ABSTRACT
The objective was to examine shelf stability, cooked product yield, and sensory characteristics of beef patties that had no binder (Control), incorporated soy flour (Textured Vegetable Protein; TVP) or one of three dry potato extracts: X-TRATOS™ (potato extract), X-TRATOS™ O (potato extract with mustard), or X-TRATOS™ W (potato extract with sodium acid pyrophosphate). In retail display patties, all binders decreased discoloration and lipid oxidation compared to Control, and X-TRATOS™ O was superior (Pâ¯<â¯0.05) to all other treatments. Cooking yield was higher (Pâ¯<â¯0.05) in patties containing potato extracts compared with patties containing TVP, which had higher yield than Control patties. Beef patties with potato extracts were juicier (Pâ¯<â¯0.05) than Control and TVP patties and had higher (Pâ¯<â¯0.05) overall acceptability than Control patties. We conclude that potato extracts are effective binders for use in fresh or precooked beef patties because they improve retail shelf life, cooked product yield, and sensory characteristics.
Subject(s)
Meat Products/analysis , Plant Extracts/chemistry , Solanum tuberosum , Animals , Cattle , Color , Consumer Behavior , Cooking , Diphosphates/chemistry , Food Storage , Humans , Lipid Peroxidation , Mustard Plant , Glycine max , Water/chemistryABSTRACT
Our objectives were to determine the effect of post rigor calcium chloride injection or freezing on 1) sarcoplasmic calcium concentration and calpain-2 activity of beef longissimus lumborum (LL) and semimembranosus (SM) steaks aged 1, 4, and 14days post-treatment and on 2) Warner-Bratzler shear force, water holding capacity, and consumer acceptability of LL and SM steaks aged 4 and 14days post-treatment. Free calcium levels in the calcium, frozen, and control steaks averaged 1256, 127, and 121µM for the LL and 1520, 120, and 111µM for the SM, respectively. Measurable LL native calpain-2 activity was lower in calcium and frozen steaks than control steaks (P<0.01), while SM native calpain-2 activity was lowest in calcium steaks and intermediate in frozen steaks (P<0.01). LL calcium steaks were more tender (P=0.04) than control steaks. In conclusion, calcium chloride injection and freezing activate calpain-2 earlier postmortem in both muscles and calcium injection improves LL tenderness.
Subject(s)
Calpain/metabolism , Red Meat/analysis , Adolescent , Adult , Animals , Calcium/analysis , Calcium Chloride/chemistry , Calpain/standards , Cattle , Female , Freezing , Humans , Male , Middle Aged , Muscle, Skeletal/enzymology , Postmortem Changes , TasteABSTRACT
Our objectives were to (Exp. 1) determine the effect of postmortem aging (2, 3, 4, 14, 28, and 42days) on calpain-1 and -2 activity in beef longissimus lumborum (LL) and semimembranosus (SM) steaks and (Exp. 2) determine the effect of postmortem aging for two extended periods (63 and 84days) on calpain-2 activity of beef SM steaks. Calpain-1 was not active in either muscle following 14days of aging. Native calpain-2 activity decreased (P<0.001) with longer aging periods for both the LL and SM in Exp. 1 and for the SM in Exp. 2. Autolyzed calpain-2 activity increased (P<0.001) with longer aging for the LL and SM in Exp. 1 and for the SM in Exp. 2. Our results indicate that both calpain-1 and calpain-2 may contribute to the postmortem improvement of beef tenderness, with calpain-1 being responsible for the tenderness improvement early postmortem and calpain-2 responsible for additional tenderization during extended aging.
Subject(s)
Calpain/chemistry , Muscle, Skeletal/enzymology , Red Meat/analysis , Animals , Cattle , Food Handling , Postmortem Changes , Time FactorsABSTRACT
The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63days) on beef quality characteristics and consumer sensory perception of biceps femoris (BF) and semimembranosus (SM) steaks. Lipid oxidation and aerobic plate counts increased (P<0.05) with longer aging periods and retail display times. An aging period by day of retail display interaction (P<0.05) was observed for a* and b* values of the BF and SM. Warner-Bratzler shear force values decreased (P<0.05) with longer aging for the SM, while no difference was observed for the BF. Consumer panel results revealed that longer aging periods increased (P<0.05) acceptability of the SM, tenderness of both muscles, and tended to increase (P=0.07) juiciness of the SM. Our results show that extended aging reduces retail color stability yet has positive effects on consumer perception of tenderness of both muscles and overall acceptability of the SM.
Subject(s)
Food Handling , Food Quality , Red Meat , Taste , Adolescent , Adult , Animals , Cattle , Color , Consumer Behavior , Cooking , Female , Humans , Hydrogen-Ion Concentration , Male , Middle Aged , Muscle, Skeletal , Time Factors , Young AdultABSTRACT
The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63 days) on beef quality characteristics and consumer sensory perception of gluteus medius (GM) and longissimus lumborum (LL) steaks. Lipid oxidation and aerobic plate counts increased (P<0.05) with longer aging periods and retail display times. An aging period by day of retail display interaction (P<0.05) was observed for a* and b* values for both muscles and L* values for the LL. Warner-Bratzler shear force values decreased (P<0.05) with longer aging for the LL, while no difference was observed for the GM. Consumer panel results demonstrated that longer aging periods increased (P<0.05) tenderness of both muscles. Our results indicate that extended aging reduces retail color stability yet has positive effects on consumer perception of tenderness of beef loin muscles.
Subject(s)
Color , Consumer Behavior , Food Handling/methods , Red Meat/analysis , Stress, Mechanical , Adolescent , Adult , Animals , Cattle , Female , Humans , Male , Middle Aged , Muscle, Skeletal , Taste , Time Factors , Young AdultABSTRACT
We hypothesized that variable composition in finishing rations, more specifically; the proportion of potato-by-product (PBP) and rumen protected histidine (His) supplementation may influence growth and meat quality attributes. Two different diets were fed (1) finishing ration with corn and barley as grains (CB, n = 20) and (2) substitution of 10% corn, DM basis, with PBP (PBP, n = 20). Additionally, half of each dietary treatment received 50 g/hd/d rumen protected His (HS, n= 20) while the other half received no supplement (NS, n = 20). Inclusion of 10% PBP or HS did not affect growth or carcass traits. Color stability was analyzed using Hunter color values as well as AMSA visual appraisal in both longissimus thoracis (LT) and gluteus medius (GM) muscles. The LT, but not the GM, of CB steers was more color stable over a 9 d simulated retail display compared to those fed a PB diet. Steers receiving HS produced significantly (P < 0.05) more color stable LT and GM steaks.
