Conjugated Linoleic Acid Reduces Lipid Oxidation in Aerobically Stored, Cooked Ground Beef Patties

2004 ◽  
Vol 69 (8) ◽  
pp. S306-S309 ◽  
Author(s):  
S.H. Chae ◽  
J.T. Keeton ◽  
S.B. Smith
Keyword(s):  
Linoleic Acid ◽  
Lipid Oxidation ◽  
Conjugated Linoleic Acid ◽  
Ground Beef ◽  
Beef Patties

The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties

Meat Science ◽  
2009 ◽  
Vol 81 (4) ◽  
pp. 647-652 ◽  
Author(s):  
S.H. Chae ◽  
J.T. Keeton ◽  
R.K. Miller ◽  
D. Johnson ◽  
J. Maxim ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Lipid Oxidation ◽  
Conjugated Linoleic Acid ◽  
Ground Beef ◽  
Beef Patties

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

Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage

Meat Science ◽  
2004 ◽  
Vol 66 (4) ◽  
pp. 771-775 ◽  
Author(s):  
S.J. Hur ◽  
B.W. Ye ◽  
J.L. Lee ◽  
Y.L. Ha ◽  
G.B. Park ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Lipid Oxidation ◽  
Conjugated Linoleic Acid ◽  
Cold Storage ◽  
Beef Patties

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

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
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.

111 Effect of oil source, cooking method, and storage time on lipid oxidation in ground beef patties from Nellore cattle

2017 ◽  
Vol 95 (suppl_4) ◽  
pp. 55-55
Author(s):  
A. R. Cabral ◽  
F. S. Costa ◽  
M. E. Groto ◽  
A. S. C. Pereira ◽  
S. L. Silva
Keyword(s):  
Lipid Oxidation ◽  
Storage Time ◽  
Ground Beef ◽  
Cooking Method ◽  
Beef Patties ◽  
Nellore Cattle ◽  
Oil Source ◽  
And Storage

The effects of antioxidant combinations on color and lipid oxidation in n−3 oil fortified ground beef patties

Meat Science ◽  
2005 ◽  
Vol 70 (4) ◽  
pp. 683-689 ◽  
Author(s):  
S. Lee ◽  
E.A. Decker ◽  
C. Faustman ◽  
R.A. Mancini
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Beef Patties

Influence of Cherry Tissue on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Ground Beef Patties

1998 ◽  
Vol 46 (12) ◽  
pp. 4891-4897 ◽  
Author(s):  
Caroline Britt ◽  
Enayat A. Gomaa ◽  
J. Ian Gray ◽  
Alden M. Booren
Keyword(s):  
Lipid Oxidation ◽  
Aromatic Amine ◽  
Ground Beef ◽  
Heterocyclic Aromatic Amine ◽  
Beef Patties

scholarly journals The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1982
Author(s):  
Yifei Wang ◽  
Rubén Domínguez ◽  
José M. Lorenzo ◽  
Benjamin M. Bohrer
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Lipid Content ◽  
Subcutaneous Fat ◽  
Ground Beef ◽  
Instrumental Color ◽  
Beef Patties ◽  
Retail Display

The relationships between the lipid content, lipid oxidation, and discoloration rate of ground beef during a simulated retail display were characterized in this study. A total of 276 batches of ground beef were manufactured with inside rounds and subcutaneous fat from 138 beef carcasses at different targeted levels of lean:fat. There was a total of four different targeted grind levels during the manufacture of the ground beef, and the lipid content for the samples used in this study ranged from 2% to 32% total lipid. Fatty acid composition was determined based on subcutaneous fat, whereas the proximate composition of moisture and total lipids, instrumental color, visual discoloration, and lipid oxidation measured as thiobarbituric acid reactive substances were evaluated on ground beef patties during 7 days of simulated retail at 4 °C display under LED lights. Analysis for the correlation and the creation of linear regression models indicated that lipid content played a more critical role in the discoloration rate compared to lipid oxidation and fatty acid composition. Lipid oxidation could be more reliably predicted by lipid content and instrumental color compared to visual discoloration. Overall, ground beef formulated with greater lipid content is expected to experience greater rates of lipid oxidation and discoloration during retail display.

Sign in / Sign up

Export Citation Format

Share Document