Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations

Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

“…The most predominant fatty acids were palmitic acid, hexadecenoic acid, stearic acid, oleic acid, linoleic acid, and arachidonic acid. A similar proportion of fatty acids in beefsteaks were reported in literature [51]. During storage, the levels of SFA increased in all beefs, while MUFA and PUFA decreased.…”

Feeding microalgae meal (All-G Rich™; Schizochytrium limacinum CCAP 4067/2) to beef heifers. II: Effects on ground beef color and palatability12

“…Additionally, Turk and Smith (2009) demonstrated that fatty acid profiles of s.c. fat differed across locations of the beef carcass. Blackmon et al (2015) and Kerth et al (2015) both reported differences in the fatty acid profile of beef subprimals; however, these differences were not maintained after ground beef manufacturing. Although the magnitude of DHA increase is not similar to the LL value (Phelps et al, 2016), the increase in the ground beef product would provide more of that fatty acid when compared with a product from a nonsupplemented animal.…”

“…Few studies have examined manipulating the fatty acid profile of ground beef patties and the impact it has on ground beef texture. Kerth et al (2015) reported that consumer panelists had a similar liking for the texture of ground beef patties made from the brisket, chuck, plate, flank, or round, which varied in fatty acid composition.…”

Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties

“…Researchers have evaluated multiple factors, including the effect of fat source (Blackmon et al, 2015;Kerth et al, 2015), marbling and maturity levels (Highfill, 2012;Myers, 2012), and muscle-specific and subprimal-specific blends (Fruin and Van Duyne, 1961;Nielsen et al, 1967;Highfill, 2012;McHenry, 2013;Tigue, 2013). Much of this research has demonstrated results similar to those of the current study, with very few differences among primal/subprimal/musclespecific sourced blends for palatability characteristics.…”

“…Branding previously has been shown to have a large impact on the eating quality of pasta noodles, chicken breast meat, and beer (Allison and Uhl, 1964;Di Monaco et al, 2004;Samant and Seo, 2016), although the effect of branding on ground beef palatability is currently unknown. Published literature evaluating the impact of fat level and primal-specific blends on ground beef palatability have produced mixed results (Berry, 1992;McHenry, 2013;Kerth et al, 2015) and no studies have evaluated the impact of informing consumers of these factors on eating quality. Therefore, the objective of this study was to determine the effect of branding on consumer perceptions of ground beef palatability and determine the palatability-related impact associated with fat level, primal-specific blend, and Certified Angus Beef (cAB) branding.…”