CHARACTERISTICS OF BEEF PATTIES USING OKARA POWDER

Four different levels of okara powder (2.5, 5.0, 7.5 and 10%) were used to obtain beef patties that were compared with controls with 10 and 20% fat. Okara addition affected some quality parameters of beef patties. Although the protein, fat, ash and carbohydrate contents of raw beef patties increased by the addition of okara, moisture content decreased. The same trends (except protein content) were observed after cooking. The addition of okara reduced the cholesterol content by about 2–28% for raw beef patties and 6–23% for cooked beef patties. However, addition of okara increased the energy values for raw and cooked beef patties with respect to control with 10% fat. The WHC, cook loss and shrinkage of beef patties improved by the addition of okara. The addition of okara increased the pH, L* and b* values of raw beef patties, but did not affect a* value. The effect of okara on the sensory properties was statistically significant and the overall acceptability scores of samples decreased after more than 7.5% okara powder addition . According to these results, addition of okara powder up to 7.5% can be recommended as an extender in beef patties production to improving certain quality parameters.

PRACTICAL APPLICATIONS

Okara is an abundant by-product of the soy and tofu industries and contains valuable components, including proteins, lipids, fibers and isoflavonoids. The addition of okara powder to beef patties reduces the cholesterol content and improves WHC, cook loss, shrinkage and sensory quality of the products. Okara powder can be added up to 7.5% for the production of patties.     

True and Apparent Retention of Nutrients in Hamburger Patties Made from Beef or Beef Extended with Three Different Soy Proteins

Hamburger patties containing all beef or beef extended (20% reconstituted soy product, 80% beef) with soy isolate, soy concentrate or textured soy flour, or beef extended with one of the three soy products fortified with iron (60 mg/100g soy protein) and zinc (25 mg/100g soy protein), were analyzed in both the raw and cooked states for moisture, protein, fat, Ca, P, Mg, Na, Fe, Cu, Zn, and Mn. The percent true nutrient retentions (% TR) and percent apparent nutrient retentions (% AR) were calculated. The % TR was not significantly different for any of the patties for protein, fat, total ash, Ca, or Cu. The % TR of moisture decreased as the refinement of the soy added to the patties increased. The % AR was higher than the % TR for all nutrients examined.     

Effect of Cooking on Cholesterol Content of Patties Containing Different Amounts of Beef, Textured Soy Protein and Fat

Ground beef patties were prepared to contain 0, 10, 20 or 30% rehydrated textured soy protein (TSP) and 8, 16 or 27% fat. Patties were cooked from the frozen state on a rack in a preheated oven at 177°C to an endpoint internal temperature of 75°C. The cholesterol content of raw ground beef patties decreased as the amount of TSP increased and also decreased as the fat content decreased from 27 to 16 or 8%. At initial fat levels of 8 and 16%, there were no significant differences in cholesterol retention (per-patty basis) during cooking among patties with initial TSP (rehydrated) levels of 0, 10, 20 and 30%; at an initial fat level of 27%, however, patties containing TSP (10, 20 or 30%) retained substantially higher (P < 0.05) amounts of cholesterol when cooked than did those without TSP.     

不同脂肪添加量的牛肉饼在反复冻融过程中的品质变化

探究不同脂肪添加量的牛肉饼在反复冻融过程中,其肌原纤维蛋白氧化、理化性质及感官品质的变化情况,阐明反复冻融、脂肪含量与蛋白氧化之间的关系,并分析由此导致的产品品质变化。将绞碎的牛背部脂肪按比例添加于绞碎的牛背最长肌肉中,分别添加相同的食盐等辅料,制得3组脂肪含量不同的牛肉饼,即未添加牛脂肪组(F_0)、添加10%牛脂肪组(F_(10))和添加20%牛脂肪组(F_(20))。真空包装后于-18℃冷冻贮藏,期间反复冻融5次循环,每次冻融后测定样品的感官品质、硫代巴比妥酸反应产物(thiobarbituric acid resctive substances,TBARS)值、色泽参数、解冻损失率,提取肌原纤维蛋白测定羰基含量、总巯基含量、蛋白溶解度,并通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)观察肌原纤维蛋白的聚集和降解程度。结果表明:随着冻融次数和脂肪含量的增加,牛肉饼的TBARS值、解冻损失率、亮度(L*)值、黄度(b*)值、羰基含量显著增加(P0.05),红度(a*)值、总巯基含量、蛋白溶解性显著降低(P0.05)。SDS-PAGE结果显示,随冻融次数和脂肪含量的增加,肌原纤维蛋白的肌球蛋白重链发生聚合,副肌球蛋白和肌动蛋白发生降解。牛肉饼经油煎熟制后进行感官评价,其品质随脂肪含量增加而提高,但随冻融次数增加而下降,特别是冻融3次之后的牛肉饼质地变硬,多汁性下降。相关性分析表明,冻融次数及脂肪含量均与蛋白氧化指标(羰基、总巯基、蛋白溶解性)及理化指标(TBARS值、解冻损失率、L*、a*、b*)极显著相关(P0.01)。实验表明,反复冻融引起牛肉肌原纤维蛋白氧化,导致牛肉饼品质下降;脂肪含量的增加提高了感官得分,但同时加速了蛋白氧化和理化性质的变化。所以在实际的生产中,适当的脂肪含量可提高牛肉制品的品质,但注意冷冻贮藏要保持温度尽可能低且恒定。     

Cooked Color in High pH Beef Patties as Related to Fat Content and Cooking from the Frozen or Thawed State

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.     

PHYSICAL AND SENSORY PROPERTIES OF LEAN GROUND BEEF PATTIES CONTAINING METHYLCELLULOSE AND HYDROXYPROPYLMETHYLCELLULOSE1

Broiled, lean ground beef patties containing no additives, two levels of methylcellulose (MC, 0.5 or 1.0%) and two levels of hydroxypropylmethylcellulose (HPMC, 0.5 or 1.0%) were evaluated for raw and cooked composition, cooking losses, sensory attributes and Instron compression measurements. MC or HPMC addition did not significantly affect the fat, moisture or protein content of the raw and cooked patties. Patties containing HPMC received greater tenderness, juiciness and off-flavor sensory scores when compared with patties containing MC or no additive. MC or HPMC addition increased patty gumminess sensory scores and decreased Instron compression values. Sensory cooked meat flavor decreased with gum addition.     

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.     

Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties

The objectives were to (i) compare the use of triose phosphate isomerase (TPI) activity and internal color scores for determination of cooking adequacy of beef patties and (ii) determine the effect of frozen storage and fat content on residual TPI activity in ground beef. Ground beef patties (24.4% fat) were cooked to five temperatures ranging from 60.0 to 82.2 degrees C. TPI activity decreased as beef patty cooking temperature was increased from 60.0 to 71.1 degrees C; however, no difference (P > 0.05) in activity (6.3 U/kg meat) was observed in patties cooked to 71.1 degrees C and above. Degree of doneness color scores, a* values and b* values, of ground beef patties decreased as internal temperature was increased from 60.0 to 71.1 degrees C; however, temperature had no effect on L* values. TPI activity in raw ground beef after five freeze-thaw cycles did not differ from the control. Three freeze-thaw cycles of raw ground beef resulted in a 57.2% decrease in TPI activity after cooking. TPI activity of cooked beef increased during 2 months of frozen storage, but TPI activity in ground beef stored for 3 months or longer did not differ from the unfrozen control. While past research has shown color to be a poor indicator of adequate thermal processing, our results suggest that undercooked ground beef patties could be distinguished from those that had been adequately cooked following U.S. Department of Agriculture guidelines using residual TPI activity as a marker.     

Color of fresh, frozen and cooked ground beef patties manufactured with mechanically recovered neck bone lean

Mechanical systems that recover lean tissue from beef vertebrae without grinding bone material are in use in major packing plants across the country. Our objective was to determine the effects of mechanically recovered neck bone lean (MRNL) on color stability of fresh, frozen and cooked ground beef patties. Ground beef patties at two fat levels (10 and 20%) and four MRNL levels (0, 15, 30 and 45%) were analyzed for percentage surface metmyoglobin (metMb) and HunterLab L^* and a^* values over 12 days of fresh display and 18 weeks of frozen storage. Data were collected for three replications of the experiment. Mechanically recovered neck bone lean caused an increase in surface metMb up to 7 days of retail display; however, patties made with higher levels of MRNL showed a rapid decrease in surface metMb from days 8 to 12. Both the increase and decrease in surface metMb may be due to microbial effects, which were greater at increased levels of MRNL. Patties made with 30 and 45% MRNL showed greater (p < 0.05) surface metMb by 18 weeks of frozen storage than controls; however, patties with 15% MRNL were not different (p > 0.05) than controls. HunterLab L^* values for cooked patties decreased in a linear fashion (p < 0.01, R² = 0.70) as MRNL level increased.     

The characteristics of beef patties containing different levels of fat and oat flour

Three concentrations of oat flour (OF), 0, 2 and 4% (w/w), were added to beef patties which had either 5, 10 or 20% fat levels. Raw and cooked patties were analysed for protein, fat, moisture, ash and pH. Patties were further evaluated for cooking characteristics, colour parameters (L*, a*, b*) and sensory properties. Moisture content decreased in raw patties as a result of the addition of OF but OF increased the moisture content of cooked patties. OF addition did not change the protein, fat and ash contents of either raw or cooked patties. Increasing fat concentration decreased cooking yield. OF improved the cooking characteristics of patties. Reducing the fat significantly decreased the lightness values of patties. Patties with OF had slightly higher b* values than control treatments. Increasing fat level increased juiciness, flavour and texture scores and 4% OF increased the juiciness scores, OF had no effect on other sensory properties.     

Effect of Mixture and Storage on the Palatability of Beef-Turkey Patties

Beef and turkey mixtures were formulated to contain 100/0, 80/20, 60/40, 40/60, 20/80 or 0/100% lean beef/lean turkey with a constant fat content. Sensory parameters and physical characteristics were measured to evaluate the product during storage. There were no differences (p>0.05) in beef flavor between 80% and 100% beef products or between 0%, 20%, 40% and 60% beef patties. Juiciness scores were increased by adding turkey while texture scores were decreased. Similarly, 80% and 100% beef patties had greater (p<0.05) hardness than other mixtures. Off-flavor scores were not affected by mixture although malonaldehyde content of cooked patties increased markedly as the percentage of turkey increased. In general, ground beef products containing between 20% to 80% turkey had similar sensory, storage and physical characteristics.     

Texture, Color and Sensory Characteristics of Ground Beef Patties Containing Bovine Blood Proteins

Three levels of bovine plasma (BP; 1.5, 2.5, 3.5%), red cell (RC; 0.5, 0.75, 1.0%) and decolorized red cell (DC; 0.75, 1.5, 2.25%) proteins were substituted for lean in ground beef patties. Increased RC decreased HunterLab L* and b* values and DC increased L* values, b* values, nonheme iron, and heme iron in uncooked and cooked patties. Soy-type flavors with BP, bloody and metallic flavors with RC and sour flavors with DC increased compared with control patties. Color, iron, cooking loss, and oxidative stability were minimally changed in ground beef with 0.5% RC, 0.75% DC, or 3.5% BP.     

Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties

Beef patties formulated to contain beef fat, plant oil, and a rosemary extract to increase unsaturated fatty acid content and maintain desirable sensory attributes were compared to control beef patties formulated without plant oils. Treatment patties were formulated to a fat content of 10% or 20% by combining beef trimmings (6% fat) with 4% or 14% addition of a lipid blend. Blends contained 57% beef tallow, 0.3% rosemary extract, and 43% of high oleic safflower oil (SO), olive oil (OO), or corn oil (CO). Lipid oxidation, as measured by TBA values, of treatment patties were similar to control patties after 0 and 3 d of refrigerated (2 °C) storage and up to 56 d of frozen (-10 °C) storage. Cooked lipid blend patties having a fat content of 10% or 20% were similar to or higher than control patties for juiciness and were no different for other sensory attributes evaluated. At fat levels of 10% or 20%, oleic acid (18: 1) in cooked SO patties (46.1% and 50.3%, respectively) and OO patties (43.8% and 48.1%, respectively) was higher than the control (37.3% and 37.6%, respectively). Unsaturated to saturated fatty acid ratios at the 10% or 20% fat levels were higher in SO (1.37 and 1.60, respectively) and CO (1.40 and 1.48, respectively) patties than the control (0.97 and 0.94, respectively). Beef patties manufactured with varying lipid blends increased unsaturated fatty acid content and were similar in physical characteristics and sensory attributes of all beef patties formulated without lipid blends. PRACTICAL APPLICATION: The development of healthier beef products that will be more appealing to consumers has long been an industry goal. The authors believe that lipid blends such as the one used in this study could be used to create such products, not only in the form of beef patties, but any number of processed meat products. Because the materials and equipment used to create the lipid blends in this study are widely available, their incorporation into meat products would represent a small capital investment. This is an important factor in bringing a reasonably priced, healthier product to consumers.     

Omega-3 fatty acids affected human perception of ground beef negatively

The objective was to determine the impact of increasing levels of Eicosapentaenoic acid (EPA; C20:5n3) and Docosahexaenoic acid (DHA; C22:6n3) on beef palatability. Two commercial supplements of EPA and DHA were added to 85% lean ground beef patties (176.2 ± 3.76 g) with different levels (0, 0.3, 0.4, 0.5, 0.6, 0.7, and 1% as-is). Olive oil was added so that all patties contained 1% added lipid. A control treatment was also prepared with no supplement or olive oil. Sensory evaluation and fatty acid analysis was conducted. Ground beef flavor decreased linearly (P<0.001) with increasing levels of EPA and DHA. Off-aroma and off-flavor increased linearly and then plateaued with increasing levels of EPA (P<0.0001). In conclusion, EPA had a greater negative impact on beef palatability than DHA. Also, the panelists were more sensitive to EPA in off-flavor perception than off-aroma.     

Effect of Soy Level and Storage Time on the Quality Characteristics of Ground Beef Patties

Ground beef patties containing 0, 10, 16, 21 or 26% hydrated soy protein were stored at 0°C for 0, 2, 4, 7 or 10 days before evaluating for the effects of soy level and storage time on quality changes. Reflectance values indicated that soy level had no significant effect on patty color when measured at either 525 or 685 nm. Storage time significantly (P < 0.01) affected reflectance values when measured at 685 nm, the control patties being brighter in color than patties evaluated at all other storage times. Both soy level and storage time significantly (P < 0.01) affected subjective color observations. As soy level and storage time increased, patty color became much darker and therefore less attractive. TBA values for all treatments containing soy were significantly (P < 0.01) lower than the value for the patties containing no soy. As the level of soy increased, the percent moisture within the fresh patties significantly (P < 0.01) increased. A significant (P < 0.01) cubic effect was found when relating storage time to percent moisture. Increasing the soy level in all cases resulted in a significant (P < 0.01) increase in cooking yields.     

Enhancement of the nutritional status of beef patties by adding flaxseed flour

Flaxseed flour was used as a functional ingredient in the production of beef patties. Beef patties were produced with five different formulations; the addition of 3%, 6%, 9%, 12% and 15% flaxseed flour. Control samples were formulated with 10% and 20% fat addition. Raw and cooked beef patties were analyzed for moisture, protein, fat, ash, pH, color parameters and fatty acid profiles. Beef patties were evaluated for cooking loss and sensory properties. Fat and ash content of raw patties increased, while moisture and protein content decreased with increased flaxseed flour. The same trend (except fat content) was also observed after cooking. The addition of flaxseed flour did not affect pH values of raw and cooked beef patties. The addition of flaxseed flour improved the cooking loss but, increased the energy value (as kcal/100 g). L and a values of raw beef patties containing flaxseed flour were close to controls with 10% fat. α-linolenic acid content of raw and cooked beef patties increased as the level of flaxseed flour increased. The PUFA/SFA ratio increased from 0.04 in the control with 10% fat to 0.62 in the raw beef patties with 15% flaxseed flour. The n-6/n-3 ratio decreased from 5.76 in the control with 10% fat to 0.36 in the raw beef patties with 15% flaxseed flour. The nutritional status of beef patties was enhanced with minimal composition and sensory changes with 3% or 6% flaxseed flour addition.     

Application of electron‐beam irradiation pasteurization of ground beef,from steers fed vitamin E fortified diets: microbial and chemical effects

The effects of vitamin E supplementation of diets and electron‐beam irradiation (EBI) processing of ground beef patties on microbial and chemical qualities were investigated during 21 days of storage at 4 °C. Oxidative damage to lipids induced by EBI in ground beef patties containing different fat contents was first determined at 3 day intervals throughout a 7 day storage period at 4 °C. Significantly (P ≤ 0.05) higher values for thiobarbituric acid reactive substances (TBARS) were detected in beef patties of higher fat content (ie at 17 and 30%), which was further enhanced by irradiation at 5 kGy. Since lipid oxidation proceeded to a greater extent in beef patties with higher fat levels, ground beef patties of 30% fat were prepared from steers fed basal (diet I) or basal + 500 IU (diet II) of the antioxidant (vitamin E) supplemented diets. Plasma vitamin E concentrations in cattle fed diets I and II were 1.58 ± 0.42 µg ml^?1 and 2.49 ± 0.40 µg ml^?1 respectively. Patties were processed with three doses (2, 5, or 10 kGy) of EBI and compared with non‐irradiated patties. Microbial indices monitored at 3 day intervals included total aerobic plate count, psychrotrophic counts, and total coliform and Escherichia coli counts. Bacterial growth in ground beef patties stored at 4 °C was significantly (P ≤ 0.05) reduced by EBI at 2 kGy dose. Complete inhibition of bacteria occurred at 5 kGy or higher (P ≤ 0.05) dosage of EBI over 21 days of storage at 4 °C. Quality indices monitored at 3 day intervals throughout a 21 day storage (4 °C) study involving 30% fat ground beef patties made from steers fed vitamin E supplemented diets I and II included TBARS and colour. Results indicated that irradiation at the highest dosages was associated with higher (P ≤ 0.05) TBARS values, which in turn corresponded to lower linoleic acid content. With all three levels of irradiation, Hunter a values of beef patties decreased (P ≤ 0.05) significantly. Lipid oxidation was significantly (P ≤ 0.05) retarded in stored beef patties derived from cattle fed vitamin E (diet II). Copyright © 2003 Society of Chemical Industry     

Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat

Ground beef patties containing 5, 10, 15, 20, 25, and 30% fat were evaluated raw and after cooking to either 71 or 77°C. Cooking losses were lowest for 5–20% fat patties (24.7-26.0%), intermediate for 25% fat patties (28.9%), and highest for 30% fat patties (32.1%). Low-fat patties (5 and 10%) were firmer in texture, more crumbly at end-of-chewing, less juicy and flavorful, and caused less oily coating of the mouth than 20–30% fat patties. Warner-Bratzler and Lee-Kramer shear forces decreased as fat increased. Instron texture profile analysis also indicated greater peak forces, springiness, and cohesiveness for low-fat patties. Cooking to 77 vs 71°C accentuated differences in palatability between low- and high-fat patties.     

Lipid Oxidation in Ground Beef Patties as Affected by Time-Temperature and Product Packaging Parameters

Oxidative rancidity in fresh and stored ground beef samples was measured using a thiobarbituric acid (TBA) assay with antioxidant protection. The independent variables were fat concentration (15 or 30%), package type (polyethylene or vacuum-packaged), freezer storage temperature (-12.2°, -23.3° or -34.4°C) and storage time (4, 8, 12, 16, or 20 weeks). At the end of each storage time samples were thawed and TBA values were determined on the samples before and after cooking. TBA values increased during the first 12 to 16 weeks after which time it decreased for both the cooked and uncooked samples. The higher fat samples, packaged in polyethylene, had higher TBA values for both cooked and uncooked patties. Uncooked patties stored at - 12.2°C had higher TBA values than those stored at -23.3°C or -34.4°C but cooked sample TBA values showed no dependence on storage temperature.     

Soy Protein and Oil Effects on Chemical, Physical and Microbial Stability of Lean Ground Beef Patties

Effects of isolated soy protein (ISP), frozen, textured isolated soy protein (FTISP), soybean oil (SO), and hydrogenated soybean oil (HSO) addition on chemical, color, sensory, and microbial stability of lean (>90%) ground beef patties (LGBP) were evaluated. Soy oil was incorporated as an emulsion (SE). Nine treatments, including two all beef controls (20 and 10% fat), were formulated to contain combinations of SE, HSO and FTISP. Sensory panelists found LGBP with 25% FTISP (10% fat from beef) to have as intense beef flavor (P>0.05) as all beef controls. Lipid oxidation and pigment discoloration rates were slowed by fat adjustment to 10% with SO and/or HSO. Soy had no effect (P>0.05) on microbial stability.