Antioxidants in Restructured Beef/Pork Steaks

The effects of added antioxidants on restructured combination (50:50) beef-pork steaks were studied. Steaks were formulated to contain 20% fat and 0.75% salt. Antioxidants used at a 0.02% level (based on fat content of meat) were butylated hydroxyanisole (BHA), tertiary butyl hydroquinone (TBHQ), and a combination of BHA and TBHQ. Cooked steaks were evaluated for sensory properties and overall acceptability, initially and after 4, 8, 12, 16, an 20 wk of freezer storage. Steaks were also evaluated after the various storage times for 2-thiobarbituric acid (TBA) values, subjective color by panel evaluation, objective color with the Hunter color difference meter, tensile strength, shear value and cooking loss. Flavor and overall acceptability were significantly better in treated samples as compared to control samples. BHA was more effective in protecting color and TBHQ was more effective in protecting flavor (P<0.05). All treated samples showed lower TBA values than control samples (P<0.05).     

Some Effects of Various Methods of Processing on the Characteristics of Tumbled Cured Beef

Effects of the following processing methods: (A) pumped whole muscle, (B) masserated muscle with curing solution added, or (C) ground muscle with the curing solution added, on the characteristics of tumbled cure beef were investigated. Product A exhibited higher (P<0.05) yields than either products B or C. However, both products B and C were of higher quality as noted by fewer (P<0.05) voids and pinholes and thus B and Chad higher overall appearance scores than A. Product C also contained more (P<0.05) moisture. Although both methods B and C produced acceptable products, method C is recommended for greater ease of processing.     

Quality of Restructured Hams Manufactured with PSE Pork as Affected by Water Binders

Restructured hams were made from modified food starch (MFS), kappa-carrageenan (k-c), isolated soy protein (ISP), and processed with different levels of PSE pork [100% Normal, 50% PSE/50% Normal, 100% PSE]. Hams were ground, tumbled for 2h with a brine, stuffed, and water cooked. Bind strength values decreased and expressible moisture increased with addition of PSE pork to the ISP and k-c treatments. Incorporation of MFS decreased bind strength and expressible moisture and increased yields in the 100P treatment. Results indicated MFS enhanced the water retention of PSE pork in a restructured product.     

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。     

CONSUMER EVALUATION OF SODIUM REDUCED, RESTRUCTURED LAMB ROASTS

The longissimus dorsi (LD) and psoas major (PM) muscles were removed from the racks and loins of nine lamb carcasses (18 sides). Each LD was cut in half to yield 36 pieces of each muscle. Three defatted LD pieces and one PM were randomly grouped together (4 replications) and assigned to the following treatments at 1.5% of the fresh muscle weight: (1) 100% NaCl (control); (2) 75% NaCl + 25% KCl; (3) 50% NaCl + 50% KCl. Water (5%) and sodium tripolyphosphate (.3%) were also added. Muscle pieces were tumbled for 2 h, tied into roasts, cooked and smoked. Proximate analysis results showed no significant differences (P > 0.05) among treatment groups for percentage moisture and fat. The 100% NaCl control had significantly higher (P < 0.05) cooking yields than the 50% KCl replacement treatment. A consumer sensory panel found no consistent differences among treatments for juiciness, flavor desirability, off-flavor, or overall acceptability among treatments. Consumer panel responses indicate that the low-fat (5.3–6.8%), low-sodium (455–744 mg/100g), restructured lamb roasts evaluated in this experiment would be an acceptable new processed lamb product.     

Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking

The effects of citric acid (0.15%, 0.3%) and sodium citrate (0.5%, 1.0%) on pink color development in ground turkey following irradiation (0, 2.5, 5.0kGy) were examined. Citric acid and sodium citrate had little effect on pink color when samples were irradiated prior to cooking. In contrast, when samples were cooked prior to irradiation, citric acid (0.3%) and sodium citrate (1.0%) reduced redness as indicated by eliminating a reflectance minimum at approximately 571nm, lessening greater reflectance in the red wavelength region, and preventing greater reducing conditions caused by irradiation. Citric acid significantly reduced pH and yields whereas sodium citrate reduced pH and yields to a lesser extent. Both citric acid and sodium citrate are potential ingredients that can be added during processing to prevent undesirable pink color in precooked irradiated ground turkey and therefore can result in greater acceptance of irradiated products by consumers.     

Accelerated production of dry cured hams

Ten uncured legs from the right side of the sampled pork carcasses (Study A) were vacuum tumbled with the cure adjuncts for 30 min (T) and 10 counterparts from the left side were tumbled 30 min, rested 30 min and tumbled an additional 30 min (TRT). Evaluations were conducted at 40 and 70 days after cure application for color, taste attributes, percentage moisture, percentage salt and NO(3)(-) and NO(2)(-) content. Study B was the same except that 18 legs were boned, tumbled and cured for 40, 56 and 70 days. The TRT samples (Study A) at 40 days sustained less color fading (P < 0.05) during cookery, but no differences (P > 0.05) existed among the uncooked hams. Increased cure time enhanced moisture loss and salt content (Study A) and color retention during cookery (Study B). The TRT samples had increased moisture loss and salt content (Study A).     

Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey

Whey protein concentrate constituents were tested for their ability to reduce naturally occurring pink color defect and pink cooked color induced by sodium nitrite (10 ppm) and nicotinamide (1.0%) in ground turkey. β-lactoglobulin (1.8%), -lactalbumin (0.8%), bovine serum albumin (0.15–0.3%), lactose (1.0–3.0%), potassium chloride (500–1500 ppm), and ferrous iron chloride (0.3–30 ppm) had no effects on cooked pink color. Lactoferrin (30–5000 ppm) increased or decreased pink color depending on its concentration in samples without added sodium nitrite or nicotinamide. Annatto (0.1–1.0 ppm) reduced pink color whereas the higher concentration of magnesium chloride (22–88 ppm) and ferric iron chloride (0.3–30 ppm) increased pink color in samples with added nicotinamide. Calcium chloride (160–480 ppm) was the only tested constituent that consistently reduced pink cooked color in samples with and without added nitrite and nicotinamide. Due to the variability of whey protein concentrates and the number of constituents that do not reduce pink cooked color, the addition of calcium alone or dried milk minerals containing calcium, phosphate, and citrate, represents a better means to regularly prevent the pink color defect in cooked ground turkey.     

Sectioned and Formed Product Made from Emulsion-Coated Pork Tissue

Sectioned and formed cured pork tissue was prepared by emulsion coating instead of tumbling. The characteristics and shelf life of emulsion-coated tissue were measured and compared with those of tumbled pork tissue. Both emulsion coated and tumbled pork tissue possessed similar yields (90%), maintained good sliceability and had a high overall sensory acceptance. Emulsion-coated samples were superior in flavor and textural-appeal but tumbled samples had a slightly better cohesiveness score. Like tumbled samples, emulsion-coated samples were quite stable (TBA and bacterial number) in a shrunken, vacuum packaged Cryovac bag during holding in a 3°C cooler through 8 wk of storage.     

Processing and Sensory Properties of Round Pork Bacon

Pork bellies were cured and assigned to five treatments (n = 10). Round bacon was prepared from tumbled (T), macerated and tumbled (MT), emulsion-coated and tumbled (ET), or macerated, emulsion-coated and tumbled (MET) bellies and compared to control slab bacon. Treated bellies were rolled longitudinally and stuffed into fibrous casings. Bacons were smoked and cooked to 55°C. Few differences were observed between treatments for visual characteristics (binding, cured color, fat/lean ratio). Control slab bacon had greater (P <0.05) off-flavor intensity than all other treatments and MT had the highest (P <0.05) overall acceptability scores. Control slab bacon had lower slicing yield (P <0.05) than all other treatments.     

Effects of Low Frequency Ultrasound on Properties of Restructured Beef Rolls

The effects of low frequency ultrasound on exudate yield, breaking strength, cooking yield, water-holding capacity, color, and muscle microstructure were investigated by exposing pieces of lean muscle to slow tumbling and low frequency ultrasonic waves. Results indicated that beef rolls exposed to low frequency ultrasound without added salt were superior in breaking strength and cooking yield to those tumbled with neither ultrasound nor salt and were comparable in breaking strength, cooking yield, exudate yield and water-holding capacity to those tumbled with salt and no ultrasound exposure. Furthermore, the beef rolls exposed to ultrasound and no salt were superior in color to those to which salt was added. Low frequency ultrasound caused muscle fiber disruption and separation of up to approximately 1 cm in depth in muscle micro-structure in the pieces of lean muscle.     

Effects of Reduced Salt (NaCI) Levels on Sensory and Instrumental Evaluation of Frankfurters

Frankfurters were manufactured with beef-pork mixtures using commercial procedures and varying levels (2.5%, 2.0%, 1.5%, 1.0%) of two types of NaCl (granulated, flake). Parameters investigated were sensory color, texture, flavor and overall acceptability, and instrumental texture and color during storage at 8°C. Sensory scores for color were acceptable and similar among treatments with varying salt levels, except for products with 1.0% salt. As emulsion stability decreased, however, frankfurter skin color became darker. In general, a reduction in salt by more than 20% (<2.0% salt) resulted in frankfurters of softer and less firm texture. Scores for flavor and overall acceptability were lower (P<0.05) for frankfurters with 1.5% or 1.0% vs 2.5% salt and deteriorated with increasing storage for all salt treatments. Flavor deterioration with storage was more pronounced in products with reduced salt levels (1.5% and 1.0%).     

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.     

Influence of Tumbling and Phosphate on the Yield, Sensory and Chemical Characteristics of Pork Liver Loaf

Yield, sensory and chemical properties of pork liver loaves manufactured using varying processing treatments (tumbling vs immersion) and phosphate levels (0 vs 6.4%) were studied. Tumbling significantly improved liver cure uptake, total cure and loaf cooked yield when compared to immersion as a processing treatment. Tumbling the livers improved uniformity of internal slice color, external loaf color and external loaf appearance. Loaves made from immersed liver however yielded a more intense liver flavor. Increasing moisture levels were likewise noted for tumbled livers. Addition of phosphate resulted in an increase in liver cure uptake, total cure and loaf cooked yield for the tumbled livers. Phosphate however had no effect on these parameters for livers which were immersed. Addition of phosphate improved slice cohesiveness and internal slice consistency. An increase in the percent ash was the only chemical parameter altered significantly through the addition of phosphate.     

Comparison of Milk Mineral, Sodium Tripolyphosphate, and Vitamin E as Antioxidants in Ground Beef in 80% Oxygen Modified Atmosphere Packaging

The antioxidant effects of milk mineral (MM), sodium tripolyphosphate (STP), and vitamin E (E) were tested in raw ground beef packaged in 80% O₂ modified atmosphere packaging, and held 1, 4, 7, or 14 d at 2 °C. Two levels of each antioxidant (0.75% and 1.5% MM, 0.25% and 0.5% STP, 50 or 100 ppm E) were compared with control samples without added antioxidants. Vitamin E was mixed with mineral oil or ethanol before mixing with meat samples. Thiobarbituric acid (TBA) values were highest (P < 0.05) in controls without antioxidants, and samples with added vitamin E. Lowest TBA values (<0.5) were in samples treated with 0.75% or 1.5% milk mineral. All ground beef samples maintained redness (a* > 10) through 4 d of storage. By day 7, ground beef treatments with added E were brown. After 14 d, ground beef with 0.75% MM was more red (P < 0.05) than other treatments or controls. Thus, 0.75% MM has possible application to prolong red color stability and inhibit lipid oxidation in ground beef packaged in high oxygen atmospheres.     

Effects of Nonvacuum, Vacuum and Nitrogen Back-Flush Tumbling on Various Characteristics of Restructured Cured Beef

Nonvacuum (NV), vacuum (V) or nitrogen back flush (NB) processing conditions during intermittent tumbling (10 min/hr) were compared for effects on the characteristics of restructured cured beef. Meat in a NV atmosphere exhibited higher (P<0.05) cooked yields than either V or NB; also V-tumbled meat had higher yields than the NB atmosphere (P<0.05). Meat tumbled in a NB atmosphere had higher (P<0.05) protein extraction values than meat treated in either V or NV. In summary, meat tumbled at any of the three atmospheres was satisfactory.     

The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef

The timing of the application of rosemary extract was evaluated as one-way of minimizing myoglobin and lipid oxidation in ground beef. In experiment 1, rosemary extract was added to beef at four different stages namely trim, cube, coarse, and fine ground beef. The beef was evaluated for color and TBARS values during 144 h of storage (4 °C). Results showed that when rosemary was added to the pre-grinding treatments of trim and cube, ground beef had the highest a^∗ values (redness), oxymyoglobin content, and lowest TBARS values at 144 h. In experiment 2, the effect of rosemary extract was evaluated on the color quality of case ready ground beef inoculated with 10⁷ CFU/g Escherichia coli. Microbial counts, color, and TBARS values were measured during 144 h of simulated storage. The results showed that both the rosemary treated samples that were inoculated and uninoculated remained redder longer and had lower TBARS values than the untreated inoculated and uninoculated controls. There was no significant inhibition of E. coli by the rosemary extract.     

Improved Cooking Yields of Meat Batters Formulated with Potassium Sorbate and Reduced Levels of NaCl

The influence of varying NaCl levels (0.8, 1.2, 1.6, 2.0, and 2.4%) on the cooking yield and composition of comminuted meat (beef-pork) products (frankfurters and cans) was tested in the absence and presence of 0.26% potassium sorbate. Parameters measured included frankfurter smokehouse yields and consumer cook losses; product losses in cans; and, moisture and fat contents of the cooked products. Reducing the NaCl level resulted in increased product losses during cooking. Potassium sorbate decreased these losses. Cooking yields at most NaCl levels (≦ 1.6%) tested were improved (P<0.01) with the addition of potassium sorbate. The positive influence of sorbate on product binding could not be attributed to pH or ionic strength changes, but potential mechanisms of sorbate action are discussed.     

Contributions of Muscles of Various Color Stabilities to the Overall Color Stability of Ground Beef

ABSTRACT:  Ground high (HCS), intermediate (ICS), and low color stability (LCS) cow muscles were used to investigate effects of blending muscles of different color stabilities on ground beef display color. Six formulations at 90% and 80% lean points combining HCS, ICS, and LCS muscles were: 50% HCS + 50% ICS; 50% HCS + 50% LCS; 50% ICS + 50% LCS; 33.3% HCS + 33.3% ICS + 33.3% LCS; 75% HCS + 25% LCS; and 25% HCS + 75% LCS. Patties were packaged in a high oxygen (80% O₂, 20% CO₂) modified atmosphere, held in dark storage for 5 d, then displayed for 4 d. The 80% lean patties containing ≥ 50% HCS had the brightest red initial visual color. During display 75% HCS + 25% LCS at both lean points had the most cherry-red display color. Patties containing a greater proportion of HCS had greater metmyoglobin reducing ability throughout display. HCS, ICS, and LCS muscle can be mixed without adverse color affects, provided LCS muscle is ≤ 25%, and HCS muscle is ≥ 50% of the blend.     

The prevalence and molecular typing of Clostridium perfringens in ground beef and sheep meats

This study was aimed at the investigation of the prevalence of Clostridium perfringens in ground beef and sheep meats and to detect the cpa, cpb, etx, iA, cpe and cpb2 toxin genes by multiplex PCR. Obtained from retail markets and butchers, 100 ground meat samples, 50 of which were beef and 50 of which were sheep meat samples, were examined. Out of the 50 ground beef samples 48 (96 %) and out of the 50 ground sheep meat samples 44 (88 %) were contaminated with C. perfringens. According to microscopic examination and the results of biochemical tests, 262 positive isolates obtained from these samples were identified as C. perfringens. Multiplex PCR results demonstrated that, out of the 262 isolates, 203 (77.4 %) possessed only the cpa gene (type A), while 20 (7.6 %) carried the cpa and cpb2 toxin genes (type A-cpb2), and 6 (2.2 %) the cpa and cpe toxin genes (type A-cpe). Furthermore, it was determined that, out of the 262 C. perfringens isolates, 4 (1.5 %), 10 (3.8 %) and 19 (7.2 %) were of the types B, C and D, respectively.