RANCIDITY IN BEEF PATTIES AND REDUCTION BY WILD RICE1

Abstract

Although rancidity is a well-documented quality problem in meat products, we are unaware of any comprehensive assessment of the extent of the problem. Therefore, ground beef products (fresh-frozen and precooked-frozen from supermarkets; cooked from fast food chains and high schools) were purchased in the Minneapolis-St. Paul area and analyzed for thiobarbituric acid reactive substances (TBARS). The TBARS values showed considerable variation among establishments with some establishments' products showing seriously elevated TBARS values. Because our laboratory had hypothesized that wild rice contains an antioxidant, extra lean ground beef (10% fat) was compared with extra lean ground beef patties containing wild rice at different levels, forms, and hydrations. Wild rice added at 15% prevented decrease in consumer acceptability during frozen storage. Whole grain wild rice was a more effective antioxidant than ground wild rice. Hydration level of wild rice did not appear to affect consumer like/dislike. Under certain conditions, hydrated wild rice can be an effective antioxidant in extra lean ground beef.