Beef muscle isolation has no detrimental effect on premium ground beef programs

Ohman, Clairyce E.; Wiegand, B. R.; Gruen, Ingolf; Lorenzen, C. L.

doi:10.1016/j.meatsci.2015.03.022

Cited by 6 publications

(5 citation statements)

References 15 publications

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“…; Garner et al ; Ohman et al . ), and a TBARS value of 1.0 mg maldonaldehyde/kg of lean tissue has been traditionally used as the threshold for detection of off‐odor in fresh meats (Tarladgis et al . ).…”

Section: Resultsmentioning

confidence: 99%

“…2). Even though Suman et al (2010) reported that L* values of aerobically packaged raw ground beef patties decreased daily during five days of retail, research indicates that the greatest reductions in ground beef L* values occurred during the first 24 to 68 h in retail display (Lavelle et al 1995;Garner et al 2014;Ohman et al 2015). In addition, Raines et al (2009Raines et al ( , 2010 reported that L* and b* values decreased the longer ground beef patties remained in a four-day display period, with 90% lean patties becoming darker and more yellow than 80% lean patties on days 2 and 4 of retail display.…”

Section: Raw Ground Beef Patty Qualitymentioning

confidence: 99%

“…Research has repeatedly shown that TBARS values of fresh ground beef increase with increasing time in retail display (Raines et al 2009(Raines et al , 2010Suman et al 2010;Garner et al 2014;Ohman et al 2015), and a TBARS value of 1.0 mg maldonaldehyde/kg of lean tissue has been traditionally used as the threshold for detection of off-odor in fresh meats (Tarladgis et al 1960). Thus, based solely on this premise, one could conclude that all patties in the present study were objectionable in odor and/or flavor, regardless of the TBARS-reducing effect of LFTB.…”

Section: Raw Ground Beef Patty Qualitymentioning

confidence: 99%

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Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB)

Moon¹,

Yancey²,

Apple³

et al. 2016

Journal of Food Quality

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Ground beef was formulated into six treatments of 82 or 93% lean with 0, 10, or 20% lean finely‐textured beef (LFTB). Batches (n = 5/treatment) were ground and formed into patties, then aerobically packaged for 5 days of simulated retail display to measure fresh color and lipid oxidation (TBARS). Additional patties were cooked to 71.1C before measuring external and internal cooked color, TBARS, and Lee‐Kramer shear force (LKSF). Lightness (L*), redness (a*), and pH of fresh patties increased (P < 0.05), whereas TBARS values were decreased (P < 0.05) on days 1, 2, and 4 of display, with increasing LFTB percentage. Cooking loss was lowest (P < 0.05) in 20% LFTB patties, whereas LKSF declined (P < 0.05) with increasing LFTB inclusion. Thus, LFTB incorporation up to 20% improved the quality of fresh ground beef patties and tenderness of cooked patties, without detrimentally impacting (P > 0.07) cooked color. Practical Applications Lean finely‐textured beef (LFTB) is a product made using an advanced meat recovery system from high‐fat, beef trimmings, and LFTB is treated with food‐grade ammonia to increase product pH and reduce potential pathogenic bacteria contamination. Even though LFTB has received considerable negative media coverage since 2012 (Yadavalli and Jones ), results of this research indicate that the inclusion of LFTB up to 20% could lend many positive quality characteristics to both fresh and cooked ground beef patties. Decreased lipid oxidation along with improved fresh color could result in a product with greater quality attributes, especially a more appealing color to consumers. With no negative effects on cooked color or cooking loss and the potential for increased tenderness, LFTB inclusion is a viable way to produce a desirable product while ensuring more complete utilization of beef carcasses.

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Section: Resultsmentioning

confidence: 99%

Section: Raw Ground Beef Patty Qualitymentioning

confidence: 99%

Section: Raw Ground Beef Patty Qualitymentioning

confidence: 99%

See 1 more Smart Citation

Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB)

Moon¹,

Yancey²,

Apple³

et al. 2016

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Lipid oxidation (TBARS) has been shown to increase as refrigerated storage periods are extended [24][25][26][27]. Moreover, it has been reported that a TBARS value greater than 1.0 mg maldondialdehyde/kg is a threshold for identifying off-odors in fresh meat [28].…”

Section: Discussionmentioning

confidence: 99%

Impact of Packaging Film and Beef Trimmings on Ground Beef Shelf Life

Smith

Wilborn

Parnell

et al. 2021

Foods

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Fresh beef storage in the retail setting can be presented in a variety of packaging methods, and identifying an alternative such as vacuum packaging to current traditional methods could potentially increase shelf life and reduce meat waste. The objective of this study was to identify the influence of packaging film and lean trimming sources on fresh ground beef surface color during a simulated retail display period. There were no differences (p > 0.05) in surface color redness (a*), yellowness (b*), chroma, or hue angle regardless of packaging film or lean trimmings. However, thiobarbituric acid reactive substances (TBARS) were greater (p < 0.05) for packages containing a greater percentage of CULL beef trimmings regardless of packaging film. In addition, pH values of ground beef packages did not differ (p > 0.05) among packaging film or lean trimming blends. Visual color did not differ (p > 0.05) throughout the simulated retail display period regardless of beef trimmings or packaging film. Microbial spoilage organisms were greater (p < 0.05) after the simulated display period. These results suggest that ground beef presented in a simulated retail setting using an alternative packaging platform, such as vacuum packaging, is plausible.

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“…Maximizing carcass utilization while optimizing consumer preference continues to be a key focus of the beef industry (West et al, 2011;Ohman et al, 2015;Jung et al, 2016). By expanding knowledge of individual muscle yield and palatability traits, muscle profiling is an effective means of increasing value of less tender subprimals at a rate comparative with middle meats (Jung et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Muscle Profiling of the Biceps Femoris, Gluteus Accessorius, and Gluteus Medius Comprising the Beef Top Sirloin Butt

Jepsen

Buren

Epperson

et al. 2023

Meat and Muscle Biology

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Muscle profiling improves value and optimization of beef carcasses by expanding knowledge of physical, com-positional, and marketable attributes of single-muscle cuts. Extensive profiling for individual muscle portions of the NAMI #184 beef top sirloin butt remains understudied. The objective was to compare fluid loss, objective color (L*, a*, b*), pH,and objective tenderness of the biceps femoris (BF), gluteus accessorius (GA), gluteus medius, dorsal (GMD), and gluteus medius, ventral (GMV). Beef top sirloin butts (N=70) were collected from carcasses ranging in quality grade (USDA Select and Top Choice), hot carcass weight (light≤362 kg, medium=363 to 453 kg, heavy≥454 kg), and ribeye area (REA; small≤27.8 cm2, medium=27.9 to 40.6 cm2, large≥40.7 cm2). Warner-Bratzler shear force values were the low-est for the BF and GA (P<0.001) and were significantly different than the GMD and GMV. The GA reported the lowest percentage of fluid loss in raw and cooked forms (P<0.001, P<0.001) and the highest pH (P<0.001). The GMD exhibited the highest percentage of raw purge (P<0.001), highest L* value (P<0.001), and highest shear force (P<0.001). The GMV had the highest percentage of cook loss (P<0.001). USDA Top Choice muscles were more tender than Select (P<0.001) with higher L* value (P<0.001). All 4 top sirloin muscles and muscle subunits had average peak shear force values below 3.9 kg, and thus, all were within the threshold for USDA “very tender.” These muscle profiling data will aid in identifying new beef value cuts from the top sirloin butt and assess acceptability of sirloin cuts for further retail and foodservice merchandising opportunities.

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Beef muscle isolation has no detrimental effect on premium ground beef programs

Cited by 6 publications

References 15 publications

Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB)

Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB)

Impact of Packaging Film and Beef Trimmings on Ground Beef Shelf Life

Muscle Profiling of the Biceps Femoris, Gluteus Accessorius, and Gluteus Medius Comprising the Beef Top Sirloin Butt

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