Beef muscle isolation has no detrimental effect on premium ground beef programs
C E Ohman1, B R Wiegand1, I U Gruen2
1Division of Animal Sciences, University of Missouri, Columbia 65211, United States.
Meat Science
|April 16, 2015
Summary
Excluding specific muscles from ground chuck does not impact consumer acceptability. This innovative fabrication method maintains ground beef quality and color stability during retail display.
Area of Science:
- Food Science
- Meat Science
- Animal Science
Background:
- Ground chuck quality is crucial for consumer satisfaction.
- Traditional fabrication methods may impact ground beef color and oxidative stability.
- Optimizing beef processing can enhance retail product longevity.
Purpose of the Study:
- To evaluate the impact of innovative chuck fabrication on ground beef quality.
- To determine if excluding specific muscles affects ground chuck acceptability.
- To assess the color and oxidative stability of ground beef patties.
Main Methods:
- Beef chucks from 24 steers were processed using traditional or innovative methods.
- Ground beef patties were stored under simulated retail conditions for 7 days.
- Analyses included thiobarbituric acid reactive substances (TBARS), oxymyoglobin, objective color (Minolta Chromameter), and sensory evaluation.
Main Results:
- No significant differences (P>0.05) in TBARS, sensory odor, sensory color, or oxymyoglobin concentration were found.
- Innovative fabrication resulted in less color fading (P<0.05) compared to traditional methods.
- Objective color measurements indicated superior color retention in innovative patties.
Conclusions:
- Innovative fabrication of ground chuck, by excluding certain muscles, does not negatively affect quality.
- This method maintains desirable sensory attributes and oxidative stability.
- Excluding muscles offers a viable strategy for improving ground beef retail display life.
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