Binding, Sensory and Storage Properties of Algin/Calcium Structured Beef Steaks

Structured beef steaks formed with the algin/calcium binder and with or without glucono-delta-lactone were compared with 100% beef controls and with structured steaks formed with salt and phosphate. Algin/calcium-treated products exhibited better binding and color in the raw state, but had lower palatability scores in the cooked state than salt/phosphate controls. Shelf-life of both algin/calcium products under aerobic conditions was similar to the all-beef control. In vacuum packages, however, the algin/calcium products showed more rapid gas production and microbial growth than all-beef and salt/phosphate controls. The algin/calcium treatment will allow increased marketing alternatives for meat products.     

Effect of Algin/Calcium Binder Levels on Various Characteristics of Structured Beef

Six levels of algin/calcium binder (0, 0.28, 0.57, 0.85, 1.13, 1.42%) were evaluated in raw and cooked structured beef. Binder levels of 0.57% gave higher cook yield and greater cooked product bind scores than products without binder. Sensory evaluation scores for product bind and hardness increased (P< 0.05) with higher binder level for raw samples, but hardness showed no differences for cooked samples. Force required to penetrate raw samples increased up to the 0.85% binder level, but snowed no difference (P>0.05) among cooked samples. Raw product bind scores increased with higher levels of binder, while cooked product bind scores were similar with binder levels above 0.57%.     

Storage of Structured Beef Steakettes Produced with Algin/Calcium/Adipic Acid Gel

Binding properties and shelf-life characteristics of solid-muscle structured beef produced with algin/calcium/adipic acid binding gel were evaluated. Juncture binding strength and surface discoloration were not affected by refrigerated storage of meat blocks up to 35 days. Fresh steakettes had stronger muscle junctures than frozen steakettes in both raw and cooked forms. Rancidity development was greatest in steakettes stored in oxygen permeable packages. Results indicated structured meat products bound with algin/calcium/adipic acid gel maintained integrity following extended refrigerated and/or frozen storage.     

Properties of Algin/Calcium and Salt/Phosphate Structured Beef Rolls with Added Gums

Ten polysaccharide gums at two levels (0.5 and 1.0%) were individually incorporated into algin/calcium (AC) and salt/phosphate (SP) structured beef rolls (<6% fat) prepared with 15 and 30% added water. Cook yield, pH, bind and textural properties were evaluated. Each gum had specific effects on properties of beef rolls. For example, kappa-carrageenan improved (P<0.001) cook yields and maintained or improved bind and texture of raw and cooked samples of both meat binding systems. Cook yields of AC products were improved with gellan gum, while yields of SP products were improved with iotacarrageenan. Other gums (xanthan, guar, pectin, carboxymethyl cellulose) improved water holding (cook yields) but had detrimental effects on product texture.     

Influence of Varying pH and Algin/Calcium Binders on Selected Physical and Sensory Characteristics of Structured Beef

Structured beef was prepared with eight combinations of the ingredients (sodium alginate, calcium carbonate, lactic acid/calcium lactate) used to bind meat with the algin/calcium gelation mechanism at nine pH values (4.1–6.4) in order to evaluate their influence on its physical and sensory characteristics. Products with alginate alone were similar to samples from the treatment without binders. The combination of alginate/calcium/lactate gave products of higher values (P>0.05) for parameters such as hardness in the raw state, bind and penetration than all other treatments. Decreasing pH values increased raw and cooked product hardness and penetration force. Products of pH values 5.7–5.8 were superior to other treatments in bind scores evaluated by a sensory panel.     

Effect of Changes in Intermuscular and Subcutaneous Fat Levels on Cholesterol Content of Raw and Cooked Beef Steaks

Muscle, intermuscular (seam) fat and subcutaneous fat dissected from boneless rib steaks (U.S. Choice quality grade; USDA yield grade 1 to 5) were analyzed for cholesterol content. For raw steaks, the cholesterol content (wet basis) in the fat fractions was greater than 150% of that in the muscle fraction; the difference diminished greatly when steaks were cooked to an internal temperature of 70°C. On an average of all yield grades, cooked intermuscular fat and subcutaneous fat contained about 108 and 122%, respectively, of the cholesterol content in cooked muscle. The percentage of total cholesterol in raw and cooked steaks that was contributed by the combined fat fractions increased significantly with numerical increases in the USDA yield grade. However, the amount of cholesterol per gram of the whole steak was not significantly different among the five yield grades.     

Antioxidants in Restructured Beef/Pork Steaks

The effects of added antioxidants on restructured combination (50:50) beef-pork steaks were studied. Steaks were formulated to contain 20% fat and 0.75% salt. Antioxidants used at a 0.02% level (based on fat content of meat) were butylated hydroxyanisole (BHA), tertiary butyl hydroquinone (TBHQ), and a combination of BHA and TBHQ. Cooked steaks were evaluated for sensory properties and overall acceptability, initially and after 4, 8, 12, 16, an 20 wk of freezer storage. Steaks were also evaluated after the various storage times for 2-thiobarbituric acid (TBA) values, subjective color by panel evaluation, objective color with the Hunter color difference meter, tensile strength, shear value and cooking loss. Flavor and overall acceptability were significantly better in treated samples as compared to control samples. BHA was more effective in protecting color and TBHQ was more effective in protecting flavor (P<0.05). All treated samples showed lower TBA values than control samples (P<0.05).     

Sensory and Cooking Properties of Beef Steaks and Roasts Cooked with and without External Fat

The effects of removal of external fat prior to cooking on fat and moisture content and sensory properties of cooked beef lean were investigated. Twelve pairs of beef strip loin steaks, eye of round roasts, top round roasts, briskets and arm pot roasts fabricated from USDA Choice carcasses were used. True fat retention was also determined for 36 strip loin steaks trimmed to either 0, 0.6 or 1.3 cm external fat. Cooking yield and sensory traits were adversely affected, by the fat removal, only in those cuts (briskets and arm pot roasts) which were cooked by braising. Fat content of the cooked lean was numerically higher in all cuts cooked with an external fat layer. Retention of intramuscular fat was also higher in strip steaks cooked with an external fat layer.     

Free Amino Acids of Raw and Cooked Ground Beef and Pork

Ground beef and ground pork were cooked for 15 min on an electric griddle heated to a surface temperature of 121°C. Cooking reduced the total free amino acid (FAA) content from 25.23 to 17.60 mg/25g fresh weight in pork and from 32.77 to 30.09 mg/25g fresh weight in beef. Sixteen FAA were detected in both beef and pork; most individual FAA decreased during heating. Residues remaining after extraction of FAA from raw pork, when rehydrated (70% moisture) and heated (121°C, 15 min), contained only trace amounts of FAA. Free amino acids apparently were not produced under the cooking conditions employed in this study.     

TBA Values and 7-Ketocholesterol in Refrigerated Raw and Cooked Ground Beef

Thiobarbituric acid (TBA) values and 7-ketocholesterol were determined on raw and cooked ground beef patties after 0, 2, and 4 days of storage at 4°C. The mean 7-ketocholesterol at days 0, 2, and 4 was 9.65, 23.8, and 42.3 μg for 100g raw patties and 6.33, 277.9, and 484.7 kg for 100g cooked patties. The TBA values increased after 2 and 4 days for the raw and cooked patties. TBA values and 7-ketocholesterol were correlated with each other for raw (r²= 0.82) and cooked (r²= 0.98) patties. The peak suspected to be 7-ketocholesterol was confirmed by mass spectral analysis. The 7-ketocholesterol in the cooked patties stored two days represented a 0.3% oxidation of the free cholesterol.     

Cholesterol Content of Raw and Cooked Beef Longissimus Muscles with Different Degrees of Marbling

The relationships of marbling level (eight levels from “Moderately Abundant” to “Practically Devoid”) and cooking to cholesterol content of beef longissimus muscle steaks were studied. Only raw steaks with “Practically Devoid” marbling contained significantly less cholesterol (wet basis) than did raw steaks with any of the other seven marbling scores. However, steaks cooked to an internal temperature of 60° or 75°C showed no significant differences in cholesterol content among any of the eight marbling groups. The cholesterol content of cooked steaks was 22–48% higher than that of raw steaks when cooked to 60°C and 38–65% higher when cooked to 75°C; cooking reduced the weight of each steak, thereby increasing the cholesterol content of the steak expressed as a percentage of the cooked weight.     

Marbling, Fat Trim and Doneness Effects on Sensory Attributes, Cooking Loss and Composition of Cooked Beef Steaks

Marbling and fat trim level did not significantly affect sensory attributes of steaks. However, steaks became increasingly tougher and less juicy with increased internal end-point temperature. Cooking losses were greater for steaks with regular trim than those with total trim and increased with degree of doneness. Except for potassium, fat trim levels did not affect mineral content in cooked muscle. Intramuscular fat levels had variable effects on retention of minerals during cooking. Muscle from steaks with slight marbling had higher cholesterol levels than from those with modest marbling, but neither fat trim level nor doneness affected cholesterol content.     

External Fat Cover Influence on Raw and Cooked Beef. 1. Fat and Moisture Content

SUMMARY: The fat content of beef semitendinosus muscle, raw and cooked at two oven temperatures, with and without the external fat cover, has been determined. Each muscle was divided into two, an anterior and a posterior roast. The external fat cover was removed from half of the total number of roasts, and all roasts were then cooked to an internal temperature of 58°C at an oven temperature of either 163° or 218°C. Two types of samples were analyzed for their moisture and fat content. These were a separable lean sample and a total sample. The total sample was composed of both the separable lean and the external fat cover. The moisture content of the lean samples was not affected by the oven temperature, the external fat cover or the end of the muscle used. The total samples had moisture contents that reflected the amount of crude fat present. The yield of crude fat from raw or cooked meat was not significantly altered by the use of a polar solvent in place of a nonpolar one. Both of the fat determination methods extracted significantly more fat from the cooked lean samples than from the comparable raw ones. The lean samples from meat roasted at 163°C contained significantly more extractable fat than the samples roasted at 218°C. The presence or absence of the external fat cover did not affect the amount of fat extracted from the cooked lean.     

Lactate Dehydrogenase Activity as an Endpoint Heating Indicator in Cooked Beef

Lactate dehydrogenase (LDH, E.C. 1.1.1.27) activity, specifically LDH5 isoenzyme, declined significantly when bovine Semimembranosus (SM) slurries were heated from 57° to 66°C. When SM whole muscle roasts were brine pumped and oven-cooked, total LDH and specific activities declined proportionately from 57° to 63°C resulting in almost no activity at 63°± 0.5°C. LDH activities were consistently higher in younger cattle and lower in older cattle for SM, Infraspinatus (IN) and Longissimus dorsi (LD) muscles and were lowest overall in the IN. LDH colorimetric and fluorescent assays were more accurate indicators for predicting beef roast heating temperature endpoints between 60° and 63°C than the USDA-FSIS method.     

Effects of Algin/Calcium and Adipic Acid Concentration on Muscle-Juncture Formation

Efficacy of a binding gel, containing various concentrations of algin/ calcium (ALG/Ca) and adipic acid (AD), between large meat pieces in both raw, refrigerated and cooked forms was examined. Functionality of the binding gel was based upon the ability to uniformly apply the gel solution and the binding capabilities of the gel. Optimum ALG/ Ca concentration for easy application and production of maximum juncture success and binding strength in both the raw and cooked states was determined. Juncture success and binding strength in both states were maximized and surface discoloration minimized with the theoretically ideal AD to Ca ion ratio (0.5:1.0). These results indicated that large muscle pieces might be adhesively bound by ALG/Ca/AD gels to produce structured products.     

Palatability of Beef Skirt Steaks as Influenced by Grade/Maturity Group, Anatomical Location and Mechanical Tenderization

Beef inside and outside skirts (n = 120) obtained from 30 U.S. Choice carcasses and from 30 U.S. Utility cow carcasses were used in a study to evaluate anatomical location, grade/maturity group and method of mechanical tenderization on the palatability of cooked “fajita” beef. Ratings for juiciness, muscle fiber tenderness, overall tenderness, and overall palatability were higher (P < 0.05) for outside skirts than for inside skirts. Skirt steaks—inside and outside—from U.S. Choice carcasses were juicier, more tender overall, and more palatable overall than skirt steaks from U.S. Utility carcasses. Cubing, as a method of tenderization, was more useful for skirts from U.S. Utility carcasses than for skirt steaks from U.S. Choice carcasses.     

Cooking and Chemical Properties of Raw and Precooked Flaked and Ground Beef Patties Cooked from the Frozen State

Cooking and chemical properties were investigated on beef patties formulated from UDSA Choice or Cutter-Canner cow beef; processed by either grinding, flaking, or flaking, then grinding; and subjected to final broiling from the precooked or raw state. Quality grade of lean exerted minimal influence on the cooking and chemical properties. Precooked patties had more total cooking losses than nonprecooked patties. For precooked patties made from flaked beef, most of the losses in weight; and configuration occurred during precooking rather than final broiling. The opposite was true for precooked patties made from gro and beef. Thus, in order to maximize yield and minimize configurational changes the method of patty processing should be considered in deciding whether to precook patties prior to freezing.