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1.
Prerigor Carcass Muscle Stretching Effects on Tenderness of Grain-fed Beef Under Commercial Conditions 总被引：1，自引：0，他引：1
A prerigor cut was made through the 12th thoracic vertebrae and another skeletal cut through the ischium on the pelvic bone of one side of 16 USDA Choice and 9 USDA Select beef carcasses (TC), while the companion sides served as controls (C) under industry conditions. TC lowered CIE a* values and resulted in longer sarcomeres in the longissimus muscle (LM). Compared to the C samples, the LM from TC USDA Choice carcasses were rated 28% higher (more tender) in overall tenderness and treated USDA Select carcasses were 18% higher. Also, variation in tenderness of the LM among animals was reduced by the TC Process. For Gluteus medius and Rectus femoris (RF), the TC samples were also more tender. 相似文献
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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. 相似文献
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The effect of levels (0.1%, 0.2%, 0.3%, 0.4%, 0.5%) of added encapsulated (e) phosphate (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) on lipid oxidation inhibition during storage (0, 1, and 7 d) of ground meat (chicken, beef) was evaluated. The use of eSTP and eSPP resulted in lower and higher cooking loss (CL) compared to eHMP, respectively (P < 0.05). Increasing encapsulated phosphate level (PL) enhanced the impact of phosphates on CL in both chicken and beef samples (P < 0.05). Encapsulated STP increased pH, whereas eSPP decreased pH (P < 0.05). pH was not affected by PL. The highest orthophosphate (OP) was obtained with eSTP, followed by eSPP and eHMP (P < 0.05). The level of OP determined in both chicken and beef samples increased (P < 0.05) during storage. Increasing PL caused an increase in OP (P < 0.05). The highest reduction rate in the formation of thiobarbituric acid reactive substances (TBARS) and LPO for both meat species were obtained with eSPP, followed by eSTP and eHMP (P < 0.05). Increasing PL resulted in lower TBARS and LPO (P < 0.05). Findings suggest that encapsulated phosphates can be a strategy to inhibit lipid oxidation for the meat industry and the efficiency of encapsulated phosphates on lipid oxidation inhibition can be enhanced by increasing PL. 相似文献
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ABSTRACT: The relationship between shear-force value and collagen architecture of connective tissue of the longissimus thoracis (LT) muscle of Japanese Black ( n = 10) and Brown (Kumamoto) ( n = 5) steers (body weight: 688.4 ± 8.6 kg as average and standard error) was investigated. There were negative correlations between the shear-force value and lipid content ( n = 15, R 2 = 0.3709, P < 0.01) and protein content and lipid content ( n = 15, R 2 = 0.6748, P < 0.01). Shear-force value and collagen content ( n = 15, R 2 = 0.4344, P < 0.01) were positively correlated. In scanning electron microscopic photographs of the macerated preparation, the perimysium of the high-lipid LT muscle was broken down compared with the low-lipid LT muscle. The endomysium in all LT muscle fibers showed similar architecture. The fine surface cover of reticular collagen fibers around an adipocyte was observed in the high-lipid LT muscle perimysium. These results suggested that the shear-force value of the LT muscle was related to change in collagen architecture and of the perimysium in particular. 相似文献
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Patties from 6 commercial formulations were cooked to 71°C from either the frozen state or after thawing for 24 to 27 h at 4 °C to eliminate the pink/red color exhibited when cooked to 71 °C from the frozen state. Thawed patties had shorter cooking times, higher cooking yields, and lower shear force peak load and peak energy values. Patties cooked from the thawed state increased in thickness during cooking, while patties cooked from the frozen state decreased in thickness during cooking. Thawing prior to cooking increased sensory evaluation scores except for patties made with carrageenan. Thawing not only eliminated the problem of pink/red color after cooking but also improved sensory, shear force, and cooking properties of beef patties. 相似文献
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M. SEYFERT M. C. HUNT R. A. MANCINI D. H. KROPF S. L. STRODA 《Journal of food science》2004,69(2):fct142-fct14
ABSTRACT: Beef round muscles were injection-enhanced to 6%, packaged in high-oxygen (HiOx) or ultra-low oxygen (LoOx) modified atmospheres, stored 7 d and displayed 2 d (HiOx) or stored 16 d and displayed 1 d (LoOx) at 0 °C, and cooked to 71.1 °C. Raw internal color for steaks in HiOx was lighter, redder, more yellow and saturated, and had more oxymyoglobin and less deoxymyoglobin than steaks in LoOx ( P < 0.0001). Cooked internal color of steaks from HiOx appeared prematurely brown and was darker, less red, yellow, and saturated, and had more denatured myoglobin than steaks from LoOx ( P < 0.0001). This study presents conclusive evidence that modified-atmosphere packaging influences internal cooked color development of beef steaks. 相似文献
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研究了油菜花黄色素对熟牛肉的防腐作用。实验表明,油菜花黄色素溶液浓度在0.05%以上时,对熟牛肉具有显著的防腐性,但经加热煮沸后防腐作用降低。 相似文献
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Variations in Internal Color of Cooked Beef Patties 总被引：4，自引：0，他引：4
Seventeen commercially prepared patty formulations were cooked to internal temperature 71°C. Pink cooked color occurred in eight of the products and was due to incomplete denaturation of myoglobin. Although there was some relation between pH and cooked color, other factors seemed to be involved. When products were re-analyzed after 1 yr storage at -27°C, sixteen products were red/pink when cooked to 71°C. This increase in redness after frozen storage could not be explained. Cooking to internal temperatures between 81 and 87°C was necessary for complete disappearance of red/pink color. Premature browning, where a product looks well-done at temperatures lower than 71°C, occurred in one formulation. 相似文献
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B. W. BERRY 《Journal of food science》1998,63(5):797-800
Beef patties were processed from high pH (>6.0) beef to contain 5, 10, 15, 20 or 25% fat. Patties were cooked to 71°C from the frozen or thawed state before evaluating color. Neither fat content nor state of patties when cooked exerted any major influence on color, but linear effects (p<0.01) in association with increased fat content included higher L* values and hue angles and lower a* values (15.2% reduction). Higher values for L*, b* (but not for 5% fat patties), and hue angles were observed for patties cooked thawed rather than frozen. The use of high pH beef lessened the effects of increased fat and cooking from the thawed state on increased brown color in cooked patties. 相似文献
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Cooked turkey breast is particularly susceptible to lipid oxidation‐mediated off‐flavour development during refrigerated storage. Volatile aroma compounds present in freshly cooked turkey breast muscle after cooling in air and under nitrogen, and also those in air‐cooled meat stored for 3 days at 4 °C, were examined using headspace solid phase microextraction (SPME) combined with gas chromatography–mass spectrometry (GC–MS). Odour‐port sensory assessment of the separated volatiles was carried out, using a modified form of aroma extract dilution analysis (AEDA). Compared to weakly aromatic nitrogen‐cooled turkey breast, the levels of a number of unsaturated carbonyl compounds were much higher in freshly cooked air‐cooled samples and showed further large increases in the oxidized chilled meat. Among these, the most potent odour contributors to both fresh and oxidized turkey samples were 1‐octen‐3‐one, (E,E)‐2,4‐decadienal and (E,Z)‐2,6‐nonadienal. The concentration of the only moderately potent sulphur‐containing compound identified, viz. 2‐pentylthiophene, was significantly lower in the oxidized compared to the fresh samples, and gas chromatography–olfactometry (GCO) suggested that this compound made a contribution to the aroma of freshly cooked turkey. Copyright © 2002 John Wiley & Sons, Ltd. 相似文献
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ABSTRACT: This study examined the effects of location within a package and display time on the incidence of premature browning in patties made from ground beef packaged in a high-oxygen modified atmosphere (80% oxygen and 20% carbon dioxide) or in vacuum for up to 14 d. On days 3, 5, 8, 10, 12, and 14 of display, patties were formed from both top and bottom portions of tissue exposed to high-oxygen. These patties contained predominantly oxymyoglobin and metmyoglobin at the time of formation and cooking. As display progressed, the percentage of oxymyoglobin decreased ( P < 0.05) and metmyoglobin increased ( P < 0.05) in the patties for both locations, whereas the percentage of deoxymyoglobin remained stable at less than 2%. Samples that were vacuum-packaged contained predominantly deoxymyoglobin. Patties from high-oxygen packages cooked to a temperature of 71.1 °C were prematurely brown ( P < 0.05) compared with vacuum-packaged samples. Patties containing predominantly deoxymyoglobin remained pinker than patties cooked directly from high-oxygen packages (lower visual color score, higher a * value; P < 0.05) on the interior after cooking. Data in this study clearly demonstrate that, regardless of time in display, nearly 100% of patties formed from high-oxygen-packaged ground beef would be prematurely brown when cooked and could pose a food safety problem if not cooked to an endpoint temperature ensuring safety. 相似文献
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选用品质相同的澳洲优质牛里脊肉制作牛排,分别测定其在三成熟、五成熟及七成熟时的烹饪失水率、持水力、剪切力、TPA物性、p H、水分、蛋白质含量、脂肪含量、灰分等,并建立感官评定小组进行感官评价。结果表明,烹饪失水率和持水力受牛肉的熟制程度影响较大。在质构特性上,三成熟与五成熟牛肉无显著差异,与七成熟牛肉差异显著。在营养成分上,牛肉的粗脂肪与水分含量逐渐降低,蛋白质与灰分含量无显著变化。从三成熟到七成熟的牛肉p H逐渐增大,表明加热过程带有轻微的排酸作用。感官评分上,七成熟牛肉的得分最高,此时牛肉的风味能最大限度地体现出来,嫩度与肉质纤维均保持最佳。 相似文献
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研究不同超声波频率(25、40、75 k Hz)、超声波功率(100、400、500 W)以及煮制温度(80、90、100、120℃)对酱牛肉品质的影响。通过测定不同超声波频率和功率下酱牛肉的蒸煮损失、剪切力、Na Cl含量和亚硝酸钠渗透深度,确定最佳超声波腌制频率和功率分别为25 k Hz和500 W,该条件下腌制的酱牛肉的蒸煮损失最低,嫩度最大,Na Cl含量和亚硝酸钠渗透深度最高;测定不同煮制温度下酱牛肉的蒸煮损失、剪切力和感官指标,确定最佳煮制温度为80℃,该温度下酱牛肉的蒸煮损失最低,嫩度和感官评价结果较好。超声波辅助腌制以及合理的煮制温度可有效地提高酱牛肉的品质。 相似文献
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ABSTRACT: Storage conditions, patty location within packages, and purchase time effects on premature browning (PMB) of ground beef during cooking to 55 °C were determined. Packages were purchased twice daily. Patties were formed soon after purchase or after overnight storage (4 °C). Patties from the outer portion of the packages purchased in the morning were bright red and had the highest incidence of PMB (62.5%) when cooked. Patties from inner portions of packages purchased in the afternoon and refrigerated overnight were more (P < 0.05) purple and had the lowest incidence (25%) of PMB. Premature browning incidence averaged 47%. Consumer handling procedures affected PMB apparently by changing the state of myoglobin in the packages. 相似文献
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采用单因素试验法,研究升华干燥系数同预冻方式、预冻终温、加热温度、物料厚度、干燥室压强之间的关系。以游离水升华完全为前提,在慢速预冻、预冻终温-30℃、加热温度80℃的条件下,分别测定不同厚度和压强时物料的升华干燥系数,试验结果用软件Origin 9.0非线性曲面拟合得出升华干燥系数模型,并用VB语言建立升华干燥系数查询数据库,以拓展已建立的关于干切牛肉冷冻干燥高速率升华过程中制品含水率、物料中心温度和升华所需物料表面温度的动态预测模型的适用性。验证实验表明:拓展后的预测模型物料中心温度预测值和实测值绝对误差5℃,含水率预测值和实测值相对误差在10%以内,预测模型拓展后可用于预测干燥室压强20~120Pa,物料厚度6~30mm的干切牛肉在冷冻升华干燥过程中物料的中心温度和含水率。 相似文献
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Suzanne M. Ryan Mark Seyfert Melvin C. Hunt Richard A. Mancini 《Journal of food science》2006,71(3):C216-C221
ABSTRACT: Three experiments investigated cooking rate, endpoint temperature, post-cook holding time, and raw myoglobin redox-state effects on ground beef internal cooked color. In Experiment 1, patties were cooked to endpoint temperatures of 65.6°C, 71.1°C, 76.7°C, 82.2°C, or 87.8°C rapidly (1°C/s), slowly (0.2°C/s), or rapidly with 6-min post-cook holding time at 104°C. Patties cooked slowly to less than 76.7°C were more well done ( P < 0.05) in appearance than those cooked rapidly. Rapidly-cooked patties cooked to less than 82.2°C and held for 6 min after cooking had less pinkness, more myoglobin denaturation, and a more well-done appearance than did rapidly cooked patties with no holding time ( P < 0.05). In Experiment 2, increasing post-cook holding time (1, 3, 6, or 12 min) after rapid cooking to 71.1°C, 76.7°C, or 82.2°C decreased pinkness and increased myoglobin denaturation ( P < 0.05), with no benefit beyond 6 min ( P > 0.05). In Experiment 3, patties cooked rapidly to 71.1°C, 76.7°C, or 82.2°C from a predominantly raw oxymyoglobin state were less pink and had more denatured myoglobin than did those cooked from a predominantly deoxymyoglobin state ( P < 0.05). Prediction equations determined that 80% of myoglobin must be denatured to create a well-done appearance. Using a slow cooking rate, post-cook holding time, or cooking from a highly oxygenated state will increase myoglobin denaturation and foster a well-done appearance. 相似文献
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