Effects of anka rice, nitrite, and phosphate on warmed-over flavor and palatability characteristics in roast beef.

Effects of anka rice, nitrite, and phosphate used in surface curing of roast beef on chemical analysis, lipid oxidation, sensory evaluation, physical measurements, and microbial growth after refrigerated storage were studied. TBA values indicated that nitrite retarded lipid oxidation and inhibited development of warmed-over flavor; however, anka rice had a flavor masking effect on oxidation; and phosphate did not improve physical measurements due to surface curing but slightly inhibited oxidation. There was a synergistic effect among anka rice, nitrite, and phosphate in some measurements.

Model system evaluations of the effects of different levels of K(2)HPO(4) NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen turkish style meat emulsions.

The effects of different levels of K(2)HPO(4), NaCl, and the effects of oil temperature used in the evaluation of emulsion stability and viscosity of fresh and frozen beef (fat level adjusted with tail fat from sheep) was studied by utilizing a model system. Emulsion stability (ES) and emulsion viscosity (EV) of frozen meat tissue were both decreased, by 3·6% and 10·5% respectively, when compared to fresh meat. ES was decreased by 4·0% and 3·7% at 5°C and 11°C oil temperature respectively when compared to 21°C. While EV decreased 12·2% at 11°C compared to 21°C, it did not show any statistically significant (P < 0·01) change at 5°C oil temperature. ES and EV were elevated with the addition of phosphate and increasing phosphate levels. These increases for ES were 3·9% and 3·7% with 0·50% and 0·75% phosphate levels respectively, when compared to the 0·00% phosphate control group. Also, the increases for EV were 22·3% and 27·0% with 0·50% and 0·75% phosphate levels respectively, compared to the 0·00% phosphate control group. The alteration of the ES was not statistically P < 0·01) significant for the 0·50% phosphate level when compared to the 0·75% phosphate level. The ES decreased 1·1% for a 3·0% salt level when compared to a 2·5% salt level, and there was statistically (P < 0·05) no effect on the EV.

Physical, chemical and organoleptic characteristics of Turkish style frankfurters made with an emulsion containing Turkish soy flour.

The possibility of using Turkish Defatted Soy Flour (DSF) to replace part of the meat in Turkish style frankfurters was studied and the technological, physical, chemical, nutritional, sensory and quality characteristics of these sausages produced under Turkish conditions were determined. No significant difference in physical and sensory properties between the control group (all meat) and treatment groups (5, 10 and 20% soy flour) was found. DSF up to the level used significantly (P > 0·01) increased moisture and protein and decreased fat levels of the sausages. The amino acid and PER results also indicated that replacing meat with DSF in sausages did not significantly alter the nutritional value of the sausages.

Physical and sensory characteristics of marinated broiler drumsticks treated with lactoperoxidase system and thermal treatment.

1. The lactoperoxidase system (LPS) and thermal treatments have been shown to inactivate some micro-organisms in foods. However, further studies are needed to evaluate whether these treatments influenced the physical and sensory characteristics of treated samples. 2. A solution that contained 1% acetic acid and 3% salt with pH adjusted to 4 was developed as a standard marinade. The LPS consisting of 1 microg/ml lactoperoxidase (LP), 5.9 mM potassium thiocyanate (KSCN) and 2.5 mM hydrogen peroxide (H2O2) was added to the marinade for the LPS treatments. 3. In the thermal treatment, samples were heated with the marinade solution at 58 degrees C for 2 min and then marinated at 4 degrees C for 18 h, while the non-thermal treatments were marinated at 4 degrees C for 18 h. 4. For sensory evaluation, flavouring agents including 0.3% black pepper and 0.15% garlic powder were added to the marinade. For physical evaluation, no flavouring agents were added. 5. The results showed that combined LPS and thermal treatment did not impair the physical or sensory qualities of the samples. 6. In conclusion, marinated broiler drumsticks treated with LPS and thermal treatment had acceptable physical and sensory qualities.

Diffusion of Curing Brine in Tumbled and Non-Tumbled Porcine Tissue 1.

Tumbling action and time of tumbling both increased the migration of individual cure components of sodium chloride, dextrose, sodium nitrite as well as the average brine (average migration of these components) in porcine tissue. In most instances the difference became apparent after 3 or 4 h (tumbled 10 min/h) of treatment and remained significantly (P < .05) different during the remainder of the 18-h treatment period.

Influence of Continuous Versus Intermittent Tumbling on Brine (Salt, Sugar and Nitrite) Diffusion in Porcine Tissue 1.

Increased tumbling time and intermittent tumbling (10 min per hour for 18 h of tumbling) when compared (on a tumbling time basis) to continuous tumbling (3 h), both increase migration of individual cure components (sodium chloride, dextrose, sodium nitrite) as well as average brine (average migration of these components) in tumbled porcine muscle. In most instances the difference between intermittent and continuous tumbling became apparent at 1-1/2 to 2 h of tumbling time and remained significantly higher for the intermittent tumbling technique for the remainder of the 3-h tumbling treatment. Tumbling time for both continuous and intermittent tumbling increased cure migration but these results indicate that continuous tumbling did not have the same influence on cure ingredient migration as equivalent tumbling time delivered intermittently.

SDS-Polyacrylamide Electrophoresis Pattern Alteration of Myofibrillar Proteins after Heating of Avian Leg and Breast Muscle 1.

The SDS-polyacrylamide disc gel electrophoresis patterns of myofibrillar proteins from leg and breast avian muscle heated to 45, 50, 55, and 60 C were evaluated. Most of the detected bands were tentatively identified on the basis of molecular weight calculated from their Rm (relative mobility). Heating the tissue caused denaturation of protein which resulted in reduced intensity and ultimate disappearance of the bands as temperature increased. Bands identified as myosin were quite sensitive to heat compared to the greater resistance of the G-actin band.

Effect of Heat on Sarcoplasmic Proteins of Light and Dark Avian Muscle Tissue 1.

Loss of solubility of sarcoplasmic proteins was used as an index for denaturation of leg and breast chicken muscle tissue water extracts heated to 40, 50, 60, 70, and 80 C. Proteins of the dark and light tissue proved to be different in heat sensitivity and electrophoresis patterns. After electrophoretic separation, some sarcoplasmic proteins from both leg and breast tissue yielded similar Rm (relative mobility) values but had different heat sensitivities. An electrophoresis band with the thermoinactivation characteristics of myoglobin was detected in the dark muscle tissue but not in light muscle.

Effect of Heating Avian Muscle Tissue on Solubility of Nitrogen Fractions and pH Values of Breast and Leg Muscle 1.

Sarcoplasmic, myofibrillar, and non-protein nitrogen fractions extracted from chicken leg and breast muscle tissue after heating to 40, 50, 60, 70, and 80 C were compared with non-heated samples. The pH modifications that occurred during heating were also observed. The myofibrillar fraction was more heat-sensitive than the sarcoplasmic proteins with a slight difference in sensitivity occurring between the leg and breast muscle tissues. Both of these fractions were only approximately 10% soluble after heating to 70 C with only slight alterations caused by additional heating to 80 C. The non-protein nitrogen fractions decreased slightly during the heating cycle and remained more than 90% soluble after heating to 80 C. Initially, pH of breast muscle was lower (P < .05) than leg muscle and the breast sample increased in pH more rapidly than the leg sample during the heating cycle.

Thermal Destruction of Microorganisms in Meat by Microwave and Conventional Cooking 1.

When heating ground beef to internal temperatures of 34, 61, and 75 C, high temperature (232 ± 6 C) oven cooking was more effective for bacterial destruction than low temperature (149 ± 6 C) oven cooking. Low temperature oven cooking was more effective than microwave cooking. These differences in microbial destruction rates became significant (P<05) when the meat reached the 75-C internal temperature level.

Quality of Restructured Beef Steaks After Refrigerated and Frozen Storage 1.

This experiment evaluated a procedure for converting forequarter beef tissue into a fabricated steak-like product and to test its refrigerated and frozen storage characteristics. The restructured steaks were manufactured by tumbling thin slices of beef arm chuck roast with salt (2%) and added water (3%) and then passing this product through a mechanical patty machine. Refrigerated (4 ± 2 C) samples were evaluated at 0, 3, 5 and 10 days of storage. Frozen (- 23 ± 3 C) samples were evaluated after 0, 1, 2, and 3 months of storage. An acceptable steak-like product was manufactured; however its raw visual appearance and raw odor deteriorated quickly and its cooked palatability characteristics deteriorated with both types of storage, probably due to oxidation.

Effects of Rigor State, Salt Level and Storage Time on Chemical and Sensory Traits of Frozen and Freeze-Dried Ground Beef.

Both pre- and post-rigor beef semimembranosus muscles were ground with salt (0, 2 and 4%) and then subdivided into two treatment groups (freezing and freeze drying) and evaluated during storage of 0, 5, 10 and 15 wk for chemical and sensory traits. Rehydration ratios of pre-rigor freeze-dried beef (salted or unsalted) were not significantly changed during a 15-wk storage period at 25°C. With the addition of 2 and 4% salt, pre-rigor freeze-dried beef was less susceptible (P<0.05) to lipid oxidation (lower TBA values) than post-rigor, freeze-dried beef. Pre-rigor, freeze-dried beef was superior to post-rigor, freeze-dried meat in all sensory traits studied. Differences in TBA values were not significant between pre-rigor and post-rigor, frozen beef treatments at any salt level (0, 2 and 4%). Pre-rigor, frozen beef samples were superior (P<0.05) to conventional post-rigor, frozen meat in panel tenderness and acceptability scores. The TBA values of pre- and post-rigor beef (frozen or freeze dried), in general, increased with increased salt level (0, 2 and 4%). Freeze-dried beef samples (pre- or post-rigor) were less (P<0.05) tender, cohesive, acceptable and more rancid and/or off-flavor than frozen meat (pre- or post-rigor).

Evaluation of a Comminuted Meat Product Containing a Solid Metal Contaminant 1.

Frankfurters containing a solid metal object (nail) were subjectively evaluated on the basis of emulsion color change adjacent to the metal, insertion channel development, and molding of the meat around the object. Frankfurters contaminated during the processing phase of production, whether boiled or not boiled, showed significantly greater color change than did frankfurters contaminated during the distribution or consumer phase. However, these same frankfurters had significantly less distinct insertion channels. No channel could be observed in frankfurters which were contaminated before processing and before cooking/smoking. Molding of the meat around the object did not provide distinguishable evidence for time of insertion.

Comparison of functional and sensory attributes of high pH values in Semimembranosus and Longissimus dorsi of bull muscles during aging.

Functional and sensory attributes were evaluated during aging for 96 h of high ultimate pH (pH > 6.2) Semimembranosus (Sm) from bulls. To investigate if type of muscle has an influence on these factors from dark, firm and dry (DFD) meat, the Sm muscle was compared with the Longissimus dorsi (Ld) muscle. Significant changes in pH and water holding capacity (WHC), dominant wavelength, lightness and viscosity were found between these muscles. The remaining functional and sensory properties between these muscles did not change significantly during storage. Bull's Sm muscle had lower pH (after 24, 48 and 72 h), WHC (after 24 and 48 h) and viscosity (after 24, 48, 72 and 96 h). However, the Sm muscles had higher cooking losses, less intensive flavour, less juiciness, tenderness and firmness.

Effects of Rigor, Salt, Freezing, Lyophilization and Storage Time on pH, Water-Holding Capacity and Soluble Protein Nitrogen in Beef Muscle 1.

The water-holding capacity (WHC) of frozen and reconstituted lyophilized (freeze-dried) beef (both pre- and post-rigor) increased (P<0.05) with the increase in salt levels (0, 2 and 4%). Freeze-dried and reconstituted beef had lower (P<0.05) WHC than the frozen control at all salt levels tested. The freeze-drying process may damage some of the beef muscle proteins. The WHC of the freeze-dried beef (both pre- and post-rigor) decreased (P<0.05) with the increase of storage time (10 weeks). Salt (2 and 4%) retarded the glycolysis process in the pre-rigor frozen and freeze-dried beef as indicated by higher (P<0.05) pH values than the post-rigor frozen and freeze-dried beef. The addition of salt (0, 2 and 4%) increased (P<0.05) the extractable soluble protein nitrogen content in the prerigor frozen beef and decreased (P<0.05) the soluble protein nitrogen content in the post-rigor frozen beef. The pre-rigor freeze-dried beef with 2% salt contained (P<0.05) more extractable soluble protein nitrogen than the other two pre-rigor freeze-dried groups (0 and 4% salt). The pre-rigor beef contained more (P<0.05) extractable soluble protein nitrogen than the post-rigor beef at the three different salt levels (0, 2 and 4%) during the 15 weeks of storage.

Effect of Conventional and Microwave Heating on Pseudomonas putrefaciens , Streptococcus faecalis and Lactobacillus plantarum in Meat Tissue 1.

Conventional cooking in an oven at 176 ± 6 C proved to be more destructive than microwave cooking when individual strains of Pseudomonas putrefaciens , Lactobacillus plantarum , and Streptococcus faecalis were inoculated and grown in aseptically obtained meat tissue and then heated and compared at similar final internal temperatures. P. putrefaciens was the most heat sensitive microorganism in both cooking techniques. S. faecalis was the most heat resistant strain when cooked by conventional means but L. plantarum proved to be the most resistant when heat was applied by microwave energy.

The Effect of Cooking Temperature, Holding Temperature and Holding Time on Proximate Analysis, Aerobic Plate Count and Coliform Count on Restructured Beef Roasts 1.

Restructured beef roasts (70% lean beef chunks, 22% ground beef, 1.5% NaCl, 0.5% polyphosphate, and 6% water) prepared conventionally and inoculated with Escherichia coli (6.75 log10 organisms/g) were cooked to two temperatures (60.0 and 62.8°C) and held at two temperatures (54.4 and 60.0°C). Roasts were sampled initially and after holding 2, 6, and 12 h. Cooking lowered the aerobic plate count to an almost undetectable level in the cooked product. Cooking and holding temperature interacted to significantly influence pH, but the largest increase occurred with increased holding time. Yield decreased with increased holding time, and moisture decreased with increased holding temperature and longer hold time. Hold time resulted in a significant linear decrease in yield and approached a quadratic effect on pH change. Cooking and holding temperatures did not significantly influence the microbiology, probably due to the low number of surviving microorganisms.

The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdag meatballs.

In this research, the effects of different cooking processes (grilling, oven, and microwave cooking) on microbial flora and chemical composition of the raw and cooked meatballs as consumed in Tekirdag were investigated. Microbial flora of the raw meatballs was as follows: total bacteria, 6.02 x 10(6) cfu/g; psychrophilic bacteria, 1.3 x 10(5) cfu/g; yeast and mould, 2.4 x 10(5) cfu/g; coliforms, 1.1 x 10(5) cfu/g; Escherichia coli, 1.0 x 10(2) cfu/g; total staphylococcae, 3.3 x 10(2) cfu/g; Staphylococcus aureus, 85 cfu/g. While Salmonella was found in only one sample, none of the samples contained Clostridium perfringens. The cooking processes clearly decreased the microbial flora (2-3 log cycles in grilling (71 degrees C) and oven-cooked (79 degrees C), 3-4 log cycles in microwave (97 degrees C) heating) of the meatballs. However, because of the crust formation and high moisture losses from the meatball surface in microwave heating, some sensorial defects were observed in the final product. Also, fat and moisture losses were higher in microwave cooking compared to the other cooking processes. In conclusion, it is advised to use slightly higher temperatures than used in the grilling or conventinal cooking procedures to increase microbial quality of the meatballs studied in this research.

Saprophytic and Pathogenic Bacteria Levels in Turkish Soud-jouks Manufactured in Erzurum, Turkey 1.

In Turkey, spicy, typically dry, fermented sausage (soudjouk) is one of the most popular processed meat products. In this study, 42 soudjouk samples were collected from the eight manufacturers in Erzurum, Turkey. These samples were evaluated for aerobic plate count (APC) at 37 and 25°C, psychrotrophic, coliform, Escherichia coli , and coagulase-positive Staphylococcus aureus counts and presence of Salmonella and Shigella spp. Generally, all the samples had very high counts of most of the bacteria enumerated. In two samples of the 42, Shigella spp. was found and one of them was Shigella boydii . None of the samples yielded Salmonella spp.