scholarly journals Color, Metmyoglobin Reductase Activity, and Lipid Oxidation in Ground Beef Patties during Retail Display from Angus Steers Fed Endophyte-Infected Tall Fescue Seeds

2018 ◽  
Vol 2 (2) ◽  
pp. 80-80
Author(s):  
A. Holtcamp ◽  
A. Sukumaran ◽  
B. Karisch ◽  
D. Burnett ◽  
T. Dinh
Keyword(s):  
Lipid Oxidation ◽  
Tall Fescue ◽  
Reductase Activity ◽  
Ground Beef ◽  
Beef Patties ◽  
Retail Display

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.

scholarly journals Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Iulia Movileanu ◽  
Máryuri T. Núñez de González ◽  
Brian Hafley ◽  
Rhonda K. Miller ◽  
Jimmy T. Keeton
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Butylated Hydroxytoluene ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Beef Patties ◽  
Tbars Values ◽  
Dose Levels

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

111 Effect of oil source, cooking method, and storage time on lipid oxidation in ground beef patties from Nellore cattle

2017 ◽  
Vol 95 (suppl_4) ◽  
pp. 55-55
Author(s):  
A. R. Cabral ◽  
F. S. Costa ◽  
M. E. Groto ◽  
A. S. C. Pereira ◽  
S. L. Silva
Keyword(s):  
Lipid Oxidation ◽  
Storage Time ◽  
Ground Beef ◽  
Cooking Method ◽  
Beef Patties ◽  
Nellore Cattle ◽  
Oil Source ◽  
And Storage

The effects of antioxidant combinations on color and lipid oxidation in n−3 oil fortified ground beef patties

Meat Science ◽  
2005 ◽  
Vol 70 (4) ◽  
pp. 683-689 ◽  
Author(s):  
S. Lee ◽  
E.A. Decker ◽  
C. Faustman ◽  
R.A. Mancini
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Beef Patties

Influence of Cherry Tissue on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Ground Beef Patties

1998 ◽  
Vol 46 (12) ◽  
pp. 4891-4897 ◽  
Author(s):  
Caroline Britt ◽  
Enayat A. Gomaa ◽  
J. Ian Gray ◽  
Alden M. Booren
Keyword(s):  
Lipid Oxidation ◽  
Aromatic Amine ◽  
Ground Beef ◽  
Heterocyclic Aromatic Amine ◽  
Beef Patties

scholarly journals 281 Effects of feeding endophyte-infected tall fescue seed to Angus steers on ergovaline concentration, lipid oxidation, and skeletal metmyoglobin reductase activity

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 102-103
Author(s):  
Brandon McClenton ◽  
Jack Goodman ◽  
Oanh Dong ◽  
Anuraj Sukumaran ◽  
Alexander Holtcamp ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Tall Fescue ◽  
Treatment Time ◽  
Reductase Activity ◽  
Feeding Period ◽  
Time Interaction ◽  
Period 2 ◽  
Tbars Values ◽  
Kg Medium ◽  
Resting Period

Abstract This study was aimed to determine the ergovaline concentration, lipid oxidation, and skeletal metmyoglobin reductase activity in Angus steers fed with endophyte-infected tall fescue seed. Animals were blocked into light (n = 4, 205.5 ± 7.4 kg), medium (n = 5, 231.3 ± 8.2 kg), and heavy (n = 3, 272.7 ± 8.4 kg) groups and randomly assigned to either a KY31 seed treatment (6796 ppb ergovaline; 20 µg/kg BW; E+; n = 6) or a KY32 control (< 100 ppb; E-; n = 6) by Calan® gates during a 70-d feeding period from June to August of 2015 (period 1), followed by a 150-d resting period and another 64-d feeding period from January to March of 2016 (period 2). In both periods, there was a 2-way treatment × time interaction for ergovaline concentration in blood (P = 0.002 and 0.022, respectively), with E+ steers having 0.59 to 0.95 nM more than E- steers on d 3 (P < 0.001). In period 1, TBARS values were greater in blood serum of E+ steers than in that of E- steers (6.56 vs. 2.56 µM MDA; P = 0.048) and an overall increase in MDA from d 0 (2.39 µM) to d 3 (7.59 µM) was also observed (P = 0.049). At slaughter, E+ steers had a blood TBARS value of 2.27 µM, greater than 1.15 µM in E- steers (P = 0.013). In postmortem muscle, the TBARS value was 0.68 and 0.77 µg/kg for E- and E+ steers, respectively (P = 0.239). There was no effect of endophyte-infected tall fescue seed on metmyoglobin reductase in longissimus thoracis (4.82 µM/min/g in E- muscle vs. 3.93 µM/min/g in E+ muscle; P = 0.484). Therefore, feeding endophyte-infected tall fescue seed increased ergovaline concentration and oxidative stress in the blood of Angus steers.

Effect of Natural Antioxidants, Irradiation, and Cooking on Lipid Oxidation in Refrigerated, Salted Ground Beef Patties

2013 ◽  
Vol 78 (11) ◽  
pp. S1793-S1799 ◽  
Author(s):  
Christian T. Schevey ◽  
Stoyan Toshkov ◽  
M. Susan Brewer
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Natural Antioxidants ◽  
Beef Patties

scholarly journals Influence of Plant-Based Proteins on the Fresh and Cooked Characteristics of Ground Beef Patties

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1971
Author(s):  
Jase J. Ball ◽  
Ross P. Wyatt ◽  
Barry D. Lambert ◽  
Hunter R. Smith ◽  
Tristan M. Reyes ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Value Added ◽  
Cooking Time ◽  
Plant Protein ◽  
Soy Protein Concentrate ◽  
Plant Proteins ◽  
Beef Products ◽  
Retail Display ◽  
Textured Vegetable Protein

Blended meat/plant products are capturing industry market space at the retail counter for value-added beef products. Plant protein ingredients can be added to meat formulations to create appealing and functional products. Ground beef was combined with one of three plant protein inclusion treatments: control, pea, oat, or rice, along with 5% textured vegetable protein (TVP) and 1.5% soy protein concentrate then formed into 226 g patties containing up to 10% plant-based proteins. Patties were analyzed for fresh and cooked characteristics throughout a 5- or 7-day retail display. The inclusion of plant-based proteins negatively affected the instrumental tenderness values which were greater (p < 0.01) in plant-inclusion patties compared to the control patties. The inclusion of plant proteins increased (p = 0.01) the cooking yield of patties compared to the control. Cooking time was longer (p = 0.04) for oat patties compared to the control patties. Cooked color values for vegetable inclusion patties did not affect (p = 0.12) lightness (CIE L*) values; however, redness (CIE a*) was greater (p < 0.01) for rice than all other treatments and yellowness (CIE b*) values were greater (p < 0.01) for all protein treatments compared to the control. Rice improved (p < 0.01) fresh a* values on day 5 of display compared to the control; whereas pea decreased (p = 0.04) values compared to the control. There was a treatment × day interaction (p < 0.01) on lipid oxidation values with a reduction in values on day 3 for all vegetable proteins compared to the control and on day 7 lipid oxidation was reduced (p ≤ 0.03) for oat patties.

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