EFFECTS OF INHERENT MUSCLE QUALITY DIFFERENCES UPON THE PALATABILITY AND COOKING PROPERTIES OF VARIOUS FRESH, CURED AND PROCESSED PORK PRODUCTS

Ham steaks, loin chops, bacon slices, shoulder roasts and sausage patties fabricated from three muscle quality groups were utilized to evaluate the effects of muscle quality on palatability and cooking properties. Irrespective of muscle quality (pale, soft, exudative (PSE) versus normal versus dark, firm, dry (DFD)) all pork cuts evaluated were well within the acceptable range in palatability. In addition, results indicated that inherent muscle quality differences were of little relevance to the eating quality of pork. However, meaningful differences in cooking losses were observed from loin chops and bacon slices.     

OBJECTIVE COLOR MEASUREMENT OF FRESH DATE FRUITS AND PROCESSED DATE PRODUCTS

Because of significant international trade in date fruits, the need for objective color measurement for maintaining strict quality standards has become obvious. The results on color measurement of specimens of fresh date fruits at four stages of maturity and some processed date products in terms of CIE L*a*b* color coordinate values and hue angle (η) are presented. The L*, a*, b* and η values were found to indicate the color of date fruits and processed date products objectively. Measurements utilizing a Macbeth Color Checker spectrophotometer may, therefore, be extremely useful in quantifying the color of date fruits for objective color comparison between different date cultivars and for quality control of processed date products in the international trade.     

EFFECTS OF COOKING AND SUBSEQUENT REHEATING ON THE PROPERTIES OF LOW-FAT BEEF PATTIES

Low-fat (10%) beef patties manufactured with 0.5% iota carrageenan, were subjected to one-time cooking from the raw to fully cooked state or precooking and later reheating before evaluating sensory, shear force and cooking properties. The samples were reheated in a convection oven or in a simultaneous top and bottom contact grill set either at 121 or 191C. Precooking followed by reheating produced only slight changes in sensory properties (reduced tenderness, increased juiciness and increased beef flavor). Convection oven cooking improved tenderness only for one-time cooked patties. With the double contact grilling system, the 121C surface temperature enhanced tenderness (sensory and shear force) and cooking yields of precooked-reheated patties. Low-fat beef patties formulated with iota carrageenan appear capable of being subjected to a variety of cooking approaches and temperatures without major changes in cooked patty properties.     

CARBON MONOXIDE EFFECTS ON COLOR AND MICROBIAL COUNTS OF VACUUM-PACKAGED FRESH BEEF STEAKS IN REFRIGERATED STORAGE

Ribeye, top round, and eye of round steaks were treated for 30 min with 100% carbon monoxide (CO), vacuum packaged, and held in refrigerated storage. Instrumental color determinations (L*, a*, and b* values) were made on uncooked ribeye and round steaks every 7 days. Aerobic plate counts (APC), psychrotrophs, and lactic acid bacteria (LAB) were determined on eye of round samples after 1, 4, and 8 weeks. Initially, CO-treated steaks were more red (higher a* values) than untreated steaks. The a* values of treated steaks decreased during storage; at 6 weeks no differences existed due to CO treatment. CO-treated steaks were more yellow (higher b* values) at all storage times than untreated steaks. APC of CO-treated samples were 1 log cycle lower than control after 8 weeks in storage; LAB counts were nearly 1 log cycle lower for CO-treated samples after 8 weeks. Psychrotrophic counts were similar for control and CO-treated samples during the first 4 weeks of refrigerated storage but were nearly 2 log cycles lower for CO-treated samples after 8 weeks. These data suggest that CO-treated steaks are more red and that they have extended shelf-lives compared with untreated, vacuum-packaged steaks.     

EFFECTS OF SOY PROTEIN AND FREEZING TREATMENTS ON COOKING LOSS AND COMPOSITION OF BEEF PATTIES

All-beef and soy-extended patties were frozen to −18°C in either 24, 48, 72 or 96h and stored at −23, −18 or −7°C for 6, 9, 12, 18 or 24 months. The addition of soy resulted in a substantial reduction in cooking loss for patties cooked from the frozen state with a greater retention of moisture in cooked patties. Freezing reduced cooking loss for soy-extended patties, but increased cooking loss for all-beef patties. Faster freezing (-18°C in 24 h vs. −18°C in 96 h) reduced cooking loss and produced higher moisture values in all-beef patties. Patties stored at –7°C lost more moisture during cooking. Increased frozen storage time had a minimal effect on cooking losses, moisture and fat levels. Where it is essential for frozen patties to sustain minimal cooking losses with maximal moisture in cooked patties, the inclusion of soy protein concentrate, faster freezing, and storage at –18°C or colder are suggested.     

EFFECTS OF FAT LEVEL AND COOKING METHODS ON PHYSICAL AND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS

Trimmed top rounds from 9 Angus steers were flaked and formed into restructured steaks containing 15, 20, or 25% fat. The steaks were cooked in a microwave oven (MW) on a preheated browning dish or broiled in a conventional oven (CO). Microwave cooking required less time and energy. Decreased time and energy for cooking also related to increased fat levels. Cooking losses and penetration hardness values were greater for the MW steaks. Cooking losses increased and penetration hardness values decreased with increasing fat level. MW steaks appeared more well-done and were harder, less moist, and more resistant to chewing. As fat level increased softness and moistness scores also increased. Consumer panelists found all steaks to be equally acceptable, suggesting the potential for the development of portion- and fat-controlled restructured steaks for microwave cooking.     

INFLUENCE OF PLANTAIN AND COOKING BANANA CULTIVAR AND RIPENESS ON PROCESSED PRODUCT QUALITY

The plantain cultivars (Musa spp., AAB group), Agbagba, Obino L'Ewai and Ubok Iba, and two cooking bananas (ABB group), Bluggoe and Fougamou, were processed into a paste (fufu), fried chips and fried ripe fruit (dodo) at six different ripening stages based on peel color. Boiled peeled cooking bananas and Agbagba produced smoother pastes. Paste ratings in the boiled peeled fruits increased as plantain ripened but not cooking bananas. Amounts of oil absorbed by Bluggoe fried chips were lower than those absorbed by Fougamou and plantain chips. Quantity of oil absorbed by the chips increased at ripeness rating 2, then declined as the fruit ripened further. In the case of dodo, Bluggoe absorbed the greatest amount of oil. The quantity of oil absorbed by dodo increased with ripeness rating in the cooking bananas but not in plantains.