NONMEAT INGREDIENTS FOR LOW-FAT GROUND BEEF PATTIES

Nine ground beef treatments were evaluated to compare chemical, physical and sensory characteristics of low-fat ground beef patties containing various water binders. Treatments 1–5 contained a blend of iota and kappa carrageenans having various viscosity and gelling characteristics (SD389, Viscarin SD 389; ME389, Viscarin ME 389; GP379, Gelcarin GP379; ME389/GP379, 50/50 ME389 & GP379; and ME621, Gelcarin ME621), and treatments 6–9 contained other water binders (XG/LBG, xanthan/locust bean gum; PF, pea flour; ALG, algin; and LB. Lean Bind^TMmodified food starch). Treatment 1, which contained carrageenan (SD389), served as the control. Algin patties were rated lowest in flavor intensity. Algin and LB patties were highest in sensory tenderness and had the lowest shear force values. The patties manufactured from ME389/GP379 and XG/LBG received higher overall acceptability scores than the control SD389 patties.     

Potassium Lactate Effects on Low-Fat Fresh Pork Sausage Chubs During Simulated Retail Distribution

Typical pork sausage (25% fat) and low-fat (8% fat) sausage with or without 20% added water and 0.4% carrageenan were compared to identical treatments containing 3.0% potassium lactate. Microbial populations of low-fat treatments did not differ (P>0.05). However, typical sausages with lactate had lower psychrotrophic counts than typical sausage. Lactate delayed (P<0.05) pH decline in typical sausages but had no effect on low-fat sausages (P>0.05). Addition of water and carrageenan to commercially manufactured and distributed low-fat sausage had no deleterious effects on microbial, lipid or color stability.     

Muscle Microstructure and Sensory Attributes of Organic Acid-Treated Beef Strip Loins

Beef strip loins were cut into halves and one-half sprayed with a 2% lactic and acetic acid mixture (v/v) and corresponding halves used as controls. Strip loins were stored at – 1°C for 0, 7, 14, 28, 56, 84, or 112 days and evaluated for sensory and microstructural properties. Cooking loss and Hunter color ‘L’ values decreased (P<0.01) and thiobarbituric acid reactive substances (TBARS) increased (P<0.01) over 112 days. No differences (P>0.05) were detected for cooking loss, shear force, TBARS, or Hunter color values between treatments. Flavor intensity increased (P<0.05) over time; however, no other sensory differences (P>0.05) were noted for storage time or acid treatment. Organic acids appeared to denature muscle microstructure without having any effects on physical and sensory attributes.     

Influence of whey peptides on the surface activity of κ‐casein and β‐lactoglobulin A

Whey protein hydrolysate (WPH) was fractionated by reverse‐phase chromatography to obtain fractions of varying surface‐hydrophobicities. A model oil–water interface (MI) was pre‐coated with the WPH or fractions thereof. Contact angle (θ) of sessile drops of κ‐casein (κ‐CN) or β‐lactoglobulin A (β‐LGA) were measured on the MI. Pre‐coating of MI with un‐fractionated WPH decreased θ, that is, increased surface activity, of both κ‐CN (35–8.3°) and β‐LGA (38–21.3°). Conversely, pre‐coating of MI with the fractions significantly increased θ of both proteins as a function of hydrophobicity. Data provide insight into variability of whey protein functionality in food applications.     

Processing Characteristics of Pork as Influenced by Porcine Somatotropin (pST) Administration to Growing Finishing Swine

Twenty-four barrows were randomly divided into two groups. One group received daily subcutaneous injections of 70 μg porcine somatotropin (pST)/kg body weight (BW) from 40 kg BW until slaughter (108 kg BW). The second group received daily equal volume injections of a sterile bicarbonate buffer, pH 9.4. The left side hams, loins, and bellies obtained conventionally, were processed into typical cured products. Warner-Bratzler shear values, % protein, % fat and visual fat to lean ratio were increased by pST (P<0.05). The treated products had characteristics beneficial to both processors and consumers.     

Some Effects of Various Methods of Processing on the Characteristics of Tumbled Cured Beef

Effects of the following processing methods: (A) pumped whole muscle, (B) masserated muscle with curing solution added, or (C) ground muscle with the curing solution added, on the characteristics of tumbled cure beef were investigated. Product A exhibited higher (P<0.05) yields than either products B or C. However, both products B and C were of higher quality as noted by fewer (P<0.05) voids and pinholes and thus B and Chad higher overall appearance scores than A. Product C also contained more (P<0.05) moisture. Although both methods B and C produced acceptable products, method C is recommended for greater ease of processing.     

Storage Stability of Low-fat Ground Beef Made with Lower Value Cuts of Beef

Five combinations of low-fat ground beef treatments were prepared with lower value raw-materials: 90% lean cow trimmings, 50/50 Choice trimmings, 95% lean Choice trimmings, defatted clods and rounds, cow knuckles, and cow chucks. They were compared to a 20% fat control for quality attributes during 24 wk frozen (?20°C) storage. Control patties had greater (P<0.05) cooking loss, shear force, and connective tissue, and lower (P<0.05) juiciness scores than low-fat treatments. All low-fat pattie treatments were rated higher (P<0.05) in flavor intensity than control patties. Low-fat patties manufactured with a majority of lean cow trimmings had a greater color (pigment) and oxidative (lipid) stability.     

Storage Stability of Vacuum Packaged Frozen Pork Sausage Containing Soy Protein Concentrate, Carrageenan or Antioxidants

Fresh pork sausage patties containing carrageenan, without or with soy protein and an antioxidant were packaged with or without vacuum. They were evaluated for sensory properties, visual color, thiobarbituric acid reactive substances (TBARS), and Hunter color ‘L’, ‘a’, ‘b’ values at 4-wk intervals during 16 wk frozen storage. Rosemary extract was as effective as butylated hydroxytoluene (BHT)/propyl gallate (PG)/citric acid (CA) in antioxidant properties, but patties with BHT/PG/CA showed less surface discoloration (P < 0.05). In fat-control (FC) products, antioxidants combined with vacuum packaging provided optimum protection against rancidity. With vacuum packaging (VP), reduced-fat products maintained acceptable quality (TBARS and sensory properties) during 16 wks frozen storage.     

EFFECTS OF VARIETY AND GROWTH SEASON ON THE ORGANOLEPTIC AND NUTRITIONAL QUALITY OF HYDROPONICALLY GROWN TOMATO

The effects of variety and season on several organoleptic and nutritional quality parameters (i.e., dry weight (dw), total sugars, soluble solid compounds, titratable acidity (TA), electrical conductivity (EC), juiciness, firmness, vitamin C (vit C), total phenolic compounds, hydrophilic antioxidant capacity and minerals) of five different varieties of tomatoes (i.e., Jack, Cabrales, Jaguar, Iker and Nevada) grown in two crop cycles (spring and autumn) were studied. Each variety presented its own specific characteristics regarding the chosen parameters. Firmness, TA and EC were season dependent, whereas soluble solids content did not change between cycles. In some varieties, the dw, juiciness and total sugars were affected by climatic conditions. The total phenolic compounds and the hydrophilic antioxidant capacity were variety dependent in both cycles. By contrast, the vit C content was variety dependent only in the autumn cycle. Similarly, these latter parameters (phenolic compounds, hydrophilic antioxidant capacity and vit C) were also season dependent, showing higher values in the spring than in the autumn cycle. The effect of tomato variety and season on mineral contents is also discussed. Those tomatoes grown in the spring cycle had better quality according to the organoleptic parameters studied here as well as to a higher antioxidant capacity. The percentages of the recommended dietary allowances supplied by the studied tomatoes were not significantly affected by variety or season, despite differences in their physicochemical compositions.     

Thermal Inactivation of Escherichia coli O157:H7 in Cooked Turkey Products

Survival of Escherichia coli O157:H7 when heated in commercial-type turkey products was determined. Thermal death times (TDT) were determined at 52–60°C in ground turkey with no additives, 3% fat; ground turkey with no additives, 11% fat; turkey ham batter, 11% fat; turkey frank batter, 17% fat; and turkey sausage batter, 31% fat. Mean D₅₂-values ranged from 44.9 to 116 min; D₅₅-values from 6.63 to 39.4 min; D₅₇-values from 2.20 to 11.7 min; D₆₀-values from 0.68 to 5.86 min. At all temperatures, survival of E. coli O157:H7 was greater in formulated products than in turkey meat with no additives. Greatest survival occurred in the turkey frank batter. Using our z-value data, times to provide a 5 D kill of E. coli O157:H7 in turkey franks cooked at 60°C, 65.6°C, or 71°C would be 26, 3.1, or 0.37 min, respectively.