Meat Patties Research Articles

Safflower seed supplementation in lamb feed: effects upon fatty acid profile and quality of meat patty formulations.

The aims of this study were to determine the fatty acid profile of meat from lambs fed with different levels of safflower seed (0%, 7.5%, and 15%) and, also, to compare the characteristics of the meat patties prepared from this lamb meat (LMP) with beef meat patties (BMP). The safflower seed-supplemented diet did not change the contents of polyunsaturated and unsaturated fatty acids, except for C22:1. All meat patty formulations were considered safe for consumption. The values of cooking yield, shrinkage, water absorption index, luminosity (L*), and redness (a*) were similar for the LMP and BMP tested. While the safflower seed-supplemented diet did not alter the moisture, ash, and protein levels of LMP, the lipid content was lower than that in BMP. The incorporation of 15% safflower seed into lamb feed contributed to promoting better sensory attributes of the meat patties. Most of the physicochemical properties evaluated were similar among LMP and BMP. However, to improve the sensory properties of the product, dietary supplementation with 15% safflower seed is recommended.

Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage

ABSTRACT The current investigation was conducted to evaluate the result of gamma irradiation doses and kale leaf powder (KLP) on microbiological assay (total aerobic bacteria and coliforms), quality parameters (Hunter’s color [L*, a* and b*] and heme pigment [Mb and MetMb]) and stability modifiers (total volatile basic nitrogen [TVBN], thiobarbituric acid reactive substances [TBARSs], and peroxide value [POV]) of ostrich and chicken meat under different storage intervals (0, 7 and 14d). Gamma irradiation dose (3kGy) with or without kale leaf powder (1% and 2%) was applied. The TPC and coliform outcome indicated that irradiation and storage caused significant changes in both meat patties while the microbial load was recorded zero at the treatment 3kGy. TVBN, TBARS and POV changed significantly in ostrich and chicken meat with different treatments and storage periods. TVBN value was observed high in ostrich meat at the treatment (3KGy) on the end of storage, whereas the higher values of POV and TBARS were evaluated in the chicken meat sample at 3kgy on 14th day of storage. The myoglobin, met-myoglobin, L*, a*, and b* showed significant changes with respect to different treatments and storage periods. The higher Mb value was seen at 2% KLP at day 0 of storage in ostrich meat and the extreme MetMb value was found at 3kGy at the end of storage. The L* and b* were observed high in chicken meat, whereas in ostrich meat, a* value was found high. In both types of meat, slight changes were observed in appearance, taste, texture, flavor and overall acceptability. However, it is concluded that both types of meat treated with 3kGy + KLP were examined better for quality, safety and stability during storage.

Improvement of Bacterial Quality of Chicken Meat Patties During Frozen Storage by Using Oregano, Thyme, and Clove Oleoresins

Improvement of Bacterial Quality of Chicken Meat Patties During Frozen Storage by Using Oregano, Thyme, and Clove Oleoresins

Changes in antimicrobial activity and resistance of antibiotics in meat patties during in vitro human digestion

We aimed to determine changes in the antimicrobial activity of penicillin, cephalosporin, tetracycline, and ofloxacin present in patties cooked at 150, 200, or 250 °C, at different stages of in vitro human digestion, over Staphylococcus aureus (S. aureus) and Methicillin-resistant Staphylococcus aureus (MRSA). Results revealed that the antimicrobial activity of antibiotics were the same regardless of meat types and cooking temperatures. However, after small intestine digestion, some differences were observed, especially in tetracycline and ofloxacin activities. The antimicrobial activity of tetracycline was slightly higher over S. aureus than over MRSA. Besides, the activity of ofloxacin was relatively maintained, compared to the rest of the antibiotics, showing antimicrobial activity against S. aureus regardless of in vitro digestion. These results may provide an insight on antimicrobial activity changes of antibiotics under various condition. Notably, they suggest that ofloxacin residues in meat may have a higher activity than other antibiotics.

Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage

Currently, synthetic antioxidants have been widely used to retard lipid and protein oxidation in the meat industry. However, consumers have concerns about these synthetic antioxidants because of their potential toxicological effects. Accordingly, natural antioxidants can be used as a result of their health safety compared to synthetic antioxidants. The present research aimed to assess the protective effects of purslane (Portulaca oleracea L.) extract (PE) against lipid and protein oxidation under chilled storage for 12 days. Rabbit meat patties were divided into five experimental groups: control (without extract), butylated hydroxytoluene BHT (with 0.02% BHT, w/w) and the different concentrations of PE (0.1%, 0.3% and 0.5%, w/w) added to rabbit meat patty labeled as 0.1% PE, 0.3% PE and 0.5% PE groups, respectively. 1,1-Diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, lipid oxidation and protein oxidation were determined, and kinetic models were employed. PE showed the strongest DPPH and ABTS radical scavenging activity, and the half maximal inhibitory concentrations (i.e. IC50 ) of DPPH and ABTS radicals were 5.112 ± 0.384 and 12.607 ± 2.130 μg mL-1 , respectively. Samples that were treated with PE showed low lipid and protein oxidation. Furthermore, the results of kinetic models indicated that PE could reduce the rates of lipid and protein oxidation. PE showed a preservative effect with respect exerting a protective effect against lipid and protein oxidation under chilled storage conditions. Our findings demonstrate the strong potential of PE as a natural antioxidant in meat and meat products. © 2020 Society of Chemical Industry.

Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization.

A multilevel and multianalytical approach, combining both traditional and unconventional analytical tools, was used to characterize two physically modified (heated and heated-extruded) corn flours to be used as a “clean label” food ingredient. Physical treatments decreased the resistant starch content and increased the water holding capacity and water binding capacity, more extensively in the product subjected to heating-extrusion, as compared to an untreated control. Heated-extruded flour had the highest ability to form homogeneous systems in cold water while all modified flours produced homogeneous systems when mixed with hot water. Systems made with heated-extruded flour were “more rigid” than other samples at all levels of investigation as they were harder (macroscopic) and had higher storage modulus (mesoscopic), as well as lower proton 1H mobility (molecular). Overall, the results highlighted the ability of the multiscale method to give a thorough overview of the flour–water interactions and showed highest water affinity of heated-extruded flour. Heated-extruded flour was then tested in three real-food industrial applications (carrot soup, tomato sauce and a meat patty), where it was successfully implemented as a clean label thickening agent.

Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties

The objective of this study was to determine the combined impacts of initial sub-primal freezing with subsequent freezing of manufactured pork patties on quality attributes and oxidative stability. Patties were manufactured (n = 3 batches) from pork leg muscles (M. biceps femoris and M. semitendinosus) frozen at different methods including still-air freezing (SAF), blast freezing (BF), and cryogenic freezing (CF). Then, patties were subjected to additional freezing treatments. Frozen/thawed patties exhibited increased cooking loss, springiness, and chewiness, lipid and protein oxidation, and decreased protein solubility compared to unfrozen counterparts (P < .05). However, patties from CF legs maintained similar protein solubility and lipid/protein oxidation compared to unfrozen controls (P > .05), while significantly minimizing sub-primal thawing loss and oxidation compared to patties from SAF. The results of the present study suggest the importance of initial freezing rate of sub-primals with subsequent freezing on quality characteristics of frozen/thawed meat patties.

THE EFFECT OF ADDING FENUGREEK LEAVES POWDER (FOENUM-GRACEUM L.) ON CHEMICAL COMPOSITION AND SENSORY EVALUATION FOR MINCED MUTTON AND BEEF CATTLE PATTIES

The aim of this study was to investigate the effect of different levels of fenugreek leaves powder on chemical composition and sensory evaluation for minced mutton and beef cattle patties. Fenugreek leaves powder at levels of 0, 0.5, 1 and 1.5% were used. Nutritional value and sensory evaluation were evaluated of this product. The data of flavor tenderness, juiciness and acceptability were significantly improved when the concentrate of fenugreek increased until 1% for minced beef cattle patties while sensory evaluation of minced mutton patties did not show any improvement by using fenugreek leaves powder. The results of chemical composition did not show any significant in protein and fat concentrations. In conclusion, the results revealed the possibility of using 1% fenugreek leaves powder in beef cattle meat patties which improved sensory evaluation and did not affect their chemical composition.

THE EFFECT OF ADDING FENUGREEK LEAVES POWDER (FOENUM-GRACEUM L.) ON CHEMICAL COMPOSITION AND SENSORY EVALUATION FOR MINCED MUTTON AND BEEF CATTLE PATTIES

The aim of this study was to investigate the effect of different levels of fenugreek leaves powder on chemical composition and sensory evaluation for minced mutton and beef cattle patties. Fenugreek leaves powder at levels of 0, 0.5, 1 and 1.5% were used. Nutritional value and sensory evaluation were evaluated of this product. The data of flavor tenderness, juiciness and acceptability were significantly improved when the concentrate of fenugreek increased until 1% for minced beef cattle patties while sensory evaluation of minced mutton patties did not show any improvement by using fenugreek leaves powder. The results of chemical composition did not show any significant in protein and fat concentrations. In conclusion, the results revealed the possibility of using 1% fenugreek leaves powder in beef cattle meat patties which improved sensory evaluation and did not affect their chemical composition.

Total Phenolic Content, Antioxidant Activity and Glycemic Values of Non-Meat Burger Patties

Food choices with high antioxidant and low glycemic values may benefit the body's health. High total phenolic content will influence the antioxidant activity that works as a body shield from free radicals. On the other hand, higher glycemic values will increase the risk of non-communicable disease, specifically diabetes mellitus. It will be thoughtful to know the antioxidant activity and glycemic values of the food that consumed. Such in the case of non-meat products, including patty burger, which intended for meat patty burger substitution. This study aims to analyze the values of total phenolic content, antioxidant activity, glycemic response, glycemic index, and glycemic load of the non-meat burger patty. This is an experimental study with a completely randomized design. The total phenolic content was determined by Folin-ciocalteu method. Antioxidant activity was determined by DPPH method. The glycemic values were determined by an incremental area under the curve (iAUC) method. The values of total phenolic content and antioxidant activity of non-meat patty burger was in line. More phenolic content results in a higher antioxidant activity. Non-meat patty burger has a lower glycemic response compared to a reference food. Its glycemic index is high. However, it has a low glycemic load. Non-meat burger patty has phenolic substances result in antioxidant activity, while its consumption with the right serving size may contribute a low glycemic effect and protect blood glucose stability.

Performance Evaluation of Portable Hot Water Jet for Frozen Meat Industry Application

High temperature-induced water jet has important cleaning factors for effective cleaning at food industries because it can provide mechanical, heat, and chemical effects during cleaning. It can also reduce cleaning time, labor load, and utility consumptions, hence reducing the operating costs and enhance sustainability. However, it has not been used widely in small and medium food industries due to a lack of cleaning awareness and small budget allocation for cleaning and disinfection. In this article, we evaluated the performance of a portable water jet in the laboratory before it was introduced to the frozen meat industry. Removal of invisible fat-based fouling deposits which remained on the surfaces of the meat processing equipment is quite a challenge. In this work, stainless steel surfaces were fouled with the fat-based fouling deposit. The fouled stainless-steel surfaces were used for the cleanability tests. The tests were conducted at different parameters which were cleaning parameters (temperature (35 °C and 65 °C) and cleaning detergent presence), cleaning operations (nozzle distances (5 cm and 30 cm)) and surface geometries (vertical and horizontal) which representing the different equipment’s geometry. Physical cleanliness (visual and touch) and protein residue swab test was used as the cleaning indicators. The target cleanliness was achieved at a high cleaning temperature of 65°C and with the presence of cleaning detergent. Results from these tests will be used as a guide to design an optimal cleaning program for SMEs frozen meat patty factory.

A critical review on structures, health effects, oxidative stability, and sensory properties of oleogels

Oleogels developed for foods are typically composed of a vegetable oil and a food-grade oleogelator or a combination of multiple oleogelators. During the last decade, the interest in the oleogel technology has dramatically increased due to the concern of the negative health effects of trans and saturated fats used in foods. Oleogels have been recognized as very promising alternatives to trans and saturated fats although none of them are yet used on a commercial basis. This is because oleogel technology is relatively new to the food industry. Fundamental studies have been conducted to understand gelation phenomena, crystal structures of oleogelators and networks of crystals that affect physical properties of oleogels. Recently, studies on their practical application in foods have also been conducted. Oleogels were incorporated in real foods such as cakes, muffins, biscuits, sausages, burgers, instant fried noodles, peanut butters, and many other food products. Furthermore, efforts have been made to enhance the gelation ability of an oleogelator by adding another oleogelator or an additive. It has been recognized that sensory properties and oxidative stability of oleogel-containing foods are critical to the practical application of the oleogel technology in foods. These properties have been evaluated for spreads, margarine, cookies, sausages, meat patties, and meat batters. Although some studies found that oleogels had positive or negligible negative effects on sensory and oxidation properties, some studies found that further studies were needed to achieve satisfactory sensory properties and oxidative stability of oleogel-containing food products.

Effect of flaxseed flour, grape peel and wheat gluten incorporation levels on the sensory quality of chicken meat patties

Effect of flaxseed flour, grape peel and wheat gluten incorporation levels on the sensory quality of chicken meat patties

Effect of Incorporation of Pomegranate Peel and Bagasse Powder and Their Extracts on Quality Characteristics of Chicken Meat Patties.

This study was conducted to develop chicken meat patties by incorporating pomegranate peel and bagasse powders and their extracts. Patties were developed by incorporating pomegranate peel powder (PPP, 2 g), pomegranate aril bagasse powder (PABP, 4 g), pomegranate peel powder aqueous extract (PPAE, 6 g) and pomegranate aril bagasse powder aqueous extract (PABAE, 9 g) individually per 100 g of minced meat. Both types of powders and extracts treated patties had significantly higher total phenolic content than control and butylated hydroxytoluene (BHT) treated patties. Both types of powder (PPP and PABP) treated patties had significantly higher water holding capacity, ash, crude fibre content, and hardness values, and significantly lower moisture content and lightness values in comparison to control patties. Emulsion stability and cooking yield of PABP treated patties were significantly higher than control. Addition of extracts and BHT did not influence the physico-chemical properties and proximate composition of chicken patties. Both types of powders and extracts provided better protection to chicken meat patties against oxidative rancidity and microbial proliferation in comparison to control and BHT treated patties during refrigerated storage. It is concluded that pomegranate fruit byproducts in the form of peel powder, aril bagasse powder and their extracts can be successfully utilised in development of healthier chicken meat patties and these byproducts can also be effectively used as a replacement of synthetic antioxidants such as BHT.

Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage.

Flavonoid and phenolic acid profile of chrysanthemum morifolium flower extract (CME) was analyzed by using ultra-performance liquid chromatography (Q-TOF-MS, Xevo G2-S; Milford, MA, USA, Waters) system in tandem with a quadruple time-of-flight mass spectrometer. The effect of CME on lipid and protein oxidation was investigated in goat patties during 9 days of refrigerated storage (4±1°C). Patties were prepared from freshly minced meat with the addition of 0.1% and 0.2% CME and compared with the butylated hydroxytoluene (BHT) (0.01%) and control. High level of thiol and lower level of thiobarbituric acid reactive substances and carbonyl content were observed in CME-treated samples compared to control during storage period. The incorporation of CME in patties reduced the pH and water activity values markedly, but no effect was found on color and sensory analyses. These results show that increased level of CME is more effective against lipid and protein oxidation and therefore can be used as a natural antioxidant in meat products without affecting product acceptability. PRACTICAL APPLICATION: Chrysanthemum morifolium flower belongs to the family "Asteraceae" and is a novel natural antioxidant for meat processing industry. It possesses strong antioxidant activities having many phenolic compounds including gallocatechin, apigenin, rosmarinic acid, caffeic acid, rhamnetin, and quercetin, and can be used for development and production of functional food as a natural antioxidant agent.

The effect of salt on quality and storage stability of beef patties

This experiment was conducted to find out the effect of different salt concentration on quality and storage stability of beef patties. For this purpose beef patties samples were kept as fresh, refrigerated and frozen condition. Then the fresh, refrigerated and frozen samples were divided into four subdivisions. These are 0% salt concentration, 1.5% salt concentration, 3.0% salt concentration and 5.0% salt concentration. These samples were stored at (23-25)˚C, 4˚C and -20˚C temperature for 60 days and were analyzed on 0 day, 7th day, 14th day, 21th day in refrigerated condition at 4˚C, and 0 day, 15th day, 30th day, 45th day and 60th day in frozen condition at -20˚C. Dry matter content of all the samples increased with the advancement of storage time & salt concentration and temperature in refrigerated & frozen condition (P < 0.01). Beef patties containing 5% salt & stored 21 days resulted higher dry matter in refrigerated condition (P < 0.01). Dry matter of beef patties was higher when salt containing 5% & stored 0 day in frozen condition. Ash was increased with the increased of salt concentration in both refrigerated & frozen condition. It was decreased with increasing day in both conditions. Ash % was higher at salt containing 5% & 0 days stored sample in refrigerated condition (P < 0.01). In frozen condition ash % of beef patties was higher when salt containing 5% & stored 15, 30 & 45 days. Crude protein content of all the samples increased with advancement of salt concentration but decreased with advancement of storage time in both condition. CP % was higher at salt containing 5% & 0 days stored sample in refrigerated condition. In frozen condition CP% of beef patties was higher when salt containing 3% & stored 0 day (P < 0.01). Salt concentration had no effect on EE & storage time had little effect on EE of beef patties. EE% of beef patties containing 0% salt & stored 0 day provided higher EE in refrigerated condition & it had no effect on frozen condition (P < 0.01). pH was increased in refrigerated condition with increasing salt% & decreased in frozen condition with decreasing salt%. pH was decreased with increasing days in refrigerated & frozen condition. pH of beef patties containing 0% salt & stored 0 day provided higher pH in both condition. Cooking loss was higher with lower salt concentration in refrigerated & frozen condition. Cooking loss was higher with higher storage time both refrigerated & frozen condition (P < 0.01). Cooking loss of beef patties was higher when salt containing 0% & stored 21 days in refrigerated & 60 days in frozen condition (P < 0.01). According to proximate composition sample containing 5% salt & stored at higher days provided higher DM%, CP% and ash%. The sensory based on firmness ,color, flavor, texture, tenderness, juiciness, chewiness, softness, hardness, taste and overall acceptance of the warm meat patties were evaluated by a trained sensory panel (N = 5). The panel consisted of experts who routinely evaluate beef patties. In case of sensory evaluation sample containing 1.5% salt provided best result of all above cases. Patties containing 3% salt was better than other sample containing 0% & 5% salt. Sample containing 0% & 5% salt of in case of sensory evaluation.

Lipids Oxidative Stability and Microbial Shelf Life Quality of Licorice (Glycyrrhiza glabra L.) Extract Supplemented Chicken Patties

The current study envisaged to evaluate the role of licorice (Glycyrrhiza glabra L.) extract on lipid oxidation, quality attributes, sensorial as well as microbial stability of chicken meat patties at refrigerated (4 ­˚C) storage. Accordingly, 4 levels of licorice extract were added @0.25, 0.5, 1.0 and 1.25% in chicken patties development process along with positive (0.25% butylatedhydroxyanisole) and negative control (without antioxidant). The developed patties were cooked and subjected to thiobarbituric acid reactive substances (TBARS), total phenolics (TPC), ferric reducing antioxidant power (FRAP), color, pH, sensory evaluation, total plate count (TPC) and Escherichia coli analysis at 0, 3rd and 7th day of storage. The findings indicated that the addition of licorice extract decreased malonaldehyde (MDA) generation along with higher pH and redness of patties (p≤0.05). The lowest MDA reported in T5 (1.25g LE/kg meat) was 0.63±0.04 whereas, the highest in T0 (control) was 0.90±0.02 that increased to 1.59±0.06 and 2.28±0.06 at the completion of the study. Also, the microbial load of chicken patties declined with treatments as indicated by the total plate count compared to the control. Conclusively, licorice extract incorporation in chicken patties is a pragmatic approach to improve oxidative stability, quality attributes and extended shelf life with preservation effect.

The effects of onion skin powder on the quality of cooked chicken meat patties during refrigerated storage

In this study, the effects of onion skin powder (OSP) (0, 1.5, 3.0, and 6%) on some chemical and physical properties of cooked chicken meat patties during refrigerated storage (30 days, 4±1 °C) were investigated. For this purpose, moisture, fat, pH, free fatty acid (FFA), and thiobarbituric acid (TBA) analyses in the raw meat patties were also carried out. In addition, the chemical (moisture, fat), technological (diameter reduction, cooking yield), and sensory properties of cooked chicken patties were examined on the first day of storage. During storage, pH, colour, FFA, and TBA analyses were performed.There were significant changes in the physical, chemical, technological, and sensory properties of chicken patties with OSP addition. The moisture, pH, and TBA values of samples decreased by incorporated OSP. Moreover, the use of OSP improved technological parameters of patties. However, the addition of OSP resulted in a darker colour in patties. In conclusion, OSP could be used in chicken meat patties to improve their quality properties.

Using of Extracted Carnosine Camel Meat to Improving some Quality Traits of Cold-Preserved Meat Patties

The aim of this study is to extract carnosine from camel meat by using alcohol and the dialysis extraction method in Laboratory distilled water and added the extract to the minced beef pills at two concentrations (50 and 100) gm.100-1 g meat to test the possibility of extending the preservation period at 4 °C. The carnosine extract was diagnosed in a Highly Efficient Liquid Chromatography method (HPLC). Chemical tests were conducted for minced beef, which included the number of peroxides, the values of thiobarbituric acid (TBA), free fatty acids percentage, and microbial tests, which included the total bacteria count and psychrophilic bacteria as well as to the sensory test that including colour, flavour, tenderness, juiciness and general acceptability. The results showed a significant decrease in the values of chemical tests (peroxide, thiobarbituric acid and fatty acids ratio), and microbial tests (the total bacteria count and psychrophilic bacteria) of minced beef treated with carnosine extracted compared with the control sample. The samples treated with different concentrations of camel carnosine recorded the highest sensory evaluation levels compared to the control sample for the same preservation period.

Effect of fatty acid on the formation of polycyclic aromatic hydrocarbons (PAHs) and the proposed formation mechanism during electric roasting

PurposeThe purpose of this paper is to elucidate the influences of the animal fat and fatty acid type on the formation of polycyclic aromatic hydrocarbons (PAHs) and to propose a formation mechanism of PAHs in fat during electric roasting, which is a method of non-direct-contact-flame heating.Design/methodology/approachThe effects of animal fats and model fat on the formation of PAHs were valued on the basis of the ultra high-performance liquid chromatography data. The corresponding products of the FAME pyrolysis were detected by TG-FTIR. The proposal formation mechanism of PAHs was based on the summary of the literature.FindingsContrary to the International Agency for Research on Cancer, DF had higher risk with 280.53 ng/g of concentration after being roasted than the others animal fats of red meat in terms of PAHs formation. This research also ensured the importance of fat on PAHs formation, the concentration of PAHs in pure fats was higher after being electric roasted than that in meat patties and juice which made from corresponding animal fat. What is more, during pure animal fats and meat products being processed, less PAHs formed in the fat with lower extent of unsaturation and lower content of linolenate. In the same way, methyl linolenate demonstrated the significant increasement to PAHs formation compared to the other fatty acids. And, the number of carbon atom and the extent of unsaturation in fatty acid affects the formation of PAHs during roasting. The detection of alkene and alkane allows to propose a formation mechanism of PAHs during model fat being heated. Further study is required to elucidate the confirm moleculars during the formation of PAHs.Originality/valueThis work studied the effect of the carbon atom number and the unsaturation extent of fats and model fats on the formation of PAHs. This work also assure the important of alkene and alkane on the pyrolysis of model fats. This study also researched the formation and distribution of PAHs in pure fats and meat products after being heated.