EFFECT OF SPLEEN IN RESTRUCTURED BEEF

Boneless beef chucks were converted to restructured beef steaks and formulated with 1% NaCl and 0.25% sodium tripolyphosphate (STP). Experimental treatments included (1) control-frozen, (2) control-5 days storage at 0°C, (3) 1% spleen pulp-frozen and (4) 1% spleen pulp-5 days storage at 0°C. Treatments 2 and 4 were evaluated only after storage for 5 days; whereas, treatments 1 and 3 were studied at 5 and 70 days. Spleen pulp enhanced (P<0.05) color development during frozen storage for a short period but offered no (P>0.05) contribution to color preservation during prolonged storage. Visual color and overall appearance were affected more by storage time and conditions than by the addition of spleen pulp. Spleen pulp had no effect (P>0.05) on product cohesiveness, texture, tenderness and flavor of frozen restructured beef steaks but improved the tenderness of unfrozen samples.     

Effects of dry,vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥ Small⁵⁰ marbling) and Select); and two cooked end-point temperatures (62.8 °C and 71.1 °C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P < 0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P > 0.05) combined losses. W aged loins had higher (P < 0.01) L* values than D or SB aged loins. Warner–Bratzler shear force of steaks was not affected (P > 0.05) by aging method or quality grade but increased (P < 0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P > 0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8 °C were juicier (P < 0.05) than those cooked to 71.1 °C. Neither D nor SB aging had advantages over W aging.     

Color stability and tenderness variations within the gluteus medius from beef top sirloin butts

Beef top sirloin butts (n = 48) from USDA quality grade (QG; upper 2/3 US Choice vs. US Select) and yield grade categories (YG; 1 and 2 vs. 4 and 5) were aged 14 days, GM steaks were cut, with 2 steaks removed from the anterior (ANT), middle (MID) and posterior (POST) sections of the GM. One steak from each section was cut into lateral (LAT), central (CENT) and medial (MED) portions, packaged aerobically, and displayed for 7 days, whereas the second steaks were cooked to 71 °C for WBSF. Top Choice-steaks were redder and more yellow (P < 0.05) than Select steaks during display. Cooking losses were greatest (P < 0.05) in the MED, and least (P < 0.05) in the CENT, portions of GM steaks. Neither QG nor YG category affected WBSF, but differences within the GM were found for (P < 0.05) WBSF. Results of this experiment indicate tenderness and color stability gradients exist within the GM.     

Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systems

The effects of lutein (100, 200 μg/g muscle), sesamol (250, 500 μg/g muscle), ellagic acid (300, 600 μg/g muscle) and olive leaf extract (100, 200 μg/g muscle) on lipid oxidation (thiobarbituric acid-reactive substances TBARs), colour (CIE L∗, a∗, b∗), pH, texture profile analysis (TPA), water holding capacity (WHC), cooking losses and sensorial properties of fresh and cooked pork patties were investigated. Raw and cooked minced pork (M. longissimus thoracis et lumborum) containing added lutein, sesamol, ellagic acid or olive leaf extract were stored aerobically or in modified atmosphere packs (MAP) for up to 8 and 12 days, respectively. Lutein, sesamol, ellagic acid and olive leaf extract had no significant effect on microbial status, cook loss, pH or WHC. Lipid oxidation was reduced (P < 0.001) in raw and cooked pork patties stored in aerobic packs and in MAP following addition of sesamol, ellagic acid and olive leaf extract. Antioxidant effectiveness in raw and cooked patties was in the order: sesamol = ellagic acid > olive leaf extract > lutein. Lutein increased (P < 0.001) b∗ yellowness values in raw pork patties. Addition of lutein, sesamol, ellagic acid and olive leaf extract to pork had no detrimental effects on the organoleptic properties of cooked patties but altered (P < 0.05) instrumental textural attributes. Results highlight the potential of using natural functional ingredients in the development of functional pork products with enhanced quality and shelf-life.     

In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracis

The M. serratus ventralis thoracis was obtained from US Select arm chucks (n = 87) to investigate if this underutilized muscle can be used as a steak alternative. Muscles were assigned randomly into three treatment groups: (1) control; (2) blade tenderization; and (3) injection, containing salt, phosphate, and papain. Steaks were cut from each muscle for in-home consumer evaluation (n = 136) and Warner–Bratzler shear (WBS) force determination. The WBS values for injected steaks (13.1 N) were lower (P < 0.05) than for blade-tenderized (18.4 N) and control (19.9 N) steaks. Tenderness ratings for the injected steaks were higher (P < 0.05) compared to the other treatments when steaks were grilled, oven prepared or were cooked in a skillet; however, this improvement did not significantly influence overall like scores for steaks that were oven prepared or cooked in a skillet. For the most part, degree of doneness did not significantly impact consumer evaluations of steaks prepared by the various cooking methods. However, there was a treatment × degree of doneness interaction for grilled-cooked steaks where increased doneness for blade-tenderized and injected steaks resulted in increased palatability ratings, whereas increased doneness for control steaks generally resulted in lowered palatability ratings. Consumer ratings and WBS values for the M. serratus ventralis thoracis indicate that merchandising steaks from this muscle may be a viable option in the marketplace, especially if blade tenderization or injection processes are used for further enhancement.     

Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage

The effect of microbial transglutaminase/sodium caseinate (MTG/C) systems on meat batter characteristics (water binding and textural properties of raw and cooked products) was studied in the presence of NaCl (1.5 g/100 g) and sodium tripolyphosphate (0.5 g/100 g), and storage time (96 h at 3 °C) for three meat species (pork, chicken, lamb). Samples prepared from pork and lamb with only MTG/C (no salts) had the highest cooking loss (CL) values, about 23 and 29 g/100 g, respectively; for chicken, the CL was less than 13 g/100 g. Hardness (Hd) and chewiness (Cw) generally tended to be higher in cooked samples containing MTG/C than in samples containing only salts. Products combining salts and MTG/C had higher (P<0.05) Hd and Cw. The efficiency of the MTG/C system as a texture conditioner of cooked products varied with the meat source.     

Effects of feeding a single or sequence of beta-adrenergic agonists on cull cow meat quality

Sixty cull cows were implanted and assigned to four treatments: C = concentrate ration only; RH = supplemented with ractopmaine-HCl (8.33 mg/kg of feed) for 25 d; ZH = supplemented with zilpaterol-HCl (ZH) (200 mg head ^– 1d^– 1) for the last 20 d; and RH + ZH = supplemented with RH for 25 d followed by ZH for 20 d. All cows were fed a concentrate ration for 74 d. Infraspinatus steaks from cows supplemented with RH and/or ZH had lower (P < 0.05) shear force than steaks from C cows. Longissimus (LM) steaks from the 6–8th rib section of ZH and RH + ZH cows had decreased (P < 0.0001) desmin degradation at 10 and 21 d postmortem compared to steaks from C and RH cows. Collagen solubility of the LM was increased (P < 0.05) by ZH and RH + ZH compared to C. There were no treatment differences in 12th rib LM tenderness when enhanced with calcium lactate. Color and sensory traits of meat from RH + ZH cows were not different from C but flavor intensity was greater and off-flavor less than for C cows.     

The effect of calcium on microbial quality and consistency of chile pepper (Capsicum annuum cv. Mesilla Cayenne) mash during fermentation

The fermentation of chile peppers (Capsicum annuum cv. Mesilla Cayenne) is dependent on several factors: temperature, acidity, salt concentration, dissolved air, microbial flora, carbohydrate and enzymes. This study measured the effect of two levels (8 or 15 g/100 g) of calcium citrate (CaCit, [Ca₃(C₆H₅O₇)₂]), calcium chloride (CaCl₂) or sodium chloride (NaCl) added to 24 h after pepper was mashed. Viscosity, pH, alcohol, soluble solids and microbial contamination were measured at day 1 and day 21 of fermentation. After 21 days of fermentation the Ca Cit 15 and CaCl₂ 8 treatments improved viscosity compared to control (P?0.05), but were not different from other calcium treatments or NaCl 15. The addition of calcium in the form of CaCl₂ at 8 or 15 g/100 g affected the fermentation of pepper mash by releasing more soluble sugars, increasing alcohol and reducing pH compared to control or other treatments. Also CaCl₂ treatments were effective in controlling microbial growth. Further studies are needed to evaluate color, texture, consistency and flavor of the combination of 8 g/100 g NaCl and 0.04 g/100 g CaCl₂ added to cayenne pepper mash to assess the value in an industrial setting.The effect of calcium on microbial quality and consistency of chile pepper (Capsicum annuum cv. Mesilla Cayenne) mash during fermentation.     

Fat free plain set yogurts fortified with various minerals

Seven different minerals (iron, magnesium, zinc, manganese, molybdenum, chromium and selenium) were incorporated separately into the yogurt mixes at 25% of their recommended dietary allowances of 15 mg, 420 mg, 15 mg, 5 mg, 200 μg, 200 μg, 70 μg, respectively. The various attributes studied on the yogurts were viscosity, syneresis, color/lightness (L*), body and texture, appearance and flavor. No significant (P>0.05) difference was observed for viscosity of the yogurts fortified with minerals when compared to the control. Yogurts fortified with iron, selenium and magnesium had better water-holding capacities compared to the control. No significant (P>0.05) differences were observed for flavor and appearance scores of the yogurts fortified with the minerals compared to the control. Fortification of yogurts with these minerals can be accomplished without adversely affecting product characteristics.     

A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles

In Experiment 1, beef strip loins (n = 15) were halved and assigned to needle (N) or needle-free (NF) injection enhancement with a phosphate plus salt solution (PS) to determine effects on color, water-binding, and palatability. Pump yields tended (P = 0.08) to be higher for NF injection. Needle-injected steaks were darker (P < 0.05) on day 1 only. The NF treatment had greater instrumental tenderness and intensity of off-flavors but less cooking loss and beef flavor (both P < 0.05). In Experiment 2, strip loins (n = 28) were halved and assigned to one of four treatments: (1) N, or (2) NF injection with PS; (3) N, or (4) NF injection with a calcium lactate solution (CL) to determine effects on water-binding and palatability. Needle-free injection resulted in a greater incidence (P < 0.05) of off-flavors and abnormal texture. The PS solution resulted in greater (P < 0.05) instrumental, myofibrillar, and overall tenderness; greater juiciness; greater incidence of off-flavors and abnormal texture; and less (P < 0.05) connective tissue and cooking losses than CL. The PS and NF combination had the highest pumped yields and least cooking losses (both P < 0.05). Enhancing beef strip loins with PS and NF injection has potential to improve yield, tenderness, and juiciness but harm texture and flavor.     

Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids

In order to investigate the effects of increasing beef n-3 fatty acid content and the protective effects of vitamin E antioxidant activity on meat quality characteristics, 80 feedlot steers were fed 4 different diets (control, high vitamin E, 10% ground flaxseed or high vitamin E-10% ground flaxseed). While dietary treatments had no effect (P > 0.05) on meat composition or tenderness values, the increase in oxidation products was lower (P = 0.046) in meat from vitamin E supplemented steers and higher (P = 0.006) in meat from flaxseed fed animals. The increase in α-tocopherol tissue levels (P < 0.001) in meat from animals fed flaxseed and increased dietary vitamin E resulted in the lowest drip loss values (P = 0.013). As expected, display time had a large effect on retail traits in both steaks and patties (P < 0.001). While retail traits of steaks were not affected by the dietary treatments (P > 0.05), feeding flaxseed decreased (P < 0.05) ground beef retail scores, which were not corrected by higher levels of dietary vitamin E. Finally, although no effect (P > 0.05) was observed among treatments for sensory attributes in steaks, the correlations of a combined n-3:α-tocopherol ratio against retail and sensory attributes (P < 0.05) suggest that increased n-3 fatty acids levels require increased dietary antioxidants, such as vitamin E to avoid negative effects on meat quality from a loss in oxidative stability.     

Effects of supplementing feedlot steers and heifers with zilpaterol hydrochloride on Warner–Bratzler shear force interrelationships of steer and heifer longissimus lumborum and heifer triceps brachii and gluteus medius muscles aged for 7, 14 and 21 d

Longissimus lumborum (LL) muscles from 117 steers plus LL, gluteus medius (GM), and triceps brachii (TB) muscles from 132 heifers were evaluated for effects of feeding duration of zilpaterol hydrochloride (Zilmax®; ZH; 7.56 g/907 kg on a dry matter basis) and aging time on tenderness. Both genders were blocked by initial weight into six blocks of four pens. Pens were assigned to treatments of control (C), or 20, 30 or 40 days on ZH, with a 3 day withdrawal. Steaks from each subprimal were vacuum aged individually for 7, 14 or 21 days, frozen, thawed, and cooked to 71 °C for Warner–Bratzler shear force (WBSF). All muscles from steers and heifers from ZH30 and ZH40 treatments had higher (P < 0.05) WBSF than those of C. The WBSF of steer LL and heifer TB from the ZH20 treatment was higher (P < 0.05) than C. There was a treatment by aging interaction (P > 0.05) for WBSF of GM steaks from heifers. Percentage of intramuscular fat had little effect on tenderness. Percentages of steer LL and heifer TB steaks with WBSF values below thresholds of either 5.0 or 4.6 kg from the ZH20 treatment were quite high, whereas percentages of heifer LL and GM muscles below 5.0 kg (67%) and 4.6 kg (57%) were low. Feeding ZH ? 20 days generally increased WBSF values, but mean WBSF values for steer LL and heifer TB were below 4.6 kg. Feeding ZH 20 ? days resulted in >40% of GM steaks with WBSF values above 4.6 kg.     

Tenderness profiles of ten muscles from F1 Bos indicus x Bos taurus and Bos taurus cattle cooked as steaks and roasts

Twenty Bos taurus (Hereford x Angus crosses) and 20 F1 Bos indicus x Bos taurus heifers of the same age, management and feeding regimen, were harvested and evaluated at 2 days postmortem for carcass and meat traits. Ten muscles were obtained from the right sides and aged until 10 days postmortem. Bos indicus carcasses were lighter, had less fat cover, smaller ribeyes, and less intramuscular lipid (all p ≤ 0.05). Bos taurus longissimus lumborum, gluteus medius, triceps brachii, and semimembranosus muscles cooked as steaks and roasts had a lower Warner-Bratzler shear force (WBSF) (p ≤ 0.05) than those from Bos indicus. Bos taurus deep pectoral and semitendinosus muscles cooked as roasts had a lower WBSF (p < 0.05) than Bos indicus. Infraspinatus, longissimus lumborum, and semitendinosus muscles were more tender (p < 0.05) as roasts than steaks, whereas the opposite was true for the deep pectoral and semimembranosus muscles. Seven of the 10 muscles had lower WBSF (p ≤ 0.05) for Bos taurus when cooked as steaks, roasts or both.     

SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditions

This study evaluated the interaction between medium voltage electrical stimulation, SmartStretch™ stretching and ageing treatments on key meat quality traits of hot boned sheep m. semimembranosus. Medium voltage stimulation reduced initial pH (P < 0.001), but did not impact on other meat quality traits. There was a significant interaction between stretch treatment and ageing (P < 0.001) for shear force such that samples which were both stretched and aged were the most tender. Sarcomere length was significantly (P < 0.001) increased by SmartStretch™ treatment. Control (no stretching) resulted in greater (P < 0.05) cooking loss, but there was significantly less purge loss (P < 0.05). The ratio 630/580 nm and a* colour values at 0 and 5 days decreased at a significantly (P < 0.05) slower rate when SmartStretch™ was applied. Overall medium voltage stimulation did not inhibit the effectiveness of the SmartStretch™ treatment. The SmartStretch™ treatment provided significant improvement in tenderness and the potential to increase meat display time.     

Effects of L- or D-lactate-enhancement on the internal cooked colour development and biochemical characteristics of beef steaks in high-oxygen modified atmosphere

The effects of L- or D-lactate on internal cooked colour development of steaks packaged in high-oxygen (80% O₂/20% CO₂) modified atmosphere packaging (MAP) was investigated. Ten USDA Select beef strip loins were divided individually into 4 equal-width sections, and one of four treatments (control, 0.3% sodium tripolyphosphate, 2.5% L-lactate + 0.3% sodium tripolyphosphate, and 2.5% D-lactate + 0.3% sodium tripolyphosphate) was assigned randomly to the loin sections. Loin sections were injected to approximately 10% of their raw weight. Steaks packaged in high-oxygen MAP were stored in the dark at 1 °C for 10 days. Instrumental internal colour of raw and cooked steaks (70 °C), total reducing activity (TRA), NADH concentration, and percent myoglobin denaturation (PMD) were measured. Cooked steaks enhanced with 2.5% L-lactate/phosphate maintained higher a*/b* ratios, lower hue values, higher TRA and NADH concentration, and lower PMD than the control and D-lactate-injected steaks, whereas enhancement with 2.5% D-lactate did not affect cooked colour, TRA, NADH, or PMD. Thus, inclusion of an L-lactate/alkaline phosphate blend increased the reducing activity of muscle tissues by replenishing NADH and subsequently decreased the thermal denaturation of myoglobin by maintaining the reduced state of myoglobin in the high-oxygen package.     

Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by meat age and muscle type

Muscles (Longissimus lumborum, LL; Psoas major, PM, semitendinosus, ST) were aged (2, 9 d postmortem), cut into steaks, anaerobically packaged (nitrite-embedded film, NEF), and displayed (fresh, 19 d; frozen, 39 d). Fresh NEF increased (P < 0.05) in redness (first 48 h). Upon opening fresh NEF (d 6) and overwrapping in PVC film, redness declined (P < 0.05). NEF cooked LL had more red surface compared to non-NEF. Meat age influenced NEF color. Intact NEF maintained acceptable red color throughout display. Residual nitrite and nitrate associated with fresh NEF and nitrate in NEF cooked LL were found (P < 0.05) in the outer layer. Consideration should be given to providing sufficient time for nitric oxide myoglobin development when using NEF which may be influenced by meat age and muscle differences. NEF packaging has potential to extend fresh beef color display life. NEF appears to offer the opportunity to display bright red beef in frozen display by limiting typical effects of photooxidation.     

Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages

The effect of lutein (200 μg/g meat), sesamol (250 μg/g meat), ellagic acid (300 μg/g meat) and olive leaf extract (200 μg/g meat) on total viable counts (TVC), pH, water holding capacity (WHC), cooking loss, lipid oxidation (thiobarbituric acid-reactive substances, TBARs), colour stability, texture and sensory evaluation of fresh and cooked pork sausages stored in aerobic or modified atmosphere packs (MAP) was investigated. Addition of sesamol, ellagic acid and olive leaf extract reduced (P < 0.001) lipid oxidation in all packaged raw and cooked pork sausages. Antioxidant potency followed the order: sesamol 250 > ellagic acid 300 > olive leaf extract 200 > lutein 200 for both raw and cooked pork sausages. Addition of sesamol increased (P < 0.001) WHC on days 2 and 12 of MAP storage. Meat addition of lutein, sesamol, ellagic acid and olive leaf extract had no detrimental effect on pH, cooking losses, TVCs, tenderness, juiciness, texture or product flavour. Lutein, sesamol, ellagic acid and olive leaf extract were effective as natural functional ingredients in suppressing lipid oxidation and have the potential to be incorporated into functional raw and cooked pork sausages.     

Chemical composition,dietary fibre and resistant starch contents of raw and cooked pea,common bean,chickpea and lentil legumes

The chemical composition and the contents of resistant starch and soluble and insoluble dietary fibre of pea (Pisum sativum L.), common bean (Phaseolus vulgaris L.), chickpea (Cicer aretinum L.) and lentil (Lens culinaris Med.) legumes, were studied. Raw and freeze-dried cooked samples were used, both in the form of flour. Protein values of the legumes ranged from 18.5 to 21.9 g/100 g for the raw grains and from 21.3 to 23.7 g/100 g for freeze-dried cooked legumes. Chickpea stood out for the highest lipid content (p < 0.05), the lowest insoluble fibre values, and soluble dietary fibre not detected. The average content of resistant starch found in the legumes did not differ statistically (p > 0.05), being 2.23 ± 0.24 g/100 g for freeze-dried cooked legumes, and showing a slight reduction in comparison to the raw form.     

Consumer Assessment of Beef Tenderloin Steaks from Various USDA Quality Grades at 3 Degrees of Doneness

A consumer study was conducted to determine palatability ratings of beef tenderloin steaks from USDA Choice, USDA Select, and USDA Select with marbling scores from Slight 50 to 100 (USDA High Select) cooked to various degrees of doneness. Steaks were randomly assigned to 1 of 3 degree of doneness categories: very‐rare, medium‐rare, or well‐done. Consumers (N = 315) were screened for preference of degree of doneness and fed 4 samples of their preferred doneness (a warm‐up and one from each USDA quality grade treatment in a random order). Consumers evaluated steaks on an 8‐point verbally anchored hedonic scale for tenderness, juiciness, flavor, and overall like as well as rated steaks as acceptable or unacceptable for all palatability traits. Quality grade had no effect (P > 0.05) on consumer ratings for tenderness, juiciness, flavor, and overall like scores, with all traits averaging above a 7 (“like very much”) on the 8‐point scale. In addition, no differences (P > 0.05) were found in the percentage of samples rated as acceptable for all palatability traits, with more than 94% of samples rated acceptable for each trait in all quality grades evaluated. Steaks cooked to well‐done had lower (P < 0.05) juiciness scores than steaks cooked to very‐rare or medium‐rare and were rated lower for tenderness (P < 0.05) than steaks cooked to a very‐rare degree of doneness. Results indicate consumers were not able to detect differences in tenderness, juiciness, flavor, or overall like among beef tenderloin steaks from USDA Choice and Select quality grades.     

Quality and consumer acceptability of salt and phosphate enhanced goat loin from goats fed varying levels of pine bark

Goat loins (n = 22) were evaluated to test effects of 0, 15, and 30% dietary pine bark (PB) and salt, water, and phosphate enhancement on shelf-life, shear force (WBSF) and consumer acceptability. No interactions existed between PB and enhancement. Dietary PB did not affect objective color, but enhancement increased a* and b* values (P < 0.05). Thiobarbituric acid reactive substances (TBARS) increased from d 1 to d 5 of storage (P < 0.0001), but were not affected by PB or enhancement. The WBSF for 30% PB was less than that of 0% PB (P = 0.0199), and enhancement decreased WBSF (P = 0.0010). Texture, flavor, and overall acceptability were greater (P < 0.05) for 15 and 30% PB compared to 0% PB. Enhanced loin samples had greater appearance, aroma, texture, flavor, and overall acceptability scores (P < 0.05). Results indicated that enhancement improved tenderness and consumer acceptability of goat loin, and PB had minimal impact on goat loin quality.