Cooked Ground Beef Patties Research Articles

Influence of Cherry Tissue on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Ground Beef Patties

The effects of tart cherry tissue added at an 11.5% level on the oxidation of lipids in raw and cooked ground beef patties and on the formation of heterocyclic aromatic amines (HAAs) in the fried patties were investigated. Oxidation was significantly influenced by the addition of tissue from two varieties of tart cherries, Montmorency and Balaton. Thiobarbituric acid-reactive substances values for raw and cooked ground beef patties containing cherry tissue were significantly (p < 0.05) smaller than those for the control beef patties. Cholesterol oxidation was also influenced by the presence of cherry tissue. After 4 days of refrigerated storage, cholesterol oxides represented 5.2% of the total cholesterol content of cooked control beef patties and 2.0 and 1.7% of the total cholesterol in patties containing Montmorency and Balaton cherry tissue, respectively. The formation of mutagenic/carcinogenic HAAs during frying of the patties was inhibited by components in the cherry tissue. The concentrations of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), the principal HAA in cooked muscle foods, were reduced 93 and 87% by Montmorency and Balaton cherry tissue, respectively. Tart cherry tissue may represent a new approach to reducing HAA formation in cooked beef patties as well as being a natural source of antioxidants to delay the rapid onset of lipid and cholesterol oxidation in meat products. Keywords: Ground beef; cherry; heterocyclic aromatic amines; cholesterol oxidation products; lipid oxidation

Color of fresh, frozen and cooked ground beef patties manufactured with mechanically recovered neck bone lean

Mechanical systems that recover lean tissue from beef vertebrae without grinding bone material are in use in major packing plants across the country. Our objective was to determine the effects of mechanically recovered neck bone lean (MRNL) on color stability of fresh, frozen and cooked ground beef patties. Ground beef patties at two fat levels (10 and 20%) and four MRNL levels (0, 15, 30 and 45%) were analyzed for percentage surface metmyoglobin (metMb) and HunterLab L ∗ and a ∗ values over 12 days of fresh display and 18 weeks of frozen storage. Data were collected for three replications of the experiment. Mechanically recovered neck bone lean caused an increase in surface metMb up to 7 days of retail display; however, patties made with higher levels of MRNL showed a rapid decrease in surface metMb from days 8 to 12. Both the increase and decrease in surface metMb may be due to microbial effects, which were greater at increased levels of MRNL. Patties made with 30 and 45% MRNL showed greater ( p < 0.05) surface metMb by 18 weeks of frozen storage than controls; however, patties with 15% MRNL were not different ( p > 0.05) than controls. HunterLab L ∗ values for cooked patties decreased in a linear fashion ( p < 0.01, R 2 = 0.70) as MRNL level increased.

Qualitative and Quantitative Textural Assessment of Cooked Ground Beef Patties

ABSTRACTCohesiveness of extruded, sliced hamburger patties from two manufacturers was studied in relation to cooking performance. Tensile determinations of ultimate strength and toughness were related to cohesiveness as measured with an Instron Universal Testing Machine. Light and environmental scanning electron microscopy was used to relate physical and macroscopic observations. Very cohesive samples had values of ultimate strength 7&gt;1.45N and toughness &gt;3.70 × 10−4J, and noncohesive samples had values of ultimate strength &lt;0.90N and toughness &lt;1.50 × 10−4J. Tensile results allowed discrimination between levels of cohesiveness among ground beef patties and could serve as a monitoring device to ensure consistency and indicate failure of the product at the serving outlet.

Effect of pH and Total Pigment Concentration on the Internal Color of Cooked Ground Beef Patties

ABSTRACTpH of ground beef components, from three purveyors, was measured for 150 consecutive days of production. Patties were produced from the components with pH values within the interval 5.6–6.2 and cooked (71°C) on a gas grill (176°C). The internal color of the cooked patties was described by a sensory panel. The internal color varied from grey in patties within the normal pH range (5.3–5.7) of muscle, to slightly red in muscles with a pH of 6.2. Red to pink cooked color was most intense inside those patties with the highest pH and the greatest concentration of total pigments. Bull meat exhibited a much higher pH and a greater level of total pigments than the other components studied. Controlling the pH of bull meat could be important in improving the cooking characteristics and quality of ground patties containing it. Purveyor specifications for bull meat should include pH as a criteria for purchase when cooking time and quality are critical to the customer.

TBA Values and 7‐Ketocholesterol in Refrigerated Raw and Cooked Ground Beef

ABSTRACTThiobarbituric acid (TBA) values and 7‐ketocholesterol were determined on raw and cooked ground beef patties after 0, 2, and 4 days of storage at 4°C. The mean 7‐ketocholesterol at days 0, 2, and 4 was 9.65, 23.8, and 42.3 μg for 100g raw patties and 6.33, 277.9, and 484.7 kg for 100g cooked patties. The TBA values increased after 2 and 4 days for the raw and cooked patties. TBA values and 7‐ketocholesterol were correlated with each other for raw (r2= 0.82) and cooked (r2= 0.98) patties. The peak suspected to be 7‐ketocholesterol was confirmed by mass spectral analysis. The 7‐ketocholesterol in the cooked patties stored two days represented a 0.3% oxidation of the free cholesterol.

Contents and Retention of Nutrients in Extra Lean, Lean and Regular Ground Beef

Contents and retention of nutrients in raw and cooked (broiled, roasted and grilled to medium‐well stage) ground beef patties were established. Fat levels of the raw patties were 18.4, 21.5, and 27.0%. Cooking yields were slightly lower and energy contents were higher for patties containing 27.0% fat than 18.4 or 21.5%. Total lipids, energy content, thiamin and pantothenic acid were the least retained nutrients while zinc was the highest. Generally, retentions after broiling or grilling were the same but were higher than after roasting. The polyunsaturated to saturated fatty acid ratios (P/S) rose slightly after cooking. For most nutrients, differences due to fat levels or cooking methods appear to be too small to be of practical nutritional significance.

Design and Evaluation of a Modified Shear Head for the Warner‐Bratzler Shear to Evaluate Tenderness of Cooked Ground Beef Patties

ABSTRACTThe Ohio State Shear Head, a modified attachment for the Warner‐Bratzler shear device, has been developed for utilization in the ground beef production area. The device is capable of measuring tenderness in cooked ground beef patties; as evidenced by the test results which compare it to a sensory evaluation panel and an Instron Universal Testing Machine. These test results emphasize the high correlation between the Ohio State Shear Head and the sensory evaluation panel. The resulting correlations of these tenderness measurement scores were highly significant for patties consisting of: (a) single muscles—ranging in tenderness (r =−0.41), and (b) combined muscles—Longissimus dorsi and shank (r =−0.96). The Ohio State Shear Head has the advantages of low cost operation and an unsophisticated technique.

Oilseed Protein Ingredients as Antioxidant for Meat in Foodservice

This study indicates that glandless cottonseed, peanut or soy protein ingredients may be incorporated in gravy or sauce for precooked meat products to retard development of oxidative rancidity. The oilseed protein ingredients were incorporated in the gravy in which cooked ground beef patties (100% beef) were stored; also, hot-water extracts of the protein ingredients were used as a cover liquid for refrigerated roast beef slices. Oxidative rancidity in the beef patties or in the roast beef slices after 3 and 6 days of storage at 4 C was determined by the thiobarbituric acid test.

EFFECT OF BROILING, GRILL FRYING AND MICROWAVE COOKING ON MOISTURE, SOME LIPID COMPONENTS AND TOTAL FATTY ACIDS OF GROUND BEEF

ABSTRACTSRaw and cooked ground beef patties were analyzed for moisture, crude fat, total cholesterol and total fatty acid content. The patties were cooked by broiling, grill frying and microwave radiation (2450 MHz). In addition, broiled and frozen patties were reheated by microwaves and analyzed. Compositional differences between patties prepared by broiling and grill frying were not significant. Patties processed by microwaves were lower in moisture and crude fat as compared to those prepared by the other methods. All cooking treatments except microwave decreased cholesterol content significantly compared to raw patties; however, the differences between cooking treatments were not significant. Loss of cholesterol was proportionately less than the decrease in crude fat. Sixteen fatty acids were identified in the total lipid extract. The fatty acids C14, C16, C16:1, C18, C18:1 and C18:2 accounted for approximately 94% of the total acid measured. Significant percent composition changes occurred in the C16, C18.1 and C18:2 fatty acids as a result of the various cooking methods. The C16 acid underwent the greatest percent loss during cooking and was still further reduced in the microwave reheated precooked patties. The percent of C18:1 and C18:2 acids increased following all cooking treatments. The ratio of unsaturated/saturated fatty acids was increased by all cooking methods with the greatest increase noted in the precooked microwave reheated patties.