Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water

A trained taste panel could not distinguish (P>0.05) between ostrich meat patties containing either 10% pork lard or 10% of a modified starch/protein isolate (fat replacer) mixture. The panel could distinguish between the types of ostrich muscle/meat cuts used with a significant (P<0.05) number preferring ostrich patties made from meat containing a higher collagen content (±3% vs <1%). The chemical analysis of the patties showed that within the meat classes (Class fillet-de-membraned, Class A-very lean off-cuts and Class B-off-cuts containing visual connective tissue and some fat), the patties containing the pork fat had a +6% higher total fat content than those containing the fat replacer. The fatty acid profiles of the various products were in accordance with the meat type and fat or fat replacer used. The mineral profile was as expected for lean ostrich meat that had spices added. It is concluded that fat replacers can be used successfully for the production of low fat ostrich patties without any negative quality attributes being perceived.     

Effect of Fat Source and Color of Lean on Acceptability of Beef/Pork Patties

Twelve beef/pork meat blends were made from lean of mature beef and dark or mature pork carcasses. Meat blends containing about 20% beef fat were rated higher for appearance scores by a consumer panel than blends made with 20% pork fat. Visual acceptance of beef/pork patties was accomplished via use of all-beef fat and additionally by extending mature beef (MB) with mature pork (MP) or dark pork lean (DP). Agtron calorimetry scores indicate a minimum of 20% MB lean extended with 60% MP was needed to create the appropriate red color attractive to consumers. Use of 60% MP lean with about 20% beef fat resulted in patties acceptable to consumers for visual appearance and eating satisfaction.     

Contribution of lean,fat, muscle color and degree of doneness to pork and beef species flavor

Flavor is an important contributor to consumer acceptability of meat, our objective was to characterize the impact of species-specific fat/lean sources, fat level, degree of doneness and muscle color are on pork and beef flavor. Three separate experiments were conducted. Patties were formulated differently for each experiment in order to evaluate the desired variables. Experiment. 1: Flavor from combination patties (same species lean/fat or combination of species lean/fat) was not impacted by degree of doneness (66 °C vs. 71 °C). Beef flavor was highest in samples made with beef lean, regardless of species fat type. Pork flavor was highest in samples made with pork lean and had higher flavor intensity scores. Experiment. 2: Beef flavor was not increased in all-beef patties formulated with higher fat levels. Pork patties formulated with higher fat content increased pork flavor. Experiment. 3: All-beef and all-pork patties formulated with light or dark lean did not impact flavor in either species.     

Oxidative stability of frozen pork patties: Effect of fluctuating temperature on lipid oxidation

The mobility of solutes in fat from pork belly, in lean pork belly and in lean pork longissimus dorsi, containing 1% NaCl was characterized by the ESR spin probe technique using the nitroxyl spin probes TEMPO and TEMPOL. The mobility of TEMPO in fat increased for temperature above -60 °C and the mobility of TEMPOL in lean meat increased for temperature above -40 °C. Temperatures for studying the effect of fluctuating temperatures during frozen storage of meat were selected based on the ESR characterization of the mobility of solutes. The oxidative stability of pork patties during frozen storage was measured as thiobarbituric acid reactive substances (TBARS), during storage at -10, -23 and -40 °C and with fluctuations between these temperatures, of pork patties made from pork loin (low fat 1.8%) or pork belly (high fat 22.7%). Lower storage temperatures resulted in less lipid oxidation, and temperature fluctuations between -40 and -23 °C and fluctuations between -23 and -10 °C resulted in oxidation intermediate to oxidation in samples stored at constant low or high temperatures of the fluctuation interval. The level of α-tocopherol was unaffected by the extent of oxidation in the frozen samples, an observation which is discussed in relation to differences in molecular mobility between oxygen and α-tocopherol.     

不同抗氧化剂体外抗氧化活性及其对肉品氧化稳定性的影响

为明确GB 2760-2014《食品安全国家标准食品添加剂使用标准》中允许添加至热加工肉制品使用的不同抗氧化剂的体外抗氧化活性与其抑制肉制品蛋白质氧化和脂肪氧化能力之间的关系,分别测定8种抗氧化剂的体外抗氧化活性(1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由...     

A survey of the dielectric properties of meats and ingredients used in meat product manufacture

The objective of the present study was to improve understanding of interactions between microwave (MW) and radio frequency (RF) radiation and meat/meat products. Dielectric properties at 27.12, 915 and 2450 MHz of lean, fat, aqueous solutions/suspensions and meat blends of typical ingredients used in meat product manufacture were measured. In addition temperature rises of ingredient/meat blends were compared following RF or MW heating. Frequency affected dielectric properties as did composition, with fat having lower dielectric activity than lean. Dielectric properties at MW frequencies appeared more sensitive to composition changes. Ingredients could be subdivided into groups having either lower or higher dielectric activity than lean, with concentration influencing which group an ingredient fell into. When low and high dielectric activity ingredients were incorporated into lean meats dielectric properties did not correlate well with temperature rises indicating the importance of other factors in addition to dielectric properties in determining temperature rise.     

Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energy

This study was carried out to evaluate the cooking effects of fat level (10% and 20%) with and without NaCl (1.5%) on the microwave cooking pattern and properties of ground pork patties. Each patty was cooked from a thawed state to 76.7°C in a microwave oven with full power (900W). Cooking rate in patties produced without salt was not affected by fat level, but the addition of salt in pork patties decreased cooking rate, regardless of fat levels. The temperatures at the edges of the patties increased faster than those at the center or the mid-way positions. In the patties with NaCl, the temperature of the center position was higher than that of the mid-way position. Patties containing salt within the same fat level had higher moisture content and lower fat content than those without salt, although no significant differences in compositional properties were observed between the center, midway, or edge positions. Total cooking loss, drip loss, and reduction in diameter and thickness were higher in patties with 20% fat compared to those with 10% fat, but the addition of salt resulted in reduction, regardless of fat level. Also, the addition of salt increased the redness and reduced yellowness of the cooked products.     

Palatability and Appearance Traits of Beef/Pork Meat Patties

Eight beef/pork ground meat blends were made from mature (cows or sows) and youthful (steers or barrow) beef and/or pork lean. Blends were stored at — 27°C for either 14 or 150 days. Storage time decreased overall desirability scores of blends made with 20% pork fat and 80% youthful beef lean. No differences were found for flavor or overall desirability scores within the 14-day storage treatment. The consumer panel did not detect differences among treatments for source of fat or species. Results indicated beef/pork patties containing 40–80% mature lean and a minimum of 10% beef fat were equal to all-beef controls (100% beef patty) for visual and palatability traits.     

Mathematical Modeling and Simulation of Microwave Thawing of Large Solid Foods Under Different Operating Conditions

Microwaves require shorter times to increase foodstuffs temperature when compared to conventional heating methods. However, there are some problems associated to temperature distribution within the products, owing to the preferential absorption of electromagnetic energy by liquid water, caused by differences between its dielectric properties and those of ice (“runaway”). To analyze the behavior of food microwave thawing, a mathematical three-dimensional (3D) model was developed by solving the unsteady-state heat and mass transfer differential equations; this model can be applied to large systems for which Lambert’s law is valid. Thermal, mass transport, and electromagnetic properties varying with temperature were used. The numerical solution was developed using an implicit Crank–Nicolson finite difference method using the classical formulation for one-dimensional (1D) systems and the alternating direction method in two and three dimensions. The model was validated using experimental data from the literature for 1D and two-dimensional conditions and with experiments performed in our laboratory for 3D heat transfer using frozen meat. It was applied to predict temperature and water concentration profiles under different thawing conditions in meat products and to simulate the effect of a fat layer located at the surface of the meat piece on temperature profiles. For different product sizes in rectangular geometry, numerical simulations demonstrated that microwave thawing times were significantly lower in comparison to conventional thawing methods. To prevent overheating during thawing, the combination of continuous microwave power with simultaneous application of air convection and the application of microwave power cycles, using refrigerated air convection with controlled surface temperature, were analyzed.     

EFFECT OF INGREDIENTS UPON RESIDUAL ACID PHOSPHATASE ACTIVITY OF "PARIZSI" SAUSAGE

The residual acid phosphatase activities (APA) in “Párizsi” sausages (pork meat) with different amounts of tetrasodium pyrophosphate, back fat, protein additives (milk, soy, rind and blood protein) and lean pork were determined by the acid phosphatase assay developed in the Hungarian Meat Research Institute. Tetrasodium pyrophosphate did not affect APA. Acid phosphatase heat resistance increased dramatically with back fat when the fat content was less than 30%. Soy protein decreased residual APA while milk protein had a slightly positive effect. Rind powder, rind emulsion and blood emulsion increased the activities. The most influential factor affecting residual APA was the lean pork content. The relationship between the two factors was linear.     

SDS-PAGE电泳法对微波加热猪肉终点温度的鉴定及其品质特性的研究

在食品烹饪的应用方面,微波加热技术具有节约时间、无异味和营养成分保留率高等特点,是一种理想的烹饪技术。本研究以猪背最长肌切成5 cm×5 cm×1.5 cm的方块为材料,用聚丙烯酰胺凝胶电泳(SDS-PAGE电泳)法对微波和水浴加热的样品进行蛋白变性终点温度鉴定,并对加热至终点温度之后的样品从蒸煮损失、色差、持水能力、剪切力及加热至终点所耗电量进行对比分析及方差分析和显著性分析。结果表明,对于变频微波炉,900 W与700 W加热均需70 s,500 W加热需120 s,而对于非变频品微波炉,100%功率加热需80 s,80%功率加热需100 s,50%功率加热需140 s。在此基础上,对加热至终点温度之后的样品品质及加热至终点所耗电量进行对比分析,得出700 W功率加热的样品质量最佳,消耗电能最少。     

EFFECT OF HIDE COLLAGEN ON THE AMINO ACID COMPOSITION OF BEEF PATTIES AND PORK SAUSAGE

Comminuted wet collagen from cattle hide was used to replace lean meat in a ground beef patty formulation at the 0,10 or 20% level and at the same level in a pork sausage formulation. The products were analyzed for amino acid composition by High Performance Liquid Chromatography. The products with collagen at all replacement levels showed a slight decrease in the essential amino acids but still retained approximately 75 to 85% of the total essential amino acids. Therefore, it was concluded that collagen from cattle hide may be used to replace a portion of the lean meat or fat meat in ground beef patties or pork sausage up to a 20% level while still providing much of the required dietary nutrition.     

Properties and Utilization of Pork from an Advanced Meat Recovery System

Pork trim from an advanced meat recovery system, referred to as pork trim-finely textured (PTFT), was characterized and compared to 80% lean ground pork (GP) and knife trimmed lean (KT). PTFT (0, 5, 10, 15%) was incorporated into 10% and 20% fat ground pork patties. PTFT had higher total pigment, cholesterol, iron and calcium and lower collagen than GP or KT. Fat content of PTFT was similar to GP and KT. PTFT increased redness and juiciness and decreased hardness, chewiness and cohesiveness of ground pork patties. Addition of up to 15% PTFT caused differences which were perceived as improvements in quality. PTFT can be a replacement for pork trim in ground pork products.     

Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels

ABSTRACT: Ground pork patties were processed from pork hams to achieve fat levels of 5%, 10%, 15%, 20%, and 25%. Each patty was cooked in a microwave oven to 75 °C from a thawed state. As fat levels increased, cooking time decreased. Total cooking loss and drip loss were highest for 25% fat patties and lowest for 5% fat patties. High-fat patties (20% and 25%) had greater reductions in dia than did 5% to 15% fat patties, but had less change in patty thickness. Shear force values decreased as fat levels increased. Visual evaluations also indicated a greater presence of air pockets in high-fat patties. In raw patties, low-fat samples were darker (had lower L * values) and were redder (had higher a * values) than patties with more fat. However, these differences were relatively smaller when the patties were cooked. As fat levels increased, flavor, tenderness, juiciness, and oiliness ratings increased. These differences were not as apparent when comparing among low-fat patties or high-fat patties. Keyword: microwave, cooking, fat, pork patty     

猪肉的微波干燥与能耗分析

目的:探究猪肉微波干燥特性,优化肉类微波干燥过程.方法:采用微波频率为2 450 MHz,微波输出功率为70,140,210,280,350,420 W的微波干燥设备,对干燥质量为20,25,30 g的猪肉进行微波干燥处理;并选用5种经典薄层干燥模型对干燥数据进行非线性拟合,以均方根误差和决定系数为评价指标,筛选出最佳...     

Influence of the addition of mechanically recovered meat on the physico-chemical properties of meat model blends

The physico-chemical properties of meat model blends (basic composition: fresh lean pork, pork back fat, 2% NaCl, water with ice), with added mechanically recovered pork (MRM), were studied. Fresh MRM was added at levels of 10% and 20% substitution of meat protein with or without further substitution by 10% sodium caseinate or soya isolate. The addition of MRM to meat blends caused an increase in the pH, the water-holding capacity, the viscosity, the dominant wavelength and colour purity. No effects on emulsifying capacity were observed but thermal cooking losses and lightness of colour were reduced. The addition of blends of MRM and soya isolate or sodium caseinate caused lower values of the investigated features than those observed when only MRM was used.     

Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage

The effect of dietary soybean oil on lipid and protein oxidation in low and high fat pork patties made from quadriceps femoris during chill storage in a high oxygen atmosphere packaging (80% O(2)/20% CO(2)) in the dark for 7 days was investigated. Pigs were fed either a standard diet or a diet added 2% soybean oil. After slaughter high fat pork patties were prepared for both feeding regimes by addition of back fat from pigs fed the same diet whereas low fat pork patties were prepared without addition of back fat. The 2% soybean diet increased the amount of unsaturated fat in the pork. Secondary lipid oxidation products determined as thiobarbituric acid reactive substances (TBARS) were found to increase in the pork patties with increased unsaturated fat. Increased unsaturated fat in the pork patties had no effect on protein oxidation determined as free protein thiol content and protein carbonyl content. A small, but significant increase in protein oxidation was found in the high fat pork patties independent on dietary fat. In conclusion, protein oxidation is unaffected by dietary fat in pork patties during chill storage for periods normally used in retail trade, and lipid and protein oxidation are not coupled under these conditions.     

Microwave combined with conduction heating effects on the tenderness,water distribution,and microstructure of pork belly

The study attempts to address the low tenderness problem of meat heated by microwave through modifying the heat transfer mode in the microwave oven. The effects of two heat transfer modes, microwave combined with conduction heating (MH + CH) and microwave heating (MH) on the texture properties of pork belly were investigated. The results showed that the shear force of meat heated by MH + CH was significantly lower than MH. The results of Fourier transform infrared spectroscopy and surface hydrophobicity showed that the meat heated by MH + CH had a higher β-sheet proportion and stronger hydrophobic interaction. The inverted fluorescence microscope images showed that the meat heated by MH + CH had a more compact gel structure which led to less free water and better water retention capacity. The present study revealed that compared with conventional microwave heating, the meat heated by MH + CH could contributed to a more desirable tenderness level.Industrial relevanceGreat concerns on microwave cooking have arisen due to the increasing number of families with a microwave oven. However, the low tenderness of meat heated by microwave limited the application potential of microwave oven and the development of microwave industry. This research found that in the microwave oven, composite heated meat had a compact gelatin structure and higher water holding capacity, which significantly improved the tenderness and food quality of meat. Therefore, microwave combined with conduction heating mode could be used to solve the problem of low tenderness of meat products caused by microwave heating and expand the application and development scope of the microwave oven.     

Determination of cholesterol oxidation products in raw and processed beef and pork preparations

The effect of pan-frying on the formation of cholesterol oxidation products (COPs) in different processed meat samples (beef patties, braised meat, and fillets of pork) was studied. Samples were pan-fried with or without addition of oil. Different unsaturated oils (olive oil, corn oil or partly hydrogenated plant oil) were used throughout the study. After extraction, seven toxicologically relevant COPs were analyzed using LC–MS. Prior to heat processing up to 6.7 mg COPs/kg extracted fat could be detected in the raw material. Neither the cholestanetriol nor 25-hydroxycholesterol, which are the most cytotoxic COPs in vitro, were detectable in any sample. Differences in the COPs contents were observed between beef (up to 16.5 mg/kg extracted fat) and pork (up to 22.2 mg/kg extracted fat) samples. In prepared samples higher COPs content was noted compared with raw samples. Generally, a certain order of COPs increase dependent on the plant oil used could be recognized: corn oil < partially hydrogenated plant oil < olive oil. It appears that short heating time, mild heating conditions, and the use of fresh and shortly stored raw materials keep COPs levels low.     

Ohmic processing: Electrical conductivities of pork cuts

Efficacy of ohmic processing can be influenced by the conductivities of individual components within the food and their behaviour and interactions during the heating process. This study relates to the determination of electrical conductivities of a selection of pork meat cuts used in meat processing. Conductivity measurements of pork cuts indicated that lean is highly conductive compared to fat and addition of fat to lean reduced the overall conductivity but the addition of fat over the range (i.e. 0-100%) was non-linear. Light microscopy suggested that differences in the conductivities of leg and shoulder lean (entire) (0.76 vs. 0.64 Sm(-1), respectively) could be due to the denser muscle fibre structure and/or higher intra-muscular fat in shoulder vs. leg. This could be of significance for ohmic processing of full muscle products.