Color of fresh, frozen and cooked ground beef patties manufactured with mechanically recovered neck bone lean

Demos, B.P.; Mandigo, R. W.

doi:10.1016/0309-1740(95)00046-1

Cited by 21 publications

(8 citation statements)

References 21 publications

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“…Research has shown various beef cuts to have L* values ranging from 29.0 to 44.6. In addition, the a* values in these studies ranged from 15.7 to 26.3, and the b* scores ranged from 9.5 to 21.5 (Brewer and Wu 1993;Boakye and Mittal 1996;Demos and Mandigo 1996;Wulf and Wise 1999). The control color values fell within these ranges with the exception of the b* value being slightly lower at 7.49 Ϯ 2.91 (Table 3).…”

Section: Food Chemistry and Toxicologymentioning

confidence: 70%

Gel Attributes of Beef Heart When Treated by Acid Solubilization Isoelectric Precipitation

James

DeWitt

2004

Journal of Food Science

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Beef heart (BH), a low water binding meat, was treated by acid-solubilization isoelectric-precipitation (SIP), and functional and textural properties were compared with untreated BH and BH treated by a surimitype process. The effect of salt, 0% or 2% NaCl, on gel attributes was also evaluated. Acid-SIP BH without salt exhibited higher gel attributes (water-holding capacity, cook yield, texture profile analysis) than untreated BH or surimi BH without salt. In addition, acid-SIP BH without salt had gel attributes that were superior to untreated BH with salt and comparable to surimi BH with salt. Acid-SIP produced a protein with enhanced gelforming ability without the aid of salt.

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Section: Food Chemistry and Toxicologymentioning

confidence: 70%

Gel Attributes of Beef Heart When Treated by Acid Solubilization Isoelectric Precipitation

James

DeWitt

2004

Journal of Food Science

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“…The redder meat in Morucha cattle was possibly due to a higher Mb content (Demos and Mandigo, 1996) resulting from earlier development (Renerre and Valin, 1979) and greater physical activity associated with this breed (Kempster, 1981) compared to the other breeds studied. Furthermore, Morucha breed was the least color stable of the breeds, most likely also due its higher Mb concentration (Insausti et al, 1999).…”

Section: Breedmentioning

confidence: 93%

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

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Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.

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“…Demos and Mandigo (1996b) reported a trend of color deterioration for all patties during the first part of retail display then an improvement or leveling after day 7. They suggested that high levels (30% and 45%) of MRNL were detrimental to fresh color of ground beef patties after only 2 days of retail display.…”

Section: Incorporation Into Ground Pork Pattiesmentioning

confidence: 95%

Properties and Utilization of Pork from an Advanced Meat Recovery System

Calhoun¹,

Schnell

Mandigo³

1999

Journal of Food Science

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Pork trim from an advanced meat recovery system, referred to as pork trim-finely textured (PTFT), was characterized and compared to 80% lean ground pork (GP) and knife trimmed lean (KT). PTFT (0, 5, 10, 15%) was incorporated into 10% and 20% fat ground pork patties. PTFT had higher total pigment, cholesterol, iron and calcium and lower collagen than GP or KT. Fat content of PTFT was similar to GP and KT. PTFT increased redness and juiciness and decreased hardness, chewiness and cohesiveness of ground pork patties. Addition of up to 15% PTFT caused differences which were perceived as improvements in quality. PTFT can be a replacement for pork trim in ground pork products.

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Color of fresh, frozen and cooked ground beef patties manufactured with mechanically recovered neck bone lean

Cited by 21 publications

References 21 publications

Gel Attributes of Beef Heart When Treated by Acid Solubilization Isoelectric Precipitation

Gel Attributes of Beef Heart When Treated by Acid Solubilization Isoelectric Precipitation

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Properties and Utilization of Pork from an Advanced Meat Recovery System

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