Low-Fat Ground Beef from Desinewed Shanks With Reincorporation of Processed Sinew

Six shank treatments (one at 7% and five at 10% fat) and two ground round controls (10 and 20% fat) were used to compare sensory properties of low-fat ground beef from shanks with and without sinew reincorporated. Five shank treatments were desinewed with a commercial de-sinewer; the other was whole ground shank. Four desinewed shank treatments had 7% flaked sinew reincorporated; the fifth had none. Patties with flaked sinew had more (P < 0.05) collagen than controls or those with desinewed shank only. Control patties had lower pH (P < 0.05) than shank patties (5.80 vs 6.07). Desinewed-shank patties had fewer (P < 0.05) connective tissue particles and were more (P < 0.05) juicy than whole-ground-shank patties. Shank patties were lighter red but less stable in color than the controls.     

Low-fat, High Added Water Bologna from Massaged, Minced Batter

Bolognas were manufactured to produce a high-fat (30% fat), 10% added water (AW) formulation and three low-fat treatments which contained 10% fat/30% AW. Lean and fat trim for the low-fat treatments were blended and minced before massaging intermittently (10 min on/20 min off) for 0, 2.5 and 5.0 hr. Massaging did not affect pH or cook/chill losses but increased batter viscosity. Massaging generally increased purge accumulation, regardless of degree of vacuumization. Sensory and instrumental determinations indicated massaging up to 2.5 hr increased (P<0.05) cohesiveness. In addition, particle definition was decreased. There were no differences (P>0.05) in hardness among low-fat treatments. Massaging resulted in low-fat products that were less cohesive, softer, and more juicy than high-fat bologna.     

Preblending Hot- and Cold-Boned Pork at Different Particle Sizes

Hot- (HB) and cold-boned (CB) pork were ground through a 0.6,1.3, or 1.9 cm plate, preblended (2% NaCl), and stored for 24 hr to evaluate resulting textural properties. Expressible moisture significantly decreased after storage, with HB preblends having less (P < 0.05) expressible moisture than CB preblends. Peak extrusion force decreased (P < 0.01) after storage for the largest particle size with no changes for other particle sizes. Kramer shear values decreased (P < 0.05) as particle size increased, while a decrease in particle size effectuated an increase (P < 0.05) in bind value. An increased quantity of salt during the preblending of HB meat may be advantageous to help achieve maximum protein extraction.     

DETERMINATION OF OPTIMUM PARTICLE SIZE FOR LOW-FAT, PRECOOKED GROUND BEEF PATTIES

Low-fat (10%) beef patties varying in particle size, C (Comitrol7® flaked), CG (mixture of flaked and ground) and G (coarse-ground) were precooked, frozen and microwave reheated for sensory, instrumental and compositional evaluations. Treatment G had higher cooking and reheating losses, higher shear values and lower final yields. Additionally, G was harder, denser, more easily fractured and less juicy than other treatments. All treatments were similar in sensory flavor attributes. C had the least cooking and reheating losses, lower shear values and higher final yields; however, it also showed surface "puffing" and an internal air pocket after microwave reheating which could be a disadvantage. Results indicated that physical shape, size or density of meat particles played a major role in textural traits. For optimum yield and textural properties, low-fat, precooked beef patties targeted for the frozen market probably should be manufactured using a Comitrol®-grinding (CG) combination.     

QUALITY CHARACTERISTICS OF TURKEY BOLOGNA FORMULATED WITH CARRAGEENAN, STARCH, MILK AND SOY PROTEIN

A low-fat (12%) high-added water (27%) bologna was formulated with mechanically deboned turkey meat (MDTM) and either carrageenan (0.5%), milk protein (2%), isolated soy protein (2%), or starch (2%). Cooking loss, purge loss during storage, cooked product bind, sensory characteristics, and batter viscosity were evaluated. Starch added late in the chopping process was the most effective in reducing cooking loss as well as decreasing (P < 0.05) purge loss during storage (both refrigerated and frozen storage). Cooked product hardness was increased (P < 0.05) by all test ingredients, except starch and kappa carrageenan added late in the chopping process. Kappa carrageenan incorporated before chopping significantly (P < 0.05) increased cooked product bind. Overall acceptability (sensory analysis) scores were higher (P < 0.05) when milk protein, isolated soy protein and starch were added during chopping, compared to their addition prior to chopping. However, this order of addition effect was not observed for either of the carrageenan treatments.     

LOW-FAT, NO ADDED SALT IN RESTRUCTURED BEEF STEAKS WITH VARIOUS BINDERS

This research investigated technology for the development of a low-fat restructured beef steak devoid of added salt with texture similar to intact muscle. Low-fat (10%), low-sodium restructured beef steaks made from closely trimmed, flaked beef round muscles and tumbled with or without a binding agent were compared to boneless top loin steaks (5–6% fat). Boneless top loin steaks had greater (P < .05) shear resistance, cohesiveness, juiciness, overall desirability, percentage moisture (raw) and percentage protein (cooked) than restructured steaks. Steaks made with 3.0% modified potato starch had slightly more juiciness and moisture content (cooked) and lower expressible fluid content than all other restructured samples. Product made with 1.0% microcrystalline cellulose had lower (P < .05) juiciness scores than top loin steaks and restructured steaks made with no additives or modified potato starch. Use of 0.25% kappa-carrageenan or 1.5% surimi increased (P < .05) sensory scores for off-flavor. Steaks made with 1.5% surimi also had lower (P < .05) sensory scores for overall desirability.     

Potassium Lactate Effects on Low-Fat Fresh Pork Sausage Chubs During Simulated Retail Distribution

Typical pork sausage (25% fat) and low-fat (8% fat) sausage with or without 20% added water and 0.4% carrageenan were compared to identical treatments containing 3.0% potassium lactate. Microbial populations of low-fat treatments did not differ (P>0.05). However, typical sausages with lactate had lower psychrotrophic counts than typical sausage. Lactate delayed (P<0.05) pH decline in typical sausages but had no effect on low-fat sausages (P>0.05). Addition of water and carrageenan to commercially manufactured and distributed low-fat sausage had no deleterious effects on microbial, lipid or color stability.     

Superfine Saengshik Improves Liver Protecting Effect Compared with Fine Saengshik in an Animal Model

ABSTRACT:  This study was performed to compare the effect of liver protection of fine saengshik (FS) and superfine saengshik (SS) and uncooked and powdered grains and vegetables, produced by the different mill technique on the acute hepatotoxicity induced by CCl₄ in mouse. As the result of particle size distribution in number, particles included under 0.955 μm dia were 7.02% and 68.92% respectively. Hematological and serological examination showed that AST ( P  < 0.05) and ALT ( P  < 0.05) of SS + CCl₄ group decreased significantly compared with those of FS + CCl₄ group. On the examination of antioxidant effect, water extract of SS showed a higher superoxide dismutase (SOD)-like activity on the condition of the HX/XOD system than that of FS ( P  < 0.001). Also, the glutathione peroxidase ( P  < 0.01) and glutathione reductase ( P  < 0.05) activities in liver showed a significant difference between FS + CCl₄ and SS + CCl₄ groups. On the histological observation of liver, SS + CCl₄ group showed a mild reversible hepatocytic change and infiltration of inflammatory cells around the central veins, whereas FS + CCl₄ group showed severe agglutination necrosis by CCl₄ toxicity. These results suggest that superfine saengshik significantly improves liver protection effect compared with fine saengshik; its major mechanism is supposed to be the improved antioxidant effect of saengshik by reduced size of particles.     

RESTRUCTURED PORK WITH TEXTURE VARIATION

Muscles were excised from the shoulders of U.S. No. 1 pork carcasses within 1h postmortem. Samples were flaked as; small (head opening = 3.0mm), medium (head opening = 6.1mm) and large (head opening = 9.9mm) with an Urschel Comitrol 3600. Samples were formulated with 1.0 NaCl and 0.25% sodium tripolyphosphate (STP), converted into 19 mm thick restructured chops and packaged. Subjective evaluations were conducted after 5 and 56 days of frozen storage for color, cohesiveness, muscle cut resemblance, overall appearance, tenderness, juiciness, connective tissue amount and flavor. Objective measurements included Hunter Color values, shear force, percentage cooking loss and Thiobarbituric Acid (TBA) values. Results suggested that large flaked particles contributed to improved color and reduced cooking loss. Particle size had no effect on muscle cut resemblance, overall appearance, juiciness and flavor. Increased particle size was responsible for decreased tenderness, cohesiveness and TBA values but increased connective tissue amount.     

Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties

Two experiments were carried out to investigate the influence of grind size (3, 4 or 6 mm) and fat levels (6, 8, 10 or 20%) on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties prepared using a combination of carrageenan (0.5%) and sodium alginate (0.1%). At a constant fat level of nearly 8%, there was no significant difference (P>0.05) in the cooking yield, pH, proximate composition and dimensional changes of patties prepared at different grind sizes. However, shear force value increased significantly (P<0.05) with an increase in grind size. The sensory scores were significantly (P<0.05) higher for patties prepared using 3 mm grind size as compared to those prepared at 4 and 6 mm grind sizes and hence it was adopted as the optimum grind size for low-fat ground buffalo meat patties. At a constant grind size of 3mm, cooking yield, moisture, protein and gain in height were significantly (P<0.05) higher and shear force values were significantly (P<0.05) lower for patties at all low-fat levels as compared to the control with 20% fat. Based on its significantly higher (P<0.05) sensory scores, 10% fat level was selected as optimum for low-fat ground buffalo meat patties, although even at 8% fat level sensory rating remained between good to very good.     

Formulation and Copping Temperature Effects on Beef Frankfurters

Frankfurters were manufactured using four fat and added water (AW) formulations (10% fat/30% AW; 15%/25%; 20%/20%; 30%/10%) and processed at chopping temperatures 9, 12, or 15°C. The batters were stuffed into cellulose casings, thermally processed, chilled and vacuum-packaged. Frankfurters were analyzed for proximate composition, textural properties and purge. No differences occurred among treatments for processing yield (89.8%± 1.83). Frankfurters chopped to 12°C had the highest (P < 0.05) Kramer peak force values. As expected, purge increased in all treatments as storage time increased (P < 0.05). As AW increased, hardness and cohesiveness decreased and purge increased. Water level and fat reduction were the most critical factors affecting quality.     

Low-Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassiunn Lactate

Typical pork sausage patties (40% fat), low-fat (8%) control patties, and low-fat (8%) patties with 20% added water and 0.4% carrageenan were compared to identical treatments containing 2% potassium lactate. The lactate had no effect on percent discoloration or lean color during refrigerated aerobic storage. Sensory properties of pork sausage treatments were not affected by the lactate salt (P<0.05). Bacterial populations of low-fat pork sausage patties did not differ (P>0.05); however, the typical patties with 2% potassium lactate had lower (P<0.05) microbial numbers during refrigerated storage than typical fresh pork sausage. TBARS,‘L’,‘a’and‘b’values were unaffected by the potassium lactate (P>0.05).     

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.     

Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture

The effect of a commercial adjunct culture (CR-213), containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.lactis, added at the level of 0.06 or 0.09% (w/w) to cheese milk, on the characteristics of the resultant low-fat Feta-type cheese during aging, was studied. Two controls, a full-fat cheese (∼22% fat) and a low-fat cheese (∼7% fat, made using the standard procedure), were also prepared. The results indicated that the adjunct containing low-fat cheeses exhibited no significant (P>0.05) differences in compositional (moisture, fat, protein, salt, pH) or textural (force and compression to fracture, hardness) characteristics in comparison with the low-fat control cheese. It was also found that the use of the adjunct culture slightly improved the flavour intensity of the low-fat cheese which received a flavour score similar to that of the full-fat control cheese. Moreover, the experimental low-fat cheeses received significantly (P<0.05) higher total scores (overall quality) than the low-fat control cheese but lower than the full-fat cheese.     

Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties

The effects of microfluidisation of milk at different pressures, prior to heat treatment, on structural and sensory properties of low-fat stirred yoghurt, were investigated. Low-fat yoghurts prepared from microfluidised milk were compared with low-fat (1.5%) and full-fat (3.5%) control yoghurts made with homogenised (20/5 MPa) milk. The microstructure of low-fat yoghurts prepared with microfluidised milk consisted of smaller and more uniform fat globules, well incorporated into more interconnected fat-protein gel networks, compared with those of control yoghurts. This modification in microstructure caused significant changes in gel particle size, sensory profile and rheological behaviour. Microfluidisation increased the gel particle size, gel strength and viscosity; marked beneficial effects were found at higher pressures (50–150 MPa). Microfluidising milk at 50–150 MPa increased the gel strength by 171–195% and viscosity by 98–103%, creating low-fat yoghurts with creaminess and desirable texture properties similar to, or better than, full-fat conventional yoghurt.     

超微茶粉和糯米粉对猪肉肌原纤维蛋白乳化特性的影响

为提高猪肉肌原纤维蛋白(myofibrillar protein,MP)的乳化特性,该文探讨了不同添加量(质量分数)超微茶粉(tea powder,TP;0.05%、0.10%、0.15%)和糯米粉(glutinous rice flour,GRF;0.30%、0.40%、0.50%)对MP乳化活性(emulsion activity index,EAI)、乳化稳定性(emulsion stability index,ESI)、起泡性(foaming ability,FA)等指标的影响。结果表明,随着GRF添加量增大,MP乳化活性和起泡性等会逐渐升高,但高添加量的GRF会使MP的乳化稳定性和起泡稳定性(foaming stability,FS)降低;随着TP添加量的增加,MP的EAI、ESI、FA、FS先升高后降低。TP添加量为0.10%时,MP乳化活性((22.02±2.02) m²/g)和起泡性((23.3±2.3)%)最高;TP添加量为0.05%时,MP乳化稳定性((80.1±3.6)%)和起泡稳定性((78.0±4.6)%)最大。乳化液的粒径会随着GRF添...     

Dietary Fiber and Fecal Characteristics in Rats: Effects of Level and Particle Size of Bran

Particle size and levels of dietary wheat brans were compared in regard to their effects on various fecal characteristics in rats. Particle size appeared to have no effect on fecal moisture. When compared with a 15% medium bran diet, a 15% fine bran diet decreased wet weight (−9%, P < 0.01) and volume (−18%, P < 0.01), and increased density (+14%, P < 0.01) of feces. A 15% coarse bran diet induced a low fecal density (0.839), which is a desirable effect. Density decreased when the level of bran of the same particle size was increased. However, a 25% fine bran diet still induced higher (P < 0.05) density than a 15% coarse bran diet, stressing the importance of bran coarseness on fecal density.     

Physical and Sensory Characteristics of Low Fat Ground Beef Patties

Ground beef patties with combinations of 0 and 10% added water and 0 and 0.25% added phosphate were compared with controls (22% fat and 0% added water and phosphate). Added water increased thaw and cooking losses but improved objective texture measurements and sensory panel ratings (P < 0.05). Added water and phosphate increased the percentage of water, decreased protein and did not affect fat. Added water and/or phosphate resulted in higher (P < 0.05) juiciness, tenderness and overall palatability scores. Low fat patties with added water were similar to 22% fat patties. Water and/or phosphate also improved sensory ratings for texture and flavor of 10% fat patties to equal those for 22% fat patties.     

Growth Suppression of Inoculated Listeria monocytogenes and Physicochemical and Textural Properties of Low-fat Sausages as Affected by Sodium Lactate and a Fat Replacer

ABSTRACT: The antilisterial effect of low-fat sausages (<2%) manufactured with a fat replacer and increased level of sodium lactate (SL, 60%) solution was determined during refrigerated storage after inoculation with 10³ colony-forming units/g of Listeria monocytogenes (LM) at the initial storage. The fat replacer prevented moisture loss during cooking or storage. Increased SL in combination with the fat replacer resulted in lower water activity, total plate, and LM counts. In addition, whiteness values decreased ( P < 0.05), but yellowness values increased ( P < 0.05) with increased SL level. During storage, low-fat sausages containing at least 3.3% SL and the fat replacer had greater antilisterial effect than the low-fat control.     

植物乳杆菌低脂契达干酪降胆固醇活性的研究

部分益生菌被添加到干酪中能发挥其的功能特性。为探究添加植物乳杆菌的低脂干酪对小鼠血清胆固醇含量的影响及其最佳工艺条件,以成品干酪感官评分为响应值,利用响应面法优化干酪关键工艺参数,通过测定小鼠血清总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)含量、动脉硬化指数(AI)及肝脏、粪便中TC、TG含量来研究其体内降胆固醇作用。结果显示,以发酵剂接种量0.02%(质量分数),植物乳杆菌添加量2.00%(体积分数),菊粉添加量2.00%(质量分数)时制作的低脂干酪灌胃小鼠35 d,与高脂模型组相比,试验组干酪小鼠的TC、TG、LDL-C及AI分别下降21.23%,25.57%,39.11%和35.05%,肝脏中TC、TG分别下降37.32%,17.33%,且显著低于灌胃空白低脂干酪的小鼠(P<0.05);粪便中TC、TG分别升高37.2%,30.66%(P<0.05),且干酪感官得分为86.78,与预测值87.36相近。添加植物乳杆菌及菊粉的低脂干酪具有一定的体内降胆固醇活性,其感官品质更易接受。