Fresh Beef Patties Research Articles

Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes.

The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synthetic additive butylated hydroxytoluene (BHT); addition 0.05% of copaiba essential oil (CEO); 0.05% of oregano essential oil (OEO); or blend of 0.025% copaiba and 0.025% oregano essential oils (BEO). The lowest cooking losses and greatest tenderness (P <0.05) were reached with the blend (BEO). The inclusion of oregano essential oil presented a more intense chroma (P <0.05), with the best color retained during display. Oregano essential oil (OEO) and the blend (BEO) showed the highest antioxidant activity, reducing the lipid oxidation of beef patties during display (P < 0.05). Consumers preferred the odor of beef patties with essential oils (OEO and BEO) to the CON; however, the flavor from OEO had the lowest acceptability and the worst scores for overall acceptability (P < 0.05). Patties with the blend addition (BEO) were the best scored on overall acceptability assessments. In conclusion, the oregano and copaiba essential oils blend had a good preservative effect on fresh beef patties during display and increased sensory acceptability of the product, thus being a possible alternative for replacing synthetic compounds in processed foods.

Improving the lipid oxidation of beef patties by plasma-modified essential oil/protein edible composite films

To regulate the lipid oxidation of meat induced by plasma treatment, this study combined plasma with essential oil/protein edible composite films. Effects of plasma on the physicochemical properties of the composite film, such as color, swelling rate, solubility, transmittance, water vapor permeability, and chemical bonds, were evaluated. Changes in basic physicochemical properties and volatile compounds of fresh beef patties coated with composite films after plasma treatment were evaluated. Results showed that plasma treatment had no significant effect on the physicochemical properties of films (p > 0.05). Plasma treatment could accelerate the penetration of essential oil into meat and improve the sterilization efficiency, the total bacterial count in meat decreased from 4.66 to 3.75 log CFU/g (p < 0.05). Meanwhile, composite films could significantly reduce the plasma-induced lipid oxidation from 0.16 to 0.06 mg MDA/kg (p < 0.05), and decrease the existence of 10 volatile compounds (including alcohols, aldehydes, ketones, and esters) in beef patties after plasma treatment. In general, the application of plasma combined with composite films in the preservation of fresh meat has a good application prospect.

Fatty acid composition, shelf-life and eating quality of beef from steers fed corn or wheat dried distillers' grains with solubles in a concentrate supplement to grass silage

Thirty-six steers were randomly assigned to one of three dietary treatments fed ad libitum grass silage and concentrate supplements containing either barley/soybean meal (CON), 80% DM corn (CDGS)- or 80% DM wheat (WDGS)-dried distillers' grains with solubles for 124 days pre-slaughter. Chemical and fatty acid composition, shelf-life, and eating quality of longissimus thoracis muscle were determined. Dietary CDGS and WDGS increased the proportion of conjugated linoleic acids (P < 0.05) and tended to increase C18:3n-3 (P = 0.075) and total polyunsaturated fatty acids (P = 0.060) relative to the CON. Feeding diets containing distillers' grains reduced the lipid and colour stability of fresh beef patties stored in modified atmosphere packs (MAP), with CDGS exhibiting an intermediate effect between CON and WDGS. Diet did not negatively influence the texture profile parameters and eating quality attributes of beef stored in MAP. The inclusion of CDGS or WDGS in supplementary concentrates may improve the fatty acid profile but decreased the shelf-life of beef.

Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage.

The study assessed the stability for fresh beef patties with the inclusion of clove extract (CE) as a natural antioxidant in comparison to butylated hydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four different patties were made dependent on the added antioxidants: control (added no antioxidants), added with 0.02% BHT, 0.05% AA, and 0.1% CE. Inclusion of BHT, AA, and CE resulted in a significant reduction of thiobarbituric acid reactive substances (TBARS) and hue angle (h°) value and increase of redness (CIE a*) and chroma (C*) values (p<0.05). BHT, AA, and CE were observed effectively to retard lipid oxidation and increase color stability. BHT and AA revealed significantly (p<0.05) higher thiol content than the control and CE. However, the reduction percentage for thiol content in CE treated patties was lower than the control and AA-treated patties from first to last time of storage. Moreover, inclusion of AA and CE led to significantly (p<0.05) increased heme iron content when compared to BHT and the control. In conclusion, CE can replace the application of AA and BHT while improving lipid stability, heme iron content, and color stableness of fresh beef patties throughout frozen storage.

Quality indices and sensory attributes of beef from steers offered grass silage and a concentrate supplemented with dried citrus pulp

This study investigated the quality composition, oxidative stability and sensory attributes of beef (longissimus thoracis, LT) from steers offered grass silage and a concentrate supplement in which barley was replaced by 40% and 80% (as-fed basis) of dried citrus pulp (DCP). Dietary treatment did not influence the antioxidant status (α-tocopherol and total phenolic contents) and activities of LT (radical scavenging activity, ferric reducing antioxidant power and iron chelating activity). Feeding DCP significantly increased the proportion of conjugated linoleic acids and polyunsaturated fatty acids in beef. Lipid and colour stability of fresh beef patties stored in modified atmosphere packs (MAP) were unaffected by dietary treatment but feeding 40% DCP reduced (P < .05) lipid oxidation in aerobically-stored cooked beef patties. Beef patties stored in MAP for up to 7 days were assessed by sensory panellists to be juicier for those fed 40% DCP compared to 0% and 80% DCP. Results indicated that substitution of barley with DCP improved the fatty acid profiles of beef without negatively influencing the eating quality of beef.

Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage.

This study was performed to assess the comparison of the effects amongst butylated hydroxytoluene (BHT), clove extract (CE), and ascorbic acid (AA) as antioxidants on the oxidative stability and color values in fresh beef patties. The adding of BHT, AA, and CE to patties significantly restrained lipid oxidation, lowered hue angle as color value, and expanded redness and chroma values of fresh beef patties in comparison to the control (p<0.05). BHT and AA significantly led to impede the protein oxidation of patties by lowering carbonyl content (p<0.05). CE had no negative effect on protein oxidation. The antioxidant effects of BHT, AA, and CE were obviously manifested. Nonetheless, BHT, AA, and CE appeared to have insignificant difference of each other for lowering the protein oxidation at the end of storage. BHT and CE represented lowered lipid oxidation in comparison to AA. The antioxidant effects of BHT, AA, and CE on lipid oxidation were more marked than the effects on protein oxidation. Furthermore, CE as a natural antioxidant evinced the efficiency in oxidative stability and color stability in fresh beef patties. The study implied that CE could substitute the use of BHT and AA when making beef patties during storage.

The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃.

This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at 4℃. GTE, CE, and nitrite treatment samples were found to be efficient in retarding lipid oxidation as all three treatments resulted in low thiobarbituric acid reactive substance (TBARS) content (p<0.05). By using GTE, CE, and nitrite into beef patties, protein oxidation was not developed. Incorporation of GTE and CE into beef patties maintained color stability by protecting against the decrease of L*, a*, b*, chroma, and hue angle values and exhibited significant influence on sensory characteristics, including color and odor of beef patties (p<0.05). Compared to commercially available nitrite, GTE and CE were more effective as antioxidants for inhibiting lipid oxidation, and preserving color stability of fresh beef patties. The study indicated that GTE and CE could be utilized efficiently to extend the shelf life of beef patties.

Control of microbial growth and lipid oxidation on beef product using an apple peel-based edible coating treatment

Edible coating solutions, containing antioxidant and antimicrobial agents, were developed from mixture of apple peel powder and carboxymethylcellulose (CMC). Microfluidization, a high pressure homogenization technique, was used to reduce the particle size for the development of a highly dispersed apple peel powder solution. Tartaric acid was incorporated into apple peel powder/CMC solution, as an antimicrobial for active coating solution. The developed coating solution was applied to fresh beef patties, which were analyzed for antioxidant effects against lipid oxidation and antimicrobial activity against mesophilic aerobic bacteria, molds and yeasts, and Salmonella enterica. The sensory attributes were evaluated by 40 panelists. Results showed that active coating treatment completely inhibited lipid oxidation, and efficiently suppressed the growth of microbial on raw beef patties. The active coating formulation did not affect the sensory characteristics of raw and cooked beef patties. Therefore, apple peel-based edible coating treatment could be applied to meat products to protect the quality and prevent deterioration.

Development, characterization, and validation of chitosan adsorbed cellulose nanofiber (CNF) films as water resistant and antibacterial food contact packaging

Compatibility of CNF with three polysaccharides having different surface charges and backbones (chitosan, methyl cellulose, and carboxymethyl cellulose) was investigated. Chitosan (CH) incorporation reduced water absorption (WA) of CNF films (P < 0.05). CH molecular weight (Mw) (68, 181, 287 kDa) and amount (10 and 20 g/100 g CNF in dry basis) impacted moisture barrier, mechanical, antibacterial, thermal, and structural properties of CNF films. Regardless of Mw, CH incorporation (20 g/100 g CNF) decreased (P < 0.05) WA of CNF films, and high Mw (287 kDa) CH (20 g/100 g CNF) incorporation resulted in lower film water solubility while increasing film water vapor permeability compared with low Mw CH (68 kDa) incorporation (P < 0.05). CNF film with low Mw CH (20 g/100 g CNF) exhibited antibacterial activity against L. innocua and E. coli. Interaction mechanisms between CH and CNF were investigated through thermal, structural, and morphology analyses using DSC, FTIR, and SEM, respectively. CNF films with low or high Mw CH incorporation (20 g/100 g CNF) were further validated as surface contact films for fresh beef patties, showing effectiveness to prevent moisture transfer between the layered patties. This study demonstrated the potential of using CNF-CH composite films as water resistant and antibacterial packaging for foods with high moisture surfaces.

Effect of antioxidants and lighting conditions on color and lipid stability of beef patties packaged in high-oxygen modified atmosphere Efecto de los antioxidantes y las condiciones de iluminación sobre el color y la estabilidad de los lípidos de hamburguesas de res envasadas en atmósfera modificada alta en oxígeno

The effects of antioxidants (rosemary, carnosine and taurine, together with ascorbic acid) and the influence of different lighting conditions (standard supermarket fluorescent, low-UV color-balanced lamp, and darkness) were studied in fresh beef patties packaged in modified atmosphere and displayed at 2°C for 20 days. Oxidation stability (TBARS), instrumental color, metmyoglobin formation, psychrotrophic flora, and sensory attributes (off-odour and discoloration) were measured at four-day intervals. Rosemary and, to a lesser extent, carnosine (both with ascorbic acid) were very effective in inhibiting both metmyoglobin formation and lipid oxidation, thus stabilizing red meat color and retarding off-odour development. These effects were most noticeable in patties subject to lighting during display, either with the standard fluorescent or with the low-UV color-balanced lamp. Treatment with rosemary and ascorbic acid in the absence of UV radiation gave rise to the lowest oxidation values. Conversely, the combination of taurine and ascorbic acid exerted a significant prooxidant effect. Los efectos de los antioxidantes (romero, carnosina y taurina, junto con ácido ascórbico) y la influencia de diferentes condiciones de iluminación (iluminación estándar de supermercado, baja en UV color balanceado, y oscuridad) fueron estudiados en hamburguesas de res envasadas en atmósfera modificada y mantenidas a 2°C durante 20 días. La estabilidad a la oxidación (TBARS), el color instrumental, la formación de metamioglobina, el crecimiento de la flora psicrótrofa y los atributos sensoriales (olor desagradable y decoloración) fueron estudiados a intervalos de cuatro días. El romero, y en menor grado la carnosina, ambos con ácido ascórbico, fueron muy efectivos en la inhibición tanto de la formación de metamioglobina como de la oxidación de lípidos, permitiendo la estabilización del color rojo de la carne y retrasando el desarrollo de olores desagradables. Estos efectos fueron más evidentes en las hamburguesas que fueron mantenidas bajo condiciones de iluminación, ya sea con la iluminación estándar de supermercado o con la baja en UV color balanceado. El tratamiento con romero y ácido ascórbico en ausencia de radiación UV dio lugar a los valores más bajos de oxidación. Contrariamente, la combinación de taurina con ácido ascórbico ejerció un significativo efecto prooxidante.