The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display.

Yifei Wang,José M Lorenzo,Benjamin M Bohrer,Rubén Domínguez

doi:10.3390/foods10091982

Yifei Wang, José M Lorenzo + Show 2 more

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https://doi.org/10.3390/foods10091982

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Abstract

The relationships between the lipid content, lipid oxidation, and discoloration rate of ground beef during a simulated retail display were characterized in this study. A total of 276 batches of ground beef were manufactured with inside rounds and subcutaneous fat from 138 beef carcasses at different targeted levels of lean:fat. There was a total of four different targeted grind levels during the manufacture of the ground beef, and the lipid content for the samples used in this study ranged from 2% to 32% total lipid. Fatty acid composition was determined based on subcutaneous fat, whereas the proximate composition of moisture and total lipids, instrumental color, visual discoloration, and lipid oxidation measured as thiobarbituric acid reactive substances were evaluated on ground beef patties during 7 days of simulated retail at 4 °C display under LED lights. Analysis for the correlation and the creation of linear regression models indicated that lipid content played a more critical role in the discoloration rate compared to lipid oxidation and fatty acid composition. Lipid oxidation could be more reliably predicted by lipid content and instrumental color compared to visual discoloration. Overall, ground beef formulated with greater lipid content is expected to experience greater rates of lipid oxidation and discoloration during retail display.

Highlights

Consumer purchase intent for ground beef is largely driven by visual appraisal of color, with bright cherry red as the preferred surface color of ground beef when packaged in an aerobic setting [1,2]
A moderate positive correlation (r = 0.46; p < 0.01) was observed between lipid content and lipid oxidation on day 7 (Day-7 thiobarbituric acid reactive substances (TBARS)). These findings indicated that increased fat content did not influence lipid oxidation at the beginning of retail display; it contributed to greater TBARS values in ground beef samples after 7 days of retail display
There was a positive relationship between polyunsaturated fatty acids (PUFA):monounsaturated fatty acids (MUFA) and the change in TBARS during the display period, yet the strength of this relationship was only on the cusp of being moderately correlated

Summary

Introduction

Consumer purchase intent for ground beef is largely driven by visual appraisal of color, with bright cherry red as the preferred surface color of ground beef when packaged in an aerobic setting [1,2]. Aerobic storage can negatively affect the color stability of ground beef through deteriorative effects on the meat protein responsible for color, which is myoglobin. These effects are summarized as the change in the chemical state of myoglobin, which is a transition from oxymyoglobin (red; Fe2+ ) to metmyoglobin (brown, Fe3+ ) [7]. Aerobic storage of ground beef can negatively affect the flavor of ground beef through the deteriorative effects caused by lipid oxidation These effects are summarized as a series of processes where unsaturated fatty acids react with reactive oxygen species, leading to a sequence of secondary reactions, which, in turn, lead to the degradation of lipids and the development of oxidative rancidity [11,12]

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