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Meat Patties (meat + patty)
Selected AbstractsA NEW APPROACH TO CORRELATE TEXTURAL AND COOKING PARAMETERS WITH OPERATING CONDITIONS DURING DOUBLE-SIDED COOKING OF MEAT PATTIESJOURNAL OF TEXTURE STUDIES, Issue 5 2000SUSANA E. ZORRILLA Cooking and textural parameters during double-sided cooking of hamburger patties were correlated with volume-averaged temperature at the end of the cooking process and gap thickness between plates. Frozen patties were cooked in a clamshell grill set at different plate surface temperatures (177C; 191C; 204C; 218C), for different gap thicknesses (9.65 mm; 10.55 mm; 10.55 mm; 11.05 mm) for 120 s. A decrease in the gap thickness and an increase in the plate surface temperature resulted in an increase in the cooking loss values (24,36%) and in a decrease of press juice values (8,25%). The values of peak load (183,215 N), modulus (16,19 N/mm), work needed in shearing (2300,2800 Nmm), hardness (25,32 N), cohesiveness (0.76,0.83), and chewiness (107,152 Nmm) of the patties increased when the gap thickness decreased and the plate surface temperature increased. There was no effect of the variables studied on springiness. The correlation equations involving the operating variables and quality parameters obtained are simple and useful in developing optimal process conditions. [source] Fat, wheat bran and salt effects on cooking properties of meat patties studied by response surface methodologyINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2010Hasibe Tekin Summary Response surface methodology was used to investigate the main effects and interactions of composition (processing) variables such as fat (10,30%), wheat bran (5,15%) and NaCl (0,2%) on cooking properties of beef patties. In addition, the ridge analysis was conducted to find the values of processing variables that maximise and minimise the cooking parameters (moisture retention, fat retention, reduction in thickness, reduction in diameter, cooking yield, shrinkage and water-holding capacity). It was found that the moisture and fat retention, reduction in thickness and cooking yield values decreased; however, reduction in diameter and shrinkage values increased, respectively, as the amount of fat increased. However, wheat bran addition increased fat retention, moisture retention, cooking yield and water-holding capacity values of the patties. Increasing NaCl levels decreased water-holding capacity value by its quadratic effect and moisture and fat retention value by its interaction effect with wheat bran. [source] Screening of phytochemicals in fresh lamb meat patties stored in modified atmosphere packs: influence on selected meat quality characteristicsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2010Ava Isabel Andrés Nieto Abstract This study was carried out to determine the antioxidant activity of phytochemicals and plant extracts in fresh lamb patties. Quality indices such as colour (Hunter L* a* b*), lipid oxidation (TBARS) and pH were measured over an 8-day storage period. Resveratrol, citroflavan-3-ol, olive leaf extract and Echinacea purpurea were added to raw minced M. longissimus dorsi lamb patties, at concentrations ranging from 0,400 mg kg,1 lamb meat, stored in high oxygen modified atmospheres packs (75% O2:25% CO2) for up to 8 days at 4 °C. The pH of the lamb meat was not significantly affected by the addition of the phytochemicals and plant extracts examined (P > 0.05). Resveratrol and citroflavan-3-ol decreased (P < 0.05) lipid oxidation in raw lamb patties during storage and increased a* values (P < 0.05), relative to controls. By contrast, olive leaf extract and Echinacea purpurea did not exhibit antioxidant activity or promote higher a* values relative to controls. Results obtained demonstrate potential for the development of functional meats using plant extracts such as resveratrol and citroflavan-3-ol. [source] Comparison of quality and shelf life of buffalo meat patties stored at refrigeration temperatureINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 11 2009Gurunathan Kandeepan Summary Scientific investigation on the quality changes of processed meat products will boost and sustain the meat production and utilization in buffalo abundant countries. A programme was undertaken to compare the quality of buffalo meat patties made from intensively reared young male, semi extensively reared spent male and female groups and stored at refrigeration temperature (4 ± 1 °C). Buffalo meat patties were evaluated for shelf life attributes by analysing the changes in physicochemical, microbiological and sensory attributes. The overall acceptability of patties was better in spent buffalo group than young male group. Increasing storage time resulted in significantly higher pH, TBARS, total aerobic mesophils, coliforms, Staphylococcus aureus and psychrophilic counts but decreased appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores of buffalo meat patties. The patties were well acceptable within 20 days in young male group and 25 days in spent buffalo group respectively during refrigerator storage. [source] Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granulesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2008Arun K. Das Summary The performance of full-fat soy paste (FFSP) with reduced beany flavour made by simple processing technology was compared with the commercially available textured soy granules in goat meat patties. Addition of soy proteins (soy paste and soy granules) did not significantly affect the emulsion stability and product yield. Shrinkage of patties with soy paste was comparable with control. A significant (P < 0.05) reduction in redness and increase in yellowness of patties was due to addition of soy proteins than in control. Patties with soy paste had comparable but slightly higher total lipid and cholesterol content with that of control but significantly (P < 0.05) higher than patties with soy granules. Lower force was required to compress or shear the sample, as hardness decreased in soy-added patties. Flavour and overall acceptability scores between control and patties with soy paste did not differ significantly, whereas patties with soy granules were rated significantly lower. The patties remained stable with minor changes in physicochemical, microbiological and sensory quality during refrigerated storage (4 ± 1 °C) for 20 days. It is concluded from this study that FFSP had potential application similar to commercially available textured soy granules in comminuted meat products. [source] STRATEGIES FOR PROLONGING THE SHELF LIFE OF MINCED BEEF PATTIESJOURNAL OF FOOD SAFETY, Issue 1 2009MATTEO ALESSANDRO DEL NOBILE ABSTRACT The study of different strategies for prolonging the shelf life of fresh minced beef patties was addressed in this work. Fresh minced beef was supplemented with thymol (THY) at levels of 250, 500 and 750 mg per kg of ground beef. Treated samples were packed using a high barrier film and stored in refrigerated conditions (4C) under ordinary atmosphere packaging and modified atmosphere packaging (MAP) conditions for 16 days. The microbiological quality decay kinetic was determined by monitoring the following microorganisms: Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria, Brochothrix thermosphacta, coliforms and total psychrotrophic viable count. Results show that THY, working alone, was effective on coliforms and Enterobacteriaceae, whereas it does not seem to inhibit to a great extent the growth of the other microbial populations. On the other hand, an increased amount of THY, under MAP conditions, had better effects on the product quality, with a consequent prolongation of the shelf life. PRACTICAL APPLICATIONS Great interest is developing in food bio-preservation, because of the ever-increasing needs to protect consumers' health and to valorize the naturalness and safety of food products. However, very few works have been carried out on the applications of bio-preservatives to extend the shelf life of fresh meat products. This study, therefore, was mainly initiated to evaluate the possibility of extending the shelf life of packed fresh meat patties by a combination of thymol (THY) to other extrinsic factors such as storage temperatures and modified atmosphere during packaging. Interesting results were obtained suggesting that THY can perform an efficient synergy with modified atmosphere conditions and could be advantageously utilized by the meat industry. [source] Use of Lysozyme, Nisin, and EDTA Combined Treatments for Maintaining Quality of Packed Ostrich PattiesJOURNAL OF FOOD SCIENCE, Issue 3 2010Marianna Mastromatteo ABSTRACT:, The antimicrobial effectiveness of lysozyme, nisin, and ethylene diamine tetraacetic acid (EDTA) combination treatments (Mix1: 250 ppm lysozyme, 250 ppm nisin, 5 mM EDTA; Mix2: 500 ppm lysozyme, 500 ppm nisin, 5 mM EDTA) on bacterial growth of ostrich patties packaged in air, vacuum, and 2 different modified atmospheres (MAP1: 80% O2, 20% CO2; MAP2: 5% O2, 30% CO2, 65% N2) was evaluated. Moreover, the lipid oxidation was evaluated as well as color and sensory characteristics. The growth of total viable counts and lactic acid bacteria were strongly inhibited by the antimicrobial treatments in all the running time (Inhibition Index >97%) whereas for Enterobacteriaceae,and Pseudomonas,spp. lower inhibition indices from 12% to about 28% were observed. The lipid oxidation was more pronounced in the control respect to the treated meat patties. Moreover, the mixture at low concentration of lysozyme and nisin showed the best antioxidative effect. High concentrations of lysozyme and nisin showed the greatest color loss. Also, off-odors for the untreated patties developed faster than the treated samples. Practical Application: Great interest is developing in food bio-preservation, because of the ever-increasing needs to protect consumers' health and to valorize the naturalness and safety of food products. [source] Cholesterol and Lipid Oxidation Products in Cooked Meat as Affected by Raw-Meat Packaging and Irradiation and by Cooked-Meat Packaging and Storage TimeJOURNAL OF FOOD SCIENCE, Issue 9 2001M. Du ABSTRACT: Aerobic packaging significantly increased cholesterol oxidation products (COPs) and thiobarbituric acid reactive substances (TBARS) in cooked turkey, pork, and beef patties after 7-d storage, but vacuum packaging was very effective in preventing cholesterol and lipid oxidation. Packaging of meat after cooking had a much stronger effect on COPs formation than before cooking, and irradiation had only a minor effect. The amount of total COPs correlated well with TBARS in cooked meat. Turkey had the highest rates of COPs and TBARS formation and beef had the lowest rates after 7-d storage, which were closely related to the fatty acid composition of meats. 7a-hydroxycholesterol, 7p-hydroxycholesterol, and 7-ketocholesterol were the major COPs detected in all 3 cooked meat patties. [source] | ||||||||||