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).     

Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties

The effects of electrical stimulation vs nonstimulation, temperature of boning (hot vs cold), formulation (USDA Choice chucks with USDA Choice plates vs imported cow lean with USDA Choice plates) and rate of freezing (fast = -50°C vs slow = -20°C) were determined on sensory, cooking, chemical, and physical properties of ground beef patties. Sensory panel ratings for tenderness were highest in patties from formulations processed with either nonstimulated beef, hot-boned beef or Choice chucks. The substitution of imported cow lean for Choice chucks generally reduced cooking losses and changes in patty height during cooking. Fat losses during cooking were higher in patties made from electrically stimulated than nonstimulated beef, while moisture losses during cooking were greater for patties from nonstimulated than stimulated beef. Of the factors involved in this study, hot boning produced the most beneficial results in beef patties. Boneless chucks and plates from electrically stimualted Choice carcasses appear to be suitable raw materials for production of ground beef patties.     

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.     

Properties of Low-Fat Ground Beef Containing Potassium Lactate During Aerobic Refrigerated Storage

Low-fat patties containing water, carrageenan, encapsulated salt and hydrolyzed vegetable protein (carrageenan-based patties) with 0, 1, 2 or 3% potassium lactate were compared to low-fat all-beef patties with no additives. Carrageenan-based patties had enhanced (P<0.05) sensory properties (juiciness, tenderness, mealiness and beef flavor intensity) compared to all-beef patties. The bacterial populations of low-fat, carrageenan-based patties did not differ (P<0.05) from low-fat all-beef patties. Bacterial growth in low-fat, carrageenan-based patties was reduced through the use of 2 or 3% potassium lactate with no deleterious effects on the sensory properties of the low-fat, ground beef. However, low-fat, carrageenan-based patties underwent greater (P<0.5) discoloration and lipid oxidation during aerobic refrigerated storage than all-beef patties.     

Fat Level and Freezing Temperature Affect Sensory, Shear, Cooking and Compositional Properties of Ground Beef Patties

Experiments were conducted to determine effects of two targeted fat levels (6, 20%) and two freezing temperatures (?43, ?20°C) on sensory, shear, cooking and compositional properties of beef patties. Select grade beef rounds (IMPS 161) were used as the lean source for patties with U.S. Choice plates as the fat source. The 20% fat formulation had increased beef flavor and initial tenderness (?20°C frozen patties only) scores, but had higher instrumental shear values compared to the 6% fat patties. Freezing patties (especially those of 6% fat) at ?43°C greatly improved sensory and instrumental tenderness. Faster freezing reduced fat retention of 20% fat patties during cooking. Use of Select grade beef rounds coupled with rapid freezing is suggested for producing acceptable low-fat ground beef patties.     

Hot Processed Raw Materials and Fat Level Affect Physical and Sensory Characteristics of Ground Beef

Sixteen treatment combinations of ground beef were evaluated (two lean types, four fat types, and two fat levels) to determine the characteristics of ground beef produced from hot fat and prerigor lean (HL). Half of each batch was immediately made into patties and the remaining chub pack stored (2°C). Fat type had no (P>0.05) effect on appearance or sensory characteristics of patties; however, all prerigor fat treatments and HL reduced (P<0.05) cooking loss. Fat smearing was greater (P<0.05) in HL patties, but no (P>0.05) difference was detected after chub pack storing (2°C). The HL improved (P<0.05) tenderness in stored ground beef.     

Effects of potassium lactate,sodium metasilicate,peroxyacetic acid,and acidified sodium chlorite on physical,chemical, and sensory properties of ground beef patties

Beef trimmings were treated with 3% potassium lactate (KL), 4% sodium metasilicate (NMS), 0.02% peroxyacetic acid (PAA) or 0.1% acidified sodium chlorite (ASC) or left untreated (CON). Beef trimmings were ground, pattied, and sampled for 7 days. Under simulated retail display, instrumental color, sensory characteristics, TBARS, pH, and Lee–Kramer shear force were measured to evaluate the impact of the treatments on the quality attributes. The NMS and PAA patties were redder (a^∗, P < 0.05) than CON on days 0–3. Panelists found KL, NMS, PAA, and ASC patties to have less (P < 0.05) or similar (P > 0.05) off odor to CON on days 0–3. The NMS and PAA treated patties had lower (P < 0.05) lipid oxidation than the CON at days 0, 3, and 7. Therefore, KL, NMS, PAA, and ASC treatments on beef trimmings can potentially improve or maintain quality attributes of beef patties.     

Storage and packaging effects on sensory and color characteristics of ground beef

Effects of irradiation (2 kGy) of ground beef patties from trimmings stored aerobically for 0 or 6 days on lean color, odor, and sensory attributes were investigated. Beef trimings were coarse ground and split into 2 groups. Group one was fine ground, pattied, and packaged immediately; group-two was stored 6 days then fine ground, pattied, and packaged. Irradiated beef patties had greater (P<0.05) off-odors, and off-flavors, lower (P<0.05) CIE L^*, a^* and b^* and saturation indexes values (P<0.05) after four days of storage at 0±1 °C. Irradiation of patties produced from trimmings aged an extra 6 days resulted in increased (P<0.05) saturation indexes and b^* values, but not off-odors when compared to non-aged and irradiated patties. Thus, the production of irradiated beef patties should utilize beef trimmings with the shortest postmortem aging time and a dose of less than 2 kGy to minimize discoloration and off-odors.     

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.     

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.     

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.     

The effects of multiple antimicrobial interventions on processing, lipid, textural, instrumental color and sensory characteristics when used in a ground beef patty production system

The impact of multiple antimicrobial interventions on ground beef processing, lipid, textural, instrumental color and sensory characteristics were evaluated. Beef trimmings were treated with 0.5% cetylpyridinium chloride followed by 10% trisodium phosphate (CT), 200-ppm chlorine dioxide followed by 0.5% cetylpyridinium chloride (CLC), 200-ppm chlorine dioxide followed by 10% trisodium phosphate (CLT), or 2% lactic acid followed by 0.5% cetylpyridinium chloride (LC) and compared to an untreated control (C). Sensory panelists found LC and CT treatments similar (P>0.05) in grinding ability to C. By day 2 of display, CT, CLT and LC patties were redder (a(?); P<0.05) than C. Sensory panelists found CT patties redder (P<0.05) than C by day 2 of display. Sensory panelists found CT and CLT juicier than C. Therefore, the use of these multiple antimicrobial intervention agents on beef trimmings may improve sensory characteristics and shelf-life of ground beef patties.     

Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

This study evaluated the effect of adding oat fibre source of β-glucan (13.45%) on physical, chemical, microbiological and sensory traits of low-fat (<10%) beef patties as compared to 20% fat control patties. Significant (p<0.05) improvements in cooking yield (74.19%), and retentions of fat (79.74%) and moisture (48.41%) of low-fat patties were attributed to the water binding ability of β-glucan. Because of larger water retentions moisture contents of raw and cooked low-fat patties were higher (p<0.05) than those of the control patties. Cholesterol content was similar across formulations. Low-fat and control beef patties remained stable in microbiological quality during 60days frozen storage. Low-fat patties were found to be of lower degree of likeness in the taste but juicer than control (p<0.05). Besides appearance, tenderness and colour were not affected by the addition of oat's soluble fibre. Oat fibre can be used successfully as a fat substitute in low-fat beef patties.     

Effect of Low‐Dose Electron Beam Irradiation on Quality of Ground Beef Patties and Raw,Intact Carcass Muscle Pieces

The objectives of this study were to determine the effects of a low‐dose (≤1 kGy), low‐penetration electron beam on the sensory qualities of (1) raw muscle pieces of beef and (2) cooked ground beef patties. Outside flat, inside round, brisket and sirloin muscle pieces were used as models to demonstrate the effect of irradiation on raw beef odor and color, as evaluated by a trained panel. Ground beef patties were also evaluated by a trained panel for tenderness, juiciness, beef flavor, and aroma at 10%, 20%, and 30% levels of fat, containing 0% (control), 10%, 20%, 50%, and 100% irradiated meat. With whole muscle pieces, the color of controls appeared more red (P < 0.05) than irradiated muscles, however, both control and treatments showed a gradual deterioration in color over 14 d aerobic storage at 4 °C. Off‐aroma intensity of both control and treatments increased with storage time, but by day 14, the treated muscles showed significantly (P < 0.05) less off‐aroma than the controls, presumably as a result of a lower microbial load. It was found that a 1 kGy absorbed dose had minimal effects on the sensory properties of intact beef muscle pieces. Irradiation did not have a significant effect (P > 0.05) on any of the sensory attributes of the patties. Low‐dose irradiation of beef trim to formulate ground beef appears to be a viable alternative processing approach that does not affect product quality.     

Contributions of Muscles of Various Color Stabilities to the Overall Color Stability of Ground Beef

ABSTRACT:  Ground high (HCS), intermediate (ICS), and low color stability (LCS) cow muscles were used to investigate effects of blending muscles of different color stabilities on ground beef display color. Six formulations at 90% and 80% lean points combining HCS, ICS, and LCS muscles were: 50% HCS + 50% ICS; 50% HCS + 50% LCS; 50% ICS + 50% LCS; 33.3% HCS + 33.3% ICS + 33.3% LCS; 75% HCS + 25% LCS; and 25% HCS + 75% LCS. Patties were packaged in a high oxygen (80% O₂, 20% CO₂) modified atmosphere, held in dark storage for 5 d, then displayed for 4 d. The 80% lean patties containing ≥ 50% HCS had the brightest red initial visual color. During display 75% HCS + 25% LCS at both lean points had the most cherry-red display color. Patties containing a greater proportion of HCS had greater metmyoglobin reducing ability throughout display. HCS, ICS, and LCS muscle can be mixed without adverse color affects, provided LCS muscle is ≤ 25%, and HCS muscle is ≥ 50% of the blend.     

Characteristics of Low-fat Beef Patties Formulated with Carbohydrate-Lipid Composites

ABSTRACT: Chemical, physical, and sensory characteristics of low-fat beef patties containing carbohydrate-lipid composites (CLCs) were compared with those of all-beef patties. The CLC gels contained high-amylose cornstarch, maltodextrins, and canola oil. CLC patties had higher moisture, cooking yield, and fat retention than 20%-fat control patties. CLCs improved tenderness and juiciness and decreased cohesiveness of low-fat beef patties compared with 10%-fat control patties. Despite differences in CLC gel firmness, patties made with CLC gels containing corn, potato, and tapioca maltodextrins had similar physical and sensory properties. These results suggest that CLC gels perform well as a partial fat replacer in beef patties while providing flexibility in gel firmness selection.     

Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beef

The impact of beef trimmings treated with either 0.5% cetylpyridinium chloride (CPC), 200-ppm chlorine dioxide (CLO), 2% lactic acid (LA) or 10% trisodium phosphate (TSP) and an untreated control (C) prior to grinding, on instrumental color, sensory characteristics, TBARS values, pH and Lee-Kramer shear under simulated retail display were evaluated. Trimmings were ground, pattied and sampled at 0, 1, 2, 3 and 7 days of display. Patties from LA, CPC and CLO treatments were lighter (L*; P<0.05) and TSP patties were redder (a*; P<0.05) than C. Panelists found TSP and CPC patties were similar or superior in beef and off odor to C on days 3 and 7 of display. Therefore, treatment of beef trimmings before grinding with TSP, CPC, CLO or LA may not only improve ground beef safety, but maintain or enhance patty shelf life.     

Effect of Salt and Tripolyphosphate on Acceptability of Flaked and Formed Hamburger Patties

Utility chucks and Choice plates were coarse ground and mixed to provide raw material with a fat content of about 20%. Four 23 kg meat blocks were assigned, at random, to treatments: (1) control, (2) salt, (3) tripolyphosphate (TPP), and (4) salt and TPP. Each treatment was flaked, blended, and hand formed into logs which were PVC wrapped, freeze-tempered, pressed, and sliced to a 12 mm thickness. Patties were freezer wrapped and stored for evaluation initially (time) and after 30 and 60 days storage. The entire experiment was replicated three times. Sensory evaluation showed that cohesiveness, flavor, and juiciness of patties containing salt (treatments 2 and 4) were more desirable (p<0.01) than the control or TPP treatments. Differences over the storage period were not significant. Instron values were lower for the control patties than other treatment groups. Patties stored 60 days had higher (P<0.05) TBA values than those evaluated initially or after 30 days of freezer storage.     

Cow biological type affects ground beef colour stability

To determine the effects of cow biological type on colour stability of ground beef, M. semimembranosus from beef-type (BSM) and dairy-type (DSM) cows was obtained 5 d postmortem. Three blends (100% BSM, 50% BSM + 50% DSM, 100% DSM) were adjusted to 90% and 80% lean points using either young beef trim (YBT) or beef cow trim (BCT), then packaged in high oxygen (High-O₂; 80% O₂) modified atmosphere (MAP). The BSM + YBT patties had the brightest colour initially, but discoloured rapidly. Although DSM + BCT patties had the darkest colour initially, they discoloured least during display. Metmyoglobin reducing ability of ground DSM was up to fivefold greater than ground BSM, and TBARS values of BSM was twofold greater than DSM by the end of display (4 d). Though initially darker than beef cow lean, dairy cow lean has a longer display colour life and may be advantageous to retailers using High-O₂ MAP.     

Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage

The effects of conjugated linoleic acid (CLA) on color and lipid oxidation of beef patties were investigated. Ground beef was divided into three batches. The control patties were prepared with 90% lean meat and 10% tallow. The second treatment consisted of 90% lean meat with 9.5% tallow+0.5% CLA sources. The third treatment consisted of 90% lean meat with 8% tallow+2% CLA sources. The patties were wrap-packaged and then stored at 4° for 14 days. The CLA concentration significantly increased (P<0.05) by substituting CLA sources for fat. Storage of the patties did not alter the CLA concentration in beef patties. The treatment substituted with CLA sources had significantly lower TBARS (2-thiobarbituric acid-reactive substances) values (P<0.05) than the control. For oxymyoglobin contents and a* value, substituted CLA sources treatments had significantly higher values than the control. However, L* value significantly increased by substituting CLA sources for fat.