ACCEPTABILITY OF BEEF PATTIES EXTENDED WITH PORK AND/OR TEXTURED SOY PROTEIN1

Four beef or beef/pork ground meat blends were extended with textured soy protein (TSP) at 0, 10, 20 and 30% levels. Ground beef/pork/textured soy protein (TSP) patties with 30% TSP were rated lowest by consumers for raw color and appearance and overall cooked appearance. A beef (50%) and pork (30%) blend containing no TSP was rated highest by consumers for tenderness, flavor and overall desirability and higher by a trained sensory panel for flavor and overall desirability than blends containing TSP. Overall desirability ratings for visual and palatability characteristics of beef/pork meat patties were higher than for beef/pork/TSP blends. Results indicated a distinct advantage for palatability of the beef/pork blend as compared to beef/pork/TSP combinations.     

Contribution of lean,fat, muscle color and degree of doneness to pork and beef species flavor

Flavor is an important contributor to consumer acceptability of meat, our objective was to characterize the impact of species-specific fat/lean sources, fat level, degree of doneness and muscle color are on pork and beef flavor. Three separate experiments were conducted. Patties were formulated differently for each experiment in order to evaluate the desired variables. Experiment. 1: Flavor from combination patties (same species lean/fat or combination of species lean/fat) was not impacted by degree of doneness (66 °C vs. 71 °C). Beef flavor was highest in samples made with beef lean, regardless of species fat type. Pork flavor was highest in samples made with pork lean and had higher flavor intensity scores. Experiment. 2: Beef flavor was not increased in all-beef patties formulated with higher fat levels. Pork patties formulated with higher fat content increased pork flavor. Experiment. 3: All-beef and all-pork patties formulated with light or dark lean did not impact flavor in either species.     

Palatability and Appearance Traits of Beef/Pork Meat Patties

Eight beef/pork ground meat blends were made from mature (cows or sows) and youthful (steers or barrow) beef and/or pork lean. Blends were stored at — 27°C for either 14 or 150 days. Storage time decreased overall desirability scores of blends made with 20% pork fat and 80% youthful beef lean. No differences were found for flavor or overall desirability scores within the 14-day storage treatment. The consumer panel did not detect differences among treatments for source of fat or species. Results indicated beef/pork patties containing 40–80% mature lean and a minimum of 10% beef fat were equal to all-beef controls (100% beef patty) for visual and palatability traits.     

Sensory Properties and Cooking Losses of Beef/Pork Hamburger Patties

Seventeen beef and pork blends were evaluated for palatability characteristics, color, appearance acceptability and cooking losses. Cooking losses were not significantly different among blends. Both raw patty color and appearance acceptability were significantly affected by fat and lean source. Increasing pork content changed raw patty color from dark red to pale grayish-pink and decreased appearance acceptability. Patties having high pork content appeared fatter although fat content of blends was not different. Increasing pork fat content improved patty tenderness. Juiciness, flavor, and overall acceptability were no significantly affected by lean or fat source. Results indicate beef/pork blends with 50% or more beef equal all-beef patties in palatability traits and cooking losses.     

Organoleptic Identification of Roasted Beef, Veal, Lamb and Pork as Affected by Fat

SUMMARY— A taste panel was used to study the identification of roasted beef, pork, lamb and veal by flavor alone and the effect of fat on identification. Only about one-third of the panel could identify correctly all four meats by memory of the flavors. There was an increase in the total number of correct identifications made by comparison of the unknown roasted meat samples with known standards but this was not significantly greater than the total correct responses by memory of the flavor alone. Beef and lamb, but not pork and veal, were identified significantly less often when lean ground roasts were tested than when normal ground roasts (containing fat) were used. Texture, color, mouth feel, and other factors may be important in the identification of meat. Beef, lamb and pork fat, as well as these fats after extraction with chloroform: methanol, were added to lean veal prior to roasting. Addition of beef fat did not increase recognition of veal as beef. Pork fat contained a factor increasing identification of veal as pork, but this factor was water-soluble and could be removed. Lamb fat contained a component, or a fat-soluble component, that significantly increased the identification of veal as lamb.     

Acceptance and Species Identification of Turkey Steaks Prepared with Beef, Pork, Lamb, and Turkey Fat

Fabricated extruded steaks were prepared from turkey meat, salt, phosphate, and water plus 15% beef, pork, lamb, or turkey fat. The grilled samples recieved relatively high hedonic scores from a sensory panel. The flavor, juiciness, and overall quality of the samples made with pork, beef, and turkey fat were preferred significantly over the samples made with lamb fat. Panel members tended to consider all samples as being pork flavored. Beef, pork, or turkey fat could be used as the fat in a fabricated, extruded steak without affecting the relative acceptability of the cooked product.     

Omega-3 fatty acids affected human perception of ground beef negatively

The objective was to determine the impact of increasing levels of Eicosapentaenoic acid (EPA; C20:5n3) and Docosahexaenoic acid (DHA; C22:6n3) on beef palatability. Two commercial supplements of EPA and DHA were added to 85% lean ground beef patties (176.2 ± 3.76 g) with different levels (0, 0.3, 0.4, 0.5, 0.6, 0.7, and 1% as-is). Olive oil was added so that all patties contained 1% added lipid. A control treatment was also prepared with no supplement or olive oil. Sensory evaluation and fatty acid analysis was conducted. Ground beef flavor decreased linearly (P<0.001) with increasing levels of EPA and DHA. Off-aroma and off-flavor increased linearly and then plateaued with increasing levels of EPA (P<0.0001). In conclusion, EPA had a greater negative impact on beef palatability than DHA. Also, the panelists were more sensitive to EPA in off-flavor perception than off-aroma.     

鸡蛋腌制对3种烤肉饼食用品质的影响

为系统分析传统中式菜肴烹调过程中鸡蛋腌制处理对不同肉类食用品质的影响,分别选用全蛋腌制或蛋清腌制、不同蛋清添加量腌制处理,分析其对猪肉饼、牛肉饼和羊肉饼食用品质的影响。结果表明,在添加量为10%、腌制时间为30 min时,蛋清腌制显著增加猪肉饼和羊肉饼的水分含量（P<0.05）,显著降低两种肉饼的烤制损失率、剪切力值和硬度等（P<0.05）,有效改善猪肉饼和羊肉饼的食用品质,而牛肉饼则适合选用全蛋腌制处理,能在一定程度上改善其食用品质;不同蛋清添加量对3种肉饼的食用品质有不同影响,腌制时间为30 min时,猪肉饼和羊肉饼宜选择10%蛋清添加量,牛肉饼宜选择5%蛋清添加量,此时肉饼的保水性较好,嫩度、色泽和质构特性较优,适合作为日常烹饪过程中蛋清腌制的最佳添加量推广使用,本研究为传统中式菜肴中畜肉烹饪前鸡蛋腌制的条件提供了理论支持。     

ACCEPTABILITY OF VARIOUS GROUND BEEF AND PORK PRODUCTS EXTENDED WITH MECHANICALLY SEPARATED BEEF

Six blends of ground beef and six blends of ground pork containing 0, 15, 30, 45, 60 or 75% mechanically separated beef (MSB) were prepared. Also five batches of fermented sausage and spiced luncheon loaf containing 0, 5, 10, 15 and 20% MSB were formulated. Level of MSB was not related to juiciness rating or mealiness scores of cooked beef/MSB or pork/MSB patties. The level of MSB significantly affected overall eating satisfaction ratings for each blend of MSB patties. MSB at levels of 15% or more had a negative effect on flavor acceptability of cooked ground beef or pork. Fermented sausage products could be extended with only 5% MSB without creating defects in visual appearance or sensory properties. However, the inclusion of 20% MSB yielded a spiced luncheon loaf which was higher in eating quality than an all-beef control. The beef/MSB patties, fermented sausage, and spiced luncheon loaves containing 15% MSB were acceptable for visual appearance. Based on this study, MSB produced from a press type machine, can be blended up to 15% with ground beef, ground pork and sausage products without significantly decreasing raw appearance, sensory properties or storage life. Since MSB is a red meat product available at a similar low cost as textured vegetable protein, the red meat industry would benefit from expanded use of this high protein extender.     

Evaluation of Antioxidant Effects of Raisin Paste in Cooked Ground Beef, Pork, and Chicken

ABSTRACT:  The objective of this study was to evaluate the possible antioxidant activity of raisin paste added to raw ground beef, pork, or chicken before cooking to 163 °C. Samples were held at 2 °C for up to 14 d. TBA values were measured using a distillation method, to avoid yellow color interference found in "wet" TBA methods. Sample meat flavor intensity, rancid flavor intensity, and raisin flavor intensity were evaluated by a trained panel (n = 6). Addition of raisin paste lowered ( p < 0.05) TBA values and decreased panel scores for rancid flavor scores of all meat samples in a concentration-dependent manner. Highest antioxidant effects were obtained with a minimum of 1.5%, 2.0%, or 2.0% raisin paste in cooked ground beef, pork, or chicken, respectively. There was a high correlation (0.93, 0.94, 0.94) between TBA values and sensory rancid flavor scores in beef, pork, and chicken samples respectively. Addition of a reducing sugar (glucose) was nearly as effective as raisins for maintenance of low TBA values and rancid flavor scores, probably due to antioxidant effects of Maillard browning products. There was no detectable raisin flavor in cooked ground beef samples with added raisins. However, all meats with added glucose had a higher raisin flavor intensity score than controls, indicating that panelists associated sweetness with raisin flavor. Maillard browning (sample darkening) was evident after cooking of ground chicken with either raisins or glucose.     

ADDITION OF CORN GLUTEN MEAL AND ZEIN TO GROUND PORK OF VARIOUS FAT PERCENTAGES1

Corn gluten meal and zein at levels of 0, 2.5 and 5% were added to ground pork of three fat percentages. Raw patties were analyzed for fat, moisture, protein contents and color. Selected patties, broiled to 77°C, were evaluated for proximate composition, total cooking loss, color and Instron compression. Five percent zein added to ground pork reduced cooking loss 4.2% when compared with ground pork without zein. Addition of corn gluten meal to pork did not influence yield. Instron compression values increased with the addition of zein and corn gluten meal. Increased fat altered the hue (increased hue angle due to increased b) of the interior of the cooked pork patties. Zein addition also increased the lightness of cooked pork patties. The addition of zein to ground pork patties decreased sensory tenderness and pork flavor intensity and increased off-flavor intensity.     

Sensory, Shear, and Cooking Properties of Lower-Fat Beef Patties Made with Inner Pea Fiber

Lower fat (10% and 14%) ground beef patties containing inner pea fiber as dry powder or as part of a high fat mixture were compared to all‐beef patties (10%, 14%, and 18% fat). Patties processed with pea fiber had improved tenderness and cooking yields and showed less change in thickness during cooking, but required longer cooking times to reach 71 °C compared to all‐beef controls. Beef flavor intensity of pea fiber patties did not differ from 10% and 14% fat all‐beef patties. Different forms of pea fiber usage produced similar patty properties. Use of inner pea fiber in lower fat beef patties improved tenderness and cooking yield, without negative effects on juiciness and flavor.     

THE INFLUENCE OF COOKING METHOD ON THE QUALITY OF PORK PATTIES

Pork patties were subjected to traditional frying, cooking in a microwave oven (microwaves  +  grill), hot air cooking in a cyclojet (Electrim JI-9101 RP, Taiwan) and cooking in a steam-convection (combi) oven (hot air  +  30% steam) (BECK FCV 4 EDS, BECK GmbH, Jagsthausen, Germany). Products cooked in the combi oven (BECK FCV 4 EDS) were characterized by the smallest cooking loss, the highest retention of water and the lowest content of fat compared to other samples. The content of hydroxymethylfurfural in fried and cyclojet-cooked patties was almost twofold higher than in microwave and combi oven-cooked samples. The intensity of lipid oxidation was also higher in fried and cyclojet-cooked meat than in the other two products. The intensity of meat flavor was the strongest in the combi oven-cooked patties. All products were characterized by a low intensity of fatty flavor. The highest scores for overall acceptability were given to the combi oven-cooked patties, whereas the lowest scores were given by the panelists to the microwave-cooked patties.

PRACTICAL APPLICATIONS

Pork patties are an important meat product both in catering production for direct consumption and in convenience food industry when intended for refrigerated or frozen storage. As cooking is a main stage in preparation of patties for consumption, it is essential to use a method of cooking that ensures the high nutritional and sensory quality of products. Most often, pork patties are subjected to deep frying or traditional frying; however, several other cooking methods can be used. The present work shows that the combi oven cooking enables production of patties of desirable nutritional and sensory characteristics and low content of unfavorable compounds.     

Palatability of Meat from Mule Deer

To determine the palatability of meat from mule deer, a 10-member trained sensory panel evaluated meat from seven mule deer harvested in Texas. Beef rib roast and venison rib roast, loin steaks and semimembranosus steaks, and ground meat patties (beef, venison, venison/beef, and venison/pork) were evaluated. Venison contained much less fat than beef. Beef was more palatable than venison except for tenderness. The main difference in palatability was that venison was less juicy than beef. Mixing ground venison with beef or pork increased the palatability of venison to that of ground beef.     

Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability

Ground beef, mixed with 0, 2, 4, and 6% Noni puree, was formed into 150-g patties, aerobically packaged, and displayed in retail for 5d. After 2 and 3d, patties with higher concentrations of Noni were perceived as redder and less discolored (P<0.05) by visual panelists. Noni patties were found to have greater (P<0.05) a* values than controls, even though all patties became less red during display. After 3 and 5d of retail display, patties with higher concentrations of Noni puree also had lower TBARS (were less oxidized; P<0.05). In fresh taste panels, panelists perceived the patties to have less beef flavor and greater incidence of off-flavors (P<0.05) as Noni puree concentration increased. The potential of Noni puree to improve the color stability and shelf life of fresh ground beef is very promising, but the flavors produced by the addition of Noni in ground beef may be detrimental to its use.     

Physical and Sensory Characteristics of Low Fat Ground Beef Patties

Ground beef patties with combinations of 0 and 10% added water and 0 and 0.25% added phosphate were compared with controls (22% fat and 0% added water and phosphate). Added water increased thaw and cooking losses but improved objective texture measurements and sensory panel ratings (P < 0.05). Added water and phosphate increased the percentage of water, decreased protein and did not affect fat. Added water and/or phosphate resulted in higher (P < 0.05) juiciness, tenderness and overall palatability scores. Low fat patties with added water were similar to 22% fat patties. Water and/or phosphate also improved sensory ratings for texture and flavor of 10% fat patties to equal those for 22% fat patties.     

Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork

ABSTRACT:  The effect of grape seed extract (GS; 0.01% and 0.02%), oleoresin rosemary (OR; 0.02%) and water-soluble oregano extract (WS; 0.02%) on oxidative and color stability of cooked beef and pork patties stored at 4 °C for 8 d was determined. Fresh beef or pork lean and trim were ground, mixed (30% fat), and divided into 5 portions. Antioxidants mixed with salt (2%) were added. Patties were formed, cooked to an internal temperature of 71 °C, overwrapped in PVC, and stored at 4 °C. Lipid oxidation, assessed using thiobarbituric acid reactive substances (TBARS) and sensory evaluation, instrumental and visual color, and pH were determined after 0, 2, 4, 6, and 8 d. Based on TBARS values and off-odors associated with lipid oxidation such as rancidity, wet cardboard (for beef patties), and grassy (for beef and pork patties), grape seed extract resulted in the best antioxidant activity in both meat species. It did not change instrumental color measures of redness, yellowness, or color intensity, and appeared to reduce visual green discoloration in beef patties. The higher GS concentration (0.02%) exhibited more antioxidant activity than the lower concentration (0.01%). Therefore, grape seed extract at 0.02% has the potential to reduce oxidative rancidity and improve shelf life of refrigerated cooked beef and pork patties.     

Sensory Factors Contributing to the Identification of the Animal Species of Meat

ABSTRACT: The aim of the present study was to clarify by means of sensory tests whether taste, aroma, or texture is the dominant contributor to people's ability to identify the animal species of meat. The meat samples used were loins of beef, pork, and lamb; chicken thigh; and aigamo (crossbreed of domestic duck and wild duck) breast. Panelists (32 to 35 persons) wearing eye masks ate cooked pieces, patties, and heated soups prepared from the meats of these 5 species with and without pinching their noses to regulate the aroma sensation, attempted to identify the species, and gave reasons for their identifications. In the test involving meat pieces and pinched noses, the percentage of panelists identifying chicken correctly was the highest, at 72%, whereas the percentages of correct identification for all other animal species were less than 50%; however, values were higher for each species in tests without nose pinching. In the tests of meat patties involving pinched noses, the percentage of correct identification for each animal species was slightly lower in comparison with the tests of meat pieces; however, the values were higher in tests without pinched noses. In the tests of soups using pinched noses, the percentage of correct identification for each animal species was lower than 30%; however, the values were higher in tests without pinched noses. These results led us to the conclusion that aroma is the most important contributor to the identification of the animal species of meat, and texture is the 2nd most important contributor. The contribution of taste appears much smaller than that of aroma and texture.     

Acceptability of low-fat frankfurters as influenced by the feeding of elevated levels of monounsaturated fats to growing-finishing swine

The effects of high levels of oleic acid in the diet on the physical, chemical and sensory traits of frankfurters were examined. Frankfurters were formulated at three fat levels (10, 20 and 25%) from pork trimmings from each dietary treatment. The control frankfurters were the most springy, firm, flavorful and palatable and had the most intense flavor (P < 0·05). However, low-fat frankfurters produced from the high-oleate treatments were comparable to the control in all sensory characteristics (P > 0·05). The 10 and 25% fat frankfurters were rated highest and lowest, respectively, for juiciness, springiness, firmness, flavor, flavor intensity and overall palatability (P < 0·05). Sensory panelists detected off-flavors in the 25% fat frankfurters more frequently than in the 10% fat frankfurters (P < 0·05). 2-Thiobarbituric acid values were not affected by treatment and were acceptable after storage at 2°C for 24 weeks (P < 0·05).