Effects of natural antioxidants on the lipid profile of electron beam‐irradiated beef burgers

The purpose of this study was to assess the efficacy of rosemary and oregano extracts in avoiding oxidative changes in beef burgers, and to evaluate the fatty acid profile of these products after electron beam exposition. Extracts, individually or in combination, were added to beef burgers and compared to synthetic antioxidants commonly used in food (butylated hydroxytoluene, butylated hydroxyanisole). The ground beef were submitted to electron beam irradiation at doses of 0, 3.5 and 7 kGy, and stored for 90 days. At regular time intervals, lipid oxidation and fatty acid composition were evaluated through measurement of thiobarbituric acid‐reactive substances (TBARS) and gas chromatography, respectively. The results indicate that, although the irradiation process triggers an increase in the lipid oxidation ratio expressed by TBARS values, great changes in the fatty acid profiles were not observed; instead, they continued to present characteristics very similar to that of non‐irradiated beef. Thus, as irradiation doses of up to 7 kGy for frozen meat can make foods safe from foodborne pathogens, natural antioxidants derived from spices are able to reduce and avoid lipid changes that may cause a deterioration of the sensory quality of these foods, and these natural extracts offer a good choice for replacing synthetic additives.     

Content and distribution oftrans-18:1 acids in ruminant milk and meat fats. Their importance in european diets and their effect on human milk

Thetrans-18:1 acid content and distribution in fats from ewe and goat milk, beef meat and tallow were determined by a combination of capillary gas-liquid chromatography and argentation thin-layer chromatography of fatty acid isopropyl esters. Thetrans isomers account for 4.5 ± 1.1% of total fatty acids in ewe milk fat (seven samples) and 2.7±0.9% in goat milk fat (eight samples). In both species, as in cow, the main isomer is vaccenic (trans-11 18:1) acid. The distribution profile oftrans-18:1 acids is similar among the three species. The contribution of ewe and goat milk fat to the daily intake oftrans-18:1 acids was estimated for people from southern countries of the European Economic Community (EEC): France, Italy, Greece, Spain, and Portugal. It is practically negligible for most of these countries, but in Greece, ewe and goat milk fat contributeca. 45% of the daily consumption oftrans-18:1 acids from all dairy products (0.63 g/person/day for a total of 1.34 g/person/day). Thetrans-18:1 acid contents of beef meat fat (ten retail cuts, lean part) and tallow (two samples) are 2.0 ± 0.9% and 4.6%, respectively, of total fatty acids (animals slaughtered in winter). Here too, the main isomer is vaccenic acid. Othertrans isomers have a distribution pattern similar to that of milk fat. Beef meat fat contributes less than one-tenth of milk fat to thetrans-18:1 acid consumed. The daily per capita intake oftrans-18:1 acids from ruminant fats is 1.3–1.8 g for people from most countries of the EEC, Spain and Portugal being exceptions (ca. 0.8 g/person/day). In France, the respective contributions of ruminant fats and margarines to the daily consumption oftrans-18:1 acids are 1.7 and 1.1 g/person/day (60 and 40% of total, respectively). These proportions, based on consumption data, were confirmed by the analysis of fat from milk of French women (ten subjects). The mean content oftrans-18:1 acids in human milk is 2.0 ± 0.6%, with vaccenic acid being the major isomer. Based on the relative levels of thetrans-16 18:1 isomer, we could confirm that milk fat is responsible for the major part of the daily intake oftrans-18:1 acids by French people. The daily individual intake oftrans-18:1 isomers from both ruminant fats and margarines for the twelve EEC countries varies from 1.5 g in Spain to 5.8 g in Denmark, showing a well-marked gradient from the southwest to the northeast of the EEC.     

Iron accumulation in oil during the deep-fat frying of meat

Iron accumulation in oil is a potential problem when frying food containing substantial amounts of iron. Selected meat products (skinless chicken breast, beef liver, and lean beef) were ground and fried (ca. 2-cm spheres, ca. 10 g/sphere) in partially hydrogenated soybean oil (PHSBO). Samples (450 g) of ground meat were fried 3 times/h for 8 h/d for 3 d. Oil samples were collected for analysis for iron (every 8 h) and oil degradation (every 4 h) and replaced with fresh oil. The iron contents of oil samples after 3 d of frying were approximately 0.11, 0.48, and 4.01 mg of iron/kg of PHSBO for the oil used to fry chicken, beef, and liver, respectively. There was a notable darkening in color and an increased tendency to foam for the beef liver oil sample compared with the other samples. After frying, the acid values were 0.9, 1.1, and 1.4 for the oil samples for chicken, beef, and liver, respectively. After frying, the p-anisidine values were 11.5, 12.8, and 32.6 for the oil samples for chicken, beef, and liver, respectively; the food oil sensor values were 0.96, 0.96, and 0.83 for the oil samples for chicken, beef, and liver, respectively.     

Effects of frying and storage on cholesterol oxidation in minced meat products

The presence of cholesterol oxidation products (COP) in the diet is a health concern for their various known adverse effects. It is important that the generation of COP be assessed during different stages of production, handling, and storage of meats and meat products so that relevant measures can be taken to minimize the production of COP. In a preliminary study, we investigated the content of COP in the lipids of raw meatballs (50% prok+50% beef), prefried meatballs (50% pork +50% beef), raw hamburger (100% beef), and prefried burger (50% pork+50% beef). Six of the common COP, viz 7α- and 7β-hydroxycholesterol, 7-ketocholesterol, 5α,6α-epoxycholestanol, 5β,6β-epoxycholestanol, and cholestanetriol, were analyzed by gas chromatography (GC) and GC-mass spectroscopy. The total content of these COP was in the range of 7 to 10 μg/g lipids in raw meatballs, prefried meat balls, and raw hamburger, after frying these samples for consumption. The prefried hamburger had ca. 8μg/g lipids of the total COP before frying, and this amount increased to 29 μg/g lipids after frying. During the storage of this fried sample, the total COP increased to 42 and 50 μg/g lipids, after 1 and 2 wk of storage, respectively. The results of this study show that freshly prepared meat products are a minor source of COP in the diet. However, if semiprepared frozen meat products are fried once and then stored for future consumption, the levels of COP can increase considerably, and this may be of concern for certain groups of consumers. Presented in part as a poster at the 88th AOCS Annual Meeting and Exposeattle, WA, May 11–14, 1997.     

Substitutability of fractionated beef tallow for other fats and oils in the food and confectionery industries: An economic evaluation

The United States is the most important beef tallow producer in the world, supplying ca. 5.5 billion pounds annually. Approximately half of this beef tallow is exported at relatively low prices when compared to other fats and oils. Only ca. 10% of the total is used in domestic edible products. On the other hand, cocoa butter, coconut oil, palm oil, and palmkernel oil are imported oils whose demand for use in food and confectionery products has been increasing over the past few years. The first of these is the most expensive fat in the world. Beef tallow contains specific triglycerides which are also contained in these imported fats and oils. Through modern technology, beef tallow has been fractionated into products which are compatible with or superior to the imported fats and oils. It is visualized that products from fractionated beef tallow can be used as substitutes and extenders to cocoa butter, palm oil, and other fats and oils in the food and confectionery industries. The economic evaluation in this paper, analyzed through time series data and multiple regression techniques, established the past relationships between per capita consumption of confectionery food fat, beef tallow, cocoa butter, adjusted per capita disposable income, and adjusted costs of confectionery, beef tallow, and cocoa butter from 1956 to 1973. The substitutability of fats and oils was evaluated and the potential uses of fractionated beef tallow investigated. Presented in part at the AOCS meeting in Cincinnati, September 1975.     

Meat and dairy analogs from vegetable proteins

The enormous pressures for protein food products in the coming decades, brought on by world population increases, will be solved through the extension of traditional animal protein foods with vegetable proteins and through the development of food products based on vegetable proteins alone. Analogs of beef, fish, poultry and other traditional animal protein products, which are based solely on vegetable proteins, are an established food category, and are expected to increase market share. Dairy analogs based on vegetable cow’s milk and dairy desserts. Vegetable forms of cheese and other milk protein products are also expected to increase. Nutritional equivalence of vegetable protein products is fundamental to product design. Protein and fat content must be standardized. Vegetable proteins are blended to reach desirable protein quality. Analogs currently marketed are primarily blends of soy and wheat proteins containing lesser amounts of yeast and egg albumen. The products are fortified with vitamins and minerals to levels present in animal protein foods. Processed meat manufacturing facilities, which exist in most developed countries, can be readily adapted to produce meat analogs. The technology which has been developed to date is based on soy or soy/wheat combinations. The technology can readily be adapted to other vegetable proteins such as rapeseed, cotton-seed, sesame or sunflower. These protein sources, while in abundance in many countries, need process research which can refine them for human use. The vegetable proteins offer the world’s exploding population a virtually untapped resource for its burgeoning food requirements.     

The geographical distribution of variant Creutzfeldt-Jakob disease cases in the UK: what can we learn from it?

The causative agents of variant Creutzfeldt-Jakob disease (vCJD) and of bovine spongiform encephalopathy (BSE) are currently indistinguishable. However, the route(s) by which humans became infected remain unknown. The path by which humans were infected with the BSE agent might impact on the geographical distribution of cases and we therefore sought evidence of regional variation and local clustering of vCJD cases. With the notable exception of a group of five cases in Leicestershire, the absence of local clustering of vCJD cases is compatible with most human exposure to the vCJD agent arising through routes that result in the risk of infection being similar over wide geographical areas, rather than through small-scale local events. Infection through the consumption of mechanically recovered meat (MRM) contaminated with the BSE agent was a potential route for such widespread exposure. An ecological analysis relating the regional incidence of vCJD to historical dietary data does not provide a dear evidence that humans became infected through consumption of MRM.     

Utilization of vegetable proteins in meats of large cross sectional area

Comminuted meat products such as luncheon meats, sausages, paté, etc, and whole meat cuts such as ham, corned beef, steaks, and roast are two principal forms in which meat is consumed. Soy protein products have been used in comminuted meat products for several years. New developments have made it possible to incorporate isolated soy protein into large pieces of muscle tissue. A brine containing isolated soy protein is injected or massaged into the muscle using cured meat technology. Alternately, the intact muscle pieces can be injected first with brine and then the protein incorporated by massaging or tumbling. This process can be used to increase yield 20–40% over the green weight. Product quality attributes include normal appearance, improved firmness and slicing characteristics over brine-cured hams, combined with less weepage under vacuum packaging.     

Food habits and culture factors in pregnant adolescents

The purpose of this study was to identify the food habits of pregnant adolescents and their perception about which, of her cultural concepts, have higher influence. 54 subjects between 12 and 19 years old from Guadalajara City were included and socioeconomic, dietetic data, as food frequency consumption and cultural concepts about feeding were also explored. Chi square was used for identifying association between variables. The fat intake was lower in late vs. Early and middle stage of adolescence (57 vs. 71 g/d, p = 0.05). The iron, calcium and zinc intake was also deficient in the early/middle stage; meanwhile, the folic acid consumption was very low in the late stage of adolescence. Corn tortillas were the most consumed cereal and food (93-96%); junk food and sodas (62 and 55%) prevailed in the early/middle stage. About local costumes, "tacos", "pozole" and burgers were the most referred (74.1%). They also mentioned that fat (36.7%), junk food (30%), chili (26.7%), sodas (23.3%), processed meals (26.7%) and salt (10%) were harmful. They also believed that vegetables (77%), fruits (60 %), milk (21%), broths (17%), and meat (12.5%) were beneficial; and, 96% considered that chicken and bean broths were nutritious (myth). There were some prohibited foods (taboos) during pregnancy: chili (48%), junk food (20%), and salt (16%). Prejudices were more common among later adolescents (60.9%) (p = 0.03). The erratic food habits and the conceptual confusion of these adolescents cause a low intake of nutrients and place them in a nutritional risk.     

Fat in today’s food supply—Level of use and sources

Nutrient fat—food fats and oils, as well as fat from meat, milk, and other fat containing foods—in the U.S. food supply has increased ca. one-fourth over the past 60 years or so on a per person/day basis. Ca. two-fifths of the fat currently comes from fats and oils, including butter; over a third comes from meat (including fat pork cuts), poultry, and fish; and ca. one-eight comes from dairy products. This large increase in nutrient fat is due mainly to the use of more vegetable fats—margarine, shortening, and salad and cooking oils. The per capita amount provided by animal fats actually has decreased, because the large decreases in consumption of butter and lard are only partly offset by increases in fat associated with greater consumption of meats. Despite the decrease in consumption of animal fats, they continue to provide ca. one-fourth of the total calories. Although the proportion of calories from vegetable fats has increased, animal products still account for the largest share of the calories provided by fat. Shifts in sources of fat and the increased amount of fat have changed the fatty acid content of the food supply. One of five papers presented at the symposium, “Status of Fat in Food and Nutrition,” AOCS Fall Meeting, Chicago, September 1973. ARS, USDA.     

Agricultural research service,meat inspection division chemical requirements as they apply to the fat and oil industry

This paper cites portions of the Meat Inspection Act giving authority for the control of chemicals in meat and meat food products. It defines the extent of coverage, procedures for determining compilance, criteria used in evaluating safety or suitability of chemicals used in the treatment of fats, fat derivatives or other meat food products. It identifies certain requirements covering the use of detergents, paints, adhesives, packaging materials and other miscellaneous substances used in the packing plant. It mentions the system of checking employed by field laboratories and in-plant inspectors. It notes the contact points with representatives of the Division and lists the publication containing pertinent regulations. Presented at the AOCS Meeting in New Orleans, 1964.     

Reasons for PVC bottle development in France

The French PVC-bottle market represents a consumption of 140,000 tons per year, much more than in other countries; in 1960, this consumption was practically nil. The technical ability to produce bottles suitable for the packaging of food products allowed the first general penetration of PVC in the bottle market. One may eventually observe bit differences from country to country in Europe. In the case of France, it clearly appears that it is the technical and legal possibility to use PVC to bottle mineral waters that had provoked the skyrocketing production of bottles from this material. We will analyze the technical, economical, and sociological reasons that have allowed this development to occur, and examine why other market sectors could not be reached by PVC bottles and why the evolutions were not the same in various countries; future trends will also be outlined.     

The lipids of kangaroo meat

Lipids were extracted from lean meat of kangaroos, sheep and beef cattle. Kangaroo meat lipids contained more phospholipid and less triacylglycerol than sheep meat or beef, and had a higher proportion of polyunsaturated linoleic and arachidonic acids. These results were obtained with kangaroos from the more arid inland region of Australia, and were similar to results obtained previously with kangaroos from a milder climatic region with a higher rainfall. Hence, the composition of the meat lipids is unaffected by the increased aridity of inland zones. The findings are of nutritional significance because kangaroo meat is now commercially available for human consumption.     

Comparative proximal and mineral analysis of iguana,poultry and beef meats

Raw meat samples from iguana, poultry and beef cattle specimens were used to compare proximal (g/100 g) and mineral (mg/100 g) composition. Iguana meat was obtained by dissecting whole specimens (Iguana iguana) captured at a ranch (n = 20). Thighs and breasts were separated from broiler (either chilled or frozen) carcasses (n = 20), and deboned to represent chicken meat samples, whereas 2.5-cm-thick longissimus (ribeyes) steaks were removed from carcasses and frozen to represent beef of several breed types (n = 20). The one-way analysis of variance performed by the least squares method (LS Means) showed specie affected significantly (p > 0.05) all composition variables under study. Moisture content did not differ between iguana and chicken meats (74.7 y 74.9%, respectively) whereas beef samples had the lowest water content (73%) (p < 0.01). LS means for protein content showed beef samples (22.3%) were highest (p < 0.05) in this nutrient, iguana meat being intermediate (20.8%). Chicken meat presented the highest amount of total lipids (7.75 +/- 0.20 g/100 g) (p < 0.01) followed by iguana (3.49 +/- 0.12 g/100 g) and beef (2.57 +/- 0.20 g/100 g). Ash and most individual minerals were more concentrated in iguana meat, except for K and Zn that were more abundant in beef samples. Non-significant differences in Mg, Na, Cu or Mn contents were detected between chicken and beef samples. It was concluded that iguana meat could be an alternate source of protein and minerals as compared to those of traditional meat species.     

Presence of Clostridium perfringens in meat-based preparations in public food services in central San Jose, Costa Rica

In Costa Rica there are a large number of public food services distributed along the country, where a considerable number of people eat daily. Clostridium perfringens is a bacteria associated with foodborne illness related, especially, to meat products kept for long time at temperatures under 70 degrees C. The aim of this study was to evaluate the public food services that use water baths for keeping food hot in order to establish the presence of C. perfringens in cooked bovine meat dishes and to evaluate the enterotoxigenic capacity of the strains isolated. 81 samples of cooked bovine meat plates coming from 27 public food services, located in the Central County of San José were analyzed. The methodology described by Labbe & Harmon for the isolation of C. perfringens was used in 10 g of sample. Also, the enterotoxigenic capacity of the strains was evaluated using the passive-reverse-latex-agglutination assay from Oxoid. From the 27 public food services analyzed, eight (30%) were positive in the three samplings done, nine (33%) were positive in one or two occasions, and ten (37%) were negative all times. This implies that in 17 (63%) of the establishments studied, the bacteria was isolated at least once. From the 81 preparations studied, 37 (46%) were positive for the bacteria. The temperatures at which food was kept varied from 56 to 82 degrees C, with an average of 68.7 degrees C. From the 37 strains identified as C. perfringens, 12 (32%) were positive for enterotoxin. In conclusion, the presence of C. perfringens in bovine meat dishes, maintained in water baths, represents an important risk for public health, and the temperature at which the preparation is kept is critical for the multiplication of the bacteria.     

Beef burger patties incorporated with Boletus edulis extracts: Lipid peroxidation inhibition effects

The objective of this study was to analyse the lipid peroxidation inhibition in beef burgers after incorporation of Boletus edulis extracts at different concentrations. Beef burger samples were stored for 8 days, and chemical and nutritional parameters, including the free fatty acid profile, were evaluated. Furthermore, the inhibition of thiobarbituric acid reactive substances (TBARS) formation, free radical scavenging activity and reducing power were determined. Polyunsaturated fatty acids, mainly arachidonic (C20:4n6) and cis‐5,8,11,14,17‐eicosapentaenoic (C20:5n3) acids were protected in the presence of mushroom extract. The antioxidant potential increased in beef burgers supplemented with mushroom extract, giving higher radical scavenging properties, reducing power and TBARS inhibition capacity. These findings indicated that beef burger patties were protected from lipid peroxidation in the presence of mushroom extract.     

Meat and vegetable protein blends for engineered foods

The meat industry in the United States offers the biggest volume potential for vegetable protein. American Meat Institute reports a 1977 tonnage of 4,377,937,031 pounds of sausage products. Our research with various protein sources is discussed. Emphasis is placed on soy protein products currently available and approved by government agencies. Formulations and requirements for satisfactory products is outlined with economic justifications for soy flour, concentrates and isolates. A thorough discussion of extruded and/or engineered foods is presented showing utilization of mechanically deboned meats, recovered meat proteins from pork and beef rendering, and vegetable proteins in combination with beef and pork. The nutritive values of mechanically deboned chicken and structured soy protein gave PERs over 3.0 with good amino acid balance.     

Fatty acids from grain fed and grass fed beef in South Africa

Regular consumption of red meat is often considered detrimental to human health due, among other factors, to a perceived unhealthy fatty acid profile. With production systems intensifying globally, grain‐fed beef from feedlots are dominating market shelves within westernized countries. Although grass fed beef is considered to be a healthier alternative due to a lower total fat content and more desirable fatty acid composition, no studies have been performed to quantify such differences in South Africa. The current study evaluated the fatty acid profile of the different beef offerings available on the market, and expressed the data per edible portion to effectively guide future dietary recommendations. Notable differences were found in the quantity and quality of different fatty acids between the different production systems. Due to the unique classification system dictating the characteristics of fresh meat the result indicated distinctive differences between South African red meat and international produce.     

Economic advantages of using vegetable protein products in Scandinavia

Sweden is a small country with different habits and traditions compared to the rest of Europe and even to the rest of Scandinavia. Numerous special conditions important for the economics of using vegetable protein are reviewed. Sweden is outside the EEC and has a protectionist agriculture policy. The food standards are rather special. Since 1973 government subsidies have been made for some important base foods like milk, cheese, meat and processed meat products. This has meant an increasing per capita consumption for these products as well as increasing problems of selling protein for substitution of meat or milk protein. A hesitancy to use vegetable proteins is due to, among other things, bad marketing and inferior products in the beginning of the 1970s. By tradition recombined meat products contain a lot of dry ingredients as, for instance, potato starch and rusks. The water content is high and the meat and fat contents are rather low. The process economy of using soy protein isolate lies very much in the possibility of better yield control. According to a Delfi Study, the future will bring an increasing usage of vegetable proteins in Sweden, While the total protein consumption, however, will not increase.