Quality Of Ground Beef Research Articles

Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology.

Consumer purchasing of beef is often driven by the trinity of flavor, palatability, and convenience. Currently, beef patties in the United States are manufactured with fat and lean trimmings derived from skeletal muscles. A reduction in total beef supply may require the use of animal by-product utilization such as variety meats to achieve patty formulations. The current study aimed to assess textural, color, and flavor characteristics in addition to volatile compounds through electronic technology, e-nose and e-tongue, of ground beef patties formulated with beef heart. Ground beef patties were manufactured with 0%, 6%, 12%, or 18% beef heart, with the remainder of the meat block being shoulder clod-derived ground beef. Patties (n = 65/batch/treatment) within each batch (n = 3) with each treatment were randomly allocated to cooked color (n = 17/batch/treatment), Allo-Kramer shear force (AKSF; n = 17/batch/treatment), texture profile analysis (TPA; n = 6/batch/treatment), cooking loss (n = 17/batch/treatment), consumer panel (n = 3/batch/treatment), e-nose (n = 1/batch/treatment), and e-tongue (n = 1/batch/treatment) analysis groups. Patties containing beef heart did not require additional cooking time (p = 0.1325) nor exhibit greater cooking loss (p = 0.0803). Additionally, inclusion rates of beef heart increased hardness (p = 0.0030) and chewiness values (p = 0.0316) in TPA, were internally redder (p = 0.0001), and reduced overall liking by consumer panelists (p = 0.0367). Lastly, patties containing beef heart exhibited greater red-to-brown (p = 0.0003) and hue angle (p = 0.0001) values than control patties. The results suggest that beef heart inclusion does alter ground beef quality characteristics and consumer acceptability.

Sage extracts obtained with cold plasma improves beef quality

The aim of the study was to verify the effect of sage extracts obtained using cold plasma on the quality of ground beef. Patties with a different content of sage extracts (0.05% and 0.075%) obtained either by conventional extraction (S0.05, S.0.075) or with cold plasma assistance (SP0.05, SP0.075) were packed under a modified atmosphere (80%O2) and stored in cold conditions for 8 days. Sage extracts addition had no impact on pH, weight loss, colour, content of each myoglobin form, texture, aroma and overall acceptability of raw meat measured on the last storage day (P < 0.05). However, lipid oxidation was inhibited the most in meat with the highest share of sage extract obtained using cold plasma (P < 0.05). This group was also characterized by the highest amount of n-3 fatty acids at the end of storage (P < 0.05). Moreover, the addition of sage at 0.075% prevented hexanal formation in samples. Thus, cold plasma extracts may be introduced in the meat industry.

Inhibition of E. coli and bio-preservation of ground beef by Lactobacillus, black pepper extract and EDTA

The objectives of present study were to evaluate the potential of Lactobacillus reuteri or Lactobacillus casei combined with black pepper extract (BPE) and ethylenediamine tetraacetic acid (EDTA) for controlling the growth of E. coli O157:H7 and improving the chemical, microbiological and sensory quality of ground beef stored at 10 °C for 12 days. The in vitro results indicated that the combination of L. casei with BPE and EDTA had the most potent antibacterial effect against E. coli and resulted in 2.7 log CFU/ml reduction. In ground beef, the combination of L. reuteri or L. casei with BPE and EDTA decreased E. coli and aerobic mesophilic bacteria counts up to 1 and 1.6 log CFU/g, respectively. Meanwhile, this combination significantly reduced the lipid oxidation rate (up to 60%) and improved odor and overall acceptability scores of ground beef. It was concluded that the combination of L. casei with BPE and EDTA could be used in ground beef to control microbial proliferation, retard lipid oxidation, and improve sensory quality.

Changes in the Perception of Ground Beef Quality as a Result of Primal Labeling

Objective: The objective of this study was to determine the effect of providing primal source information to consumers prior to consumption on palatability ratings of ground beef from the same source.

Changes in the Perception of Ground Beef Quality as a Result of Price Per Pound Labeling

Objective: The objective of this study was to determine the effect of perceived palatability on ground beef patties by providing consumers with differing price per pound labels.

Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice

Shahpouri orange juice (SOJ) is a rich source of bioactive compounds including flavonoids and phenolic acids. However, limited studies have been done to determine its effect on stacked and ground meat quality. The study was performed to determine and compare the effects of 0, 200, 400, 600, and 800 ppm SOJ with 200 ppm BHA on stacked and ground beef quality. The flavonoid compounds of SOJ were quantified as well as its antioxidant activity. Surface color, pH, lipid oxidation (peroxide value (PV) and thiobarbituric acid (TBA)), and sensorial properties of stacked and ground beef were determined at a day of SOJ incorporation and then after 6 days of storage at 4°C. The addition of SOJ affected pH compared to the control sample. Incorporating SOJ in stacked and ground meat improved redness and decreased lipid oxidation (PV and TBA) during storage compared with control. SOJ at 800 ppm improved overall sensorial properties after 6 days of storage. These results suggested that SOJ could be used as a natural antioxidant in stacked and ground meat to limit lipid oxidation and discoloration.

Effect of the addition of microcapsules with avocado peel extract and nisin on the quality of ground beef.

This study evaluated the incorporation of microcapsules containing nisin and avocado peel extract on the shelf life of ground beef. Ten treatments were studied and divided into two groups: one packaged under vacuum and the other in permeable packaging. Each group contained: (a) control, (b) extract, (c) nisin, (d) empty microcapsules (only wall microcapsule system), and (e) microcapsules with extract and nisin. The samples containing the microcapsules presented lower bacterial growth and less oxidation. On day 10, the vacuum‐packaged samples with microencapsulated preservative presented a reduction in the oxidation of proteins of approximately 45%, of 30% in the growth of mesophiles, and of 38% in the growth of coliforms, as well as a reduction in the changes in the pH and ɑ W that occur during storage, compared with the permeable control. The combination of microcapsules with vacuum packaging reduced the physicochemical and microbiological changes that occur in the controls.

The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage

Black rice is rich in phenolic acids and anthocyanin; however, limited studies have determined its effect on ground beef quality. The objective was to determine the effects of 0, 0.4, 0.8, and 1.2% black rice water extract (BRWE) on ground beef patties quality when packaged in polyvinyl chloride (PVC). pH, surface color, lipid oxidation, total plate count, and antioxidant capacity were determined on 0, 3, and 6 days of storage under fluorescent light at 2 °C. Addition of BRWE had no effect (P = .98) on pH. Incorporating BRWE in ground beef improved (P < .0001) redness compared with control. The addition of BRWE decreased (P < .0001) lipid oxidation compared with control during storage; while antioxidant capacity increased with the addition of extract. BRWE at 1.2% reduced (P = .007) aerobic microbial counts after 6 days of storage. These results suggested that BRWE could be used as a natural antioxidant in ground beef to limit lipid oxidation and discoloration.

Hygienic-sanitary quality of ground beef

Hygienic-sanitary quality of ground beef

The Optimization of the Concentrations of Sodium Lactate (Nal), Sodium Erythorbate (Nae), and Sodium Bicarbonate (Nab) Applied to Beef Trimmings for Ground Beef Production

ObjectivesThe objective of the study was to identify optimal concentrations of NaL, NaE and NaB applied to beef trimmings to assess their impact on quality of ground beef patties.Materials and MethodsBeef trimmings (∼50kg) were fabricated from beef forequarters (N = 5) 14 d postmortem, combined and aerobically stored (5°C) for an additional 6 d to simulate the collection, storage, transportation and receipt of a combo of beef trimmings. A 23 central composite response surface design (RSM) was used to generate 15 treatment combinations containing NaL (0.1–1.5 M), NaE (0.1–0.6 M), and NaB (0.1–1.5 M) with water used as a control. After aerobic storage, the beef trimmings (∼20% fat) were coarse ground (12 mm) and the treatment/control solution applied to the coarse ground trimmings (∼454 g) at 2% (w/w). The trimmings were reground (3 mm) and 120 g of treated sample was placed into a Petri dish and overwrapped with oxygen permeable film (OTR: 21,700 cc/m2/24h at 25°C) to form patties. The patties (2 per treatment/control) were stored under simulated retail conditions: 5°C, cool white fluorescent light (200–300 lux) and analyzed at Day 0, 3, 6, and 9 of storage to assess the effectiveness of each treatment in preventing further quality deterioration. Objective color (L*, a*, b*), 2-thiobarbituric acid (TBA) determinations, GC–MS for off-odor assessment and aerobic plate counts (APC) were conducted. The least squares means of results were generated by one-way ANOVA and Tukey HSD to identify significant differences (P &lt; 0.05) between treatment and control patties. For RSM and multivariate RSM analyses, the data was used to generate total quadratic polynomial linear regression models and contour plots to determine the optimum ingredient concentrations for the solution.ResultsThe a* values of treated indicated a redder surface color from Day 0 to Day 9 (P &lt; 0.05). No difference was observed for treated and control patties for TBA and hexanal counts on Day 0. The TBA values for all treatments reduced lipid oxidation compared to the control on Day 3, 6, and 9 (0.47– 0.58 vs. 0.71, 0.51– 0.58 vs. 0.74 and 0.45– 0.62 vs. 0.74, respectively; P &lt; 0.05). No differences were observed for treated and control patties for APC from Day 0 to Day 6, except on Day 9 (8.10 vs. 8.21 Log10 CFU/g; P &lt; 0.05). Based on these results, a* and TBA values were used to conduct RSM analyses for Day 3 and 6. Day 9 was excluded due to a significant lack of fit. The predicted value of hexanal was 0 for all treatments. The prediction of TBA values found optimum ingredient concentrations on Day 6: NaL (0.74 M), NaE (0.35 M) and NaB (1.00 M) (R2 = 0.77, respectively; P &lt; 0.05). The prediction of a* values on Day 3 and 6 did not identify optimum ingredient concentrations for any treatment solution (R = 0.94 and 0.78, respectively; P &lt; 0.05). Multivariate RSM was conducted to overlap the contour plots of a* and TBA values at Day 3 and 6 to better approximate the optimal ingredient concentrations for a* values. The proximal optimum concentration ranges of solutions based on the analysis were 0.3- 0.5 M NaL, 0.35 M NaE and 1M NaB with predicted a* values &gt; 11 and TBA values &lt; 0.52.ConclusionResults of this study suggest that a combination of NaB, NaE, and NaL can be applied to improve color stability, reduce lipid oxidation, and control off-odor of ground beef patties.

The Optimization of the Concentrations of Sodium Lactate (Nal), Sodium Erythorbate (Nae), and Sodium Bicarbonate (Nab) Applied to Beef Trimmings for Ground Beef Production

ObjectivesThe objective of the study was to identify optimal concentrations of NaL, NaE and NaB applied to beef trimmings to assess their impact on quality of ground beef patties.Materials and MethodsBeef trimmings (∼50kg) were fabricated from beef forequarters (N = 5) 14 d postmortem, combined and aerobically stored (5°C) for an additional 6 d to simulate the collection, storage, transportation and receipt of a combo of beef trimmings. A 23 central composite response surface design (RSM) was used to generate 15 treatment combinations containing NaL (0.1–1.5 M), NaE (0.1–0.6 M), and NaB (0.1–1.5 M) with water used as a control. After aerobic storage, the beef trimmings (∼20% fat) were coarse ground (12 mm) and the treatment/control solution applied to the coarse ground trimmings (∼454 g) at 2% (w/w). The trimmings were reground (3 mm) and 120 g of treated sample was placed into a Petri dish and overwrapped with oxygen permeable film (OTR: 21,700 cc/m2/24h at 25°C) to form patties. The patties (2 per treatment/control) were stored under simulated retail conditions: 5°C, cool white fluorescent light (200–300 lux) and analyzed at Day 0, 3, 6, and 9 of storage to assess the effectiveness of each treatment in preventing further quality deterioration. Objective color (L*, a*, b*), 2-thiobarbituric acid (TBA) determinations, GC–MS for off-odor assessment and aerobic plate counts (APC) were conducted. The least squares means of results were generated by one-way ANOVA and Tukey HSD to identify significant differences (P 11 and TBA values < 0.52.ConclusionResults of this study suggest that a combination of NaB, NaE, and NaL can be applied to improve color stability, reduce lipid oxidation, and control off-odor of ground beef patties.

The Effect of Sugar Cane Levels and Drying Methods on Chemical and Physical Qualities of Ground Beef “Dendeng”

This study was conducted to investigate the effect of sugar cane levels and drying methods on chemical and physical quality of ground beef “dendeng”. The materials were ground beef, cane sugar, and spices consisting of salt, garlic, coriander, and galangal. The treatments were the sugar cane levels, consisting of 20, 30, and 40% (w/w of meat weight), and the drying methods, consisting of oven drying and sun drying. The oven drying was done at 50+20C for 15 hours, while sun drying was done at 40+20C for 6 hours per day for 4 days. The variables were tested on chemical quality (moisture, protein, and fat contents), and physical quality (pH and tenderness). Data were analyzed by analysis of variance of factorial pattern (3x2) of completely randomized design and continued by Duncan's new multiple ranges test. The results showed that there was an interaction between the sugar cane levels and the drying methods on the protein content and tenderness of ground beef “dendeng” (P&lt;0.01). Sugar cane levels had significant effects on protein content and tenderness (P&lt;0.05), but had no significant effect on moisture content, fat content, and pH value of ground beef “dendeng”. The drying methods had no significant effect on all chemical and physical variables of ground beef “dendeng”. In conclusion, there was an interaction between sugar cane levels and drying methods on the protein content and tenderness of ground beef “dendeng”. The addition of sugar cane at the levels of 40% yielded ground beef “dendeng” with the best tenderness. However, the methods of drying did not affect the chemical and physical qualities of ground beef “dendeng”.

Impact of Multiple Antimicrobial Interventions on Ground Beef Quality

Multiple antimicrobial intervention strategies are employed in beef manufacturing, and some may impact quality and palatability of ground beef patties. Combinations of antimicrobial treatments – hot water (at least 82 °C), lactic acid (4.0 to 5.0%), acidified sodium chlorite (pH of 2.7 to 2.8) and Beefxide (lactic/citric acid mixture; up to 2.5%) – were applied to hot or chilled carcasses and trimmings before manufacturing ground beef patties, which were designated for color evaluation, consumer panel, or trained panel evaluation. Few significant changes were seen in color space values for each treatment combination. Consumer scores for overall liking, flavor liking, and beefy flavor liking were impacted (P &lt; 0.05) by combined antimicrobial treatment effects. Trained panelists detected 18 out of 33 attributes with only scores for fat-like (P = 0.0391) and cardboardy (P &lt; 0.0001) being impacted by treatments. No clear trends were related to any single or combined antimicrobial treatment, and findings support that these food safety interventions have minimal negative impacts on beef patty quality.

The effect of cinnamon bark (Cinnamomum burmanii) essential oil microcapsules on vacuumed ground beef quality

Ground beef has a short shelf life because it is susceptible to damage due to microbial contamination and lipid oxidation. So some sort of preservation method such as refrigerated storage, vacuum packaging or natural preservative addition is needed to extend the shelf life of ground beef. A natural preservative that can be used as a food preservative is the cinnamon bark (Cinnamomum burmanii) essential oil microcapsules. The aim of the research was to determine the influence of a cinnamon bark essential oil microcapsules (0%;0.5% and 1% w/w of the ground beef) on the Total Plate Count (TPC), Thiobarbituric Acid (TBA), pH and color of ground beef during refrigerated storage (4±1°C). The result showed that cinnamon bark essential oil microcapsules affected the TPC, TBA, pH and color of ground beef. The addition of the cinnamon bark essential oil microcapsules on ground beef can inhibit microbial growth, inhibit lipid oxidation, inhibit discoloration and lowering pH of fresh ground beef during refrigerated storage compared to the control sample. The higher of the microcapsules were added, the higher the inhibition of microbial growth, lipid oxidation and discoloration of ground beef, indicating better preservation effects.

Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef

AbstractAn antimicrobial and antioxidant film based on cassava starch incorporated with oregano essential oil (2% w/v) and pumpkin residue extract (3% w/v) was developed for application onto ground beef. A control film (without additives) was used for comparison. The film's physical, barrier, antioxidant (DPPH), and antimicrobial properties were analyzed. The addition of oil does not contribute to reducing the film's water vapor permeability or impact solubility values. Regarding the application of the film on ground beef, the addition of oregano oil demonstrated antimicrobial activity against mesophilic bacteria, coliforms, and Salmonella. The film also showed significant antioxidant activity. Meat color and pH were assessed and it was found that the film contributed to keeping the pH at low values until the sixth day of storage, but had no influence in maintaining color in the samples. Based on the results, the film may be used as an alternative to packaging because it can contribute to ground beef quality and safety.Practical applicationDeveloped films have antioxidant and antimicrobial activity, and the latter was proven when applied in ground beef. The film characteristics show that it may be applied in other foods such as cheeses and other meat cuts to avoid the multiplication of microorganisms. These films can be used as extra conventional packaging protection and its implementation would improve the microbiological quality and contribute to the safety and quality of packaged food.

The Effect of Dipping in Organic Acids for Short or Extended Times on Quality Attributes of Ground Beef from Sections of Beef Shoulder Clods

ObjectivesThe objective of this study was to evaluate the effect of short or extended antimicrobial dip times on various shelf life and quality characteristics of ground beef from beef shoulder clod sections.Materials and MethodsBeef clod slices (5.44 kg) were treated with 1 of 4 antimicrobial treatments or a negative control in 6 replications. Pieces of beef shoulder clod were dipped in 4.5% lactic acid or 380 ppm peroxyacetic acid for 15 s (s) or 3 min (m) at 22.2°C. Samples were then ground and formed into 454 g blocks before being overwrapped in oxygen permeable film and placed in retail display at 2.7°C for 7 d (d). On d 0, 1, 3, 5, and 7, samples (25 g) were taken for Total Plate Count (TPC) and 150 g for lipid oxidation and pH analysis. Percent discoloration and L*a*b* were measured daily. Data were analyzed using GLIMMIX 9.2 of SAS (SAS Inst. Inc., Cary, NC) with model including treatment, day of retail display, and the interaction. LS means were calculated and separated (P < 0.05) using Tukey’s adjustment.ResultsTPC, lipid oxidation, pH, and discoloration % all had a significant interaction of treatment by day of display (P < 0.0001). For TPC, lactic acid 3m had lower (P < 0.05) Colony Forming Units (3.4 CFU/g) than control (4.2 CFU/g) on d 3 of display. Also, d 5 and 7 of display showed lower (P < 0.05) CFU/g for lactic acid 3m than control. Lipid oxidation was lower (P < 0.05) on d 3 for peroxyacetic acid 3m and 15s (1.5, 1.8 mg malonaldehyde/kg tissue, respectively) than lactic acid 15s, 3m, and control (2.7, 3.6, 2.0 mg malonaldehyde/kg tissue). On d 5, lipid oxidation values were higher (P < 0.05) for lactic acid 3m (4.8 mg malonaldehyde/kg tissue) than control (2.7 mg malonaldehyde/kg tissue). Analysis of pH on d 1 and 3 showed lactic acid 3m was lower (P < 0.05) than all other treatments, including control. In general, % discoloration scores increased rapidly from d 3 to 5. On d 3, lactic acid 3m % discoloration scores were higher (P < 0.05) than peroxyacetic acid 3m (32.2, and 8.5%, respectively). Additionally, on d 4, lactic acid 3m was no different than control and higher (P < 0.05) than peroxyacetic acid 3m. This continued on d 5 when lactic acid 3m (90.9%) was higher (P < 0.05) than peroxyacetic acid 3m (68.3%) but not different than control. L* values were higher (P < 0.05) for lactic acid 3m (51.38) than control (49.7) and peroxyacetic acid 15s (49.55). In a* values, peroxyacetic acid 3m and 15s were more red (P < 0.05) than control. Lactic acid 3m and 15s had higher (P < 0.05) b* values when compared to peroxyacetic acid 3m, 15s, and control.ConclusionWhile lactic acid 3m reduced TPC, quality characteristics such as discoloration, pH, and lipid oxidation all showed negative impacts that could lead to reduced shelf life. In addition, peroxyacetic acid showed an increase in redness, but remained similar to control in TPC, lipid oxidation, and pH analysis. When processors use an organic dip for control of Shiga Toxin-producing E. coli (STEC), both the organic acid type and length of exposure can influence ground beef quality and shelf life.

Effect of Exposure to Pulsed Magnetic Field on Microbiological Quality, Color and Oxidative Stability of Fresh Ground Beef

AbstractThis study aimed to evaluate the use of 1 Hz pulsed magnetic field (PMF) in the preservation of fresh ground beef during aerobic refrigerated storage. Supraspinatus muscle from Angus cattle was ground and aerobically packaged into 21 portions. These portions were divided into three treatment groups: not exposed to PMF (control); exposed to PMF for 2 h (PMF‐2h) and exposed to PMF for 12 days (PMF‐12d). Packages from all groups were stored for 12 days in the dark at 4°C. One package from each group was used for microbiological assays and analyses of pH, instrumental color, myoglobin and lipid oxidation. Results have shown that exposure to PMF for 12 days did not alter the preservation and quality of ground beef compared to the control. However, samples exposed to PMF for 2 h reduced the microorganism growth and metmyoglobin content in relation to the control group. However, pH, instrumental color and lipid oxidation of samples exposed to PMF for 2 h did not change during storage compared to the control. We concluded that PMF could be used for fresh meat preservation. However, more studies are needed to understand the mechanisms of action of the magnetic field.Practical ApplicationsIn the present study, the use of a moderate pulsed magnetic field for preservation of fresh beef looks promising for preventing microbial growth, without changing some parameters such as pH, color or lipid oxidation. However, this mild and nonthermal technology needs more studies to evaluate some factors such as the exposure time to the magnetic field. In general, the use of the magnetic field in food preservation may be a viable alternative to the traditional technologies, and can be used alone or in combination with traditional methods in order to increase their efficiency.

In vitro antimicrobial activities of Bidens pilosa and Moringa oleifera leaf extracts and their effects on ground beef quality during cold storage

ABSTRACTThis study determined the activities of Bidens pilosa and Moringa oleifera leaf extracts on microbial count of ground beef during 6-day cold storage. Fresh ground beef sample was treated with butylated hydroxytoluene (BHT) (0.2 g/kg), M. oleifera (ML, 1 g/kg) and B. pilosa (BP, 1 g/kg) leaf extracts and compared with the control. The result of the phytochemical contents revealed that ML extract had higher phenolic and flavonoid contents than BP extract (p > 0.05). The antibacterial assay of the extracts revealed an appreciable broad-spectrum activity against tested bacteria with minimum inhibitory concentrations between 0.6 and 10.0 mg/mL. Addition of ML leaf extract to ground beef sample lowered total viable and lactic acid bacteria (p < 0.05) counts than control and BHT treatments at day 3 of storage. These results suggest that ML leaf extract could be used as potential sources of natural antimicrobial agent in meat products.

Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef

The effect of hot water treatment of beef trimmings on the processing characteristics, shelf-life and consumer acceptability of ground beef was evaluated. Hot water treatment (85°C for 40s) substantially enhanced the microbial quality of trimmings during refrigerated storage and this was independent of the fat level of the trimmings. Treatment had no effect on the oxidative stability of trimmings stored up to 7days, ground beef displayed in a retail cabinet for up to 3days, and had minimal effect on textural properties. Instrumental results demonstrate that ground beef from hot water treated trimmings was slightly lighter and tended to have less red color compared to non-treated beef. These color differences did not impact the consumer acceptance of raw patties, and in addition, hot water treatment did not significantly affect the consumer acceptability of cooked patty attributes.

Processing characteristics and eating quality of ground beef made from hot water treated trimmings

Processing characteristics and eating quality of ground beef made from hot water treated trimmings