Retardation by Glandless Cottonseed Flour of Lipid Oxidation and Discoloration in Raw Ground Beef Containing Salt

Sodium tripolyphosphate (STP; 0.25%) or 0.05 or 0.10% ascorbic acid (AA) was added in combination with 3% defatted glandless cottonseed flour (GCF) to ground beef containing 22% fat and 0, 0.5 or 2.0% added salt. Patties made from the mixes were stored at 4 or −20°C, or at −20°C followed by storage at 4°C. Refrigerated patties or frozen-and-refrigerated patties containing GCF plus AA or GCF plus STP plus AA had higher (P<0.05) Hunter “a” values (redness) than those containing GCF alone or GCF plus STP. Frozen patties with GCF plus STP had higher (P<0.05) “a” values than those having other antioxidant treatments. STP and/or AA used in conjunction with GCF had no advantage over use of GCF singly for inhibiting lipid oxidation.

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A Further Study of Effects of Glandless Cottonseed Flour on Lipid Oxidation and Color Changes in Raw Ground Beef Containing Salt

Journal of Food Protection ◽

10.4315/0362-028x-46.9.787 ◽

1983 ◽

Vol 46 (9) ◽

pp. 787-790 ◽

Cited By ~ 7

Author(s):

K. S. RHEE ◽

G. C. SMITH

Keyword(s):

Lipid Oxidation ◽

Ground Beef ◽

Thiobarbituric Acid ◽

Color Difference ◽

Moderate Amount ◽

Cottonseed Flour ◽

Glandless Cottonseed ◽

Color Changes ◽

Thiobarbituric Acid Test ◽

Acid Test

Defatted glandless cottonseed flour added at a level of 2 or 3% of meat weight can retard salt-promoted lipid oxidation and off-color development in raw ground beef patties containing a moderate amount (10 or 20%) of fat. These effects were apparent regardless of whether the patties were stored at 4 or −20°C. Lipid oxidation was determined by the thiobarbituric acid test and color was evaluated by determining the redness (“a”) values with a Hunter color difference meter.

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Reduction of Mutagen Formation in Fried Ground Beef by Glandless Cottonseed Flour

Journal of Food Protection ◽

10.4315/0362-028x-50.9.753 ◽

1987 ◽

Vol 50 (9) ◽

pp. 753-755 ◽

Cited By ~ 11

Author(s):

K. S. RHEE ◽

K. C. DONNELLY ◽

Y. A. ZIPRIN

Keyword(s):

Ground Beef ◽

Dilution Effect ◽

Metabolic Activation ◽

Cottonseed Flour ◽

Glandless Cottonseed ◽

Meat Weight ◽

Beef Patties ◽

Pan Frying

Pan-frying ground beef patties at 200°C to an extremely well-done state produced mutagens detectable by Salmonella strain TA98 with metabolic activation. Defatted glandless cottonseed flour (GCF) added at the 5% level of meat weight significantly reduced mutagen formation in fried beef patties. The magnitude of mutagenicity reduction by GCF tended to be much greater than the meat dilution effect by the non-meat additive.

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Microbiological and Shelf-Life Properties of Ground Beef Containing Glandless Cottonseed Flour

Journal of Food Science ◽

10.1111/j.1365-2621.1985.tb10483.x ◽

1985 ◽

Vol 50 (5) ◽

pp. 1388-1391 ◽

Cited By ~ 7

Author(s):

K. S. RHEE ◽

C. VANDERZANT ◽

J. T. KEETON ◽

J. G. EHLERS ◽

R. LEU

Keyword(s):

Shelf Life ◽

Ground Beef ◽

Cottonseed Flour ◽

Glandless Cottonseed

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Shelf life of ground beef enriched with omega‐3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation

Food Science & Nutrition ◽

10.1002/fsn3.251 ◽

2015 ◽

Vol 4 (1) ◽

pp. 67-79 ◽

Cited By ~ 6

Author(s):

Inmaculada Gómez ◽

María J. Beriain ◽

Jose A. Mendizabal ◽

Carolina Realini ◽

Antonio Purroy

Keyword(s):

Linoleic Acid ◽

Lipid Oxidation ◽

Shelf Life ◽

Conjugated Linoleic Acid ◽

Ground Beef ◽

Grape Seed Extract ◽

Grape Seed ◽

Seed Extract ◽

Omega 3

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

International Journal of Food Science ◽

10.1155/2013/360732 ◽

2013 ◽

Vol 2013 ◽

pp. 1-7 ◽

Cited By ~ 8

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.

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99 Effects of replacing monensin and tylosin in finishing cattle diets with essential oil and/or benzoic acid on meat color and oxidative stability of ribeye steaks and ground beef

Journal of Animal Science ◽

10.1093/jas/skz122.102 ◽

2019 ◽

Vol 97 (Supplement_2) ◽

pp. 56-56

Author(s):

Lydia M Wang ◽

Shiqi Huang ◽

Sebastian Chalupa-Krebzdak ◽

Sandra M Vasquez Mejia ◽

Benjamin M Bohrer

Keyword(s):

Benzoic Acid ◽

Lipid Oxidation ◽

Essential Oils ◽

Repeated Measures ◽

Block Design ◽

Ground Beef ◽

Thiobarbituric Acid ◽

Finishing Cattle ◽

Instrumental Color ◽

Beef Products

Abstract This study examined the effects of replacing monensin and tylosin with essential oils and/or benzoic acid in finishing cattle diets on beef color stability and lipid oxidation during a simulated retail display period. The longissimus thoracis (LT) and semimembranosus (SM) muscles were obtained from 63 steers that were fed for 98 days on 1 of 5 finishing diets: no additional supplement (CON), monensin/tylosin (M/T), essential oils (EO), benzoic acid (BA), or a combination of essential oils and benzoic acid (COMBO). Instrumental color measured with a Minolta colorimeter and visual discoloration evaluated by two trained panelists were recorded daily for three beef products placed under simulated retail conditions, until a 60% surface discoloration was observed. The three beef products evaluated were LT steaks, and two types of ground beef patties manufactured with the SM muscles (lean – no additional fat and regular – 25% added fat). The thiobarbituric acid reactive substances (TBARS) assay was used before and after the shelf life display to determine the degree of lipid oxidation for products during the display. Data were analyzed as a randomized complete block design with the GLIMMIX procedure of SAS using repeated measures. Results indicated a treatment by day interaction (P < 0.0001) for visual discoloration and instrumental color of all three products. At the end of the display period, products from the COMBO diet had on average the least amount of visual discoloration and the greatest a* (redness) value, while the CON steaks and M/T ground beef had the most discoloration and the lowest a* values. TBARS values at d 0 and d 7 did not differ (P > 0.23) among treatments for all three products. Overall, supplemental ingredients in feed did not affect the color and degree of lipid oxidation of steaks and ground beef to a level deemed detrimental.

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