Lipid Oxidation Of Ground Beef Research Articles

Vacuum Packaging Can Protect Ground Beef Color and Oxidation during Cold Storage.

Storing ground beef at frozen temperatures prior to refrigerated display when using thermoforming vacuum packaging is not a common manufacturing practice. However, limited data on thermoforming packaging film and its interaction with meat quality suggests that more information is needed. The current study aimed to identify the influences of thermoforming packaging on the surface color and lipid oxidation of ground beef. Ground beef was portioned into 454 g bricks and packaged into one of three thermoforming films: T1 (150 µ polyethylene/EVOH/polyethylene coextrusion), T2 (175 µ polyethylene /EVOH/polyethylene coextrusion), and T3 (200 µ polyethylene/EVOH/polyethylene coextrusion), stored for 21 days at -20.83 °C (±1.50 °C), and displayed for 42 days at 3.0 °C ± 1.5 °C. There were no statistical differences for the packaging treatment of lipid oxidation (p = 0.0744), but oxidation increased throughout storage day (p < 0.0001). The main effects of treatment and day resulted in altered (p < 0.05) surface lightness (L*), redness (a*), yellowness, hue angle (°), red-to-brown (RTB), and relative myoglobin for met-myoglobin (MET), deoxymyoglobin (DMB), and oxymyoglobin (OMB). Surprisingly, there was an interaction between treatment and day for the calculated relative values of chroma (p = 0.0321), Delta E (p = 0.0155), and the ratio of a*:b* (p < 0.0001). These results indicate that thermoforming vacuum packaging can reduce the rate of deterioration that occurs to ground beef color and the rate of oxidation.

Antioxidant activity and phenolic content of herbal infusions from medicinal plants used in Argentina

Currently, teas and herbal infusions represent an important part of the human diet. Most contain phenolic compounds with high antioxidant activity, usually associated with human health protective functions. This attribute defines teas and infusions as nutraceutical foods. In Argentina, several native species are traditionally used for medical purposes. Some of those species are Larrea cuneifolia, Larrea nitida, Grindelia chiloensis, Pteromonnina dictyocarpa, Mandevilla laxa, and Monttea aphylla. The objectives of this study were to analyze the antioxidant power and the scavenging capacity of infusions obtained from those six medicinal plants, to characterize the phenolic profile, and to study in vitro their safety or cytotoxicity. Additionally, the potential use of two infusions as antioxidant additives in a food model was evaluated. The results indicated that the analyzed plant species are rich in phenolic acids (e.g., caffeic, ferulic, and chlorogenic acid), and flavonoids (e.g., quercetin and kaempferol), with high antioxidant power. The infusion blend obtained with G. chiloensis and L. cuneifolia exhibited the highest value of antioxidant capacity measured with the FRAP technique (193.4 μg EAA/mg DW). On the other hand, L. cuneifolia infusion showed the greatest antioxidant capacity determined by FRAP (131.9 ± 5.2 μg EAA/mg DW) and DPPH assays (0.453 mL/mg s). Additionally, L. cuneifolia infusion showed the highest phenolic content (232.8 μg GAE/mg DW) and flavonoid content (153.3 μg QE/mg DW). None of the infusions showed toxicity in mammalian cells, except for G. chiloensis. Furthermore, the L. cuneifolia and L. nitida infusions showed a high inhibitory effect on lipid oxidation in ground beef (55% and 51% at 4 days of storage, respectively). The results suggest that the studied infusions are safe and a rich source of antioxidants, which supports their use in traditional medicine. However, further exhaustive studies of G. chiloensis infusion are needed to ensure its safety, as it has shown cytotoxicity. Besides, it is worthwhile to advance the study of L. cuneifolia and L. nitida as sources of dietary antioxidants, due to their high antioxidant power and ability to protect against lipid peroxidation.Graphical

In vitro antioxidant activity of Lippia adoensis Var. Koseret, Thymus schimperi Ronniger and Rosmarinus officinalis Leaf extracts and their effects on oxidative stability of ground raw beef meat during refrigeration storage

Rosmarinus officinalis,Thymus schimperi Ronniger, and Lippia adoensis var. koseret, locally known as Rosemary, Tosign, and Koseret respectively are widely used dietary herbs in Ethiopia. In this study, the antioxidant activity and effect of Rosemary, Tosign, and Koseretethanol (80% v/v) extract on lipid oxidation of ground beef during storage were studied. Folin-Ciocalteu and aluminium chloride were used to determine total phenolic content (TPC) and total flavonoid content (TFC), respectively. Antioxidant activities of herbs were evaluated using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging, ferric reducing power and iron chelating activities. The peroxide and thiobarbituric acid reactive substances assays were used to evaluate the ability of the extracts to prevent lipid peroxidation in ground beef stored at 4°C. Tosign extract had highest TPC (70.93±1.53 mg GAE/g) and TFC (16.94±0.12 mg CE/g). Also, Tosign had the strongest effect of DPPH scavenging (IC50 = 33.35±1.56µg/mL) and ferric reducing power (IC50 = 175.71±1.03 µg/mL). But the strongest iron-chelating activity was observed in Rosemary extract (IC50 = 160.24±2.55 µg/mL). Minimum peroxide value (0.185±0.09 milli equivalent peroxide/kg of beef) and the highest thiobarbituric acid reactive substances (80.20±20%) were recorded for ground beef treated with Rosemary at the end of storage days. In conclusion, these herbs are very effective antioxidants comparable to butylated hydroxytoluene. Thus, they could be a good substitution to synthetic antioxidants used in food preservation.

Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage

The objective of this work was to investigate the changes in color, metmyoglobin reducing activity (MRA), and lipid oxidation (TBARS) and their relationships in beef patties treated by dielectric barrier discharge cold plasma (DBD-CP) at different voltages and frequencies during storage at 4 °C. DBD-CP treatment, including treatment voltages and frequencies, caused the decrease of a⁎ value and MRA (P < 0.05), promoted the accumulation of metmyoglobin (P < 0.05), and significantly increased TBARS values (P < 0.05). It was the first time revealed that the effect of treatment voltage on the quality of beef patty was greater than that of frequency. In addition, there were significant and strong positive correlations between a⁎ value and MRA and negative correlations between a⁎ value, metmyoglobin (MMb)% and TBARS. Taken together, Data demonstrated that DBD-CP treatment can significantly affect meat redness, Mb contents, MRA, and lipid oxidation in ground beef during storage, and accelerate discoloration and lipid oxidation of meat.

Effect of feeding distillers grains and supplementing antioxidants on lipid oxidation of ground beef

Effect of feeding distillers grains and supplementing antioxidants on lipid oxidation of ground beef

Combined Effects of Modified Atmosphere Packaging and Organic Acid Salts (Sodium Acetate and Calcium Lactate) on the Quality and Shelf-life of Hanwoo Ground Beef Patties

The present study investigated the combined effects of modified atmosphere packaging (MAP) and organic acid salts on the quality and shelf-life of Hanwoo ground beef patties. The ground beef containing 500 ppm of ascorbic acid was prepared with air-packaging (Air-P), high oxygen-MAP (70% O + 30% CO /OxyMAP), and nitrogen-MAP (100% N /NitroMAP), in combination with organic acid salts (1500 ppm of sodium acetate and 500 ppm of calcium lactate). The samples were stored for 11 d at 5 C. The pH value of ground beef patties decreased during storage in all the treatments. The ground beef patties with organic acid salts showed relatively higher level of pH during storage compared with non-added patties (p<0.05). Lipid oxidation was accelerated in OxyMAP while it was delayed in NitroMAP treated with organic acid salts. Nitro-MAP treated with organic acid salts was effective in stabilizing the color characteristics of lightness (CIE L*) and redness (CIE a*) during storage. Oxygen content in MAP was shown to be a more important factor affecting color stability and lipid oxidation of ground beef than organic acid salts. The aerobic and anaerobic bacterial counts were reduced both in OxyMAP and NitroMAP (p<0.05), and the lactic acid bacteria was inhibited by Oxy-MAP (p<0.05). Coliform bacteria decreased during storage as pH value was decreased in all treatments. According to the sensory evaluation, the ground beef patties in NitroMAP showed the best quality among all treatments during storage. Therefore, Hanwoo ground beef patties added with sodium acetate and calcium lactate and packed with NitroMAP showed better quality characteristics than other treatments. This packaging method is recommended and could be utilized for packaging hanwoo ground beef patties for improving quality and extending shelf-life.

Effect of Antioxidant Application Methods on the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef

Four antioxidant treatments (none, 0.05% ascorbic acid, 0.01%alpha-tocopherol + 0.01% sesamol, and 0.05% ascorbic acid + 0.01%alpha-tocopherol + 0.01% sesamol) were applied to ground beef using either mixing or spraying method. The meat samples were placed on Styrofoam trays, irradiated at 0 or 2.5 kGy, and then stored for 7 d at 4 degrees C. Color, lipid oxidation, volatiles, oxidation-reduction potential (ORP), and carbon monoxide (CO) production were determined at 0, 3, and 7 d of storage. Irradiation increased lipid oxidation of ground beef with control and ascorbic acid treatments after 3 d of storage. alpha-Tocopherol + sesamol and ascorbic acid +alpha-tocopherol + sesamol treatments were effective in slowing down lipid oxidation in ground beef during storage regardless of application methods, but mixing was better than the spraying method. Irradiation lowered L*-value and a*-value of ground beef. Storage had no effect on lightness but redness decreased with storage. Ascorbic acid was the most effective in maintaining redness of ground beef followed by ascorbic acid +alpha-tocopherol + sesamol. Irradiation and storage reduced the b*-value of ground beef. Irradiation lowered ORP of ground beef regardless of antioxidants application methods, but ORP was lower in beef with mixing than spraying method. Beef sprayed with antioxidants produced more hydrocarbons and alcohols than the mixing application, but ascorbic acid +alpha-tocopherol + sesamol treatment was effective in reducing the amount of volatiles produced by irradiation. Therefore, mixing was better than the spraying method in preventing lipid oxidation and maintaining color of irradiated ground beef.

Reduction of irradiation off-odor and lipid oxidation in ground beef by α-tocopherol addition and the use of a charcoal pack

A combination of a charcoal pack during irradiation and α-tocopherol addition into ground beef was applied to eliminate an irradiation characteristic off-odor and to retard the lipid oxidation caused by the irradiation process. Ground beef was mixed with 200 ppm α-tocopherol and gamma irradiated with 0, 5, and 10 kGy with or without a charcoal pack present during the irradiation treatment. The pH of the control group was lower than that of α-tocopherol and charcoal pack treatment initially but increased rapidly and showed higher pH at day 7. Addition of α-tocopherol with or without charcoal pack addition showed lower 2-thiobarbituric acid reactive substances values in irradiated ground beef at days 3 and 7 compared to those without addition. The color of ground beef was not significantly affected by the treatment. However, odor preference result showed that 10 kGy-irradiated ground beef with a combination of charcoal pack and α-tocopherol addition had higher scores than the control group regardless of irradiation. Solid-phase microextraction (SPME) gas chromatograph/mass spectrometry (GC/MS) analysis identified various volatile compounds that were created by irradiation of ground beef. These compounds were reduced or eliminated when a charcoal pack was used during the irradiation process. The results of the present study imply that combination of packaging with a charcoal pack during the irradiation process and addition of α-tocopherol into ground beef is a good method to effectively eliminate an irradiation off-odor and retard the lipid oxidation development in ground beef caused by irradiation.

Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef

Beef rounds aged for one, two, or three weeks after slaughtering were ground added with 0.05% ascorbic acid + 0.01% α-tocopherol or 0.05% ascorbic acid + 0.01% α-tocopherol + 0.01% sesamol, placed on Styrofoam trays and wrapped with oxygen-permeable plastic film, and treated with electron beam irradiation at 0 or 2.5 kGy. The meat samples were displayed under fluorescent light for 7 d at 4 °C. Color, lipid oxidation, volatile analysis, oxidation–reduction potential (ORP) and carbon monoxide (CO) production were determined at 0, 3, and 7 d of storage. Irradiation increased lipid oxidation of ground beef regardless of their aging time and storage period. As aging time increased lipid oxidation increased. Adding sesamol increased the effectiveness of ascorbate and tocopherol combination in reducing lipid oxidation especially as aging and storage time increased. The redness of beef were decreased by irradiation and adding ascorbic acid and α-tocopherol before irradiation was effective in maintaining the redness of irradiated ground beef over the storage period. The combination of ascorbic acid + α-tocopherol to ground beef was more effective in reducing ORP than adding sesamol. Irradiation increased CO production from all ground beef regardless of aging time or additives treatments. Volatile sulfur compounds produced by irradiation at Day 0 disappeared over the storage period. Alcohol greatly increased in all nonirradiated beef, but volatiles aldehydes only in irradiated control beef. Antioxidant treatments were effective in reducing aldehydes in ground beef during storage.

Effects of supplemental rumen-protected conjugated linoleic acid or corn oil on lipid content and palatability in beef cattle1

Thirty-six Angus x Hereford heifers were used in a 3 x 2 factorial (3 dietary treatments; 2 supplementation times) to examine the effect of dietary lipid supplementation on lipid oxidation, lipid composition, and palatability of ribeye steaks and ground beef. Lipid was supplied in the diets as corn oil or a partially rumen-protected CLA salt for 2 specific treatment periods of the final 32 or 60 d on feed, corresponding to a total time on feed of 89 or 118 d. After an initial 56-d feeding period (basal diet), the heifers were fed 1 of 3 dietary treatments (DM basis): 1) a basal diet containing 88% concentrate and 12% grass hay (CON), 2) the basal diet plus 4% corn oil (OIL), or 3) the basal diet plus 2% partially rumen-protected CLA (RPCLA) containing 31% CLA. Heifers were randomly allotted to dietary treatments at the initiation of the study and fed individually. At 48 h postmortem, the right forequarter of each carcass was fabricated into retail cuts. Steaks (2.54-cm thick) were obtained from the posterior end of the ribeye roll (NAMP 112), and beef trim was ground for all subsequent analyses. Dietary treatment did not affect (P > 0.05) lipid oxidation in ground beef or ribeye steaks. Total trans-octadecenoate fat and trans-10 octadecenoic acid content in ribeye steaks increased (P < 0.05) with RPCLA compared with CON. Total CLA and the cis-9 trans-11 isomer of CLA contents in ribeye steaks were unchanged (P > 0.05) by lipid supplementation. In ground beef, RPCLA supplementation increased (P < 0.05) the amount of trans fat and trans-10 octadecenoic acid compared with CON or OIL; supplementation of RPCLA increased (P < 0.05) the amount of CLA cis-9 trans-11 isomer and total CLA. Lipid supplementation did not alter (P > 0.05) off-flavor ratings in ground beef or ribeye steaks. Supplementation of corn oil increased (P < 0.05) total PUFA content of ribeye steaks compared with CON and RPCLA. Dietary RPCLA supplementation increased the amount of trans fat per serving (85.5 g, broiled) by 110 and 88% in ribeye steak and ground beef, respectively, and CLA cis-9 trans-11 by 58% in ground beef compared with CON. Supplementing OIL or RPCLA resulted in minimal changes in lipid oxidation and sensory attributes of steaks and ground beef.

The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef

The timing of the application of rosemary extract was evaluated as one-way of minimizing myoglobin and lipid oxidation in ground beef. In experiment 1, rosemary extract was added to beef at four different stages namely trim, cube, coarse, and fine ground beef. The beef was evaluated for color and TBARS values during 144 h of storage (4 °C). Results showed that when rosemary was added to the pre-grinding treatments of trim and cube, ground beef had the highest a ∗ values (redness), oxymyoglobin content, and lowest TBARS values at 144 h. In experiment 2, the effect of rosemary extract was evaluated on the color quality of case ready ground beef inoculated with 10 7 CFU/g Escherichia coli. Microbial counts, color, and TBARS values were measured during 144 h of simulated storage. The results showed that both the rosemary treated samples that were inoculated and uninoculated remained redder longer and had lower TBARS values than the untreated inoculated and uninoculated controls. There was no significant inhibition of E. coli by the rosemary extract.

Comparison of Milk Mineral, Sodium Tripolyphosphate, and Vitamin E as Antioxidants in Ground Beef in 80% Oxygen Modified Atmosphere Packaging

ABSTRACTThe antioxidant effects of milk mineral (MM), sodium tripolyphosphate (STP), and vitamin E (E) were tested in raw ground beef packaged in 80% O2 modified atmosphere packaging, and held 1, 4, 7, or 14 d at 2 °C. Two levels of each antioxidant (0.75% and 1.5% MM, 0.25% and 0.5% STP, 50 or 100 ppm E) were compared with control samples without added antioxidants. Vitamin E was mixed with mineral oil or ethanol before mixing with meat samples. Thiobarbituric acid (TBA) values were highest (P &lt; 0.05) in controls without antioxidants, and samples with added vitamin E. Lowest TBA values (&lt;0.5) were in samples treated with 0.75% or 1.5% milk mineral. All ground beef samples maintained redness (a* &gt; 10) through 4 d of storage. By day 7, ground beef treatments with added E were brown. After 14 d, ground beef with 0.75% MM was more red (P &lt; 0.05) than other treatments or controls. Thus, 0.75% MM has possible application to prolong red color stability and inhibit lipid oxidation in ground beef packaged in high oxygen atmospheres.

Antioxidant Properties of Milled‐rice Co‐products and Their Effects on Lipid Oxidation in Ground Beef

ABSTRACT Antioxidant properties were analyzed for methanolic extracts of rice seeds, milled‐rice co‐products, and other selected plant seeds, including cottonseed, soybean, and corn. Values of antioxidant effectiveness ranged from 45% to 86%, based on 100% activity at no change in color during the p‐carotene bleaching test. A correlation exists between the antioxidant activity and the total phenolic content of the rice ingredient extracts (r2 = 0.81). When selected extracts were applied to ground beef, the lipid oxidation was inhibited by, in relative effectiveness, rice hull &gt; rice bran &gt; brown rice. When applied directly to the beef, both defatted brown rice flour and rice bran strongly retarded the lipid oxidation.

Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef2

Effects of dietary supplementation and postmortem addition of vitamin E on pigment and lipid stability in raw ground beef were examined in this study. Six Holstein steers were fed a control diet for 232 or 252 d and six Holstein steers were supplemented with 1,500 IU of vitamin E per animal daily for 232 or 252 d. Three aliquots of ground beef from each longissimus lumborum were allotted to the following postmortem treatments: no addition (NO), white mineral oil (OIL), and white mineral oil containing sufficient D-alpha-tocopherol to equal the mean difference of alpha-tocopherol concentration between beef from supplemented and control steers (OIL + E). Metmyoglobin percentages and 2-thiobarbituric acid reactive substances values were determined at d 1, 3, 5, 7, and 9 after postmortem treatment. Dietary vitamin E supplementation delayed metmyoglobin increase and highly suppressed lipid oxidation in ground beef during 9 d of display compared with the control. The postmortem addition of vitamin E (OIL + E) was slightly effective in retarding the oxidation of pigment and lipid, especially compared with the OIL treatments. Endogenous vitamin E improved pigment and lipid stability much better than exogenous vitamin E.

Control of lipid oxidation in cooked ground beef with water and salts

The effects of exogenous water and salts on lipid oxidation in ground beef were determined. Deionized water, salts, or both, were added to treatment samples. Salts used were sodium chloride, potassium chloride and sodium sulphate, all at 3% concentration. The Thiobarbituric acid (TBA) test was used to assess lipid oxidation. Addition of water at a 10% or 20% level had no effect on rancidity. Sodium chloride and potassium chloride reduced TBA numbers. Adding water to those samples containing potassium chloride and sodium sulphate raised moisture content.

Microbiological and Shelf‐Life Properties of Ground Beef Containing Glandless Cottonseed Flour

ABSTRACTGround beef with or without 3% added glandless cottonseed flour (GCF) was over‐wrapped with polyvinyl chloride film and displayed up to 6 days in a retail case. Aerobic plate counts were slightly higher (P &lt; 0.05) for ground beef with GCF at day 0, with no difference (P &gt; 0.05) found at days 3 and 6. At day 6, a combination of Pseudomonas and heterofermentative Lactobacillus spp. made up a major part of the microflora of ground beef without GCF whereas heterofermentative Lactobacillus spp. constituted a dominant part of the microflora of ground beef with GCF. Discoloration and lipid oxidation in ground beef during display were markedly reduced by addition of 3% GCF.