Analysis of lipid content and composition of ground beef. An undergraduate biochemistry experiment

1975 ◽  
Vol 52 (12) ◽  
pp. 813 ◽  
Author(s):  
George L. Long
Keyword(s):  
Lipid Content ◽  
Ground Beef

scholarly journals The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1982
Author(s):  
Yifei Wang ◽  
Rubén Domínguez ◽  
José M. Lorenzo ◽  
Benjamin M. Bohrer
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Lipid Content ◽  
Subcutaneous Fat ◽  
Ground Beef ◽  
Instrumental Color ◽  
Beef Patties ◽  
Retail Display

The relationships between the lipid content, lipid oxidation, and discoloration rate of ground beef during a simulated retail display were characterized in this study. A total of 276 batches of ground beef were manufactured with inside rounds and subcutaneous fat from 138 beef carcasses at different targeted levels of lean:fat. There was a total of four different targeted grind levels during the manufacture of the ground beef, and the lipid content for the samples used in this study ranged from 2% to 32% total lipid. Fatty acid composition was determined based on subcutaneous fat, whereas the proximate composition of moisture and total lipids, instrumental color, visual discoloration, and lipid oxidation measured as thiobarbituric acid reactive substances were evaluated on ground beef patties during 7 days of simulated retail at 4 °C display under LED lights. Analysis for the correlation and the creation of linear regression models indicated that lipid content played a more critical role in the discoloration rate compared to lipid oxidation and fatty acid composition. Lipid oxidation could be more reliably predicted by lipid content and instrumental color compared to visual discoloration. Overall, ground beef formulated with greater lipid content is expected to experience greater rates of lipid oxidation and discoloration during retail display.

Lipid Content and Oxidation in Soy Protein/Ground Beef Mixture

1979 ◽  
Vol 7 (6) ◽  
pp. 356-360 ◽  
Author(s):  
Martha M. Dignam ◽  
Rose Y. Tseng ◽  
Elveda Smith-Nury
Keyword(s):  
Lipid Content ◽  
Soy Protein ◽  
Ground Beef

scholarly journals Correlation Among Ground Beef Lipid Content, Color, and Lipid Oxidation Over a 7-Day Simulated Retail Display Period

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
L. M. Wang ◽  
S. Huang ◽  
S. Chalupa-Krebzdak ◽  
S. M. Vasquez Mejia ◽  
B. M. Bohrer
Keyword(s):  
Lipid Oxidation ◽  
Lipid Content ◽  
Pearson Correlation ◽  
Subcutaneous Fat ◽  
Meat Products ◽  
Ground Beef ◽  
Soxhlet Extraction ◽  
Color Temperature ◽  
Retail Display ◽  
Tbars Values

ObjectivesGround beef is more susceptible to lipid oxidation compared to whole muscle beef cuts. This is due to its smaller particle size and greater surface area, which makes the meat products more prone to be exposed to various environmental factors during production. The objective of this study was to determine the relationships among ground beef lipid content, instrumental color, visual discoloration, and lipid oxidation over a 7d simulated retail display period.Materials and MethodsBeef inside rounds (IMPS #168) from the right sides of steer carcasses (n = 63) were collected from a commercial processing facility and delivered to the U of Guelph Meat Science Laboratory for further analyses. Each inside round was trimmed of all subcutaneous fat and connective tissue, and then fabricated into ground beef patties (113 g/patty) at two targeted fat addition levels (no added fat and 25%). Lean ground beef (no added fat) was made by grinding cubes of inside round muscle through a Sirman Master 90 Y12 meat grinder (Sirman USA, Franklin Park, IL). Regular ground beef (25% added fat) was made by grinding cubed round muscle with an additional 25% subcutaneous fat that originated from the rib primal of the same carcass. For the simulated retail shelf life study, 2 crust frozen patties (crust frozen for 1 h to improve packaging ability) were placed on a Styrofoam meat tray with a soaker pad and overwrapped with PVC film. In total, there were 4 trays of patties per ID (2 trays/targeted fat level). Trays were placed under two LED lights (52 W, 1850 lumens, color temperature of 4000K, 1612.5 to 2152 lux) at 4°C and the locations on shelves were changed every 24 h. Minolta L*, a*, b* color and subjective surface discoloration were evaluated every 24 h for 7 d. Lipid peroxidation of patties before and after the retail display was estimated using thiobarbituric reactive substances (TBARS; mg MDA/g fat). Lipid content of patties was quantified using Soxhlet extraction with petroleum ether. Summary statistics and Pearson correlation coefficients were determined using the PROC CORR procedure of SAS. Correlations were regarded as weak at r < |0.35|, moderate at |0.36| ≤ r ≤ |0.67|, and strong at r ≥ |0.68|.ResultsLipid content in the 126 ground beef samples evaluated in this study ranged from 3.47% to 30.43% (16.30% ± 6.18%). A moderate and significant correlation was observed between lipid content and change in TBARS values (r = –0.59, P < 0.0001). Similarly, an increase in lipid content is moderately correlated with a decrease in a* values (r = –0.58, P < 0.0001) and an increase in surface discoloration after a 7d display period (r = 0.53, P < 0.0001). Δ TBARS values was weakly correlated with Δ L* (r = 0.24, P < 0.01), Δ a* (r = 0.11, P = 0.25), and visual discoloration (r = –0.16, P = 0.09). Finally, Δ a* was strongly correlated with surface discoloration values at d7 (r = –0.76, P < 0.0001).ConclusionAn increase of lipid content in ground beef had a moderate association with decreased redness, greater surface discoloration, and less change in lipid oxidation over a 7d simulated retail display period. Color values were not great predictors of lipid oxidation values and trained technicians often equated visual discoloration in beef to a deviation from the desired cherry red color.

scholarly journals Correlation Among Ground Beef Lipid Content, Color, and Lipid Oxidation Over a 7-Day Simulated Retail Display Period

2019 ◽  
Vol 3 (2) ◽  
pp. 63-63
Author(s):  
L. M. Wang ◽  
S. Huang ◽  
S. Chalupa-Krebzdak ◽  
S. M. Vasquez Mejia ◽  
B. M. Bohrer
Keyword(s):  
Lipid Oxidation ◽  
Lipid Content ◽  
Ground Beef ◽  
Retail Display

Membrane fluidity and lipid content of human spermatozoa selected by swim-up method

2001 ◽  
Vol 24 (6) ◽  
pp. 327-334 ◽  
Author(s):  
A. Force ◽  
G. Grizard ◽  
M. N. Giraud ◽  
C. Motta ◽  
B. Sion ◽  
...  
Keyword(s):  
Membrane Fluidity ◽  
Lipid Content ◽  
Human Spermatozoa

Lipid content of the test meal modifies the result of 13C-acetate breath test

2001 ◽  
Vol 120 (5) ◽  
pp. A466-A466
Author(s):  
H KUSUNOKI ◽  
K HARUMA ◽  
J HATA ◽  
K FUTAGAMI ◽  
M HARA ◽  
...  
Keyword(s):  
Lipid Content ◽  
Test Meal ◽  
Breath Test

Measurement of Lipid Content in Gallbladder Bile Using in- and opposed-phase MR Images and in vivo Proton MR Spectroscopy

2002 ◽  
Vol 46 (2) ◽  
pp. 127
Author(s):  
Sun Jin Hur ◽  
Seok Hwan Shin ◽  
Geum Nan Jee ◽  
Eun Joo Yun ◽  
Soon Gu Cho ◽  
...  
Keyword(s):  
Lipid Content ◽  
Mr Spectroscopy ◽  
Gallbladder Bile ◽  
Mr Images ◽  
Proton Mr Spectroscopy
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