A modified hot processing strategy for beef: functionality of electrically-stimulated and hot-boned meat preblended with different NaCl concentrations

Chucks from 20 electrically-stimulated hot-boned (HB) and cold-boned (CB) beef carcasses were preblended with different concentrations of NaCl (0, 0·5, 1·0, 1·5 and 2·0% w/w). Preblends were analysed for pH, 2-thiobarbituric acid (TBA) values, protein extraction and emulsifying capacities. Bologna (with and without added sodium tripolyphosphate) and ground meat patties prepared from these preblends were also evaluated for cooking yield, color and texture parameters. Ultimate pH values of HB preblends increased with increasing NaCl concentration. At 1% NaCl, HB had higher ultimate pH than CB preblends (P ≤ 0·05) but preblending HB meat with 2% NaCl reduced TBA values (P ≤ 0·05) because the pH was maintained above 6·0. Higher amounts of protein were extracted from HB than from CB preblends (P ≤ 0·01), but boning and salting treatments did not affect their emulsifying capacities (P > 0·05). Two percent NaCl was required to fully achieve the prerigor salting effect. At this concentration, cooking yields of bologna prepared from HB preblends and phosphate containing bologna prepared from CB preblends were not different (P > 0·05) and were higher than those of bologna without added phosphate made from CB preblends (P ≤ 0·05). No meaningful effects were observed on color and texture parameters. Cooking losses were lower in patties made from HB than CB preblends (P ≤ 0·05) independent of NaCl concentration, but boning and salting treatments had no further effects on color or textural parameters (P > 0·05). Therefore, the superior functional properties of electrically stimulated prerigor meat can be maintained by the addition of 2% NaCl up to 2 h post-mortem.     

Processing, Sensory and Chemical Properties of Wieners prepared from CO2, Brine and Conventionally Chilled Beef Raw Materials

Wieners were prepared from CO₂-chilled hot-boned beef, brine-chilled hot-boned beef, and conventionally chilled beef raw materials after 0, 7, 14, and 21 days of storage (2°C) in chub packages. Chilling method had little influence on the extractability and emulsifying capacity of salt-soluble proteins. Processing yields and sensory ratings for the wieners prepared from hot-boned beef were either equal to or superior to those prepared from cold-boned beef. Sensory panel ratings indicated that weiners may be processed from pre-rigor beef without a loss in palatability. Results from this study indicate that chilling hot-boned beef with CO₂ or with brine does not significantly alter its functional properties as a sausage raw material.     

Effect of Sodium Nitrite Concentration, Sodium Erythorbate and Storage Time on the Quality of Franks Manufactured from Mechanically Deboned Turkey

The effects of sodium nitrite (0-156 ppm), sodium erythorbate (0 or 550 ppm) and storage time (up to 10 wk at 4°C) were measured on the chemical and sensory properties of turkey franks formulated largely from mechanically deboned turkey (MDT), Residual nitrite in the finished product was proportional to that incorporated at time of formulation and was reduced by using small initial amounts in combination with the maximum allowable erythorbate (550 ppm). Acceptable cured color in turkey franks was achieved with the incorporation of 50 ppm of nitrite. Erythorbate effectively increased cured color development and stability, particularly with smaller amounts of nitrite. Rancidity development in turkey franks was not of major significance. Even so, the presence of erythorbate imposed further control of oxidative changes in lipids. Maximum cured flavor development occurred with 50–100 ppm nitrite.     

Processing, Microbial and Sensory Characteristics of Cooler and Freezer Stored Hot-Boned Beef

Weiners were prepared from preblended hot-boned (prerigor) beef raw materials stored up to 21 days at 2°C and up to 28 days at -10°C. The addition of salt was necessary for maintenance of desirable sausage-making characteristics of hot-boned beef stored at 2°C for 7 days. The addition of salt for the maintenance of desirable functional properties does not appear to be necessary, if the prerigor materials are stored at freezer temperatures (-10°C). Flavor problems may develop in products from preblended raw materials stored at -10°C beyond 14 days postmortem.     

Chilled storage life of hot-boned, pre-rigor, salted minced beef

Pre-rigor beef mince with 2% added salt was stored under CO₂ at −1.5 °C (A). The same mince with 100 ppm sodium nitrite was stored under CO₂ at 5 °C (B) and −1.5 °C (C), and under vacuum at −1.5 °C (D). Microbiological and sensory analyses were carried out for up to 21 weeks. Indicative storage life was taken as the time for microbial numbers to reach 10⁷ colony forming units per g. Mince stored under regimes B or D attained these numbers by 6 and 14 weeks, respectively; mince stored under regimes A and C had not attained these numbers by the end of the storage trial. Mince stored at 5 °C developed storage flavours of sufficient intensity to be detectable by consumers by 9 weeks storage. In general, the other minces did not develop unacceptable levels of storage or off flavours. Over 90% of the added sodium nitrite had disappeared after 10 weeks of storage, partly through conversion to sodium nitrate. Mince pH was not affected by the storage conditions and remained at about 6.0. The water holding capacity of the pre-rigor mince deteriorated during prolonged storage.     

Evaluation of Milk Mineral Antioxidant Activity in Beef Meatballs and Nitrite-cured Sausage

ABSTRACT: The objective of this study was to determine the antioxidant activity of 1.5% milk mineral (MM) added to uncured cooked beef meatballs and to evaluate possible synergistic effects of MM in combination with 20-ppm or 40-ppm sodium nitrite in beef sausages. All treatments were also formulated with 1.5% salt and 10% added water. Thiobarbituric acid (TBA) values and Hunter color values were determined at 1 d, 8 d, and 15 d of storage at 2°C. Meatball cooked yield was also measured. Cooked yield was not different (P < 0.05) between control meatballs and those containing MM. As expected, treatments containing nitrite had higher redness ( CIE a* ) than samples without nitrite. Redness values increased with storage time in sausages containing 40-ppm nitrite. However, redness values decreased (P < 0.05) during storage for control meatballs, associated with increased lipid oxidation (higher TBA values). Lipid oxidation was lower ( P < 0.05) in samples containing 1.5% MM with TBA values <1.2 after 15 d of storage compared with 6.1 for control samples. There was no synergistic inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Milk mineral alone at 1.5% of meat weight was sufficient for inhibition of lipid oxidation in cooked beef samples.     

Accelerated dry curing of hams

Uncured pork legs from the right side of 18 carcasses were treated with a Ross Tenderizer and the left side were controls. All 36 samples were dry-cured for 40, 56 or 70 days and evaluated for appearance traits, cure penetration characteristics, microbial load, Kramer Shear force and taste attributes. The tenderization treatment had no effect (P > 0·05) on visual color or cure penetration rate, weight loss before curing, percentage moisture, nitrate level, nitrite level, total plate count, anaerobic counts, psychrotrophic counts, objective and subjective tenderness measurements or juiciness. However, the higher values of salt suggested a possible acceleration of the dry cure penetration process among the tenderized samples. Cure time had no effect (P > 0·05) on percentage moisture, percentage salt, nitrate content, nitrite content, shear force and juiciness. Results suggest a limited effect of the mechanical tenderization process on certain traits related to dry curing and that total process time should be at least 70 days if color stability during cooking is desired.     

EXTENDING THE CHILLED SHELF LIFE OF VACUUM-PACKAGED GROUND BEEF USING ASCORBIC ACID, NITRITE OR SALT

The objective of this study was to extend the shelf life of ground beef in chilled conditions. Samples were treated with 2% salt, 2% salt  +  500-ppm ascorbic acid, or 2% salt  +  100-ppm sodium nitrite. The control sample did not contain any additives. Protein, nitrite, moisture contents, pH, thiobarbituric acid (TBA) value, color attributes and microbial counts of samples were determined. Samples were vacuum packaged and stored in refrigeration, and chemical and microbial analyses were performed throughout storage. The pH of samples decreased during storage, and the sample having 2% salt and 500-ppm ascorbic acid had the greatest pH decline. TBA values generally increased ( P <  0.05) with storage time. Samples having 2% salt  +  500-ppm ascorbic acid had the lowest TBA value. On a given storage day, samples having 2% salt  +  100-ppm sodium nitrite had lower microbial microbial count than other samples, indicating the antibacterial effect of nitrite. A significant storage time  ×  treatment interaction ( P <  0.05) existed for almost all quality parameters studied.

PRACTICAL APPLICATIONS

Ground beef has commercial importance for the meat industry in Turkey. Meat processors have difficulties in marketing ground beef because of its relatively low shelf life. By adding ascorbic acid or salt, it is possible to extend shelf life and preserve its color, and to limit lipid oxidation, which will collectively help to increase market share of ground beef.     

Effect of Mechanically Separated Pork, Sodium Erythorbate and Sodium Nitrite Combinations on Clostridium sporogenes Survival and Growth in Liver Sausage

Liver sausage formulated with 50 or 75% mechanically separated pork (MSP), 75 or 150 ppm sodium nitrite and 0, 550 or 1100 ppm sodium erythorbate was examined for Clostridium sporogenes PA3679 survival and growth during refrigerated temperature storage (5°C, 6 days) and during subsequent exposure to elevated temperatures (22–24°C, 2 d). Sodium nitrite at 150 ppm inhibited clostridial growth in sausage held at 22–24°C, regardless of MSP content, if 550 ppm sodium erythorbate were also present. Sodium nitrite at 75 ppm combined with erythorbate at 550 and 1100 ppm did not inhibit C. sporogenes growth during simulated temperature mishandling of liver sausage. Residual nitrite decreased (P<0.05) with erythorbate addition but was unaffected by MSP.     

Effects of peanut skin extract on quality and storage stability of beef products

Peanut skins are a low-value byproduct of peanut processing operations. They have been found to contain significant levels of natural antioxidants, but their antioxidant activity in muscle foods is unknown. The effects of peanut skin extracts on oxidation (TBARS) and color (CIE L^∗a^∗b^∗) was studied in ground beef and ground beef with added salt, phosphate (STP) and nitrite/erythorbate. Cooking loss, microbial growth, aroma acceptability and texture were also examined. The most significant reduction in oxidation was in ground beef or samples with salt, followed by phosphate (STP) or nitrite/erythorbate. Because of their low effective concentrations (200 ppm), the extracts did not cause color change (P > 0.05) of the products indicated by CIE L^∗a^∗b^∗ value. The extracts had no effect (P > 0.05) on sensory aroma. The phenolic extract from peanut skin had no effect (P > 0.05) on the cooking loss of the ground beef as well as the cured and uncured formulated products. The microbial growth in fresh ground beef was not affected (P < 0.05) by the phenolic extract.     

Comparison of the microbial populations of retail beef and pork

Retail samples of beef mince, beef rump, pork mince and pork rump were enumerated for total plate count, coliforms, Escherichia coli, Staphylococcus aureus, Salmonella and Trichinella spiralis. Total plate counts were similar for all samples; however, the populations of coliforms and Staphylococcus aureus were higher in minced meats than in rumps (P < 0·05). Minced pork was found to carry higher loads of Staphylococcus aureus than any other meat (P < 0·05). Salmonella and Trichinella spiralis were not detected in any sample.     

Computer-Assisted Identification of Bacteria on Hot-Boned and Conventionally Processed Beef

Mesophilic and psychotrophic bacteria (706 isolates) obtained from hot-boned and conventionally processed beef at the time of fabrication and after 14-day vacuum storage at 2°C were analyzed by computer-assisted numerical taxonomy (108 attributes per isolate). There was no significant difference in terms of the number of phenons between hot-boned and conventionally processed beef both at the time of fabrication and after storage. Before storage, 24 mesophilic phenons and 11 psychrotrophic phenons were characterized. After storage in vacuum bags, there were 13 mesophilic phenons and 6 psychrotrophic phenons. The after storage flora consisted mainly of Streptococcus and Lactobacillus from both hot-boned and conventionally processed beef.     

Effect of antioxidants on the sensory characteristics and storage stability of aseptically processed low-fat beef gels

Beef gels, formed by heating, targeted to contain 13% protein and 16% fat and subjected to one of four antioxidant treatments, including no antioxidant, rosemary oleoresin, sodium nitrite, or sodium nitrite and rosemary oleoresin combined, were produced, aseptically processed (AP), packaged in a sterile container and stored at 3°C. The day after aseptic processing, the four AP gels and a no-antioxidant, unprocessed gel were evaluated by a trained sensory panel for textural and flavor characteristics. On days 1, 14, 29 and 42 after processing, the AP gels were evaluated for shear stress and shear strain using torsion fracture analysis, and for oxidative stability using headspace gas chromatography. Sensory results indicated significant (P < 0·10) differences in hardness, juiciness and metallic flavor between the AP and unprocessed plain gels. Among the AP gels, the panel identified differences in oxidized flavor and beef flavor due to antioxidant treatment. Differences in shear stress were found due to aseptic processing and in shear strain due to storage time. Differences in the concentrations of total aldehydes, hydrocarbons and alcohols were found due to storage time (increased with time) and antioxidant treatment (decreased with antioxidant addition). Total ketones varied due to time only and total nonheterocyclic sulfur compounds varied due to antioxidant treatment only. The use of antioxidants appears to improve the sensory characteristics and oxidative stability of AP beef gels.     

Connective Tissue/Acidic Phosphate Preblend Effects on Reduced Fat Frankfurters

To determine the effect of preblending concentrated sodium acid pyrophosphate (SAPP) with modified beef connective tissue (MCT) on reduced fat frankfurters, samples were target formulated at two fat/added water levels (30/10 and 10/25) and manufactured according to 4 treatments: (1) Control = no phosphate, no MCT; (2) Connective tissue = MCT added alone; (3) Preblend = SAPP, MCT, preblended; (4) Preblend SAPP/MCT + alkaline phosphate. The preblend treatments had the lowest emulsion stability and yields (P < 0.01) which were both improved for treatment 4. Collagen solubility did not increase after preblending. Redness and cured color were lowest for treatment 4 but improved during storage. Preblending, with subsequent addition of alkaline phosphate, created a MCT product similar to the control.     

EFFECT OF ADJUNCTS ON THE COLOR STABILITY OF BOLOGNA AND FRESH BEEF SAUSAGES

Alpha tocopherol (a-T), sodium tripolyphosphate (STPP), ascorbic acid (AA), copper gluconate (CG), sodium suljite (SS), sodium erythorbate (SE), citric acid (CA) and tetrasodium pyrophosphate (TS) were added in various combinations to formulations of fresh beef sausage and bologna. Fresh beef sausages containing SS had higher (P < 0.05) Hunter a* values during storage under light at 4C. Bologna containing AA + CG had higher (P < 0.05) Hunter a* values, lower (P < 0.05) Hunter L* and b* values and hue angle, and a slower (P < 0.05) decline in a* and increase in b* values and hue angle during storage. Bologna containing AA + CG had a lower (P < 0.001) cook yield and higher (P < 0.05) compressive strength. Bologna containing phosphates had a higher cook yield and pH, and lower (P < 0.05) compressive strength.     

COLOR IMPROVEMENT OF KOSHER BEEF USING SODIUM ASCORBATE AND ERYTHORBATE

The koshering process involves soaking meat in water followed by massive surface salting and rinsing to remove the salt. This process causes undesirable discoloration during storage at 4C, as compared to nonkosher beef (P<0.01). Beef steaks were dipped into sodium ascorbate (SA) or erythorbate (SE) solutions for various time periods. Untreated steaks, from the same cut, served as controls. All samples were packaged into modified atmospheres of 65% O₂ and 35% CO₂. The color of sample was observed periodically during illuminated storage at 4C. The typical red color was maintained at 4C for up to 21 days when the meat was dipped for 1 min in a 2 or 4% SE solution (pH 6.5), packaged in 65% O₂ and 35% CO₂, while the controls showed severe discoloration after 2 to 3 days. The treatment with SE had also a positive effect in reducing initial total microbial counts by 1.5 log CFU/g.     

发酵牛肉调味基料在牛肉饼中的应用效果

冷冻牛骨肉末经热-压浸提、酶解、发酵和美拉德反应后制成发酵牛肉调味基料（fermented beef flavoring,FBF）,以新鲜牛前肩肉为原料,加入不同比例腌制剂制成牛肉饼,分别为阴性对照（negative control,NC）组（既不添加NaNO2又不添加FBF）、阳性对照（positive control,PC）组（添加不同比例的NaNO2）及实验组。对牛肉饼进行感官评价后于20 ℃条件下贮藏,测定贮藏期间牛肉饼的红度值（a*）、pH值、硫代巴比妥酸反应物（thiobarbituric acid reactive substance,TBARs）值及亚硝酸盐残留量。结果表明：与NC组相比,PC组和实验组牛肉饼色泽红润,口感香嫩,风味得到明显改善;只添加FBF的实验组牛肉饼a*较高,TBARs值和亚硝酸盐残留量较低;同时添加NaNO2和FBF的牛肉饼口感、色泽及风味等品质均有所提高,且20 g/kg FBF和0.05 g/kg NaNO2复配制成的牛肉饼品质最好。     

Microbial Characteristics of Three Formulations of Precooked, Vacuum-packaged Restructured Beef Steaks

Restructured steaks were manufactured with hot or cold boned beef using alginate, alginate + dried egg albumin, or salt/phosphate formulations. Raw steaks were sampled for aerobic (26° and 35°C), and gram-negative enteric counts. Cooked vacuum-packaged steaks were sampled for aerobic, gram-negative enteric, lactobacilli and staphylococci and for the presence of Salmonella, Aeromonas, Yersinia, and Listeria during 7 wk storage (2°C). No differences in counts due to formulation were found for raw or cooked steaks. Higher aerobic counts (P<0.10) were observed for raw steaks manufactured from hot-boned sides than from cold-boned sides. Aerobic counts increased (P<0.01) with storage time. Staphylococcus aureus was the only pathogen isolated from cooked steaks.     

Effect of Sodium Erythorbate on Residual Nitrite, pH and Bacterial Growth in Liver Sausage Formulated with Different Levels of Mechanically Separated Pork

Some microbiological, chemical, and physical characteristics of liver sausage formulated with 0, 25, 50, and 75% mechanically separated pork (MSP), 156 ppm sodium nitrite and 0 or 550 ppm sodium erythorbate were studied during refrigerated storage (5°C, 6 days) and subsequent elevated-temperature holding (20–24°C, 48 hr). Growth of inoculated Clostridium sporogenes was inhibited by 156 ppm nitrite in all sausages even after 48 hr at 20–24°C, regardless of MSP level. Growth of aerobic mesophiles and facultative anaerobes at 20–24°C was also inhibited in sausage formulated with 156 ppm nitrite and 550 ppm erythorbate. Erythorbate addition and increased MSP levels resulted in higher Hunter a color values. Residual nitrite, pH values, and total iron content of liver sausage increased with increasing MSP content.     

Microbiological Quality of Restructured and Conventional Steaks Manufactured from Electrically Stimulated Hot- and Cold-Boned Carcasses

The microbiological quality of restructured beef steaks was compared with that of conventional loin steaks. Restructured and conventional steaks were sampled before and after assignment to either a fresh meat overwrap (oxygen permeable) storage treatment for 1 wk or to vacuum packaged storage treatments for 1, 3 or 6 wk. Microbial counts were higher (P < 0.01) in restructured steaks than in conventional steaks. Except for Enterobacteriaceae and staphylococci counts, higher counts were observed for steaks from hot-boned sides than for steaks from cold-boned sides. Counts tended to be lower (P <0.01) for vacuum packaged steaks after 1 wk than for steaks packaged in oxygen permeable film. Aerobic, anaerobic, psychrotrophic, and lactobacilli counts increased (P < 0.01) for vacuum packaged steaks throughout the storage period.