Evaluating Ground Beef Formulated with Different Fat Sources
Objectives were to evaluate effects of fat source and formulated fat percentage on fatty acid composition, lean color stability, lipid oxidation, and aerobic microbial load during simulated retail display of ground beef patties. In Experiment 1 beef carcasses (n = 30) were chilled for 2 d and then f...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2019-06-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9086/ |
| _version_ | 1827292999512489984 |
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| author | Azlin Mustapha Bryon R. Wiegand Carol L. Lorenzen Danielle R. Reynolds Kathleen E. Shircliff Zachary D. Callahan |
| author_facet | Azlin Mustapha Bryon R. Wiegand Carol L. Lorenzen Danielle R. Reynolds Kathleen E. Shircliff Zachary D. Callahan |
| author_sort | Azlin Mustapha |
| collection | DOAJ |
| description | Objectives were to evaluate effects of fat source and formulated fat percentage on fatty acid composition, lean color stability, lipid oxidation, and aerobic microbial load during simulated retail display of ground beef patties. In Experiment 1 beef carcasses (n = 30) were chilled for 2 d and then fabricated. M. semimembranosus muscles were removed along with 2 fat sources (kidney and pelvic = KP and subcutaneous = S from the same carcass) and ground to achieve 75 and 95% lean. Fatty acid profile and thiobarbituric acid reactive substances (TBARS) were determined over a 7 d simulated retail display period. Saturated fat differed (P = 0.0004) by fat source, with KP having a higher percentage than S. Thiobarbituric acid reactive substances were higher for (P < 0.05) for patties made with S compared to KP. In Experiment 2 beef carcasses (n = 20), were fabricated and blended into ground beef as described in Experiment 1. After designated display time patties were removed and instrumental color measurement, myoglobin concentration, TBARS, and aerobic plate counts (APC) were collected. Oxymyoglobin (OMb) percentage decreased (P < 0.0001) by storage day and had source x formulated fat percentage interaction (P = 0.011). Inversely, storage day increased metmyoglobin (MMb) percentage (P < 0.0001) where d 1 < d 3 < d 5 < d 7, respectively. Changes in myoglobin form contributed to decreased a* values (P < 0.0001) over time. However, APC did not differ (P > 0.05) for d, fat source, or fat percentage. Discoloration in ground beef over 7 d of retail display was more a function of muscle pigment oxidation (OMb to MMb) than aerobic microbial spoilage. |
| first_indexed | 2024-04-24T13:17:35Z |
| format | Article |
| id | doaj.art-c76bab16da7548deac8a5729bb175e43 |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:35Z |
| publishDate | 2019-06-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-c76bab16da7548deac8a5729bb175e432024-04-04T17:25:17ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2019-06-013110.22175/mmb2018.11.0037Evaluating Ground Beef Formulated with Different Fat SourcesAzlin Mustapha0Bryon R. Wiegand1Carol L. Lorenzen2Danielle R. Reynolds3Kathleen E. Shircliff4Zachary D. Callahan53Department of Food Science, University of Missouri, Columbia, MO 65211, USA2Division of Animal Sciences, University of Missouri, Columbia, MO 65211, USA2Division of Animal Sciences, University of Missouri, Columbia, MO 65211, USA2Division of Animal Sciences, University of Missouri, Columbia, MO 65211, USA2Division of Animal Sciences, University of Missouri, Columbia, MO 65211, USA2Division of Animal Sciences, University of Missouri, Columbia, MO 65211, USAObjectives were to evaluate effects of fat source and formulated fat percentage on fatty acid composition, lean color stability, lipid oxidation, and aerobic microbial load during simulated retail display of ground beef patties. In Experiment 1 beef carcasses (n = 30) were chilled for 2 d and then fabricated. M. semimembranosus muscles were removed along with 2 fat sources (kidney and pelvic = KP and subcutaneous = S from the same carcass) and ground to achieve 75 and 95% lean. Fatty acid profile and thiobarbituric acid reactive substances (TBARS) were determined over a 7 d simulated retail display period. Saturated fat differed (P = 0.0004) by fat source, with KP having a higher percentage than S. Thiobarbituric acid reactive substances were higher for (P < 0.05) for patties made with S compared to KP. In Experiment 2 beef carcasses (n = 20), were fabricated and blended into ground beef as described in Experiment 1. After designated display time patties were removed and instrumental color measurement, myoglobin concentration, TBARS, and aerobic plate counts (APC) were collected. Oxymyoglobin (OMb) percentage decreased (P < 0.0001) by storage day and had source x formulated fat percentage interaction (P = 0.011). Inversely, storage day increased metmyoglobin (MMb) percentage (P < 0.0001) where d 1 < d 3 < d 5 < d 7, respectively. Changes in myoglobin form contributed to decreased a* values (P < 0.0001) over time. However, APC did not differ (P > 0.05) for d, fat source, or fat percentage. Discoloration in ground beef over 7 d of retail display was more a function of muscle pigment oxidation (OMb to MMb) than aerobic microbial spoilage.https://www.iastatedigitalpress.com/mmb/article/id/9086/myoglobinBeefcolorshelf life |
| spellingShingle | Azlin Mustapha Bryon R. Wiegand Carol L. Lorenzen Danielle R. Reynolds Kathleen E. Shircliff Zachary D. Callahan Evaluating Ground Beef Formulated with Different Fat Sources Meat and Muscle Biology myoglobin Beef color shelf life |
| title | Evaluating Ground Beef Formulated with Different Fat Sources |
| title_full | Evaluating Ground Beef Formulated with Different Fat Sources |
| title_fullStr | Evaluating Ground Beef Formulated with Different Fat Sources |
| title_full_unstemmed | Evaluating Ground Beef Formulated with Different Fat Sources |
| title_short | Evaluating Ground Beef Formulated with Different Fat Sources |
| title_sort | evaluating ground beef formulated with different fat sources |
| topic | myoglobin Beef color shelf life |
| url | https://www.iastatedigitalpress.com/mmb/article/id/9086/ |
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