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.     

DETECTION OF SPECIES ADULTERATION IN PORK PRODUCTS USING AGAR-GEL IMMUNODIFFUSION AND ENZYME-LINKED IMMUNOSORBENT ASSAY

Mixing undeclared species in meat products is illegal under food labeling regulations. This study compared the conventional agar-gel immunodiffusion (AGID) with the Enzyme-Linked Immunosorbent Assay (ELISA) for detecting species adulteration and assessed the species adulteration problem in raw ground pork products in Alabama retail markets. Forty-two ground pork and 87 fresh pork sausage samples collected throughout Alabama were examined by AGID and ELISA for four species: pork, beef, poultry and sheep. Using ELISA, 91 % of the ground pork samples were found to contain other meats while 71 % were found to be contaminated using AGID. Using ELISA, 54% of the sausage samples were found to contain undeclared species while none were found to be contaminated using AGID. The major adulterating species in the pork products was beef followed by poultry and sheep. Reliable analytical methods, such as ELISA, must be used as a regulatory tool to discourage the meat species adulteration problem in retail markets.     

FOOD GRADE HIDE COLLAGEN IN BOLOGNA EFFECT ON FUNCTIONAL PROPERTIES, TEXTURE AND COLOR

Bolognas were made in which 20% of the lean meat (beef and pork) was replaced by wet fibrous hide collagen and formulated to contain approximately 30, 20 or 10 percent fat in the final product. All meat controls (no collagen) were made to have similar fat content. Objective methods were used to analyze the product and paired comparisons of the data were made. The replacement of lean meat with hide collagen did not alter the functional characters such as raw emulsion stability andpH; cook yield, pH, water activity, density and expressible juice of the cooked bologna. The bolognas with collagen had higher (P<0.05) texture (increased Shear force value) compared to bologna with no collagen. As the fat content decreased the bolognas with collagen were less (P<0.05) red in color than the bolognas without collagen. The textural and color changes though detected on instrumental analysis were not perceptible on visual examination of the product.     

COLLAGEN AS A HAMBURGER EXTENDER

Bovine hide collagen was added to ground beef at 0, 10 or 20% level replacing lean meat and stored at ?15°C up to 2 weeks to evaluate the effect of collagen level and storage time on the quality. Beef patties with collagen were found to be superior (P<0.05) in juiciness by the taste panel while the flavor, texture and overall acceptability decreased as the collagen level increased. However, no significant differences were observed for these attributes due to storage time. Collagen was found to bind moisture as indicated by no significant cooking loss due to replacement levels or storage. Chemical rancidity decreased significantly as the collagen level increased but was not influenced by length of storage. The addition of collagen to ground beef resulted in a lighter colored patty which was influenced by collagen level and storage time. The patties tended to become less cohesive as collagen level increased but the texture improved upon storage.     

Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods

The method performance characteristics of commercially available PCR kits for animal species identification were established. Comminuted meat products containing different levels of pork were prepared from authentic beef, chicken, and turkey. These meat products were analysed in the raw state and after cooking for 20 min at 200 °C. For both raw and cooked meats, the PCR kit could correctly identify the animal species and could reliably detect the addition of pork at a level below 0.1%. A survey of 42 Turkish processed meat products such as soudjouk, salami, sausage, meatball, cured spiced beef and doner kebap was conducted. Thirty-six samples were negative for the presence of pork (< 0.1%) and four were found to be correctly labelled as containing pork. However, one sausage sample was labelled as containing 5% beef, but beef DNA was not detected and a meatball sample labelled as 100% beef was found to contain chicken. Another turkey meatball sample was predominantly chicken.     

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.     

EVALUATION OF GROUND PORK AND PORK SAUSAGE CONTAINING DIFFERENT FORMS OF APPLE PRODUCTS

Fat contents of ground pork were altered by reducing the amounts of fat trim incorporated and by the inclusion of different apple products (fresh, rehydrated, and sauce). Panelists could discriminate between ground pork containing 15% or 30% fat (without apples) and between ground pork with 0% or 15% apple (25% fat) but not between formulations with 15% or 25% fat and 10% apple (p<0.05). Incorporation of apple products (15% of total formulation weight) into reduced-fat pork sausage containing 15% fat yielded formulations with comparable flavor and preference scores to sausage with 30% fat, depending on the apple product. Total fat of cooked pork sausage can be reduced by approximately 35% by incorporation of apple products (15%) into reduced fat pork sausage. Inclusion of fresh or rehydrated apples did not significantly influence psychrotrophic bacteria populations or the color of pork sausage stored at 1–2C up to eight days.     

Comparisons of patties using mixtures of ground meat from beef, pork and chevaline

Sensory panels were used to evaluate five different ground meat products. The control product was ground beef and this was compared with products consisting of 70% beef and 30% pork; 50% beef, 30% pork, and 20% chevaline; 40% beef, 30% pork, and 30% chevaline; and 30% beef, 30% pork, and 40% chevaline. Analysis of sensory panel data revealed no significant difference (P < 0·05) in juiciness, flavor intensity, or flavor desirability. Raw and cooked samples of each of the five products were analyzed for proximate composition and were found to be comparable in nutritive value. There were small but non-significant differences in amino acid composition.     

Properties and Utilization of Pork from an Advanced Meat Recovery System

Pork trim from an advanced meat recovery system, referred to as pork trim-finely textured (PTFT), was characterized and compared to 80% lean ground pork (GP) and knife trimmed lean (KT). PTFT (0, 5, 10, 15%) was incorporated into 10% and 20% fat ground pork patties. PTFT had higher total pigment, cholesterol, iron and calcium and lower collagen than GP or KT. Fat content of PTFT was similar to GP and KT. PTFT increased redness and juiciness and decreased hardness, chewiness and cohesiveness of ground pork patties. Addition of up to 15% PTFT caused differences which were perceived as improvements in quality. PTFT can be a replacement for pork trim in ground pork products.     

鹅骨泥营养灌肠的研制及营养成分分析

以新鲜猪肉、胡萝卜和鹅骨泥为原料,制作鹅骨泥营养强化灌肠,以感官评价、剪切力和系水力为测试指标,通过 L9(34)正交试验筛选几种原料的最佳配比,并对其营养成分进行测定.结果表明:几种原料的最佳用量分别为鹅骨泥4%、瘦肥肉质量比4:1、胡萝卜10%(以猪肉质量计),在此最佳配比条件下,鹅骨泥营养灌肠产品的感官评为12分、剪切力为0.38N、系水力为96.83%;营养成分分析测定结果表明,鹅骨泥营养灌肠的蛋白质含量为20.26%,脂肪含量为21.77%,钙、磷含量分别为0.40%、0.26%,VA、β-胡萝卜素含量分别为450、48mg/kg,含有17种氨基酸,其中必需氨基酸 7种,天门冬氨酸和亮氨酸含量较高,分别为1.625、1.61g/100g.这表明鹅骨泥营养灌肠是一种高蛋白、矿物质丰富、维生素含量高、氨基酸组成齐全的肉制品     

Heat-Resistance of Escherichia Coli O157:H7 in Meat and Poultry as Affected by Product Composition

The effects of fat level and low fat formulation on survival of Escherichia coli O157:H7 isolate 204P heated in ground beef [7%, 10% and 20% fat], pork sausage [7%, 10%, and 30% fat], chicken (3% and 11% fat), and turkey (3% and 11% fat) were determined by D- and z-values. D-values for E. coli 0157:H7 in lowest fat products were lower than in traditional beef and pork products (P < 0.05). Overall, higher fat levels in all products resulted in higher D-values. D₆₀ values (min) ranged from 0.45–0.47 in beef, 0.37–0.55 in pork sausage, 0.38–0.55 in chicken and 0.55–0.58 in turkey. D₅₅ and D₅₀ values were respectively longer. Z-values ranged from 4.4–4.8°C. Product composition affected lethality of heat to E. coli O157:H7.     

Effect of Fat Source and Color of Lean on Acceptability of Beef/Pork Patties

Twelve beef/pork meat blends were made from lean of mature beef and dark or mature pork carcasses. Meat blends containing about 20% beef fat were rated higher for appearance scores by a consumer panel than blends made with 20% pork fat. Visual acceptance of beef/pork patties was accomplished via use of all-beef fat and additionally by extending mature beef (MB) with mature pork (MP) or dark pork lean (DP). Agtron calorimetry scores indicate a minimum of 20% MB lean extended with 60% MP was needed to create the appropriate red color attractive to consumers. Use of 60% MP lean with about 20% beef fat resulted in patties acceptable to consumers for visual appearance and eating satisfaction.     

Reduction in pH and Fermentation Time of Meat Mixtures Containing Dry Acid Whey

The effect of various concentrations of dry acid whey on the pH of ground beef and pork and on fermentation activity of 11 commercial starter cultures added to a beef summer sausage formulation was determined. For every 1% (w/w) addition of dry acid (pH 4.0) whey, a reduction in meat pH of 0.11–0.13 resulted, independent of meat species, initial pH or fat content. Use of 3.5% (w/w) dry acid whey in conjunction with 1% dextrose resulted in a l–2 hr reduction in the time required for the summer sausage mixture to reach pH 5.0 compared to a mixture without whey. Dry acid whey as a direct acidulant in fermented sausages could result in a savings of time and energy in manufacturing.     

发酵猪肉香肠的营养成分分析与评价

为探讨发酵香肠的营养价值,对发酵猪肉香肠的基本营养成分、氨基酸含量进行了测定,结果表明,发酵猪肉香肠蛋白质含量高达34.3%,显著高于市场上同类产品;脂肪及钠含量较低;氨基酸种类齐全,其中天门冬氨酸、谷氨酸、精氨酸、亮氨酸、赖氨酸等含量较高,必需氨基酸（Essential Amino Acids,EAA）占总氨基酸含量的43%,必需氨基酸与非必需氨基酸（Non-Essential Amino Acids,NEAA）含量之比为0.76,第一、二限制氨基酸分别为缬氨酸、苏氨酸。     

PROCESSING, CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF BACON-CHOPPED AND FORMED, MADE FROM PORK, BEEF, MUTTON AND CHEVON

By extruding alternating layers of chopped lean and fat tissue, bacon-chopped and formed (CF) products were processed from pork, beef, mutton and chevon lean and beef fat. Slabs processed from beef materials had less weight loss and changes in width and thickness during smoking than the other formulations. Various sensory and consumer panels found pork-bacon-CF product to rate highest among the four formulations for tenderness, flavor and overall satisfaction. This formulation was rated as being closest in sensory traits to commercial bacon. Chevon and mutton bacon-CF products were found to be less desirable in flavor. Inclusion of pork lean and fat with chevon and mutton lean can potentially improve the acceptability of bacon-CF processed with lean from these two species. However, this process and product appears promising as methods of increasing consumption of underutilized meat animal species.     

The effect of preheated tendon as a lean meat replacement on the properties of fine emulsion sausages

Tendon from beef hind leg muscles was used to replace some of the lean in a conventional emulsion formulation. The tendon was homogenized and either used raw or preheated for 2·5 h at a range of temperatures (50, 60, 70, 80°C) before use. Texture analysis and sensory evaluation were performed on cylinders of cooked sausage. Texture analysis was carried out on formulations which had 20% of meat protein replaced by 20% tendons which were raw or had been preheated to 50, 60, 70, or 80°C. Fracturability decreased by about 40% with raw tendon, but was restored to within 20% of the no-replacement control if the tendon had been preheated. Hardness was approximately doubled by replacement with raw tendon or tendon heated at 50°C. At temperatures higher than that, hardness returned to approximately no-replacement levels. For sensory evaluation (0-25% replacement; preheating at 70°C), sausages were assessed by a 12-member panel for texture, flavour and overall acceptability. All attributes decreased with increasing collagen content, the decrease being less marked with preheated tendon. Thus more connective tissue could be added for the same panel score if the tissue was preheated. Comparison of the texture profile and the panel scores for texture at the same lean replacement level suggested that reduced fracturability was the texture parameter that panellists objected to when heated tendon replaced some of the lean. Other researchers have shown that connective tissue preheated to 100°C before addition in emulsion sausages results in improved yields and better sensory attributes, but the present results show that temperatures as low as 60°C can be effective for beef tendon.     

CONSUMER ACCEPTABILITY OF PROCESSED OSTRICH MEAT PRODUCTS

Two value-added ostrich meat product prototypes were prepared and evaluated by a consumer panel (n = 132) against similar products manufactured entirely from pork. Ostrich "ham" and a control pork ham product were prepared by a traditional ham cure, and Polish sausage products were formulated with either all-pork or a 67% ostrich/33 % pork blend and processed with a commercial spice blend. Ostrich "ham" tended to be rated lower (P = 0.0537) in salt intensity, but had higher flavor intensity ratings. Consumers gave pork ham more favorable ratings for overall acceptability (P< 0.01) and flavor acceptability (P< 0.05). For Polish sausage products, overall acceptability, flavor acceptability, flavor intensity, salt intensity, texture and tenderness were not different (P > 0.05) between all-pork and ostrich/pork varieties. Results indicate that value-added ostrich meat products were more acceptable when they were more finely ground, spiced, and combined with pork in a sausage product than when they were prepared as a "ham" product.     

菊粉、大豆拉丝蛋白及茶叶提取物在发酵香肠中的应用

以菊粉部分代替肥肉,以大豆拉丝蛋白部分代替瘦肉,在肉馅中添加茶叶提取物,通过质构仪结合感官评定,对产品主料配方进行研究,确定产品的主料配方为:猪瘦肉56%、猪肥肉10%、菊粉10%、大豆拉丝蛋白9%、茶叶提取物15%。用少量的菊粉及大豆拉丝蛋白分别部分替代肥肉及瘦肉,添加少量茶叶提取物生产发酵香肠可行,在此条件下,产品色泽均匀,茶香味与发酵芳香风味协调,口感润滑,质地紧密。     

Acceptability and Sensory Analysis of Pork Summer Sausage from Pigs Administered Porcine Somatotropin

Summer sausages were formulated to contain 20% fat from the following raw meat sources: (1) pork and beef blend, (2) 100% pork from control pigs, and (3) 100% pork from pigs administered 4 mg/ day porcine somatotropin (pSt). Sausages were evaluated by a trained sensory panel and by 1192 consumers. Summer sausage from the pSt-treated pigs and the pork/beef blend was firmer and more chewy than that made from 100% control pork. The beef/pork blend sausage was darker, more red and less yellow when compared with sausage made with 100% pork. Sausage from pSt-treated pigs received greater acceptability scores and was preferred by 62% of consumers when compared with sausage from control pigs.     

Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation

The food additive nitrite (E249, E250) is commonly used in meat curing as a food preservation method. Because of potential negative health effects of nitrite, its use is strictly regulated. In an earlier study we have shown that the calculated intake of nitrite in children can exceed the acceptable daily intake (ADI) when conversion from dietary nitrate to nitrite is included. This study examined time-dependent changes in nitrite levels in four Swedish meat products frequently eaten by children: pork/beef sausage, liver paté and two types of chicken sausage, and how the production process, storage and also boiling (e.g., simmering in salted water) and frying affect the initial added nitrite level. The results showed a steep decrease in nitrite level between the point of addition to the product and the first sampling of the product 24 h later. After this time, residual nitrite levels continued to decrease, but much more slowly, until the recommended use-by date. Interestingly, this continuing decrease in nitrite was much smaller in the chicken products than in the pork/beef products. In a pilot study on pork/beef sausage, we found no effects of boiling on residual nitrite levels, but frying decreased nitrite levels by 50%. In scenarios of time-dependent depletion of nitrite using the data obtained for sausages to represent all cured meat products and including conversion from dietary nitrate, calculated nitrite intake in 4-year-old children generally exceeded the ADI. Moreover, the actual intake of nitrite from cured meat is dependent on the type of meat source, with a higher residual nitrite levels in chicken products compared with pork/beef products. This may result in increased nitrite exposure among consumers shifting their consumption pattern of processed meats from red to white meat products.