scholarly journals The Effect of Dipping in Organic Acids for Short or Extended Times on Quality Attributes of Ground Beef from Sections of Beef Shoulder Clods

2017 ◽  
Vol 1 (3) ◽  
pp. 101-101
Author(s):  
A. McCoy ◽  
D. Burson ◽  
G. Sullivan
Keyword(s):  
Organic Acids ◽  
Ground Beef ◽  
Quality Attributes

scholarly journals Fluctuations in the Microbial Community and the Volatile Organic Acids Created During Aerobic Storage of Ground Beef

2019 ◽  
Vol 3 (2) ◽  
pp. 81-81
Author(s):  
J. R. Levey ◽  
I. Geornaras ◽  
D. Woerner ◽  
J. Prenni ◽  
J. L. Metcalf ◽  
...  
Keyword(s):  
Microbial Community ◽  
Organic Acids ◽  
Ground Beef ◽  
Volatile Organic ◽  
Volatile Organic Acids

scholarly journals Effects of Ultraviolet Light, Organic Acids, and Bacteriophage Interventions on Salmonella Populations in Ground Beef

2017 ◽  
Vol 1 (3) ◽  
pp. 118-118
Author(s):  
Y. Yeh ◽  
F. de Moura ◽  
K. Van Den Broek ◽  
M. Fonseca ◽  
A. S. De Mello
Keyword(s):  
Organic Acids ◽  
Ultraviolet Light ◽  
Ground Beef

QUALITY ATTRIBUTES OF GROUND BEEF ON THE RETAIL MARKET

1974 ◽  
Vol 39 (3) ◽  
pp. 610-614 ◽  
Author(s):  
PATRICIA A. KENDALL ◽  
DOROTHY L. HARRlSON ◽  
ARTHLJR D. DAYTON
Keyword(s):  
Ground Beef ◽  
Quality Attributes ◽  
Retail Market

scholarly journals Processing and Sensory Characteristics of Ground Beef Treated with Long Chain Organic Acids

2016 ◽  
Vol 7 (1) ◽  
pp. 12-20
Author(s):  
Jorge Marcos ◽  
Fred Pohlman ◽  
Christopher Hansen ◽  
Nicholas Anthony ◽  
Palika Dias-Morse ◽  
...  
Keyword(s):  
Organic Acids ◽  
Ground Beef ◽  
Sensory Characteristics ◽  
Long Chain

scholarly journals 84 Cooking loss of ground beef

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 28-28
Author(s):  
Robin G Coombs ◽  
C R Richardon
Keyword(s):  
Ground Beef ◽  
Quality Attributes ◽  
Grocery Store ◽  
Cooking Loss ◽  
Internal Temperature ◽  
Solid Portion ◽  
George Foreman

Abstract This study was conducted to measure two quality variables of ground beef: cooking loss and shrinkage. Twenty 454g packages of ground chuck from a commercial grocery store 80:20 lean:fat ratio (calculated per label to be 71:29), and 20 packages of ground beef from a specific breed (SB) (calculated per label to be 75:25) were used. Each package was divided into four hand-formed patties weighing 118-120g (n = 80). Prior to grilling, the patties were weighed, circumference measured (cm), and thickness measured (cm). Patties were grilled on a George Foreman Grill to an internal temperature of 73.9° C. Cooking loss (meat drippings) from grilled patties was collected. After reaching the desired internal temperature, individual patties were removed from the grill, weighed, and circumference and thickness measured. Cooking loss was collected in a grease tray and from the grill surface with a spatula. Cooking loss was weighed (g) and contents poured into a glass jar and stored in a freezer for further evaluation. There was no difference (P > 0.05) in cooking loss between the control and SB treatment, 61.40% and 61.34% respectively. A difference (P < 0.05) was found in cooking shrinkage (circumference and thickness). Circumference between fresh and cooked showed a change of 15.48% (control) and 12.88% (SB) (P < 0.05). Patty thickness between fresh and cooked changed by 9.32% (control) and 5.71 % (SB) (P<0.05). Total cooking loss per 454g package did not differ 13.74% (control) and 14.16% (SB). However, when cooking loss was separated in solid and liquid portions, the solid portion was 19.71% (control) and 28.30% (SB) (P < 0.05). These data indicate that quality attributes of ground beef vary between sources with similar lean:fat ratio.

Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef

Meat Science ◽  
2018 ◽  
Vol 139 ◽  
pp. 44-48 ◽  
Author(s):  
Y. Yeh ◽  
F.H. de Moura ◽  
K. Van Den Broek ◽  
A.S. de Mello
Keyword(s):  
Organic Acids ◽  
Ultraviolet Light ◽  
Ground Beef
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