scholarly journals Quality of plant-based ground beef alternatives in comparison to ground beef of various fat levels

2021 ◽  
Author(s):  
Samuel G. Davis ◽  
Keayla Harr ◽  
Kaylee J. Farmer ◽  
Erin Beyer ◽  
Sydney B. Bigger ◽  
...  
Keyword(s):  
Shear Force ◽  
Ground Beef ◽  
Quality Characteristics ◽  
Retail Markets ◽  
Texture Profile ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Moisture Percentage ◽  
Fat Level

The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15 / fat level) of 1.36 kg GB chubs of three different fat levels (10%, 20%, and 27%) were collected from retail markets in the Manhattan, KS area. Additionally, GBA products including a foodservice GBA (FGBA), a retail GBA (RGBA), and a traditional soy-protein based GBA (TGBA) currently available through commercial channels were collected. Consumers (n = 120) evaluated sample appearance, juiciness, tenderness, overall flavor liking, beef flavor liking, texture liking, and overall liking. Additionally, samples were evaluated for color, texture profile, shear force, pressed juiciness percentage (PJP), pH, and fat and moisture percentage. All three GB samples rated higher (P < 0.05) than the three GBA samples for appearance liking, overall flavor liking, beef flavor liking, and overall liking by consumers. Similar results were found with trained sensory panelists, which rated the GBA as less (P < 0.05) juicy, softer (P < 0.05), and lower (P < 0.05) for beef flavor and odor intensity and higher (P < 0.05) for off-flavor intensity than the GB. Moreover, the GBA had less (P < 0.05) change in shape through cooking and a lower (P < 0.05) percentage of cooking loss and cooking time than the GB. Also, the GBA all had lower (P < 0.05) shear force and PJP values than the GB. The color of the GBA differed (P < 0.05) from the GB, with the GB samples being more (P < 0.05) red in the raw state. These results indicate that the GBA provide different eating and quality experiences than GB and should thus be considered as different products by consumers and retailers.

scholarly journals Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada

2017 ◽  
Vol 6 (1) ◽  
pp. 95
Author(s):  
Karola R. Wendler ◽  
Francis M. Nattress ◽  
Jordan C. Roberts ◽  
Ivy L. Larsen ◽  
Jennifer Aalhus
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Quality ◽  
Quality Characteristics ◽  
Retail Markets ◽  
Brochothrix Thermosphacta ◽  
Colour Saturation ◽  
Meat Samples ◽  
Water Holding

Packages of moisture-enhanced and conventional pork chops were collected from six Canadian retail stores on five sampling days. The composition of injection brines differed between retailers, but all contained polyphosphates and salt as main ingredients. Meat quality characteristics and bacteriology were analyzed from collected meat samples. Moisture enhanced chops had a higher pH and a higher water holding capacity than conventional. Juiciness and overall tenderness were improved in moisture enhanced chops. The surfaces of moisture enhanced chops were discoloured; the chops were darker and displayed less colour saturation. Total numbers of aerobes, psychrotrophs and lactic acid bacteria were not affected by moisture enhancement but numbers of Enterobacteriaceae, pseudomonads and Brochothrix thermosphacta, bacteria frequently associated with microbial spoilage, were approximately 1 log CFU·g-1 higher in moisture enhanced samples. This work shows moisture enhancement with injection brines containing salt and phosphates can result in a more palatable product. 

Comparison of the Microbial Quality of Ground Beef and Ground Beef Patties from Internet and Local Retail Markets†

2009 ◽  
Vol 72 (8) ◽  
pp. 1722-1726 ◽  
Author(s):  
S. PAO ◽  
M. R. ETTINGER
Keyword(s):  
Ground Beef ◽  
Foodborne Illness ◽  
Microbial Quality ◽  
Frozen Ground ◽  
Retail Markets ◽  
E Coli ◽  
Beef Patties ◽  
Beef Products ◽  
Careful Handling

This study evaluated the microbial quality of ground beef and ground beef patties sold at local (Virginia) and Internet (U.S.) retail markets. A total of 152 ground beef products, consisting of locally purchased raw ground beef (LRG) and frozen beef patties (LFP) and Internet-procured frozen ground beef (IFG) and frozen beef patties (IFP), were tested. Results showed that LFP had significantly lower levels of aerobic mesophiles, psychrotrophs, and coliforms than LRG, IFG, and IFP. Furthermore, IFG had greater numbers of Escherichia coli than LRG and LFP. No sample was contaminated with E. coli O157: H7, but one duplicate set of summer LFP samples contained Salmonella. Listeria spp. were present in 25 and 29% of samples from local and Internet markets, respectively. About 5.0, 11.1, 10.5, and 7.9% of LRG, LFP, IFG, and IFP samples were contaminated with L. monocytogenes. This study identified differences in microbial quality between local and Internet products. Careful handling and thorough cooking of ground beef products, regardless of market source, are recommended to prevent foodborne illness.

scholarly journals Meat quality of chicken of different crossings in alternative system

2018 ◽  
Vol 70 (1) ◽  
pp. 254-262
Author(s):  
F.L. Cruz ◽  
A.A. Silva ◽  
I.F.M. Machado ◽  
L.C. Vieira ◽  
C. Esteves ◽  
...  
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
New Hampshire ◽  
Physicochemical Parameters ◽  
Shear Force ◽  
Quality Characteristics ◽  
Ether Extract ◽  
Ph Values ◽  
Hue Angle

ABSTRACT The purpose was to evaluate the effects of gender and of different genotypes of chickens on the physicochemical parameters and centesimal composition, related to the quality of meat. The design was completely randomized arranged in 5x2 factorial scheme, five genotypes (Índio Gigante - IG; New Hampshire - NHS; Gigante Negra de Jersey - GNJ; poultry from the crossing between the IG and NHS breeds - IG x NHS; and between the IG and GNJ breeds - IG x GNJ) and two genders, with five repetitions and each one represented by three poultry, totaling 150 animals, slaughtered at 105 days. The parameters evaluated on the breast and thigh were: centesimal composition (moisture, ether extract - EE, protein and ash), ultimate pH, color (L*- luminosity, a*- redness, b* -yellowness, C* - chroma index and h* - hue angle), weight loss by cooking (WLC) and shear force (SF). The IG genotype had the highest average of ultimate pH of the breast (6.03). The NHS and IG x NHS genotypes showed, respectively, higher average of L * (58.93) and a* (1.92) of the breast. The IG, IG x NHS and IG x GNJ showed the highest values of b* of the breast (12.53, 13.37 and 12.69, respectively). The IG poultry showed high average of SF of the breast and thigh (4.79 and 5.01kgf, respectively). The IG x NHS and IG x GNJ genotypes showed the lowest ultimate pH values of the thigh (6.13 and 6.02, respectively). The IG x GNJ genotype showed a high average of b* of the thigh (14.94) and the NHS had a high average of WCL (24.65%). The females showed higher averages of EE on the breast and ash on the thigh (1.03 and 1.11%, respectively). The IG x NHS and IG x GNJ poultry showed higher averages of EE of the breast (1.21 and 1.38 %, respectively). The poultry of IG breed and those from the crossing with NHS and GNJ presented meat quality characteristics more desirable by the consumer in relation to physicochemical parameters and centesimal composition, while genders showed no influence on these aspects.

The influence of terminal sire breed on carcass composition and eating quality of crossbred lambs

1997 ◽  
Vol 64 (1) ◽  
pp. 77-86 ◽  
Author(s):  
M. Ellis ◽  
G. M. Webster ◽  
B. G. Merrell ◽  
I. Brown
Keyword(s):  
Subcutaneous Fat ◽  
Quality Characteristics ◽  
Carcass Composition ◽  
The Other ◽  
Eating Quality ◽  
Intermuscular Fat ◽  
Fat Level ◽  
Terminal Sire ◽  
Sire Breed

AbstractCarcass and eating quality characteristics of crossbred wether and female lambs sired by Charollais (C), Suffolk (S) and Texel (T) rams out of Mule ewes (Bluefaced Leicester ♂ × Scottish Blackface ♀ or Swaledale ♀J)were evaluated in a study carried out over a 3-year period in an upland flock. A total of 10 unrelated rams of each breed were used as sires. Lambs (no. = 280) were selected for slaughter at the same estimated subcutaneous fat level on four occasions within each year (i.e. at weaning in July and at approx. monthly intervals thereafter). Following slaughter, the left side of each carcass was physically dissected. A loin joint from lambs slaughtered in the 2nd and 3rd years of the study (no. = 184) was used to evaluate eating quality.Suffolk-sired lambs were heavier at slaughter (S: 42·2; C: 41·0; T: 40·7 (s.e. 0·35) kg) but had similar killing-out proportions compared with the other two breeds (S: 444; C: 450; T: 452 (s.e. 26) g/kg). Texel-sired lambs had higher lean proportion (S: 543; C: 550; T: 567 (s.e. 4·4) g/kg) and lower total carcass fat proportion (S: 240; C: 242; T: 233 (s.e. 5·3) g/kg) compared with S and C sired lambs. Bone proportion was similar for C and T lambs but was higher for S (S: 199; C: 191; T: 191 (s.e. 2·1) g/kg). Lean: bone (S: 2·75; C: 2·90; T: 2·99 (s.e. 0·037)) and lean:fat (S: 2·38; C: 2·40; T: 2·54 (s.e. 0·034)) ratios were higher for T-sired lambs. Female lambs were lighter (40·4 v. 42·2 (s.e. 0·24) kg), and had proportionately more intermuscular fat than wethers (122 v.118 (s.e. 1·3) g/kg) but the sex differences for other tissue proportions were small. Carcass weights and total carcass fat proportions increased and lean proportions decreased across the four slaughter dates. There were no effects of breed or sex on eating quality. However, samples from lambs slaughtered at weaning were judged to be more tender than those slaughtered later in the season.

scholarly journals Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1474
Author(s):  
María José Beriain ◽  
María T. Murillo-Arbizu ◽  
Kizkitza Insausti ◽  
Francisco C. Ibañez ◽  
Christine Leick Cord ◽  
...  
Keyword(s):  
Shear Force ◽  
The Other ◽  
Product Knowledge ◽  
Percentage Content ◽  
Beef Flavor ◽  
The Us ◽  
Sensory Attribute ◽  
Moisture Percentage ◽  
The Usa ◽  
Certified Angus Beef

The physicochemical and sensory differences between the PGI-Certified Ternera de Navarra (CTNA) (Spanish origin) and Certified Angus Beef (CAB) (US origin) were assessed in Spain and the USA. To characterize the carcasses, the ribeye areas (REAs), and marbling levels were assessed in both testing places. Twenty striploins per certified beef program were used as study samples. For sensory analysis, the striploins were vacuum packaged and aged for 7 days at 4 °C and 85% RH in each corresponding laboratory. Thereafter, the samples were half cut and frozen. One of the halves was shipped to the other counterpart-testing place. The fat and moisture percentage content, Warner Bratzler Shear Force (WBSF), and total and soluble collagen were tested for all the samples. The CAB carcasses had smaller REAs (p < 0.0001) and exhibited higher marbling levels (p < 0.0001). The CAB striploins had a higher fat content (p < 0.0001) and required lower WBSF (p < 0.05) than the CTNA samples. Trained panelists rated the CAB samples as juicer (p < 0.001), more tender/less tough (p < 0.0001), and more flavorful (p < 0.0001) than the CTNA counterparts. This study shows that beef from both countries had medium-high tenderness, juiciness, and beef flavor scores and very low off-flavor scores. Relevant differences found between the ratings assigned by the Spanish and the US panelists suggest training differences, or difficulties encountered in using the appropriate terminology for defining each sensory attribute. Furthermore, the lack of product knowledge (i.e., consumption habits) may have been another reason for such differences, despite the blind sensory evaluation.

scholarly journals Quality characteristics of ostrich meat

1986 ◽  
Vol 5 (1) ◽  
pp. 6-8 ◽  
Author(s):  
P. H. Heinze ◽  
R. T. Naudé ◽  
A. J. J. Van Rensburg
Keyword(s):  
Shear Force ◽  
Sarcomere Length ◽  
Ph Value ◽  
Binding Capacity ◽  
Fibre Diameter ◽  
Quality Characteristics ◽  
Water Binding ◽  
Histological Sections ◽  
Panel Evaluation

The quality of ostrich meat was evaluated according to final pH value, histological sections, collagen content and solubility, muscle-fibre diameter and sarcomere length, pigment content, cooking loss and water-binding capacity, shear-force value and taste-panel evaluation. Where possible, these values were compared with comparable values obtained from beef. The average final pH value of the ostrich meat was 6,06, indicating Dark, Firm and Dry (DFD) meat which may have resulted from the slaughtering of exhausted animals. Large intracellular vacuoles were found in histological sections, probably due to the slow freezing of the meat.

scholarly journals Instrumental meat quality characteristics associated with aged m. longissimus thoracis from the four Canadian beef quality grades

2016 ◽  
Vol 96 (2) ◽  
pp. 143-153 ◽  
Author(s):  
Jose Puente ◽  
Saranyu S. Samanta ◽  
Heather L. Bruce
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Drip Loss ◽  
Beef Quality ◽  
Before And After ◽  
Sources Of Variation ◽  
Plot Design

Canadian beef is quality graded to characterize the potential eating quality of the cooked product. Instrumental meat quality characteristics of 48 m. longissimus thoracis (LT, rib eye) from four Canadian beef grades (Canada A, AA, AAA, and Prime, n = 12) before and after an additional 14-d aging were compared using a split plot design with grade, aging, and their interaction as fixed sources of variation. Mean percentage intramuscular fat was greatest in Canada Prime muscle and least in Canada A and AA muscles (P < 0.0001), whereas mean percentage drip loss was lower in Canada Prime muscle than in muscle from all other grades (P = 0.0348). Canada Prime and AAA muscles were redder and yellower than muscles from other grades even after aging (P < 0.03), which may be associated with increased fat content and indicative of accelerated myoglobin oxidation and increased myoglobin oxygenation. Shear force was not different among the Canada grades, although the differences between Canada AA cooked beef LT and that of Canada Prime and AAA carcasses approached significance (P = 0.0993). Results indicated that Canada quality grades did not differentiate beef on cooked product tenderness, substantiating that muscle compositional characteristics alone define beef grade advantages.

Ineffectiveness of Three Added Mold Species to Enhance the Rapid Aging of Beef

1988 ◽  
Vol 51 (2) ◽  
pp. 126-129 ◽  
Author(s):  
A. W. KOTULA ◽  
S. G. CAMPANO ◽  
D. M. KINSMAN
Keyword(s):  
Connective Tissue ◽  
Shear Force ◽  
Work Force ◽  
Cooking Time ◽  
Cooking Loss ◽  
Longissimus Muscle ◽  
Sensory Panel ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Significant Difference

Paired beef short loin sections from four U.S. Good and four U.S. Choice carcasses were used to determine the effects of the mold Thamnidium elegans on cooking and palatability characteristics. The longissimus muscle from each section was treated with mold spores and aged for 2 or 4 d or left untreated and aged for 2 or 14 d at 4°C. Sensory panel ratings revealed that mold treatment had no significant effect (P&lt;0.05) on tenderness, juiciness, detectable connective tissue amount, or beef flavor intensity of the loins aged for 2 d. Thawing loss, cooking loss, cooking time, Instron shear force and work force values were not affected (P&gt;0.05) by treatment with T. elegans. Aging untreated meat for 14 d significantly improved (P&lt;0.05) sensory panel ratings for tenderness. No significant difference (P&gt;0.05) was noted between mold treatments (2 and 4 d) when compared to the 14-d untreated aging, for beef flavor intensity, detectable connective tissue amount, shear and work force values. Significant grade effects were noted with U.S. Choice samples having higher (P&lt;0.05) sensory panel ratings for juiciness and beef flavor intensity, and decreased (P&lt;0.05) ratings for connective tissue amount when compared with U.S. Good samples. The data indicate that treatment of sub-primal cuts with T. elegans has little or no effect on palatability and cooking characteristics.

Beech sapling architecture following small and medium gap disturbances in silver fir-beech old-growth forests in Slovenia

2005 ◽  
Vol 156 (12) ◽  
pp. 481-486 ◽  
Author(s):  
Jurij Diaci ◽  
Lahorka Kozjek
Keyword(s):  
Light Intensity ◽  
Quality Characteristics ◽  
Stem Length ◽  
Silver Fir ◽  
Beech Forests ◽  
Vertical Growth ◽  
Relative Light Intensity ◽  
Stem Bending ◽  
Negative Effect

The objective of our research was to examine the effect of canopy shading on beech sapling architecture in the oldgrowth silver fir-beech forests of Pecka and Rajhenavski Rog. In August 2003 we sampled one plot (352 m2) in a large gap in Pecka, which was a result of a strong windstorm in 1983, and eight small gaps (26–78 m2) with similar sapling heights (3.8–8 m). A ground view of each gap was drawn including the characteristics of gap border trees and the density of separate sapling layers was recorded. The height and diameter were measured for each sapling, as well as the following quality characteristics on selected dominant saplings: width of the crown,number of larger branches and knots (&gt;1/3 DBH), intensity of stem bending, deviation from vertical growth, number of terminal shoots, and the type of damage. The results show a negative effect of high canopy shading (estimated relative light intensity was below 5%) on the architectural quality of saplings. A lower overall density of saplings, greater intensity of bending and deviation from vertical growth, a shorter stem length without branches, a larger number of saplings with two terminal shoots, and a larger number of damaged saplings were observed in small gaps.

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