Fatty Acid Composition, Proximate Analysis, and Consumer Sensory Evaluation of United States Retail Grass-Fed Ground Beef

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.

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044 Inclusion of post-extraction algal residue in finishing rations of beef steers: Consumer sensory panel ratings and fatty acid composition of ground beef

Journal of Animal Science ◽

10.2527/ssasas2015-044 ◽

2016 ◽

Vol 94 (suppl_1) ◽

pp. 22-22

Author(s):

J. C. Morrill ◽

J. E. Sawyer ◽

J. R. Baber ◽

S. B. Smith ◽

R. K. Miller ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Ground Beef ◽

Beef Steers ◽

Sensory Panel

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Fatty Acid Composition and Sensory Evaluation of African Catfish, Clarias gariepinus Reared under Different Culture Enclosures

Nigerian Journal of Technological Research ◽

10.4314/njtr.v16i2.2 ◽

2021 ◽

Vol 16 (2) ◽

pp. 7-11

Author(s):

O.I Oluwalola ◽

O.A Fagbenro

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Sensory Evaluation ◽

Acid Composition ◽

Sensory Quality ◽

Unsaturated Fatty Acids ◽

Clarias Gariepinus ◽

African Catfish ◽

Earthen Ponds

This study was carried out to determine the fatty acid composition and sensory quality of Clarias gariepinus from different culture enclosures (plastic, sandcrete tanks and earthen ponds), at the Teaching and Research Farm of Department of Fisheries and Aquaculture Technology, Federal University of Technology, Akure, Ondo State, Nigeria. The comparative work was carried out to find out if habitat could influence the nutrient composition of the fish. Standard procedures were used in the analysis of tissue nutrient. Sensory evaluation study revealed differences in taste and texture indices considered for C. gariepinus reared in plastic, sandcrete tanks and earthen ponds (p<0.05). Fatty acid profiles of C. gariepinus were determined using Gas chromatography-mass spectrometry (GC-MS) method. The percentage of saturated and unsaturated fatty acids was higher (49.99%, 23.17%) in earthen pond cultured C. gariepinus than the plastic and sandcrete tanks. The study revealed that C. gariepinus raised in earthen pond possess fatty acid composition and sensory quality advantages over the plastic and sandcrete tanks. Keywords: Fatty acids, Sensory evaluation, Culture enclosures, Clarias gariepinus

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