ATTRIBUTES OF BEEF SAUSAGE BATTERS, PATTIES AND RESTRUCTURED ROASTS FROM TWO BONING SYSTEMS

Sausage batters, patties, hot-set (HS) and cold-set (CS) roasts were processed from electrically stimulated hot-boned or nonstimulated cold-boned beef (two of the boning systems used in New Zealand) that had been held for 1 month at-18C (ESHBF or NSCBF) or at 0 to 1 C (ESHBC or NSCBC). Also, patties were made from 50:50 mixes of frozen and chilled ESHB or NSCB beef. Meat treatment did not affect the cook yield or shear stress and strain of sausage batters or the bind and extension of HS roast. Cook yield (P<0.001) and compressive strength were higher (P<0.05) for patties made from chilled or a mix of frozen and chilled meat than for those made solely from frozen beef. Cooking increased the bind strength but decreased the extension (P<0.001) ofCS roast. Meat storage temperature had more effect on beef products attributes than the boning systems.     

Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull

The effects of variation in the times of mincing post mortem (2, 4, or 6 h), pre-rigor salting (1.5% wt wt ) and freezing rate [fast (10 min, liquid nitrogen); medium (4-6 h at -40 °C and 0.8 m s(-1) air velocity); or slow (36-38 h at -10 °C and 0.1 m s(-1) air velocity followed by 12 h at -20 °C and 0.1 m s(-1) air velocity)] on the functionality of young bull meat were examined using hot-boned forequarters. At 52 h post packaging, the meat was thawed (72 h at 4 °C), its pH measured, and it was used to make finely comminuted batters. Cook yield and stress and strain of the cooked batters were measured. Time of mincing had no effect on meat pH, cook yield or stress and strain. There was a significant interaction (P < 0.05) between pre-rigor salting and freezing rate for pH. Freezing rate did not affect the pH of pre-rigor salted meat whereas the pH of unsalted pre-rigor meat was highest at the fastest freezing rate. Meat salted pre-rigor had a significantly (P < 0.05) higher pH than the post-rigor chilled control. Pre-rigor salting decreased the stress values of cooked batter whereas the slowest freezing rate increased stress. Stress and strain values for cooked batters from thawed meat were not significantly different from the values for batters made from the unfrozen control. Cook yields of batters made from pre-rigor frozen meat were higher than that of the postrigor control but not significantly so. The results indicate that suppliers can use pre-rigor salted and frozen meat when manufacturing comminuted products without major detrimental effects on the cook yield and texture of the finished product.     

RELATIONSHIPS AMONG CHEMICAL, COOKING AND COLOR PROPERTIES OF BEEF PATTIES COOKED TO FOUR INTERNAL TEMPERATURES

A study involving five laboratories and nationwide sampling of ground beef was undertaken to determine cooking and color properties of patties cooked to 52.7, 65.6, 71.1 and 79.4C. The design of the study included purchase location (local, distant) and patty handling prior to cooking Pesh, thawed either as patties or bulk ground beef). Purchase location was not a statistically significant influence on cooking and color properties. Patties processed from bulk thawed product had a higher amount of brown cooked color. A strong relationship existed between visual and instrumental measures of red color in cooked patties. However, correlations among other cooking properties were low. Patties with higher fat content were associated with shorter cooking times, lower cooking yields and more brown cooked color. The low relationships between raw and cooked patty properties limits the use of raw ground beef properties as predictors of food safety in cooked beef patties. This further supports the use of instant read meat thermometers in cooking beef patties to at least 71C.     

不同部位牛肉烤制加工的适宜性

烤制是我国牛肉食用的主要方式之一，而不同部位牛肉烤制加工适宜性并不明确。本研究以牛肉上脑、腱子、辣椒条、黄瓜条、外脊、里脊、米龙和臀肉为研究对象，分析其烤制前营养品质、理化品质、加工品质及肌纤维特性和烤制后感官品质及烤制加工品质的差异，采用多元统计分析方法确定烤制加工的关键品质指标，并建立烤牛肉综合品质评价方程：Y＝－0.138 9X1＋0.114 3X2＋0.355 9X3＋0.262 2X4＋0.240 3X5＋0.166 2X6（X1～X6分别代表脂肪质量分数、凝胶硬度、肌纤维直径、剪切力、原料肉黄度b*值、烤牛肉红度a*值）。经烤牛肉综合品质评价方程计算牛肉烤制加工综合品质得分和K-means聚类分析得出不同部位牛肉烤制加工适宜性。结果表明，上脑适宜烤制食用，黄瓜条、外脊、里脊和米龙较适宜烤制食用，腱子、辣椒条和臀肉不适宜烤制食用。以综合品质得分为自变量、总体可接受性为因变量，建立验证回归方程y＝1.633 7x－0.243 1（R2＝0.831 9），进一步证明综合品质评价模型可较好地反映不同部位牛肉的烤制加工适宜性。本实验筛选出了牛肉烤制加工的专用原料肉，可为牛肉合理化和标准化加工提供理论依据。     

Preserving pre-rigor meat functionality for beef patty production

Three methods were examined for preserving pre-rigor meat functionality in beef patties. Hot-boned semimembranosus muscles were processed as follows: (1) pre-rigor ground, salted, patties immediately cooked; (2) pre-rigor ground, salted and stored overnight; (3) pre-rigor injected with brine; and (4) post-rigor ground and salted. Raw patties contained 60% lean beef, 19.7% beef fat trim, 1.7% NaCl, 3.6% starch, and 15% water. Pre-rigor processing occurred at 3-3.5h postmortem. Patties made from pre-rigor ground meat had higher pH values; greater protein solubility; firmer, more cohesive, and chewier texture; and substantially lower cooking losses than the other treatments. Addition of salt was sufficient to reduce the rate and extent of glycolysis. Brine injection of intact pre-rigor muscles resulted in some preservation of the functional properties but not as pronounced as with salt addition to pre-rigor ground meat.     

Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and Quality

ABSTRACT: :The effects of several parameters on the development of internal cooked color in ground pork were evaluated. Patties were made from normal or pale, soft, and exudative (PSE) pork and the pigment converted to either oxymyoglobin or deoxymyoglobin. Patties from these 4 treatment combinations were cooked from the frozen or thawed states to 5 endpoint temperatures. PSE patties and those containing oxymyoglobin exhibited premature browning as they appeared cooked and were more (P < 0.05) tan at lower temperatures than normal patties or those with deoxymyoglobin which had a slightly pink internal color at 71 °C. Percentage myoglobin denaturation increased as cooking temperatures increased (P < 0.05) for both types of meat and was greater in patties containing deoxymyoglobin than in those with oxymyoglobin. Patties cooked frozen had lower a* values (P < 0.05) than thawed patties at every endpoint temperature.     

The characteristics of beef patties containing different levels of fat and oat flour

Three concentrations of oat flour (OF), 0, 2 and 4% (w/w), were added to beef patties which had either 5, 10 or 20% fat levels. Raw and cooked patties were analysed for protein, fat, moisture, ash and pH. Patties were further evaluated for cooking characteristics, colour parameters (L*, a*, b*) and sensory properties. Moisture content decreased in raw patties as a result of the addition of OF but OF increased the moisture content of cooked patties. OF addition did not change the protein, fat and ash contents of either raw or cooked patties. Increasing fat concentration decreased cooking yield. OF improved the cooking characteristics of patties. Reducing the fat significantly decreased the lightness values of patties. Patties with OF had slightly higher b* values than control treatments. Increasing fat level increased juiciness, flavour and texture scores and 4% OF increased the juiciness scores, OF had no effect on other sensory properties.     

Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties

The effects of addition of tea catechins (TC) and vitamin C (VC) on sensory evaluation, colour and lipid stability in cooked or raw beef and chicken meat patties during refrigerated storage were studied. Fresh beef striploin and chicken breast muscles were minced, following removal of external fat and connective tissue. Following mincing, beef and chicken were assigned to one of the following five treatments: control (meat treated with no antioxidant); TC200, meat plus 200 mg TC/kg muscle; TC400, meat plus 400 mg TC/kg muscle; VC200, meat plus 200 mg VC/kg muscle, VC400, meat plus 400 mg VC/kg muscle. Sodium chloride (1%) was added to all samples. Patties (125 g portions), formed from the above-treated minced meat, were oven cooked, cooled, and packaged in 30% CO₂:70% N₂. Fresh raw beef and chicken patties were packaged in 80% O₂:20% CO₂. All samples were stored for up to 7 days under fluorescent lighting at 4 °C. Sensory parameters (colour, flavour, taste, tenderness and overall acceptability) were evaluated on cooked beef and chicken patties after 1, 3 and 6 days of storage. Surface colour (Hunter L, a and b values), and lipid oxidation (2-thiobarbituric acid reactive substances) were measured on days 1, 3 and 6 of storage for cooked meats and on days 2 and 7 for raw beef and chicken. Tea catechins addition (200 or 400 mg/kg) to minced meat caused (P < 0.05) discolouration in cooked beef and chicken meat patties and significantly reduced (P < 0.001) lipid oxidation in cooked or raw beef patties compared to the control. Beef, either raw or cooked, was more susceptible (P < 0.01) to oxidation compared to chicken. Raw meat stored in high oxygen conditions was more susceptible to lipid oxidation than cooked meat stored in anaerobic conditions. Tea catechins treatments (TC200 and TC400) inhibited (P < 0.05) lipid oxidation in raw beef to a greater extent than vitamin C treatments (VC200 and VC400). These results indicate that tea catechins are potent natural antioxidants and exhibit greater antioxidant efficacy compared to vitamin C.     

INSTRUMENTAL AND SENSORY MEASUREMENT OF BEEF PATTY AND SAUSAGE TEXTURE

Beef sausages and beef patties of different texture were produced by varying the fat content in the raw mix over the range 5–30%. Batter shear stress and strain increased linearly with increased fat level (P<0.09 and 0.001, respectively). Although batter shear stress was not related to sensory scores, shear strain was directly related to moistness and inversely related to grittiness scores (P<0.05). Batter sensory moistness increased and firmness and grittiness deceased linearly with fat content (P<0.001). Changes in fat content did not affect the peak force of cooked patties, and there were poor correlations between patty peak force and sensory scores. Patty juiciness and softness increased and patty cohesiveness and chewiness decreased with fat content (P<0.001). Batter cook yield increased and patty cook yield decreased with increasing fat level (P<0.001). Sensory scores, using trained panelists, were more sensitive to the effect of fat content on patty and sausage texture than instrumental measurements.     

Meat and storage effects on processing characteristics of beef roasts

Two experiments were done to determine the effect of storage conditions and meat cut on the processing characteristics of beef roasts. The first experiment examined the effect of storage condition (fresh/frozen), cap on/off, thawing regime and holding time post thawing on purge, brine uptake, cook yield and colour of raw and cooked roasts. The second experiment examined the effect of meat cut (insides/flats) and chilled storage for up to 8 weeks on processing characteristics of roast beef. Purge was greater for insides stored frozen without cap and air thawed. Frozen thawed cuts had increased brine retention after injection, after tumbling and after cooking. Flats had less purge and higher cook yields when manufactured into roast beef. Raw and cooked colour was not significantly affected by most factors investigated. Raw meat was more red than meat that had been frozen.     

Thawing Prior to Cooking Affects Sensory, Shear Force, and Cooking Properties of Beef Patties

Patties from 6 commercial formulations were cooked to 71°C from either the frozen state or after thawing for 24 to 27 h at 4 °C to eliminate the pink/red color exhibited when cooked to 71 °C from the frozen state. Thawed patties had shorter cooking times, higher cooking yields, and lower shear force peak load and peak energy values. Patties cooked from the thawed state increased in thickness during cooking, while patties cooked from the frozen state decreased in thickness during cooking. Thawing prior to cooking increased sensory evaluation scores except for patties made with carrageenan. Thawing not only eliminated the problem of pink/red color after cooking but also improved sensory, shear force, and cooking properties of beef patties.     

PHYSICAL AND SENSORY PROPERTIES OF LEAN GROUND BEEF PATTIES CONTAINING METHYLCELLULOSE AND HYDROXYPROPYLMETHYLCELLULOSE1

Broiled, lean ground beef patties containing no additives, two levels of methylcellulose (MC, 0.5 or 1.0%) and two levels of hydroxypropylmethylcellulose (HPMC, 0.5 or 1.0%) were evaluated for raw and cooked composition, cooking losses, sensory attributes and Instron compression measurements. MC or HPMC addition did not significantly affect the fat, moisture or protein content of the raw and cooked patties. Patties containing HPMC received greater tenderness, juiciness and off-flavor sensory scores when compared with patties containing MC or no additive. MC or HPMC addition increased patty gumminess sensory scores and decreased Instron compression values. Sensory cooked meat flavor decreased with gum addition.     

Effect of muscle source on premature browning in ground beef

Premature browning (PMB) describes cooked beef that may appear done before reaching 71 °C. Ground beef from paired Longissimus lumborum (LL) and Psoas major (PM) muscles was formed into patties. Patties were cooked immediately, and after 48 and 96 h storage at 4 °C. Total reducing activity (TRA) and external color were measured immediately prior to cooking. Patties were cooked to internal end point temperatures of 60, 66, 71 or 77 °C and internal cooked color (L(*), a(*) and b(*) values) was measured. Raw PM patties had greater L(*) values and lesser a(*) values than those from LL (P<0.05). For LL and PM, raw a(*) and b(*) values decreased with storage from 0 h to 96 h (P<0.05). At 0 and 48 h storage, cooked patties prepared from PM had greater a(*) values than those prepared from LL at all internal endpoint temperatures (P<0.05). Internal cooked a(*) values of patties from PM decreased with storage of raw patties, whereas it was stable for LL patties (P<0.05).     

FUNCTIONAL PROPERTIES OF SORGHUM FLOUR AS AN EXTENDER IN GROUND BEEF PATTIES 1

Patties were formulated with 20% fat ground beef and sorghum flour (SF) at 2, 4, and 6% levels (10, 20, and 30% as rehydrated 1:4 with water). Beef patties containing SF had higher pH, greater yield, less total cooking loss, less shrinkage in diameter, and less increase in thickness than those without SF. Water activity of cooked patties was not affected by addition of SF. Fat and water retentions of beef patties increased as the level of SF increased. Hunterlab a values (redness) for raw patties decreased as the level of SF increased, but a values for cooked patties were not influenced by level of SF. Shear force and compression of cooked patties decreased as the level of SF increased. Meat aroma and flavor decreased, but sorghum aroma and flavor of cooked patties increased as the level of SF increased. Tenderness of cooked patties increased as the level of SF increased, but juiciness of cooked patties was not affected.     

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.     

Potassium Lactate and Fresh-Pork-Sausage Formulation Effects on Shelf Life in Lighted and Unlighted Display

ABSTRACT:  The objective was to examine the effects of potassium lactate (KL) and raw-meat blend on the shelf-life of fresh-pork-sausage patties in lighted and unlighted display. Four fresh-pork-sausage blends (70% prerigor meat, 30% fresh-pork trim; 80%/20%; 90%/10%; and 100%/0%) were formulated ( n = 3) with 0% and 3% KL, and patties were displayed for 10 d at 4 °C in lighted display or for 7 d in unlighted display followed by 3 d in lighted display. Patties with KL had lower aerobic plate counts (APC), more stable color (greater a* and chroma, less visual discoloration), and less lipid oxidation ( P < 0.05) during display than did patties without KL. Patties in the light for 10 d were more discolored and had more lipid oxidation ( P < 0.05) than those in the dark for 7 d followed by the light for 3 d. Patties with KL in the light for 10 d had similar color ( P > 0.05) to patties without KL that were in the dark for the first 7 d. Adding KL resulted in similar color stability ( P > 0.05) among patties made from 80, 90, and 100% prerigor meat and greater color stability ( P < 0.05) than similarly formulated patties without KL. By using 3% KL, fresh-pork-sausage patty color stability was maximized, APC and lipid oxidation were minimized, and formulation costs can be decreased by using less-expensive fresh-pork trim for up to 20% of the blend. Adding KL also minimized the effects of display lighting on myoglobin and lipid oxidation.     

Glandless Cottonseed, Peanut and Soy Protein Ingredients in Ground Beef Patties: Effect on Rancidity and Othei Quality Factors

Defatted flours and protein concentrates and isolates produced from glandless cottonseed, peanut, and soybean were used in rehydrated state (1:2 dry material/water) to replace 10% of the meat in ground beef patties. Fat content of both all-beef and extended patties was adjusted to 20%. Patties were baked on racks to varying final internal temperatures. Extended patties were compared with all-beef patties for rancidity development, cooking properties, and sensory quality. All the oilseed protein ingredients retarded oxidative rancidity development in cooked refrigerated patties, with the highest antioxidant potential shown by the cottonseed protein ingredients. Extended patties had higher cooked yields than all-beef patties, contamed less fat, and were not significantly different from all-beef patties in sensory quality.     

Honey inhibits lipid oxidation in ready-to-eat ground beef patties

Our objective was to evaluate the antioxidant capabilities of clover (CH) and wildflower honeys (WH) in delaying lipid oxidation in cooked and reheated ground beef patties stored in refrigerated and frozen states. CH and WH (5%, 10%, or 15% w/w) were each mixed separately into ground beef chuck (18% fat) and formed into 30 g patties mixed with 1% salt (w/w). A control (CON) with no honey and a control with sodium tripolyphosphate (STP; 0.25% w/w) were used for comparison. Patties were cooked to 71 °C, overwrapped with oxygen-permeable PVC film and either stored refrigerated (4 °C) for 12 days or frozen (−18 °C) for 45 days. Cook yield, pH and water activity were measured on day 0. On designated sampling days, patties were reheated to 71 °C. Thiobarbituric acid-reactive substances (TBARS) and lipid hydroperoxides (LOOH) were measured spectrophotometrically to assess lipid oxidation. TBARS and LOOH of ready-to-eat (RTE) ground beef patties containing either CH or WH were lower (P < 0.01) than CON patties following storage; however, STP patties had lower TBARS values than honey-containing patties (P < 0.01). WH and CH at 15% were equally effective in suppressing LOOH compared to STP in refrigerated and frozen patties. All honey concentrations improved cook yield, with 10% WH being more effective than STP. Both CH and WH delayed lipid oxidation in RTE ground beef patties stored at 4 °C and −18 °C, with WH decreasing LOOH formation in refrigerated patties as effectively as STP. Honey may be a natural alternative to phosphates to delay lipid oxidation.     

Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures

An interlaboratory study was undertaken to assess the frequency that cooked color of ground beef patties appeared brown at internal temperatures of 52.7 degrees C (135 degrees F), 65.6 degrees C (150 degrees F), 71.1 degrees C (160 degrees F), and 79.4 degrees C (175 degrees F). In general, as internal cooked temperature of the patties increased, the following results were observed in the patties: (i) more brown meat color, (ii) less pink or red juice color, and (iii) more cooked texture. However, brown meat color occurred prematurely at the two lower internal temperatures (57.2 degrees C/135 degrees F and 65.6 degrees C/150 degrees F) that are insufficient to eliminate foodborne pathogens without holding times. The common consumer practice of freezing bulk ground beef, followed by overnight thawing in a refrigerator, led to substantial premature brown color in patties cooked from this product. In addition, at 71.1 degrees C (160 degrees F), recognized to be the lowest temperature for cooking ground beef safely in the home, meat color, juice color, and texture appearance were not fully apparent as doneness indicators. In fact, at no temperature studied did 100% of the patties appear done when evaluated by the criteria of no red or pink in the meat, no red or pink in the juices, or by texture appearance. Patties in this study were evaluated under a set protocol for forming the products, cooking, and viewing under the same lighting conditions. Other preparation conditions are possible and may produce different results. Thus, temperature to which patties have been cooked cannot be judged by color and appearance. This study provided the evidence to support the message to consumers regarding cooking of beef patties of "use an accurate food thermometer and cook beef patties to 160 degrees F (71.1 degrees C)" in place of messages based on consumer judgment of cooked color.     

Conjugated Linoleic Acid Reduces Lipid Oxidation in Aerobically Stored, Cooked Ground Beef Patties

ABSTRACT: The effect of direct addition of conjugated linoleic acid (CLA) on lipid oxidation was studied. CLA and/or fat trim (4% by weight) were added to the lean trim (96%). Thiobarbituric acid reactive substances (TBARS) were determined on days 0, 3, and 7 for cooked or raw patties stored aerobically at 4 °C. Addition of CLA during the grinding process increased CLA isomers in both raw and cooked ground beef and decreased TBARS production ( P < 0.01). CLA caused a greater reduction in TBARS over storage time in cooked patties than in raw patties ( P= 0.006). The concentrations of 18:2n–6 and CLA isomers decreased with storage time. CLA increased 18:2n-6, whereas most fatty acids were decreased by the addition of CLA. CLA did not affect percentages of fat and moisture, cooking loss, or meat color (L*, a *, b *) ( P > 0.60).