Lamb Patties Research Articles

Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties

Astaxanthin is a natural red carotene exerting a strong antioxidant action. The effect of this carotene on the oxidative stability of raw and cooked lamb patties was evaluated. Seven experimental treatments were included in this study depending on the antioxidants added, which are: no antioxidant added (control), 450 mg/kg of sodium metabisulphite, 500 mg/kg of sodium ascorbate, and 20 mg/kg, 40 mg/kg, 60 mg/kg and 80 mg/kg of astaxanthin. The raw patties were either refrigerated for up to 11 days or frozen for 3 months under aerobic conditions. Changes in thiobarbituric reactive substances (TBARS), instrumental colour, pH and Eh were determined in the refrigerated patties and TBARS in the frozen patties. Volatile compounds were determined in cooked patties and cholesterol oxides in both cooked and after cooking microwave reheated patties. The changes in TBARS of cooked patties during a four-day refrigerated storage were also studied. Compared to the control patties, the use of astaxanthin reduced the TBARS generation in a manner depending on the dose for both raw and cooked patties during storage (P < 0.05). Astaxanthin added at levels of 60 and/or 80 mg/kg showed a greater antioxidant effect than ascorbate and metabisulphite. The presence of astaxanthin, like that of ascorbate, decreased the oxysterols levels of cooked patties with regard to controls. The amount of volatiles released from the cooked patties was also reduced by astaxanthin. This effect was not observed for ascorbate or metabisulphite. Astaxanthin in lamb patties at levels of 60–80 mg/kg could improve raw and cooked lamb patty oxidative stability during refrigerated aerobic storage, protect their lipids against thermal degradation more than ascorbate and metabisulphite, and reduce oxysterols formation during cooking in a similar way to ascorbate.

Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties

The aim of this work was to study the in vitro antioxidant potential of aqueous extracts obtained from tomato (TOM), red grape (GRA), olive (OLI) and pomegranate (POM) by-products as well as to evaluate the effect of their addition into lamb meat patties (1000mg/kg) in order to improve shelf life. A negative (CON) and a positive control (sodium ascorbate, ASC) were also included in the experiment. Results for radical scavenging activity, metal chelating activity and reducing power indicated that GRA and OLI extracts could inhibit oxidation more efficiently than POM and TOM extracts (P<0.01). Consistently, GRA and OLI treatments showed the highest redness (a*) (P<0.01) and antioxidant activity, both for lipids and proteins, throughout storage (P<0.001). Furthermore, in general, microbial counts were reduced by the addition of by-products extracts. These results suggest that the extracts obtained from grape and olive pomaces could be effectively used to replace sodium ascorbate in lamb meat products.

Incorporating rosemary diterpenes in lamb diet to improve microbial quality of meat packed in different environments.

The dietary use of phytochemicals may contribute to improving lamb meat preservation under different packing atmospheres. The objective was to test the preservative potential of a dietary rosemary extract (RE) containing carnosic acid and carnosol (at 1:1 w:w) in chilled lamb patties packed in air, vacuum and 70/30 O2 /CO2 modified atmosphere. Three experimental diets, (C) control, (RE) C plus 600mg RE/kg feed and (E) C plus 600mg vitamin E/kg, were given to fattening lambs. Unlike the C- and E-diets, the RE-diet had a double antimicrobial and antioxidant effect on the lamb patties packed in all the environments studied. The RE-diet inhibited total viable and lactic acid bacteria and Enterobacteriaceae, but not Brochothrix thermosphacta and Pseudomonas spp. and also improved oxidative stability (measured as CIE Lab color and thiobarbituric reagent substances), appearance and odor. The E-diet had a better antioxidant effect than the RE-diet but had no antimicrobial effects. Escherichia coli and Salmonella spp. were not detected. The dietary use of RE was most suitable for preserving vacuum-packed meat, which is more exposed to spoilage by anaerobic bacteria, while the use of dietary vitamin E allowed better control of oxidation in the meat packed in a bacteriostatic and oxidizing environment.

Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes

Spain is the biggest olive oil producer in the world what means that this area is especially affected by olive mill waste pollution. The main system used for extracting olive oil is the continuous two-phase centrifugation system, which generates olive wet cake waste. This wastage has disposal problems due to its phytotoxicity and high moisture content, so strategies for its use and revalorization are needed. One of these strategies is the extraction of bioactive compounds, as is the case of polyphenols present in the waste, which could be used as natural antioxidants in food.This study evaluated the effect of adding an olive waste extract (100, 200 or 400 mg gallic acid equivalents/kg muscle), as a possible natural polyphenol-rich antioxidant on the stability of lamb meat patties enriched with omega-3 fatty acids, and stored in high-oxygen modified atmosphere packs for up to 9 days at 4 °C. Addition of the extract delayed meat discolouration, lipid oxidation (p ≤ 0.001) and protein carbonylation (p ≤ 0.001), and increased loss of thiol groups (p ≤ 0.05) relative to controls. Fish odour (p ≤ 0.01) and flavour (p ≤ 0.05) were lower and odd odour and flavour (p ≤ 0.001) higher in patties with added the extract compared to controls, but the overall liking score was not affected. The addition of the extract resulted in acceptable lamb meat patties (in terms of oxidation) after 6 days of storage, while patties without extract did not.The results pointed out the potential for using olive waste extracts as natural antioxidants in meat products. With this strategy, the olive oil industry would encourage to follow an eco-friendlier olive oil production chain obtaining marketable products from the wastes generated. At the same time, the shelf-life (in terms of oxidation process) of the lamb patties would be increased reducing food wastes at the point-of-sale and at consumer level, which is especially important in a high perishable food such as minced meat products, and reducing the environmental impact that food waste causes along the food supply chain.

Effect of Thyme Leaves Extract on Quality of Lamb and Chicken Meat during Storage

It has been known that thyme have antioxidant capacity and antimicrobial activity against different bacteria, therefore this investigation was designed to study the effect of adding thyme extract (0, 250, 500 and 1000 ppm) on the oxidative rancidity and microbial growth on lamb and chicken patties stored at 4C° for 12 days. The result revealed that malondialdehyde (MDA) values started to increase during storage periods, of both lamb and chicken patties. Extract of thyme apparently retarded significantly (p<0.01) oxidative rancidity and microbial growth as well in both lamb and chicken patties. Thus it can be concluded that addition of thyme especially at a rate of 500 ppm is effective as compared to untreated patties against oxidation and microbial growth.

Effect of the addition of hop (infusion or powder) on the oxidative stability of lean lamb patties during storage

The effects of adding hop to lamb patties on their oxidative stability were evaluated. Two experiments were performed. In the first experiment, patties were prepared by adding water (control), hop infusion (2g infused hop/kg) or a sodium ascorbate solution (0.5g/kg), then cooked and refrigerated stored for 3 days. In the second one, patties were prepared by adding water (control), hop infusion (2g infused hop/kg) or a hop powder dispersion (2g hop/kg), and then stored either raw: 4°C for 7 days or −18°C for 90 days, or cooked: 4°C for 3 days. The antioxidant effect of hop was assessed by means of thiobarbituric acid reactive substances, protein carbonyls, colour, and sensorial analysis. Hop showed a significant antioxidant effect, which was stronger for hop powder than for hop infusion. The addition of hop powder caused a slight decrease in the consumer acceptance of patties as compared to control and hop infusion-added patties.

Effects of traditional chinese cooking methods on formation of heterocyclic aromatic amines in lamb patties

Different amounts of the potent mutagenic and/or carcinogenic heterocyclic aromatic amines (HAAs) are formed in muscle-based foods under different cooking methods. HAAs (9 varieties) in lamb patties cooked using traditional Chinese cooking methods (roasting, frying, panfrying, and stewing in seasonings) were investigated. The total HAAs contents in roasted, fried, pan-fried, and stewed patties were 4.39-123.15 ng/g, 3.59-43.24 ng/g, 0.71-10.05 ng/g, and 51.07-120.32 ng/g, respectively. Amounts of HAAs increased as cooking time increased. 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) was the dominant HAAs in deep roasted and fried samples, while 1-methyl- 9H-pyrido [3,4-b] indole (Harman) and 9H-pyrido [3,4-b] indole (Norharman) were the main HAAs in pan-fried and stewed samples. Types and contents of HAAs formed at different cooking times using different methods are unique. Stewing in seasoning generated a higher HAAs content than the high-temperature cooking methods roasting, frying, and pan-frying.

Reduction of Oxidative Rancidity and Microbial Activities of the Karadi Lamb Patties in Freezing Storage Using Natural Antioxidant Extracts of Rosemary and Ginger

This experiment was designed to study the effect of adding rosemary or ginger together with the sodiumlactate to lamb patties stored at -18°C for 150 days as antioxidant, antimicrobial and sensory attributes.Minced meat was blended with 1.5% salt (70% NaCl and 30% KCl), then was subdivided into fivetreatments. Treatment 1 was considered as a control; treatments 2 and 3 were blended with 0.050%rosemary extract (RE), and 0.50% ginger (GE), respectively. Whereas treatments 4 and 5 were blendedwith 3% sodium lactates in addition to rosemary (RE+ SL) or ginger (GE+SL). The meat was thoroughlymixed and formed into patties (100g), and placed on plastic foam meat trays, and kept frozen at -18°C for150 days. It appears from TBA values that treated lamb patties with GE, GE+SL, RE and RE+SLsignificantly retarded (p<0.01) oxidative process by 65.6, 69, 58.8% and 58.5%, respectively compared tocontrol patties. With increasing storage period, a significant (p<0.01) rise in free fatty acids and totalvolatile nitrogen and a significant decrease in myoglobin and sensory attributes was observed for alltreated and control patties. However, treatment with RE and GE and in particular with their combinationwith SL improved all sensory attributes in comparison to untreated patties. Addition of RE, GE or itscombination with SL showed inhibitory effect against the test organisms as compared to control samples.

Antioxidant and antimicrobial effect of some natural plant extracts added to lamb patties during storage

Natural plants are considered an important target to investigate in order to provide a new source of natural antioxidants and/or antimicrobial agents. The optimum concentrations of some natural plant (jojoba, jatropha, ginseng and ginger) extracts were determined and added to lamb patties. Some chemical and microbial characteristics of the prepared patties during storage for 9 days at 4°C were evaluated. Both the addition of these extracts and storage time had a significant effect on the patties throughout the storage period. The effectiveness of the tested natural extracts can be listed in the following order of decreasing Thiobarbituric acid reactive substance (TBARS) values: ginseng > jatropha > jojoba > ginger. Aerobic plate count, mould and yeast counts decreased significantly with addition of the extracts during the storage period. Also, the addition of the extracts was significantly effective in reducing histamine, tyramine and putrescine formation during the storage period. Compared to control patties, the addition of these natural extracts was effective as antioxidant and antimicrobial agents for improving the properties of lamb patties.

Effects of lactate on ground lamb colour stability and mitochondria-mediated metmyoglobin reduction

Previous research suggests that lactate’s colour stabilizing effect in beef is through NADH production and antioxidant activity. However, no research has assessed lactate’s role in lamb colour. Hence, our objectives were to evaluate the effects of lactate on lamb surface discolouration, oxygen consumption, and metmyoglobin reduction. In experiment 1, lactate (final meat concentration=2.5%w/w) was added to ground lamb (n=20 carcasses) and patties were stored for 3days at 1°C in PVC packaging. Surface colour (CIE L∗ and a∗) and metmyoglobin reducing activity of ground lamb patties were measured. Addition of lactate improved colour stability and metmyoglobin reducing activity (p<0.05). In experiment 2, mitochondria were isolated from lamb longissimus muscle (n=3). Addition of lactate–LDH–NAD to mitochondria resulted in significant oxygen consumption and metmyoglobin reduction compared with mitochondrial controls without lactate (p<0.05). Lactate can improve the colour stability of lamb, possibly by increasing metmyoglobin reducing activity.

Addition of Some Natural Plant Extracts and their Effects on Lamb Patties Quality

Addition of Some Natural Plant Extracts and their Effects on Lamb Patties Quality

Screening of phytochemicals in fresh lamb meat patties stored in modified atmosphere packs: influence on selected meat quality characteristics

AbstractThis study was carried out to determine the antioxidant activity of phytochemicals and plant extracts in fresh lamb patties. Quality indices such as colour (Hunter L* a* b*), lipid oxidation (TBARS) and pH were measured over an 8‐day storage period. Resveratrol, citroflavan‐3‐ol, olive leaf extract and Echinacea purpurea were added to raw minced M. longissimus dorsi lamb patties, at concentrations ranging from 0–400 mg kg−1 lamb meat, stored in high oxygen modified atmospheres packs (75% O2:25% CO2) for up to 8 days at 4 °C. The pH of the lamb meat was not significantly affected by the addition of the phytochemicals and plant extracts examined (P &gt; 0.05). Resveratrol and citroflavan‐3‐ol decreased (P &lt; 0.05) lipid oxidation in raw lamb patties during storage and increased a* values (P &lt; 0.05), relative to controls. By contrast, olive leaf extract and Echinacea purpurea did not exhibit antioxidant activity or promote higher a* values relative to controls. Results obtained demonstrate potential for the development of functional meats using plant extracts such as resveratrol and citroflavan‐3‐ol.

Effects of sheep production systems on oxidative storage stability of lean lamb patties

Rambouillet lambs were assigned to three production systems varying in physical environment and diet: RF (a new, raised-floor feeding structure, with animals fed a pelleted mixture of 85% oat hay, 7.5% barley and 7.5% molasses); FL (a feedlot, with animals fed high-concentrate rations); and P (a pasture, with animals given access to the pasture and a high-concentrate supplement). Lengths of time on feed were adjusted to produce similar final shorn weights for each system. Ground meat patties were made with knife-separable lean from hind legs and aerobically refrigerated. Fat content of patties was not significantly different between RF and FL or P, while total unsaturated fatty acid percentage was slightly lower ( P<0.05) for RF treatment. Patty color (redness) was most stable for RF. Lipid oxidation in raw patties also was lower ( P<0.05) for RF than FL, but oxidation in cooked patties was greater for RF.

The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties

The effects of dietary α-tocopheryl acetate supplementation and/or packaging on the quality of lamb patties were investigated. Ewes ( n=12) were selected and scanned to assess pregnancy. They were divided into two groups ( n=6). The control group was fed a non-supplemented diet of 20 mg α-tocopheryl acetate/kg feed/day for 9 weeks ante-parturition and 3 weeks post-parturition. The lambs were weaned at 3 weeks and fed either the non-supplemented or supplemented diet for 10 weeks prior to slaughter. The M. longissimus dorsi from each carcass from each dietary group was stored at −20°C for 7 months. Patties were formed from supplemented or control minced m. longissimus dorsi and held in either modified atmosphere packs (MAP) under atmospheres of 70:30, 80:20 or 90:10 CO 2:O 2, under vacuum or in overwrapped trays. All packs were held under refrigerated (4°C, 616 lux) display for a period of 10 days. Patties were assessed for oxidative and colour stability on days 0, 2, 4, 6, 8 and 10. With each type of pack, dietary α-tocopheryl acetate supplementation significantly increased oxidative and colour stability compared to control patties. As oxygen concentrations increased in MAP packs, colour stability was enhanced but the rate of lipid oxidation increased. Vacuum packaged patties had significantly ( P<0.05) higher Hunter ‘ a' values, lower proportions of metmyoglobin and lower TBARS numbers than those held under all other forms of packaging. Aerobically packaged patties had lower Hunter ‘ a' values, higher proportions of metmyoglobin and lower TBARS numbers compared to MAP patties.

Some physical, chemical and sensory properties of chevon products from three New Zealand goat breeds

The properties of boneless meat from 12-month-old Boer ( n=3), Cashmere ( n=4), and Boer×Cashmere ( n=4) female goats, and of meat products made from that meat, were determined. For whole-tissue meat (longissimus muscle, semimembranosus, meat cubes) cook yield, dimensional changes on cooking, instrumental tenderness and sensory attributes were determined. For patties made from the meat, cook yield, dimensional changes on cooking, and sensory attributes were determined. Sensory attributes of curries made from the meat were also assessed. Boneless meat from 12-month-old lamb was used in the comparisons. Boer longissimus muscle had a higher pH (6.04) than the longissimus muscle from Cashmere and Boer×Cashmere (5.70, 5.78). Meat cook yield and cook shrinkage were 75–80% and 36–48% respectively. The cook yield of plain or seasoned patties was about 92% compared to 77% (plain) and 86% (seasoned) for lamb patties. Instrumental tenderness and sensory scores for juiciness and overall flavour intensity of longissimus muscle from all three breeds were similar ( P>0.05); semimembranosus of Cashmere was more tender ( P<0.05) than that of the other two breeds. Goat meat had a less intense flavour and was less tender and juicy than lamb ( P<0.01). Panellists considered goat and lamb curries very acceptable. There were no significant differences in the acceptability of sensory attributes of patties made from goat or lamb ( P>0.05), although goat meat and meat products were distinguishable from lamb. The attributes of goat-meat-based products should be considered during their manufacture and promotion.

IDENTIFICATION AND ACCEPTANCE OF LAMB VERSUS BEEF AND PORK BY CONSUMERS AND EXPERIENCED SENSORY PANELISTS

ABSTRACTLamb, beef, and pork patties containing ≈ 21% fat were pan‐fried to 71C and evaluated by consumers (n=71) and experienced laboratory sensory panelists (n=12) to determine to what extent panelists could correctly identify the species and to document the probable basis of their identification. When six samples (the first three samples representing the first servings of the three species and the next three representing the second servings) were served one at a time, 59%, 49%, and 32% of consumer panelists correctly identified both servings of lamb, beef, and pork, respectively, compared to 67%, 50%, and 33%, respectively, by experienced laboratory panelists. Sensory attribute scores and correlation data on correctly identified samples indicated that flavor intensity of lamb and pork patties did not have positive effects on their overall palatability, whereas flavor intensity of beef patties had positive effects. Lamb patties were rated most intense in flavor and lowest in overall palatability.

Temperature and time effects on mutagen production in cooked lamb meat.

Basic extracts isolated from lamb meat treated at various temperatures were tested for mutagenicity in Salmonella typhimurium strain TA98 in the presence of S9 mix. Samples of ground lamb patties were cooked for 10 min per side at 100, 150, 200, 250 and 300 degrees C. Low cooking temperatures resulted in products with low levels of mutagenicity. At temperatures greater than 150 degrees C the mutagenic activity of the cooked meat increased to reach a maximum at 300 degrees C. In another series of experiments, lamb patties were cooked at 250 degrees C for 2, 4, 6, 8, 10 and 12 min. Short cooking times (rare products) caused no mutagenic activity and uncooked ground meat showed no activity. Prolonged cooking appeared to increase the mutagenicity of the products with a maximum value at 10 min. The results indicate that the formation of mutagens depends on both cooking temperature and cooking time. The level of mutagenicity tends to increase with the degree of charring.