added encapsulated (e) phosphate (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) on lipid oxidation inhibition during storage (0, 1, and 7 d) of ground meat (chicken, beef) was evaluated. The use of eSTP and eSPP resulted in lower and higher cooking loss (CL) compared to eHMP, respectively (P < 0.05). Increasing encapsulated phosphate level (PL) enhanced the impact of phosphates on CL in both chicken and beef samples (P < 0.05). Encapsulated STP increased pH, whereas eSPP decreased pH (P < 0.05). pH was not affected by PL. The highest orthophosphate (OP) was obtained with eSTP, followed by eSPP and eHMP (P < 0.05). The level of OP determined in both chicken and beef samples increased (P < 0.05) during storage. Increasing PL caused an increase in OP (P < 0.05). The highest reduction rate in the formation of thiobarbituric acid reactive substances (TBARS) and LPO for both meat species were obtained with eSPP, followed by eSTP and eHMP (P < 0.05). Increasing PL resulted in lower TBARS and LPO (P < 0.05). Findings suggest that encapsulated phosphates can be a strategy to inhibit lipid oxidation for the meat industry and the efficiency of encapsulated phosphates on lipid oxidation inhibition can be enhanced by increasing PL.     

Palatability and Storage Characteristics of Precooked Beef Roasts

The palatability and storage characteristics of fresh, frozen and precooked beef chuck roasts prepared using added phosphate-salt and vacuum cooking bags were evaluated. Palatability attributes (tenderness, juiciness, beef flavor intensity, and off-flavor intensity) of precooked roasts prepared in vacuum cooking bags with phosphate-salt were as good or better than freshly cooked roasts. Precooked roasts in vacuum cooking bags had the lowest total bacterial counts after storage for 14 and 28 days. A palatable precooked roast beef product was developed that can be stored for 28 days at 4°C.     

Microbiological characteristics of precooked, vacuum-packaged uncured beef and pork

Microbiological examination of 29 packages of precooked, vacuum-packaged beef and pork products purchased at local and regional supermarkets along with 110 packages of precooked, vacuum-packaged, sliced roast beef obtained from a major meat processor did not disclose the presence of Escherichia coli, coagulase-positive Staphylococcus aureus, Clostridium perfringens or Salmonella. The effects of storage temperature and length of storage on the microflora of 110 packages of sliced roast beef were determined at specific intervals of storage up to 84 days at 1° and 5°C, and up to 28 days at 10°C. The microflora of samples stored at 1° and 5°C was dominated by Lactobacillus spp. when examined on day 28 and throughout the remainder of the 84-day test period. The microflora of samples held at 10°C was dominated by Lactobacillus spp. until late in storage when Hafnia alvei became a major portion of the bacterial population. Precooked, sliced roast beef had a longer shelf life in laboratory controlled evaluations when stored at 1°C as opposed to 5° or 10°C.     

Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color,pH, and cooking loss

Effects of encapsulated sodium tripolyphosphate (STP), sodium hexametaphosphate (HMP) and sodium pyrophosphate (SPP) on lipid oxidation in uncooked (0, 2, 24 h) and cooked (0, 1, 7 d) ground chicken and beef during storage were determined. Ten phosphate treatments included a control (no phosphate), three unencapsulated (u) at 0.5% and three encapsulated (e) phosphates (0.5%) each at a low (e-low) and high (e-high) coating level. Two heating rates (slow, fast) were investigated. Cooking loss (CL), pH, color, orthophosphate (OP), TBARS and lipid hydroperoxides (LPO) were determined. A fast heating and uSTP resulted in lower CL (p < 0.05). Orthophosphate increased with phosphate incorporation, slow heating and storage (p < 0.05). Encapsulated phosphates and increased coating level reduced OP (p < 0.05). Unencapsulated STP increased CIE a* and pH, whereas uSPP decreased CIE a* and pH (p < 0.05). Encapsulated phosphates and the greater coating level had no effect on the pH in cooked samples. Not increased coating level but encapsulated phosphates decreased lipid oxidation in cooked samples (p < 0.05).     

Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef

The combined effect of blade tenderization (T, NT) and tumbling time (0, 2, 16 h) on quality characteristics of cooked beef roasts processed with 20 or 40% injection level was investigated. Properties of the beef roasts were determined by measuring processing and textural characteristics (shear force, texture profile analysis). Extended tumbling (to 16 h) favorably affected hydration properties and thermal stability, yielding lower cooking loss and purge and higher WHC for beef roasts. It also decreased shear force and hardness of beef samples by 50–60%, but was unable to increase cohesiveness. Blade tenderization prior to injection generally was found to be beneficial for textural characteristics, tended to improve cook yield, but did not influence other hydration properties. An interaction between tenderization and tumbling was observed for shear force. Blade tenderization decreased shear values by 15–20% for roasts tumbled for 0 or 2 h, but did not improve tenderness with extended tumbling.     

Palatability and Storage Characteristics of Precooked Pork Roasts

Pairs of boneless pork loins (n=10) were pumped to contain 0.5% tripolyphosphate or water and allotted to three treatments: PVC wrapped, convection oven cookery (CO); vacuum packaged, precooked and reheated in a water bath (PC); and vacuum packaged and cooked in a water bath (VP). Paired loins (n = 30) were injected with tripolyphosphate and allotted to the following treatments and storage (0, 14 or 28 days) conditions: Control (?20°C) [CO]; precooked (?20°C) [PCPR]; precooked (4°C) [PCRF]; vacuum packaged (?20°C) [VPFR]. VP and PC phosphate injected roasts were more tender and had lower cooking losses than CO roasts. After 28 days, all PC roasts had lower microbial counts than other treatments, and PC and VP roasts had improved palatability compared with CO roasts.     

Effects of Phosphate in Combination with Nitrite or Maillard Reaction Products upon Warmed-Over Flavor in Precooked, Restructured Beef Chuck Roasts

The effectiveness of a phosphate compound alone in combination with other antioxidants in preventing warmed-over flavor (WOF) in precooked recombined beef roasts was investigated. Treatments without phosphate had significantly different proximate composition due to lower yields and higher cooking losses and received lower tenderness and juiciness scores from the sensory panel. WOF scores and thiobarbituric acid (TBA) values were lower (P < 0.05) for the phosphate treatments. A correlation coefficient of 0.96 was obtained between panel scores and TBA numbers. The panel threshold for WOF was 1.6 TBA value. Results indicate phosphate alone was effective in preventing WOF in vacuum packaged precooked roast beef.