Enhancement of the nutritional status of beef patties by adding flaxseed flour

Flaxseed flour was used as a functional ingredient in the production of beef patties. Beef patties were produced with five different formulations; the addition of 3%, 6%, 9%, 12% and 15% flaxseed flour. Control samples were formulated with 10% and 20% fat addition. Raw and cooked beef patties were analyzed for moisture, protein, fat, ash, pH, color parameters and fatty acid profiles. Beef patties were evaluated for cooking loss and sensory properties. Fat and ash content of raw patties increased, while moisture and protein content decreased with increased flaxseed flour. The same trend (except fat content) was also observed after cooking. The addition of flaxseed flour did not affect pH values of raw and cooked beef patties. The addition of flaxseed flour improved the cooking loss but, increased the energy value (as kcal/100 g). L and a values of raw beef patties containing flaxseed flour were close to controls with 10% fat. α-linolenic acid content of raw and cooked beef patties increased as the level of flaxseed flour increased. The PUFA/SFA ratio increased from 0.04 in the control with 10% fat to 0.62 in the raw beef patties with 15% flaxseed flour. The n-6/n-3 ratio decreased from 5.76 in the control with 10% fat to 0.36 in the raw beef patties with 15% flaxseed flour. The nutritional status of beef patties was enhanced with minimal composition and sensory changes with 3% or 6% flaxseed flour addition.     

Effect of Cooking on Cholesterol Content of Patties Containing Different Amounts of Beef, Textured Soy Protein and Fat

Ground beef patties were prepared to contain 0, 10, 20 or 30% rehydrated textured soy protein (TSP) and 8, 16 or 27% fat. Patties were cooked from the frozen state on a rack in a preheated oven at 177°C to an endpoint internal temperature of 75°C. The cholesterol content of raw ground beef patties decreased as the amount of TSP increased and also decreased as the fat content decreased from 27 to 16 or 8%. At initial fat levels of 8 and 16%, there were no significant differences in cholesterol retention (per-patty basis) during cooking among patties with initial TSP (rehydrated) levels of 0, 10, 20 and 30%; at an initial fat level of 27%, however, patties containing TSP (10, 20 or 30%) retained substantially higher (P < 0.05) amounts of cholesterol when cooked than did those without TSP.     

Fat Level and Freezing Temperature Affect Sensory, Shear, Cooking and Compositional Properties of Ground Beef Patties

Experiments were conducted to determine effects of two targeted fat levels (6, 20%) and two freezing temperatures (?43, ?20°C) on sensory, shear, cooking and compositional properties of beef patties. Select grade beef rounds (IMPS 161) were used as the lean source for patties with U.S. Choice plates as the fat source. The 20% fat formulation had increased beef flavor and initial tenderness (?20°C frozen patties only) scores, but had higher instrumental shear values compared to the 6% fat patties. Freezing patties (especially those of 6% fat) at ?43°C greatly improved sensory and instrumental tenderness. Faster freezing reduced fat retention of 20% fat patties during cooking. Use of Select grade beef rounds coupled with rapid freezing is suggested for producing acceptable low-fat ground beef patties.     

Replacement of Beef Fat with Partially Hydrogenated Plant Oil in Lean Ground Beef Patties

Partially hydrogenated plant oils (corn, cottonseed, palm, peanut and soybean) were substituted (in part) for beef fat in lean (10% fat) ground beef patties to improve nutrient content of ground beef. Effects of such addition on composition and consumer acceptability were evaluated. Addition of hydrogenated plant oils had little effect on composition of raw or cooked patties. Those containing hydrogenated corn or palm oil were not different (P>0.05) from all-beef patties in cooking loss or overall acceptability. Therefore substitution of hydrogenated oils for beef fat in production of lean ground beef patties may be feasible.     

Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties

The effects of electrical stimulation vs nonstimulation, temperature of boning (hot vs cold), formulation (USDA Choice chucks with USDA Choice plates vs imported cow lean with USDA Choice plates) and rate of freezing (fast = -50°C vs slow = -20°C) were determined on sensory, cooking, chemical, and physical properties of ground beef patties. Sensory panel ratings for tenderness were highest in patties from formulations processed with either nonstimulated beef, hot-boned beef or Choice chucks. The substitution of imported cow lean for Choice chucks generally reduced cooking losses and changes in patty height during cooking. Fat losses during cooking were higher in patties made from electrically stimulated than nonstimulated beef, while moisture losses during cooking were greater for patties from nonstimulated than stimulated beef. Of the factors involved in this study, hot boning produced the most beneficial results in beef patties. Boneless chucks and plates from electrically stimualted Choice carcasses appear to be suitable raw materials for production of ground beef patties.     

MODIFIED PREGELATINIZED POTATO STARCH IN LOW-FAT GROUND BEEF PATTIES

Effects of modified pregelatinized potato starch (MPPS) in 5 and 20% fat ground beef patties were evaluated. In formulas containing starch, MPPS comprised 3.0% and added water 5.0% of the raw mixture. Use of 20% rather than 5% fat in the ground beef improved sensory tenderness measured early in chewing, while lowering many Instron measurements. The 20% fat patties had more intense beef flavor. MPPS increased tenderness, but reduced juiciness and beef flavor. The addition (1% of formulation) of concentrated butter flavor to ground beef with MPPS produced beef flavor equivalent to all-beef patties. The use of MPPS increased cooking yields and moisture content following cooking and reduced fat retention of 20% patties. MPPS increased heating rate while retaining substantial moisture during cooking. Inclusion of MPPS in beef patty formulations offers improvements in tenderness and cooking yield, while reducing fat retention during cooking.     

CHARACTERISTICS OF BEEF PATTIES USING OKARA POWDER

Four different levels of okara powder (2.5, 5.0, 7.5 and 10%) were used to obtain beef patties that were compared with controls with 10 and 20% fat. Okara addition affected some quality parameters of beef patties. Although the protein, fat, ash and carbohydrate contents of raw beef patties increased by the addition of okara, moisture content decreased. The same trends (except protein content) were observed after cooking. The addition of okara reduced the cholesterol content by about 2–28% for raw beef patties and 6–23% for cooked beef patties. However, addition of okara increased the energy values for raw and cooked beef patties with respect to control with 10% fat. The WHC, cook loss and shrinkage of beef patties improved by the addition of okara. The addition of okara increased the pH, L* and b* values of raw beef patties, but did not affect a* value. The effect of okara on the sensory properties was statistically significant and the overall acceptability scores of samples decreased after more than 7.5% okara powder addition . According to these results, addition of okara powder up to 7.5% can be recommended as an extender in beef patties production to improving certain quality parameters.

PRACTICAL APPLICATIONS

Okara is an abundant by-product of the soy and tofu industries and contains valuable components, including proteins, lipids, fibers and isoflavonoids. The addition of okara powder to beef patties reduces the cholesterol content and improves WHC, cook loss, shrinkage and sensory quality of the products. Okara powder can be added up to 7.5% for the production of patties.     

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).     

Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties

This study examined the relationship between protein and lipid oxidation and the impairment of water holding capacity (WHC), colour and texture after frozen storage (20 weeks/−18 °C) and subsequent processing (cooking, chilled storage) of beef patties with increasing fat content (3, 20 and 35%). Various manifestations of protein oxidation were found to occur during frozen storage and processing of patties including, loss of tryptophan fluorescence, carbonylation and formation of Schiff bases structures (SB). Patties with higher fat content underwent the more intense protein oxidation as assessed by formation of protein carbonyls and SB, highlighting the timely interaction between proteins and oxidizing lipids. Protein oxidation occurred concomitantly with loss of WHC and discolouration of beef patties. Mechanisms and consequences of the chemical modifications induced by oxidative stress in meat proteins are thoroughly discussed.     

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 using plum puree on some properties of low fat beef patties

The purpose of this study was to determine the effects of using different amounts of plum puree (5%, 10% or 15%) on some properties of low fat beef patties. Plum puree (PP) was used as an extender in beef patties. Moisture content decreased with increasing concentration of plum puree. Increasing amounts of PP decreased beef patty pH. The highest cooking yield and moisture retention were found in 5% PP samples. Diameter reduction increased and thickness reduction decreased with increasing amounts of PP. The addition of PP to the formulation significantly affected the colour of samples. TBARS values of control samples were higher than in PP added samples at the end of the storage period. Higher PP concentrations in the formulations led to increased juiciness and texture scores. The results indicated that 5% or 10% plum puree can be used as an extender in low fat beef patties.     

PROPERTIES OF BEEF PATTIES COOKED TO ELEVATED INTERNAL TEMPERATURES AS A MEANS OF REDUCING PINK COLOR

Effects of cooking to internal temperatures (81–85C) needed to eliminate the pink color which existed at 71C, was evaluated for beef patties from three processors. Tenderness and compositional properties were affected little by the higher temperatures, but lower cooking yields and juiciness scores resulted from cooking to 81–85C rather than 71C. The higher internal temperatures required longer cooking times and produced greater reductions in patty diameter during cooking, but did not affect fat retention. Even though the three formulations were processed to have the same fat content (18%), formulation differences existed in sensory, shear force, cooking, compositional and color properties. Results from this study indicate that if internal patty temperatures higher than 71C are required to eliminate pink color (possibly due to high pH beef), major detrimental changes in patty properties may not result.     

Sensory, Shear, and Cooking Properties of Lower-Fat Beef Patties Made with Inner Pea Fiber

Lower fat (10% and 14%) ground beef patties containing inner pea fiber as dry powder or as part of a high fat mixture were compared to all‐beef patties (10%, 14%, and 18% fat). Patties processed with pea fiber had improved tenderness and cooking yields and showed less change in thickness during cooking, but required longer cooking times to reach 71 °C compared to all‐beef controls. Beef flavor intensity of pea fiber patties did not differ from 10% and 14% fat all‐beef patties. Different forms of pea fiber usage produced similar patty properties. Use of inner pea fiber in lower fat beef patties improved tenderness and cooking yield, without negative effects on juiciness and flavor.     

ffect of Initial Fat Level and Cooking Method Cholesterol Content and Caloric Value of Ground Beef Patties

Ground beef patties were formulated to contain 0, 5, 10, 15, 20, 25 or 30% fat. The patties were either broiled or pan-fried for a predetermined time, then frozen. A sample from each treatment was thawed and reheated by a microwave oven and then refrozen. Fat, moisture, protein, ash, and cholesterol content, were determined for patties from each treatment. Cholesterol content of cooked patties was not related (P>0.05) to initial fat content. Caloric content of cooked patties was curvilinearly related to fat content of original (raw) patties due to the increased loss of fat during cooking as initial fat level increased.     

ADDITION OF CORN GLUTEN MEAL AND ZEIN TO GROUND PORK OF VARIOUS FAT PERCENTAGES1

Corn gluten meal and zein at levels of 0, 2.5 and 5% were added to ground pork of three fat percentages. Raw patties were analyzed for fat, moisture, protein contents and color. Selected patties, broiled to 77°C, were evaluated for proximate composition, total cooking loss, color and Instron compression. Five percent zein added to ground pork reduced cooking loss 4.2% when compared with ground pork without zein. Addition of corn gluten meal to pork did not influence yield. Instron compression values increased with the addition of zein and corn gluten meal. Increased fat altered the hue (increased hue angle due to increased b) of the interior of the cooked pork patties. Zein addition also increased the lightness of cooked pork patties. The addition of zein to ground pork patties decreased sensory tenderness and pork flavor intensity and increased off-flavor intensity.     

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.     

Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties

Two experiments were conducted to determine the effects of targeted fat level (0, 4, 8, 12, 16, 20%) on sensory, shear, cooking and chemical properties of ground beef patties. Frozen patties from all fat levels were cooked to achieve similar cooking yields. As fat levels decreased, tenderness, juiciness and flavor ratings decreased and shear force increased, with more pronounced differences at lower fat levels. Patties processed with 0% fat were rated lower in juiciness and flavor compared to all other fat levels. These studies suggested that alterations in processing and cooking would probably be necessary to achieve acceptance of extremely low-fat beef patties.     

Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

This study evaluated the effect of adding oat fibre source of β-glucan (13.45%) on physical, chemical, microbiological and sensory traits of low-fat (<10%) beef patties as compared to 20% fat control patties. Significant (p<0.05) improvements in cooking yield (74.19%), and retentions of fat (79.74%) and moisture (48.41%) of low-fat patties were attributed to the water binding ability of β-glucan. Because of larger water retentions moisture contents of raw and cooked low-fat patties were higher (p<0.05) than those of the control patties. Cholesterol content was similar across formulations. Low-fat and control beef patties remained stable in microbiological quality during 60days frozen storage. Low-fat patties were found to be of lower degree of likeness in the taste but juicer than control (p<0.05). Besides appearance, tenderness and colour were not affected by the addition of oat's soluble fibre. Oat fibre can be used successfully as a fat substitute in low-fat beef patties.     

Sodium Alginate Plus Modified Tapioca Starch Improves Properties of Low-Fat Beef Patties

Sodium alginate (A) in combination with modified tapioca starch (T) was evaluated in low-fat beef patties cooked by broiling or grilling to 68 or 74°C. Added water was used with AT formulations at 7% (AT7) or 14% (AT14) levels. In comparisons with all-beef patties (8 and 20% fat), AT provided improvements in tenderness, juiciness and cooking yields without increasing fat retention or affecting beef flavor. In sensory comparisons with 14 commercially processed, low-fat beef patties, AT7 and 14 patties received the highest ratings. Combined use of A and T would provide improved acceptability of low-fat patties over that from using single fat replacers.     

Storage Stability of Low-fat Ground Beef Made with Lower Value Cuts of Beef

Five combinations of low-fat ground beef treatments were prepared with lower value raw-materials: 90% lean cow trimmings, 50/50 Choice trimmings, 95% lean Choice trimmings, defatted clods and rounds, cow knuckles, and cow chucks. They were compared to a 20% fat control for quality attributes during 24 wk frozen (?20°C) storage. Control patties had greater (P<0.05) cooking loss, shear force, and connective tissue, and lower (P<0.05) juiciness scores than low-fat treatments. All low-fat pattie treatments were rated higher (P<0.05) in flavor intensity than control patties. Low-fat patties manufactured with a majority of lean cow trimmings had a greater color (pigment) and oxidative (lipid) stability.