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

1985 ◽  
Vol 50 (5) ◽  
pp. 1388-1391 ◽  
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

Effects of Sodium Tripolyphosphate and Ascorbic Acid Added with Glandless Cottonseed Flour to Ground Beef

1984 ◽  
Vol 47 (3) ◽  
pp. 182-188 ◽  
Author(s):  
K. S. RHEE ◽  
G. C. SMITH
Keyword(s):  
Ascorbic Acid ◽  
Lipid Oxidation ◽  
Sodium Tripolyphosphate ◽  
Ground Beef ◽  
Cottonseed Flour ◽  
Glandless Cottonseed ◽  
Added 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.

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

1987 ◽  
Vol 50 (9) ◽  
pp. 753-755 ◽  
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.

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

1983 ◽  
Vol 46 (9) ◽  
pp. 787-790 ◽  
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.

Influence of an antioxidant on the shelf-life and quality of ground beef stored in a high-oxygen master package prior to display

Meat Science ◽  
2014 ◽  
Vol 96 (1) ◽  
pp. 468-469
Author(s):  
J. Martin⁎ ◽  
C. Moon ◽  
T.R. Brown ◽  
P.R. Broadway ◽  
T. Dinh ◽  
...  
Keyword(s):  
Shelf Life ◽  
Ground Beef ◽  
High Oxygen

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

2015 ◽  
Vol 4 (1) ◽  
pp. 67-79 ◽  
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

scholarly journals The Effect of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 495 ◽  
Author(s):  
Carlos A. Conte-Junior ◽  
Maria Lúcia G. Monteiro ◽  
Renata Patrícia ◽  
Eliane T. Mársico ◽  
Márcia M. Lopes ◽  
...  
Keyword(s):  
Shelf Life ◽  
Heterotrophic Bacteria ◽  
Ground Beef ◽  
Storage Period ◽  
Ambient Air ◽  
Lag Phase ◽  
Total Volatile ◽  
Filtration Time ◽  
Basic Nitrogen ◽  
Co2 Levels

The aim of this study was to investigate the effects of different packaging systems on the shelf life of refrigerated ground beef. The ground beef samples were packaged as follows: AA (100% ambient air), 90O2:10CO2 (90% O2 and 10% CO2), 80O2:20CO2 (80% O2 and 20% CO2), 70O2:30CO2 (70% O2 and 30% CO2), 60O2:40CO2 (60% O2 and 40% CO2), 50O2:50CO2 (50% O2 and 50% CO2), 100O2 (100% O2), and VP (vacuum packaging). All treatments were analyzed daily for O2 and CO2 levels, pH, filtration time, total volatile basic nitrogen (TVB-N), aerobic mesophilic heterotrophic bacteria (AMHB), and aerobic psychrotrophic heterotrophic bacteria (APHB) over 20 days at 2 °C. All MAP systems had a decrease of O2 and an increase of CO2 levels during storage period (p < 0.05). Overall, the MAP systems were similarly able to decrease the pH and retard the increase of TVB-N and filtration time over the storage period (p > 0.05). Moreover, the MAP systems increased the lag phase and/or the generation time of both AMHB and APHB, extending the shelf life by 3 (90O2:10CO2), 4 (70O2:30CO2 and 100O2), and 5 days (80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP). All MAP systems were equally effective in retarding physicochemical degradation; however, 80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP were the most effective in impairing bacterial growth and extending the shelf life of ground beef stored under refrigeration.

Effects of essential oils and(or) benzoic acid in beef finishing cattle diets on the fatty acid profile and shelf life stability of ribeye steaks and ground beef

Meat Science ◽  
2020 ◽  
Vol 168 ◽  
pp. 108195
Author(s):  
Lydia M. Wang ◽  
Shiqi Huang ◽  
Sebastian Chalupa-Krebzdak ◽  
Sandra M. Vásquez Mejía ◽  
Ira B. Mandell ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Benzoic Acid ◽  
Essential Oils ◽  
Shelf Life ◽  
Fatty Acid Profile ◽  
Ground Beef ◽  
Finishing Cattle ◽  
Shelf Life Stability
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