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Beef Patties (beef + patty)
Kinds of Beef Patties Selected AbstractsRELATIONSHIPS of PHYSICAL PROPERTIES of FAT-SUBSTITUTES, COOKING METHODS and FAT LEVELS WITH QUALITY of GROUND BEEF PATTIESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2000J. JU Ground beef patties containing 2 fat levels (5%, 10%), and 3 fat-substitutes (LeanBind, Rice* Complete 3, and Sta-Slim 171) were processed using 3 cooking methods (microwave, roasting, and pan-frying). Correlation analyses between patty quality and the physical properties of the fat-substitutes, as well as the composition of both raw and cooked patties were conducted. Regression models of patty quality parameters as functions of the physical properties of the fat-substitutes, and as the function of the patty composition were developed. This work demonstrated that the fat-substitutes can be evaluated based on regression models relating patty quality to the physical properties of the fat-substitutes. [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] Process Optimization and Consumer Acceptability of Salted Ground Beef Patties Cooked and Held Hot in Flavored MarinadeJOURNAL OF FOOD SCIENCE, Issue 7 2010Subash Shrestha Abstract:, Food safety is paramount for cooking hamburger. The center must reach 71 °C (or 68 °C for 15 s) to assure destruction of,E. coli,O157:H7 and other food pathogens. This is difficult to achieve during grilling or frying of thick burgers without overcooking the surface. Thus, the feasibility of partially or completely cooking frozen patties in liquid (93 °C water) together with hot holding in liquid was investigated. Initial studies demonstrated that compared to frying, liquid cooking decreased (P,< 0.05) patty diameter (98 compared with 93 mm) and increased (P,< 0.05) thickness (18.1 compared with 15.6 mm). Liquid cooked patties had greater weight loss (P,< 0.05) immediately after cooking (29 compared with 21%), but reabsorbed moisture and were not different from fried patties after 1 h hot water holding (61 °C). Protein and fat content were not affected by cooking method. However, liquid cooked patties were rated lower (P,< 0.05) than fried patties for appearance (5.7 compared with 7.5) and flavor (5.9 compared with 7.5). An 8-member focus group then evaluated methods to improve both appearance and flavor. Salted, grill-marked patties were preferred, and caramel coloring was needed in the marinade to obtain acceptable flavor and color during liquid cooking or hot holding. Patties with 0.75% salt that were grill-marked and then finish-cooked in hot marinade (0.75% salt, 0.3% caramel color) were rated acceptable (P,< 0.05) by consumers for up to 4 h hot holding in marinade, with mean hedonic panel ratings > 7.0 (like moderately) for appearance, juiciness, flavor, and texture. Practical Application: Grill-marked and marinade-cooked ground beef patties reached a safe internal cooking temperature without overcooking the surface. Burgers cooked using this method maintained high consumer acceptability right after cooking and for up to 4 h of hot holding. Consumers and foodservice operations could use this method without specialized equipment, and instead use inexpensive and common equipment such as a soup pot or a restaurant steam table. Use of marinades (salt/caramel color or others) in this cooking and holding method provides a nearly endless culinary flavoring opportunity. [source] Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef PattiesJOURNAL OF FOOD SCIENCE, Issue 7 2010A.C. Lowder Abstract:, Beef patties formulated to contain beef fat, plant oil, and a rosemary extract to increase unsaturated fatty acid content and maintain desirable sensory attributes were compared to control beef patties formulated without plant oils. Treatment patties were formulated to a fat content of 10% or 20% by combining beef trimmings (6% fat) with 4% or 14% addition of a lipid blend. Blends contained 57% beef tallow, 0.3% rosemary extract, and 43% of high oleic safflower oil (SO), olive oil (OO), or corn oil (CO). Lipid oxidation, as measured by TBA values, of treatment patties were similar to control patties after 0 and 3 d of refrigerated (2 °C) storage and up to 56 d of frozen (,10 °C) storage. Cooked lipid blend patties having a fat content of 10% or 20% were similar to or higher than control patties for juiciness and were no different for other sensory attributes evaluated. At fat levels of 10% or 20%, oleic acid (18: 1) in cooked SO patties (46.1% and 50.3%, respectively) and OO patties (43.8% and 48.1%, respectively) was higher than the control (37.3% and 37.6%, respectively). Unsaturated to saturated fatty acid ratios at the 10% or 20% fat levels were higher in SO (1.37 and 1.60, respectively) and CO (1.40 and 1.48, respectively) patties than the control (0.97 and 0.94, respectively). Beef patties manufactured with varying lipid blends increased unsaturated fatty acid content and were similar in physical characteristics and sensory attributes of all beef patties formulated without lipid blends. Practical Application:, The development of healthier beef products that will be more appealing to consumers has long been an industry goal. The authors believe that lipid blends such as the one used in this study could be used to create such products, not only in the form of beef patties, but any number of processed meat products. Because the materials and equipment used to create the lipid blends in this study are widely available, their incorporation into meat products would represent a small capital investment. This is an important factor in bringing a reasonably priced, healthier product to consumers. [source] Effects of Various Fiber Additions on Lipid Digestion during,In Vitro,Digestion of Beef PattiesJOURNAL OF FOOD SCIENCE, Issue 9 2009S.J. Hur ABSTRACT:, The purpose of this study was to examine the effect of various fiber additions on lipid digestion during the,in vitro,digestion of beef patties. The control patties were prepared with 90.5% lean meat and 9.5% tallow. Treatments consisted of 90% lean meat with 9.5% tallow and either 0.5% cellulose, 0.5% chitosan, or 0.5% pectin. The beef patties were then passed through an,in vitro,digestion model that simulated the composition of the mouth, stomach, and small intestine juices. The change in structure and properties of the lipid droplets was monitored by laser scanning confocal fluorescence microscopy. In general, there was a decrease in lipid droplet diameter as the droplets moved from mouth to stomach to small intestine. The amount of free fatty acid dramatically increased after,in vitro,digestion in all beef patties. The amount of free fatty acid was, however, lower in beef patties containing chitosan and pectin than other beef patties after,in vitro,digestion. Beef patties containing various fibers had lower thiobarbituric acid-reactive substances (TBARS) values than samples with no fibers. Among the samples to which fibers were added, chitosan and pectin had lower TBARS than beef patties with cellulose. The cholesterol content decreased after,in vitro,digestion in all beef patties but was not different among the beef patties before and after,in vitro,digestion. These results enhance our understanding of the physicochemical and structural changes that occur to ground beef within the gastrointestinal tract. [source] Effects of Rosemary Extracts on the Reduction of Heterocyclic Amines in Beef PattiesJOURNAL OF FOOD SCIENCE, Issue 8 2006S.Y. Tsen ABSTRACT:, The effects of rosmarinic acid and a rosemary antioxidant powder were evaluated on the reduction and mutagenicity of MeIQx, PhIP, and comutagens norharman and harman in beef patties fried at 375 °F for 5 min each side and 400 °F for 7.5 min each side. Both rosemary extracts were found to effectively decrease the formation and overall mutagenic activity of heterocyclic amines (HCAs) due to their antioxidative characteristics. At the lower temperature, rosmarinic acid was able to reduce MeIQx by up to 64% and PhIP by 48%, while rosemary powder reduced the formations of MeIQx up to 69% and PhIP up to 66%. The effects of the rosemary extracts were more dramatic when cooking temperature and time were increased, as rosmarinic acid was able to reduce MeIQx formation up to 70% and PhIP up to 64%; also, rosemary powder significantly reduced MeIQx up to 57% and PhIP up to 77%. The overall mutagenic activity was evaluated by the Ames Salmonella assay and both rosemary extracts were capable of reducing mutagenicity in beef patties at the higher cooking temperature of 400 °F. At 375 °F there was an insignificant trend of the rosemary extracts decreasing the number of Salmonella revertants. There was no significant inhibiting effect by any of the rosemary extracts on the formation of either norharman and harman as measured in this study. [source] Influence of Cooking Rate, Endpoint Temperature, Post-cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef PattiesJOURNAL OF FOOD SCIENCE, Issue 3 2006Suzanne M. Ryan ABSTRACT: Three experiments investigated cooking rate, endpoint temperature, post-cook holding time, and raw myoglobin redox-state effects on ground beef internal cooked color. In Experiment 1, patties were cooked to endpoint temperatures of 65.6°C, 71.1°C, 76.7°C, 82.2°C, or 87.8°C rapidly (1°C/s), slowly (0.2°C/s), or rapidly with 6-min post-cook holding time at 104°C. Patties cooked slowly to less than 76.7°C were more well done (P < 0.05) in appearance than those cooked rapidly. Rapidly-cooked patties cooked to less than 82.2°C and held for 6 min after cooking had less pinkness, more myoglobin denaturation, and a more well-done appearance than did rapidly cooked patties with no holding time (P < 0.05). In Experiment 2, increasing post-cook holding time (1, 3, 6, or 12 min) after rapid cooking to 71.1°C, 76.7°C, or 82.2°C decreased pinkness and increased myoglobin denaturation (P < 0.05), with no benefit beyond 6 min (P > 0.05). In Experiment 3, patties cooked rapidly to 71.1°C, 76.7°C, or 82.2°C from a predominantly raw oxymyoglobin state were less pink and had more denatured myoglobin than did those cooked from a predominantly deoxymyoglobin state (P < 0.05). Prediction equations determined that 80% of myoglobin must be denatured to create a well-done appearance. Using a slow cooking rate, post-cook holding time, or cooking from a highly oxygenated state will increase myoglobin denaturation and foster a well-done appearance. [source] Instrumental and Consumer Evaluation of Beef Patties Extended with Extrusion-Textured Whey ProteinsJOURNAL OF FOOD SCIENCE, Issue 3 2002A. B. Hale ABSTRACT: : We extruded a dry mix of 2 parts whey protein concentrate (80% protein) and 1 part cornstarch using water, 0.1 N HCl, or 0.2 M NaOH as the liquid, or adding calcium (1.69% w/w) to the dry mix with water as the liquid. The functionality and acceptability of textured whey protein (TWP) extrudates was determined. Ground beef patties containing up to 40% (w/w) of hydrated TWP extrudates made with base (TWPbase) were as acceptable to a consumer panel as all beef patties. Additionally, patties containing 40% (w/w) TWPbase incurred less cook loss and less diameter reduction after cooking, but were less cohesive than all beef patties. [source] Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef PattiesJOURNAL OF FOOD SCIENCE, Issue 7 2010A.C. Lowder Abstract:, Beef patties formulated to contain beef fat, plant oil, and a rosemary extract to increase unsaturated fatty acid content and maintain desirable sensory attributes were compared to control beef patties formulated without plant oils. Treatment patties were formulated to a fat content of 10% or 20% by combining beef trimmings (6% fat) with 4% or 14% addition of a lipid blend. Blends contained 57% beef tallow, 0.3% rosemary extract, and 43% of high oleic safflower oil (SO), olive oil (OO), or corn oil (CO). Lipid oxidation, as measured by TBA values, of treatment patties were similar to control patties after 0 and 3 d of refrigerated (2 °C) storage and up to 56 d of frozen (,10 °C) storage. Cooked lipid blend patties having a fat content of 10% or 20% were similar to or higher than control patties for juiciness and were no different for other sensory attributes evaluated. At fat levels of 10% or 20%, oleic acid (18: 1) in cooked SO patties (46.1% and 50.3%, respectively) and OO patties (43.8% and 48.1%, respectively) was higher than the control (37.3% and 37.6%, respectively). Unsaturated to saturated fatty acid ratios at the 10% or 20% fat levels were higher in SO (1.37 and 1.60, respectively) and CO (1.40 and 1.48, respectively) patties than the control (0.97 and 0.94, respectively). Beef patties manufactured with varying lipid blends increased unsaturated fatty acid content and were similar in physical characteristics and sensory attributes of all beef patties formulated without lipid blends. Practical Application:, The development of healthier beef products that will be more appealing to consumers has long been an industry goal. The authors believe that lipid blends such as the one used in this study could be used to create such products, not only in the form of beef patties, but any number of processed meat products. Because the materials and equipment used to create the lipid blends in this study are widely available, their incorporation into meat products would represent a small capital investment. This is an important factor in bringing a reasonably priced, healthier product to consumers. [source] Effects of Various Fiber Additions on Lipid Digestion during,In Vitro,Digestion of Beef PattiesJOURNAL OF FOOD SCIENCE, Issue 9 2009S.J. Hur ABSTRACT:, The purpose of this study was to examine the effect of various fiber additions on lipid digestion during the,in vitro,digestion of beef patties. The control patties were prepared with 90.5% lean meat and 9.5% tallow. Treatments consisted of 90% lean meat with 9.5% tallow and either 0.5% cellulose, 0.5% chitosan, or 0.5% pectin. The beef patties were then passed through an,in vitro,digestion model that simulated the composition of the mouth, stomach, and small intestine juices. The change in structure and properties of the lipid droplets was monitored by laser scanning confocal fluorescence microscopy. In general, there was a decrease in lipid droplet diameter as the droplets moved from mouth to stomach to small intestine. The amount of free fatty acid dramatically increased after,in vitro,digestion in all beef patties. The amount of free fatty acid was, however, lower in beef patties containing chitosan and pectin than other beef patties after,in vitro,digestion. Beef patties containing various fibers had lower thiobarbituric acid-reactive substances (TBARS) values than samples with no fibers. Among the samples to which fibers were added, chitosan and pectin had lower TBARS than beef patties with cellulose. The cholesterol content decreased after,in vitro,digestion in all beef patties but was not different among the beef patties before and after,in vitro,digestion. These results enhance our understanding of the physicochemical and structural changes that occur to ground beef within the gastrointestinal tract. [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] RELATIONSHIPS of PHYSICAL PROPERTIES of FAT-SUBSTITUTES, COOKING METHODS and FAT LEVELS WITH QUALITY of GROUND BEEF PATTIESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2000J. JU Ground beef patties containing 2 fat levels (5%, 10%), and 3 fat-substitutes (LeanBind, Rice* Complete 3, and Sta-Slim 171) were processed using 3 cooking methods (microwave, roasting, and pan-frying). Correlation analyses between patty quality and the physical properties of the fat-substitutes, as well as the composition of both raw and cooked patties were conducted. Regression models of patty quality parameters as functions of the physical properties of the fat-substitutes, and as the function of the patty composition were developed. This work demonstrated that the fat-substitutes can be evaluated based on regression models relating patty quality to the physical properties of the fat-substitutes. [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] Process Optimization and Consumer Acceptability of Salted Ground Beef Patties Cooked and Held Hot in Flavored MarinadeJOURNAL OF FOOD SCIENCE, Issue 7 2010Subash Shrestha Abstract:, Food safety is paramount for cooking hamburger. The center must reach 71 °C (or 68 °C for 15 s) to assure destruction of,E. coli,O157:H7 and other food pathogens. This is difficult to achieve during grilling or frying of thick burgers without overcooking the surface. Thus, the feasibility of partially or completely cooking frozen patties in liquid (93 °C water) together with hot holding in liquid was investigated. Initial studies demonstrated that compared to frying, liquid cooking decreased (P,< 0.05) patty diameter (98 compared with 93 mm) and increased (P,< 0.05) thickness (18.1 compared with 15.6 mm). Liquid cooked patties had greater weight loss (P,< 0.05) immediately after cooking (29 compared with 21%), but reabsorbed moisture and were not different from fried patties after 1 h hot water holding (61 °C). Protein and fat content were not affected by cooking method. However, liquid cooked patties were rated lower (P,< 0.05) than fried patties for appearance (5.7 compared with 7.5) and flavor (5.9 compared with 7.5). An 8-member focus group then evaluated methods to improve both appearance and flavor. Salted, grill-marked patties were preferred, and caramel coloring was needed in the marinade to obtain acceptable flavor and color during liquid cooking or hot holding. Patties with 0.75% salt that were grill-marked and then finish-cooked in hot marinade (0.75% salt, 0.3% caramel color) were rated acceptable (P,< 0.05) by consumers for up to 4 h hot holding in marinade, with mean hedonic panel ratings > 7.0 (like moderately) for appearance, juiciness, flavor, and texture. Practical Application: Grill-marked and marinade-cooked ground beef patties reached a safe internal cooking temperature without overcooking the surface. Burgers cooked using this method maintained high consumer acceptability right after cooking and for up to 4 h of hot holding. Consumers and foodservice operations could use this method without specialized equipment, and instead use inexpensive and common equipment such as a soup pot or a restaurant steam table. Use of marinades (salt/caramel color or others) in this cooking and holding method provides a nearly endless culinary flavoring opportunity. [source] Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef PattiesJOURNAL OF FOOD SCIENCE, Issue 7 2010A.C. Lowder Abstract:, Beef patties formulated to contain beef fat, plant oil, and a rosemary extract to increase unsaturated fatty acid content and maintain desirable sensory attributes were compared to control beef patties formulated without plant oils. Treatment patties were formulated to a fat content of 10% or 20% by combining beef trimmings (6% fat) with 4% or 14% addition of a lipid blend. Blends contained 57% beef tallow, 0.3% rosemary extract, and 43% of high oleic safflower oil (SO), olive oil (OO), or corn oil (CO). Lipid oxidation, as measured by TBA values, of treatment patties were similar to control patties after 0 and 3 d of refrigerated (2 °C) storage and up to 56 d of frozen (,10 °C) storage. Cooked lipid blend patties having a fat content of 10% or 20% were similar to or higher than control patties for juiciness and were no different for other sensory attributes evaluated. At fat levels of 10% or 20%, oleic acid (18: 1) in cooked SO patties (46.1% and 50.3%, respectively) and OO patties (43.8% and 48.1%, respectively) was higher than the control (37.3% and 37.6%, respectively). Unsaturated to saturated fatty acid ratios at the 10% or 20% fat levels were higher in SO (1.37 and 1.60, respectively) and CO (1.40 and 1.48, respectively) patties than the control (0.97 and 0.94, respectively). Beef patties manufactured with varying lipid blends increased unsaturated fatty acid content and were similar in physical characteristics and sensory attributes of all beef patties formulated without lipid blends. Practical Application:, The development of healthier beef products that will be more appealing to consumers has long been an industry goal. The authors believe that lipid blends such as the one used in this study could be used to create such products, not only in the form of beef patties, but any number of processed meat products. Because the materials and equipment used to create the lipid blends in this study are widely available, their incorporation into meat products would represent a small capital investment. This is an important factor in bringing a reasonably priced, healthier product to consumers. [source] Effects of Various Fiber Additions on Lipid Digestion during,In Vitro,Digestion of Beef PattiesJOURNAL OF FOOD SCIENCE, Issue 9 2009S.J. Hur ABSTRACT:, The purpose of this study was to examine the effect of various fiber additions on lipid digestion during the,in vitro,digestion of beef patties. The control patties were prepared with 90.5% lean meat and 9.5% tallow. Treatments consisted of 90% lean meat with 9.5% tallow and either 0.5% cellulose, 0.5% chitosan, or 0.5% pectin. The beef patties were then passed through an,in vitro,digestion model that simulated the composition of the mouth, stomach, and small intestine juices. The change in structure and properties of the lipid droplets was monitored by laser scanning confocal fluorescence microscopy. In general, there was a decrease in lipid droplet diameter as the droplets moved from mouth to stomach to small intestine. The amount of free fatty acid dramatically increased after,in vitro,digestion in all beef patties. The amount of free fatty acid was, however, lower in beef patties containing chitosan and pectin than other beef patties after,in vitro,digestion. Beef patties containing various fibers had lower thiobarbituric acid-reactive substances (TBARS) values than samples with no fibers. Among the samples to which fibers were added, chitosan and pectin had lower TBARS than beef patties with cellulose. The cholesterol content decreased after,in vitro,digestion in all beef patties but was not different among the beef patties before and after,in vitro,digestion. These results enhance our understanding of the physicochemical and structural changes that occur to ground beef within the gastrointestinal tract. [source] Effects of Rosemary Extracts on the Reduction of Heterocyclic Amines in Beef PattiesJOURNAL OF FOOD SCIENCE, Issue 8 2006S.Y. Tsen ABSTRACT:, The effects of rosmarinic acid and a rosemary antioxidant powder were evaluated on the reduction and mutagenicity of MeIQx, PhIP, and comutagens norharman and harman in beef patties fried at 375 °F for 5 min each side and 400 °F for 7.5 min each side. Both rosemary extracts were found to effectively decrease the formation and overall mutagenic activity of heterocyclic amines (HCAs) due to their antioxidative characteristics. At the lower temperature, rosmarinic acid was able to reduce MeIQx by up to 64% and PhIP by 48%, while rosemary powder reduced the formations of MeIQx up to 69% and PhIP up to 66%. The effects of the rosemary extracts were more dramatic when cooking temperature and time were increased, as rosmarinic acid was able to reduce MeIQx formation up to 70% and PhIP up to 64%; also, rosemary powder significantly reduced MeIQx up to 57% and PhIP up to 77%. The overall mutagenic activity was evaluated by the Ames Salmonella assay and both rosemary extracts were capable of reducing mutagenicity in beef patties at the higher cooking temperature of 400 °F. At 375 °F there was an insignificant trend of the rosemary extracts decreasing the number of Salmonella revertants. There was no significant inhibiting effect by any of the rosemary extracts on the formation of either norharman and harman as measured in this study. [source] Instrumental and Consumer Evaluation of Beef Patties Extended with Extrusion-Textured Whey ProteinsJOURNAL OF FOOD SCIENCE, Issue 3 2002A. B. Hale ABSTRACT: : We extruded a dry mix of 2 parts whey protein concentrate (80% protein) and 1 part cornstarch using water, 0.1 N HCl, or 0.2 M NaOH as the liquid, or adding calcium (1.69% w/w) to the dry mix with water as the liquid. The functionality and acceptability of textured whey protein (TWP) extrudates was determined. Ground beef patties containing up to 40% (w/w) of hydrated TWP extrudates made with base (TWPbase) were as acceptable to a consumer panel as all beef patties. Additionally, patties containing 40% (w/w) TWPbase incurred less cook loss and less diameter reduction after cooking, but were less cohesive than all beef patties. [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] | ||||||||||