Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef

Premature browning (PMB) was investigated in ground beef patties with (0.04%, w/w) and without erythorbate. In Experiment 1, patties were stored at 4 °C for 48 h; at -18 °C for 21 days; or at -18 °C for 21 days, thawed at 4 °C for 24 h; and cooked. Bulk ground beef was stored at -18 °C for 24 days, thawed for 24 h at 4 °C, and patties prepared and cooked immediately. In Experiment 2, fresh patties were overwrapped with oxygen-permeable film or packaged in 80% O(2)/20% N(2) (MAP), and stored for 48 h at 4 °C, or at -18 °C for 21 days, and cooked. Total reducing activity and color (L*, a* and b* values) were measured immediately prior to cooking. Patties were cooked to internal temperatures of 60, 66, 71 and 77 °C and internal cooked color was measured. Total reducing activity was higher for the erythorbate treatment than controls for all storage conditions (P<0.05). a* Values of cooked patties were higher for erythorbate than control treatments under all storage and packaging conditions at 60 and 66 °C (P<0.05). The presence of erythorbate in ground beef patties appeared to maintain red color at cooked internal temperatures of 60 and 66 °C. Frozen bulk storage appeared to increase the susceptibility of ground beef to PMB when compared to fresh and frozen patties. Patties cooked directly from frozen state appeared less susceptible to PMB than frozen-thawed and bulk storage. Ground beef appeared predisposed to PMB when stored in high-oxygen MAP at 4 °C for 48 h.     

Effect of Salt Concentration on Quality of Restructured Pork Chops

Restructured pork chops containing approximately 15% fat were manufactured from fresh hams and boston butts taken from sows. The effects of salt level (0%, 0.5%, 1.0%, and 1.5%) and freezer storage time (0 and 30 days) on quality attributes of restructured pork chops were studied with three replications. Triangle test differences were significant for all comparisons except 1.0% and 1.5% salt groups stored for 30 days. 2-Thiobarbituric acid (TBA) values increased linearly with increasing salt levels for both 0 and 30 days storage. Salt addition also linearly increased Instron slicing strength values, and improved flavor, juiciness, and textural properties. The addition of salt decreased raw color evaluations, Instron shearing values and cooking losses. Following 30 days freezer storage, treatments containing salt had higher TBA values and lower color scores than the control treatment containing 0% salt. Salt addition at levels between 0.5 and 1.0% is recommended for restructured pork chops.     

Quality differences of hamburger patties incorporated with encapsulated β carotene both as an additive and edible coating

In this study, different formulations of chitosan (CS) and chitosan/sodium tripolyphosphate (CS/TPP) matrix solutions including β carotene were used as additives and edible coatings in hamburger patties, and the treatments were compared to control in terms of quality, oxidative and microbiological features of the patties. TBARS (2‐thiobarbituric acid reactive substances) values of almost all the treatments increased throughout storage at 4 °C for 8 days. (p < .05). On the last day of storage, the treatment including 5% CS/TPP with β carotene and all the coated treatments had lower TBARS values than the other treatments (p < .05). The comparison of different treatments including the solutions of chitosan or chitosan/TPP matrix containing β carotene showed that incorporation of solution as an edible coating was more effective in lipid oxidation and microbial growth than its utilization as an additive on quality of patties according to the results on last day of storage.

Practical applications

Using polymers loaded with antioxidant agents as additives or edible coatings in food products is one of the most popular scientific approaches in recent studies. In this study, hamburger patties were incorporated with chitosan/sodium tripolyphosphate (CS/TPP) matrix solution loaded with β carotene, CS/TPP matrix solution, pure chitosan solution and pure β carotene as additives and/or edible coatings. By this way, synergistic effects of β carotene with different formulations of chitosan (CS) and CS/TPP were also tested. The results showed that lipid oxidation and microbial growth in the coated patties were mostly lower than that of the other patties formulated with different additives on the last day of storage.     

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.     

Effect of erythorbic acid on cooked color in ground beef

Consumers often use the color of cooked ground beef as an indicator of doneness. For safety reasons, it is recommended that the center of ground beef products be heated to 71°C. In some instances beef may appear done before reaching 71°C, a condition termed premature browning (PMB). Ground beef (15% fat), with added erythorbic acid (ERY) at 0.04 and 0.06% was formed into patties, wrapped in oxygen permeable film, and stored in the dark at 4°C. Patties were stored for either 10 h or 58 h and then cooked to internal end point temperatures of 60, 66, 71 or 77°C. Internal cooked color L(?), a(?) and b(?) values were measured. For beef patties stored 10 h, there was no effect of ERY on internal cooked color. After 58 h storage, ground beef with 0.04 and 0.06% ERY had higher a(?) values than controls at 60°C (P<0.05). Beef with 0.04% ERY cooked to an internal temperature of 66°C had higher a(?) values than 0.06% ERY and controls (P<0.05). There was no effect of ERY on color of beef patties cooked to 71 or 77°C. The presence of 0.04% ERY in ground beef patties stored 58 h appeared to maintain red color at internal temperatures of 60 and 66°C.     

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.     

Color Changes of Chicken Leg Patties Due to End-point Temperature, Packaging and Refrigerated Storage

Patties of broiler leg muscle were heated to end-point temperatures (EPT) of 60, 65, 70, 75, 80 or 85°C, packaged in polyethylene bags or vacuum skin packs and stored at 4°C for up to 14 days. As EPT increased, lightness (“L”) and yellowness (“b”) increased whereas redness (“a”) decreased. Patty top surface center color “L” and “a” values correlated highly with the interior cut surface values. Patties stored in plastic zipper bags tended to show a lower “b” (P<0.05) reading than patties stored in vacuum skin packs and plastic film. Storage for 2 wk at 4°C increased “L”, and decreased “a” and “b” for all patties. As EPT increased, the color difference (AE) at the interior cut surface of patties heated to lower EPT and those heated to 85°C were reduced.     

Phosphates and antioxidants as cryoprotectants in meat batters

The gelation and rheological properties of minced beef frozen and stored at -18°C for 6 months without additives, with salt (1·5% NaCl), tripolyphosphate (TPP 0·5%), sodium acid pyrophosphate (SAPP 0·5%) and an antioxidant mix (BHA + BHT, 200 ppm) were studied. The relationships between shear rate and shear stress for the different treatments were nonlinear and resembled the Bingham pseudoplastic behaviour. Continuous evaluation of the modulus of rigidity (G) during cooking (0·5°C/min) revealed higher G values for the unfrozen phosphate treatments. Salt addition resulted in significantly lower G values of the stored meat compared to the control. Antioxidant addition retarded some of these effects. Among the phosphates, TPP was the best in maintaining the same G values as the control. Water-holding capacity (after salt addition) was increased after phosphate addition in the unfrozen meat and did not change after storage. The control, NaCl and antioxidant treatments showed an increase in WHC during storage.     

Retardation by Glandless Cottonseed Flour of Lipid Oxidation and Discoloration in Raw Ground Beef Containing Salt

Salt (NaCl) was added to raw ground beef at levels of 0, 0.5, 1, 2 or 3% of the weight of the meat and defatted glandless cottonseed flour (GCF) was added at 0 or 3% levels. Patties were made with these mixes and stored for 3 or 6 days at 4°C or for 30 or 60 days at –20°C. Lipid oxidation (TBA values) in samples stored at 4° and –20°C and discoloration in samples stored at 4°C were determined. In samples made with salt only, TBA values within each storage period for each storage temperature increased with increasing salt levels up to 2%; increasing salt from 2 to 3% decreased TBA values. GCF markedly reduced TBA values at each salt level. Discoloration of samples stored at 4°C was also decreased by GCF.     

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).     

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 Chilling Method on the Sensory, Chemical and Cooking Characteristics of Ground Beef Patties

Hot-boned beef (excised 90 min postmortem) was chilled either by mixing coarse ground beef with CO₂ snow or by immersing ground beef chub packs in a brine chiller (-2°C). Hamburger patties were prepared from both hot and cold-boned chub packed, coarse ground beef after 0, 7, 14, and 21 days of storage (0°C). Microbiological quality of the hot-boned ground beef was either superior or equal to that of the control. Purge present in all the chub packs after 21 days of storage was 1.0%. Patties prepared from CO₂ chilled ground beef were more tender than control patties. Patties prepared from brine-chilled ground beef had greater cooking losses than patties prepared from cold-boned ground beef.     

Lipid Oxidation in Ground Beef Patties as Affected by Time-Temperature and Product Packaging Parameters

Oxidative rancidity in fresh and stored ground beef samples was measured using a thiobarbituric acid (TBA) assay with antioxidant protection. The independent variables were fat concentration (15 or 30%), package type (polyethylene or vacuum-packaged), freezer storage temperature (-12.2°, -23.3° or -34.4°C) and storage time (4, 8, 12, 16, or 20 weeks). At the end of each storage time samples were thawed and TBA values were determined on the samples before and after cooking. TBA values increased during the first 12 to 16 weeks after which time it decreased for both the cooked and uncooked samples. The higher fat samples, packaged in polyethylene, had higher TBA values for both cooked and uncooked patties. Uncooked patties stored at - 12.2°C had higher TBA values than those stored at -23.3°C or -34.4°C but cooked sample TBA values showed no dependence on storage temperature.     

Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork

ABSTRACT:  The effect of grape seed extract (GS; 0.01% and 0.02%), oleoresin rosemary (OR; 0.02%) and water-soluble oregano extract (WS; 0.02%) on oxidative and color stability of cooked beef and pork patties stored at 4 °C for 8 d was determined. Fresh beef or pork lean and trim were ground, mixed (30% fat), and divided into 5 portions. Antioxidants mixed with salt (2%) were added. Patties were formed, cooked to an internal temperature of 71 °C, overwrapped in PVC, and stored at 4 °C. Lipid oxidation, assessed using thiobarbituric acid reactive substances (TBARS) and sensory evaluation, instrumental and visual color, and pH were determined after 0, 2, 4, 6, and 8 d. Based on TBARS values and off-odors associated with lipid oxidation such as rancidity, wet cardboard (for beef patties), and grassy (for beef and pork patties), grape seed extract resulted in the best antioxidant activity in both meat species. It did not change instrumental color measures of redness, yellowness, or color intensity, and appeared to reduce visual green discoloration in beef patties. The higher GS concentration (0.02%) exhibited more antioxidant activity than the lower concentration (0.01%). Therefore, grape seed extract at 0.02% has the potential to reduce oxidative rancidity and improve shelf life of refrigerated cooked beef and pork patties.     

AROMA,COLOR, AND TEXTURE OF GROUND BEEF PATTIES TREATED WITH FUMARIC AND LACTIC ACIDS1

Ground beef patties without acid or with added fumaric (FA) or lactic acids (LA) at 1, 3, and 5% concentrations were vacuum-packaged and stored for 1, 3, 5, 7, 10 and 14 days at 4C or tested without storage (0 days). The FA or LA treatments caused small sour aroma increases. Spoiled aroma was lowest for samples with 1% FA at 10 or 14 days or 1% LA at 10 days of storage. Initially, 3 or 5% FA and LA samples had fading. Lightness scores of 1% FA or LA did not differ from the control initially or for up to 14 days of storage. Shear force values for 1 and 3% FA treatments were not significantly different (P>0.05) from the control. The 5% FA patties required significantly less shear force when compared with controls at 0, 1, 5, 7, and 10 days of storage.     

Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork Patties

Ground pork shoulders were combined with 50/50 pork trimmings to achieve fat levels of 20.0, 23.3, 26.6, and 30.0%. Salt/phosphate (NaCl/PO₄) combinations of 0/0, 1/0, 1/0.25 and 2%/0.5% were blended with each fat level. Each treatment combination was stored at 3°C for 7 days in air-permeable film (AP), 21 days in vacuum pouches (VP) and at ?23°C for 90 days in double-wrapped (DW) freezer paper. Fat level did not affect pH, expressed moisture (EM), peroxide value (PV), 2-thiobarbituric acid (TBA) values or cooking losses. Patties with 30.0% fat were jucier and required less energy to compress. A combination of 1%NaCl/0.25%PC₄ reduced cooking losses, enhanced sensory properties and moderated the oxidation effects of NaCl up to 60 days of frozen storage. The NaCl treatment accelerated lipid oxidation most during all storage conditions while the control remained the least oxidized.     

Textural and Physicochemical Properties of Low-Fat, Precooked Ground Beef Patties Containing Carrageenan and Sodium Alginate

Textural and physicochemical characteristics of selected hydrocolloids incorporated into low-fat, precooked, beef patties were investigated. Patties with an alginate/carrageenan combination had higher yields and percent moisture but lower shear force values than those of alginate or carrageenan treatments within the same fat level. Alginate appeared to improve texture slightly more than carrageenan, but carrageenan tended to release more free water after cooking and reheating. Patties with 10% fat were generally lower in shear value, cooking yield and percentage free water released as compared to their 5% fat counterparts with the same added ingredient. Low-fat, precooked, ground beef patties containing alginate/carrageenan combinations were comparable to regular beef patties (20% fat control) regarding yields and textural properties.     

Heat resistance of Escherichia coli O157:H7 in a nutrient medium and in ground beef patties as influenced by storage and holding temperatures.

Stationary-phase cultures of Escherichia coli O157:H7 were inoculated into tryptic soy broth, sealed in vials, and stored at -18 degrees C for 1, 8, and 15 days, or 3 or 15 degrees C for 3, 6, and 9 h. Thermal resistance was determined at 55 degrees C. Each storage treatment was repeated with additional holding at 23 or 30 degrees C for 1, 2, 3, or 4 h prior to heating to simulate potential temperature abuse during handling. Cultures under treatments enabling the growth of E. coli O157:H7 were generally more heat sensitive than those held at temperatures which restricted growth or enabled growth to stationary phase. Cultures stored frozen (-18 degrees C) without holding at elevated temperatures had greater heat resistance than those stored under refrigeration (3 degrees C) or at 15 degrees C. Subsequent holding of frozen cultures at 23 or 30 degrees C resulted in a decrease in heat resistance. To determine whether these responses would be observed under typical commercial preparation procedures, ground beef patties were inoculated with E. coli O157:H7 and stored at 3 or 15 degrees C for 9 h or at -18 degrees C for 8 d and then held at 21 or 30 degrees C for 0 or 4 h. Patties were grilled to an internal temperature of 54.4 degrees C (130 degrees F), 62.8 degrees C (145 degrees F), or 68.3 degrees C (155 degrees F). Cultures were most resistant in frozen patties, while cultures in patties stored at 15 degrees C were the most heat sensitive. Holding patties at 21 or 30 degrees C prior to grilling resulted in increased sensitivity. Storage and holding temperatures similar to those encountered in food service may influence the ability of E. coli O157:H7 to survive heat treatments.     

Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions

Enrobed or coated pork patties containing a (50:50) mixture of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) at a level of 100 ppm in the batter mix and meat emulsion were cooked and stored chilled (4±1?°C) and frozen (-18±1?°C) for evaluation of quality. Test samples were compared to control patties (neither enrobed nor antioxidant treated). After 35 days of refrigerated storage no significant difference (P>0.05) was found in pH, 2-thiobarbituric acid (TBA) and Warner-Bratzler shear force (WBSF) values between uncoated and treated samples. Similarly, enrobed patties showed no significant (P<0.05) decrease in TBA values compared to control patties, but had lower relative moisture loss at the 45th day of frozen storage. However, control patties had significantly (P<0.05) higher overall shear values than coated patties under the same storage conditions. Coated samples had higher microbial loads but below the acceptable limit. Total plate counts (TPC) in enrobed and control patties were around 3.48 and 3.05 log(10) cfu/g, respectively, whereas in frozen stored samples these numbers were 2.77 and 2.69 log(10) cfu/g at the end of storage. Sensory scores viz appearance and color, flavor, juiciness, texture, and overall acceptability were higher in treated samples than controls during the entire storage period.