Beef Stew Research Articles

SENSORY EVALUATION OF CANNED MEAT‐BASED FOODS SUPPLEMENTED WITH DRIED DISTILLERS GRAIN FLOUR

ABSTRACTDried distillers grain (DDG) flour was evaluated as an ingredient in canned meat‐based foods — beef stew, chili no beans, and hot dog sauce. DDG can be supplemented up to 2.0% in beef stew, chili no beans, and hot dog sauce without significant changes in organoleptic characteristics such as appearance, flavor, mouthfeel, and overall acceptability. DDG may be used as a thickening agent along with modified starch in beef stew. In chili no beans and hot dog sauce, DDG can partially or completely replace texturized vegetable protein, soy or wheat flour.

Intestinal transit of food after total gastrectomy and Roux-Y esophagojejunostomy

We examined small bowel transit of solid food in 10 patients 3 to 30 months after total gastrectomy and Roux-Y esophagojejunostomy and compared the transit pattern with that in five control subjects. All persons ate a test meal consisting of 213 g of beef stew mixed with 30 g of chicken liver which was labeled with 1 mCi of technetium 99m sulfur colloid, and they stood in front of a gamma scintillation camera and were studied for 6 to 10 hours. Solid food passed rapidly from the esophagus through the Roux-Y limb and became uniformly distributed throughout a long segment of the small intestine. Mouth-to-colon transit time was 223 ± 18 minutes in the control subjects and 298 ± 37 minutes in the patients with gastrectomy. Small bowel transit of the head of the meal was 187 ± 19 minutes in the control subjects and 293 ± 37 minutes in the patients (p < 0.02). Transit time of the tail of the meal was 175 ± 26 minutes in the control subjects and 396 ± 28 minutes in the patients (p < 0.001). After total gastrectomy and Roux-Y esophagojejunostomy, the proximal jejunum does not act as a reservoir; transit of food through the small intestine is slower than in control subjects, and because the proximal jejunum empties rapidly during eating, a meal of normal size can be consumed. These findings do not support the idea that an artificial gastric reservoir is important after total gastrectomy.

Alkaline reflux gastritis and the effect of biliary diversion on gastric emptying of solid food

We prospectively studied 15 consecutive patients treated for alkaline reflux gastritis to determine the gastric motility pattern associated with this disease and the effects of Roux-Y gastrojejunostomy on gastric emptying. Eleven patients had previous antrectomies (the Billroth I procedure in 4 and the Billroth II procedure in 7), and 4 had previous cholecystectomies. Gastric emptying was measured before and after Roux-Y reconstruction by computer analysis of data from a scintillation camera using technetium 99m tagged chicken liver mixed with beef stew. Gastric emptying was also measured in another 10 patients who had previous Roux-Y gastrojejunostomies and were thought from clinical findings to have gastroparesis. In the patients with alkaline gastritis, before surgery gastric emptying was normal in 25 percent, rapid in 45 percent, and delayed in 30 percent. After Roux-Y reconstruction, the rate of gastric emptying increased in 25 percent of patients, decreased in 45 percent, and did not change in 30 percent. Gastric bezoars developed in half of the patients whose gastric emptying decreased after surgery. There were no technical features of the operations nor mechanical abnormalities of the reconstructions that characterized the patients whose gastric emptying slowed postoperatively. Forty percent of the patients studied only after Roux-Y reconstruction had rapid gastric emptying, 30 percent had normal gastric emptying, and 30 percent had delayed gastric emptying. These data show that patients with alkaline reflux gastritis do not have a single pattern of gastric emptying, and Roux-Y reconstruction has no consistent effect on gastric emptying.

Comparison of Enrichment and Plating Media for Recovery of Virulent Strains of Yersinia enterocolitica from Inoculated Beef Stew

Five plating agar media were evaluated for their ability to recover pure cultures of virulent strains of Yersinia enterocolitica serotypes O:3, O:8 and O:5,27. Cellobiose-arginine-lysine and bismuth sulfite agars were unproductive at 32°C but gave quantitative recovery with 48 h of incubation at 22°C. Adjustment of the pH of bismuth sulfite agar to 7.4 made the medium inhibitory. MacConkey, DHL and cefsulodin-irgasan-novobiocin agars gave quantitative recovery with 24 h of incubation at 32°C. Four preenrichment media incubated at four different temperatures, three selective enrichment media incubated at 22°C, and the five plating media were evaluated for their ability to recovery Y. enterocolitica from beef stew seeded with a background of ten other gram-negative bacteria. None of the plating media was superior for recovery; however, cefsulodin-irgasan-novobiocin agar showed the highest confirmation rate for presumptive colonies. Buffered-sorbitol-bile broth was inferior to richer media such as trypticase soy broth for preenrichment. Of the three selective enrichment media examined, only bile-oxalate-sorbose broth was found useful, especially for strains of serotype O:8 which could be recovered after 1 d of preenrichment and 3 d of selective enrichment at 22°C. Strains of serotypes O:8 and O:3 were recovered when two cells with 107 cells of ten other gram-negative bacteria were added to 10 g of beef stew following preenrichment in trypticase soy broth at 2°C for 7 d and selective enrichment in bile oxalate-sorbose broth at 22°C for 3 to 5 d. Strains of serotype O:5,27 were more difficult to recover even with longer enrichment times. These studies indicated that the most comprehensive enrichment system for recovery of Y. enterocolitica from foods is preenrichment in trypticase soy broth at 22°C for 1 d and 2 to 4°C for 4 to 7 d followed by selective enrichment in bile-oxalate-sorbose broth at 22°C for 3 to 5 d and isolation on cefsulodin-irgasan-novobiocin agar.

Identification of Volatile Flavor Compounds of Fresh, Frozen Beef Stew and a Comparison of These with Those of Canned Beef Stew

ABSTRACTThe volatile flavor compounds of fresh, frozen beef stew were isolated, fractionated and identified by standard methodology. A total of 132 compounds was either positively or tentatively identified. A comparison of the volatile compounds and their relative amounts in the fresh, frozen stew with those previously identified in canned stew demonstrated both qualitative and quantitative differences between the volatiles of the two stews. This difference was due mostly to the greater number and amounts of the oxygen‐containing compounds such as alcohols, 2‐alkenals, esters, lactones, and ionones found in the fresh, frozen stew as compared with the greater number and amounts of hydrocarbons and nitrogen and/or sulfur‐containing heterocycles found in the canned stew.

Levels of some trace elements in hospital diets

Composite diets served to patients at the University College Hospital, Ibadan were collected and analysed for their concentration of zinc, copper, iron, manganese and cadmium. Data collected indicate that the concentration of zinc for breakfast foods was highest in bread and fried egg and lowest in bread alone. Copper was highest in yam and corned beef stew but not detected in any of the bread-containing breakfast foods. Iron and manganese were highest in hot pap and moinmoin and lowest in yam, stew and meat. For lunch and dinner diets, the concentration of zinc was highest in dodo, stew and meat and lowest in dodo alone; copper was highest in eba, melon soup and meat and was non-detectable in jollof rice and meat, pounded yam, melon soup and meat. Iron was highest in amala, melon soup and meat and lowest in dodo alone. Manganese was highest in agidi, vegetable soup and fish and was non-detectable in pounded yam, okro soup and fish. The levels found appear sufficient to meet daily dietary requirements.

Simultaneous Gastric Emptying of Two Solid Foods

A variety of radionuclide-labeled, solid foods have been used to measure gastric emptying. Implicit is the idea that the nuclide label identifies the rate of emptying of meal contents. The present studies tested whether different foods empty from the human stomach at different rates. Eight volunteers were fed meals of 200 ml of water + 213 g of beef stew + 52 g of chicken liver, with half the liver as 0.25-mm particles and half as 10-mm chunks, labeled with 99mTc and 113mIn, respectively, or the reverse. Another 8 subjects ingested 200 ml of water + 75 g of noodles, labeled with 123I, + 30 g of liver, labeled with 113mIn. Gastric emptying of each radionuclide was determined for 3 h by measuring the decline of counts in the gastric region of interest, using an Ohio Nuclear S410 gamma camera interfaced to a DEC computer. In each case, appropriate corrections were made for nuclear decay, down-scatter from 113mIn, and septal penetration. Seven of 8 subjects emptied 0.25-mm liver particles more quickly than 10-mm chunks of liver, while 1 subject emptied the two sizes of liver at the same rate. The t 1/2 for the 0.25-mm liver was 70 +/- 10 min; and for the 10-mm liver, 117 +/- 19 min (p less than 0.05). Six of 8 subjects emptied noodles much faster than liver, while 2 emptied the two foods at similar rates. The t 1/2 for the noodles was 52 +/- 8 min; and for the liver, 82 +/- 5 min (p less than 0.02). Since different foods in the same meal were found to empty at different rates, we conclude the gastric emptying of every food in a meal is not accurately represented by the emptying of a single, nuclide-labeled food. The different t 1/2s for the emptying of 10-mm liver in the two meals (p less than 0.05) probably reflected the influence of other meal components on gastric motility.

EFFECTS OF LONG‐TERM STORAGE OF FOODS ON QUALITY OF PROCESSED FOODS II.

ABSTRACTThe effects of long‐term storage at 4.4, 21.1, and 37.8°C on physicochemical characteristics, nutritional and organoleptic qualities of freeze‐dehydrated ration items from Packet Long Range Patrol were studied. The items included beef hash, beef stew, chicken stew, spaghetti with meat sauce, chili con carne with beans, chicken and rice, pork with escalloped potato, and beef and rice.The freeze‐dehy drated foods were stable in quality during storage at 4.4, 21.1, and 37.8°C. After 44 months of storage all freeze‐dehy drated ration items were in acceptable condition.

EFFECTS OF LONG‐TERM STORAGE ON QUALITY OF PROCESSED FOODS

ABSTRACTExperiments were conducted on the effects of long‐term storage at 4.4, 21.1, and 37.8°C temperatures on nutritional quality, physicochemical characteristics and organoleptic quality of 8 food packets (ready to eat individual ration items processed in flexible retortable pouches) of ham and chicken loaf, beef steak, beef stew, frankfurters, fruit cake, pineapple slices, cheese spread, and chocolate brownies.At 37.8°C storage life of cheese spread, pineapple slices, beef stew, chocolate brownies and fruit cake was 12, 12, 30, 30 and 30 months respectively. Ham and chicken loaf, beef steak, and frankfurters were acceptable after 37.8°C storage for 54 months, but frankfurters were near the borderline of rejection. The browning is usually associated with the high temperature storage of high sugar foods. Meat products except beef stew are apparently more stable than others at high temperature storage. The high temperature storage resulted in drastic loss of thiamin and ascorbic acid, significant loss of riboflavin and niacin, and discoloration and rancidity. Despite the losses of quality observed in all food packets stored at 21.1°C for 54 months, they were acceptable. Storage at 4.4°C for 54 months had very little effect on quality of the food packets and were highly acceptable.

HOME CANNING OF FOOD: EFFECT OF A HIGHER PROCESS TEMPERATURE (250°F) ON THE SAFETY OF LOW‐ACID FOODS

ABSTRACTProcessing at a higher temperature for a shorter time would be expected to have fewer degradative effects on the nutritional quality and textural properties of foodstuffs. At present 240° F (10 psig) is the most commonly used temperature for home canning, although home pressure canners can be operated at higher pressures than the currently recommended 10 psi. Accordingly, home canning at a higher pressure (15 psig) for a shorter amount of time was investigated. Process values were determined for asparagus, green beans, carrots, corn, peas, squash, beef, fish, beef stew, and green soybeans, and a mean and standard deviation calculated for each product. The mean was then compared in each case with a target process value (derived from the recommended 10 psi process time) plus one standard deviation. In each experimental run the recommended procedure (10 psi) was used as a control. At 15 psi, products which heat by convection currents require approximately l/3 of the time required at 10 psi. However, this much reduction in process time is not possible with products which heat more by conduction.

THERMAL INACTIVATION OF Clostridium sporogenes PA 3679 AND Bacillus stearothermophilus 1518 IN LOW‐ACID HOME‐CANNED FOODS

ABSTRACTOne of the requirements for establishing thermal processes for canning low‐acid foods is the confirmation of the calculated processes obtained from heat penetration data by carrying out an inoculated pack study. The results presented in this paper confirm the processes for home canning low‐acid foods at 15 psig suggested by Zottola et al. (JFS‐1978) and Nordsiden et al. (JFS‐1978). Two heat resistant spore suspensions were used in the inoculated pack, Bacillus stearothermophilus 1518 and Clostridium sporogenes PA 3679. Results obtained using four representative low‐acid foods showed the following times at 15 psig were such that no recovery of the test spores, inoculated at 10,000 per container, was observed; peas 10 mm, carrots 7 min, cream‐style corn 5.5 min and beef stew with vegetables 15 min.

The effect of hyperthyroidism on gastric emptying rates and pancreatic exocrine and biliary secretion in man.

Malabsorption and diarrhea in hyperthyroidism has been attributed in part to an increased rate of gastrointestinal transit as measured with barium sulfate suspension. Data are unavailable on the effect of hyperthyroidism on gastric emptying rates of normal food and pancreatic enzyme secretion. These functions have been studied in 4 hyperthyroid patients and compared to results obtained when treatment achieved euthyroidism. Pancreatic trypsin secretion was half the euthyroid level in the hyperthyroid state. No significant change in bile salts occurred, although there was a tendency for a greater proportion of dihydroxy bile salts while hyperthyroid. Gastric emptying rates of a mixed fat, protein, and carbohydrate liquid meal were normal. Similarly the gastric emptying rate of a beef stew plus chicken liver meal was normal. We conclude that in hyperthyroidism gastric emptying rates of "physiologically active" food is normal. Pancreatic enzyme secretion is depressed in hyperthyroidism and may contribute to maldigestion.

Gastric emptying rates of solid food in relation to body size

The relationship of body size to rates of gastric emptying of solid food was investigated in order to obtain data that may allow this variable to be considered when populations of varying size are studied. Rates of gastric emptying were measured using a beef stew meal to which were added pieces of chicken liver tagged with [99mTc]sulfur colloid, and following the passage of the isotope through the gastrointestinal tract with intermittent γ-imaging. Results showed an inverse linear relationship between gastric emptying rates and body surface area, and between gastric emptying rates and body weight. The variable of body size must be taken into account when measurements of gastric emptying of solid food are measured.

Effect of pentagastrin infusion on gastric emptying rate of solid food in man.

The effect of intravenous pentagrastin (4 microgram/kg-hr) on the rate of gastric emptying of solid food was studied in 6 normal men. A mean consisting of one 99mTc-tagged chicken liver mixed with beef stew and taken with 200 ml of water was followed on its passage through the gastrointestinal tract by intermittent scanning with a gamma camera. The rate of the linear gastric emptying pattern was slowed by pentagastrin in every individual. The pH and titratable acidity of the gastric contents were similar in the pentagastrin and the control infusions. Neutralization of the gastric contents with bicarbonate in the pentagastrin studies did not alter gastric emptying rates. The results indicate that pentagastrin slows gastric emptying of solid food in man by an effect apart from acid secretion. The myoelectrical correlates of such an observation are uncertain.

Quality of beef stew in a hospital chill food-service system

Under actual operating conditions, critical stages for controlling the quality of beef stew were identified.

Heating Patterns of Products in Crockery Cookers

Heating characteristics at various positions inside two crockery cookers were determined when cookers contained starch gel, beef stew, baked beans (normal amount and overload), or meat loaf (normal amount and overload). Data on heating patterns were compared to growth limits for Clostridium perfringens and Staphylococcus aureus. Temperatures in the warmest areas of cookers were in the range for growth of S. aureus for about 0.4 h and in coolest area for about 3.9 h. The average time products were in the range for growth of C. perfringens and S. aureus was 1.75 and 1.5 h, respectively. All products, except when cookers were overloaded, were in the range for growth of indicated bacteria for less than or about 2 h. The time difference between when warmest and coolest areas reached 50 C in cooker I ranged from 0.5 to 2.6 h and in cooker II from 0.5 to 3.4 h. Results suggest that growth of the two organisms may occur in certain areas within these cookers if they are overloaded but not when the devices are used according to the manufacturer's directions.

The Basis of Quality in Muscle Foods RECENT DEVELOPMENTS IN THE FLAVOR OF MEAT

ABSTRACTTechniques involved in the study of volatile flavor compounds of cooked meat, including isolation of the volatile flavor compounds, fractionation of the isolated volatiles by gas chromatography and identification of the pure gas chromatographic fractions by infrared and mass spectrometry are reviewed. The volatile compounds identified to date, as components of cooked meat, such as boiled beef and roast beef, are reported. The importance of heterocyclic compounds containing oxygen, nitrogen and sulfur in the ring and pyrazine compounds to the flavor of meat are discussed with their possible mechanisms of formation. The possible use of high pressure liquid chromatography for the fractionation of the less volatile flavor compounds in cooked meat and the many difficulties of this technique are reviewed. The deterioration of flavor during storage and processing as caused by the qualitative and quantitative changes of flavor compounds are discussed with detailed information on the change of flavor compounds during the retorting of beef stew.

Type A Botulism From Commercially Canned Beef Stew

Two of three persons who ate lunch together became ill with symptoms characteristic of botulism. One died before botulism was suspected and before specimens could be collected for laboratory testing, but a serum specimen from the other patient, who survived, yielded botulinal toxin, type A. The third person remained asymptomatic, but Clostridium botulinum type A was cultured from his stool. The three persons had shared two canned foods: home-canned green beans and commercially canned beef stew. The green beans were initially assumed to be the cause of the outbreak. However, the empty stew can was recovered from the garbage, and washings from the can yielded C botulinum, type A, and its toxin.

Collaborative Study for the Comparison of Two Methods for the Determination of Total Cholesterol in Multicomponent Foods

The gas chromatographic method for determining total cholesterol in multicomponent foods, collaboratively studied by the AOAC in 1974 (Method 1), has been evaluated by 9 collaborating laboratories and compared with the Interim Methodology Instructions No. 2 modified method (Method 2). The 5 samples selected for collaboration were deviled ham sandwich spread, vegetable beef stew, frozen chicken pot pie, frozen fish sticks, and mayonnaise. The recovery data were obtained from a sample of wheat germ oil spiked with 0.297% cholesterol as cholesteryl palmitate. Collaborators performed 2 replicate analyses on all samples by both methods. The statistical evaluation of the results showed that Method 1 is superior to Method 2. Average recoveries from the spiked wheat germ oil samples were 91.4% (9 laboratories) and 85.8% (7 laboratories) with coefficients of variation of 12.5 and 14.4%, respectively. Based on the collaborative results and statistical evaluation, Method 1 has been adopted as official first action.

Botulism in Commercially Canned Foods

Occasionally, a problem thought to be well under control returns to plague us. This is the case with botulism in commercially canned foods. These foods have had a remarkably good record over the last 45 years with approximately 775 billion cans of commercially canned foods being consumed with only four known deaths through 1971. Beginning in 1971, however, botulinal toxin and/or Clostridium botulinum has been found in commercially canned vichyssoise, chicken vegetable soup, peppers, marinated mushrooms, tuna fish, beef stew, and in 41 cans of mushrooms from 20 lots packed by seven domestic and two foreign producers. The typical cause of botulism in canned foods is underprocessing which may result from inadequate equipment, improper operating procedures, and scheduled processes which are not appropriate for the actual operating conditions being used.