K.A. Hachmeister

The effect of Dakota Gold®-brand dried distiller’s grains with solubles of varying levels on sensory and color characteristics of ribeye steaks

We evaluated the effect of varying levels of Dakota Gold-brand dried distillers grains with solubles (DDGS) on meat quality characteristics including sensory traits and display color stability. Rib cuts from heifers from a 153-day feeding trial were selected randomly so that each level of DDGS had 10 steaks in a seven-day retail display color study, and 10 steaks that were cooked for evaluation by a trained sensory panel. Color reflectance value L* (lightness) exhibited an interaction (P<0.05) between diet and day, as well as a quadratic effect (P<0.05). Diet had no effect on a* (redness) or b* (yellowness) values, but a* and b* for all treatments decreased with longer display (P<0.05). A trained sensory panel detected small but significant (P<0.05) linear improvements in myofibrillar tenderness and overall tenderness as DDGS increased. The effect on sensory traits or display color stability were too small to warrant the feeding of DDGS to improve these traits.

Maximizing desirable ground beef color with cold storage and display temperatures

This study evaluated the combined effects of storage temperature, storage time, display temperature, display time, and fat level on ground beef color. Storage at 32°F minimized discoloration during display compared to storage at 40° and 48°F. Storage up to 12 days at 32°F did not affect ground beef color stability, whereas prolonged storage at 40° and 48°F increased discoloration dramatically. When storage was at 32°F, sales loss was 0.4%, compared to 62% at 48°F. Fat level did not influence discoloration. The use of 32°F during storage and display is essential for maximizing ground beef color life.

Effects of tallow and ground flaxseed on sensory and color characteristics of ribeye steaks

Forty-eight ribeye steaks from steers fed diets containing steam-flaked corn (SFC), steam-flaked corn with tallow (SFC/Tallow), or steam-flaked corn with rolled flaxseed (Flax) were used to evaluate the effects of dietary fat on sensory traits, retail display color stability, and fatty acid composition. Steaks from Flax-fed steers had increased deposition of α linolenic acid (C18:3n3, an omega-3 fatty acid; P<0.01) and developed a detectable off-flavor (P<0.05) when compared to those of cattle fed SFC and SFC/Tallow. There were no differences in tenderness, juiciness, or flavor intensity (P>0.10) among the three treatments. Steaks from cattle fed SFC retained a desirable color longer than those from cattle fed Flax (P<0.05) which may be attributable to premature lipid oxidation in steaks from cattle fed Flax. This study suggests that altering the fat in the diet may affect flavor and color stability of the meat. Feeding flaxseed can effectively alter composition of carcass tissues to yield beef that is high in omega-3 fatty acids, which may lead to premature lipid oxidation.

Flavor characterization of top blade, top sirloin, and tenderloin steaks from A- and B-maturity carcasses of high and normal pH

Appreciation is expressed to the Beef Checkoff for funding this project, National Cattlemen’s Beef Association for coordination, and to Cryovac Sealed Air Corporation for providing packaging materials. The authors would like to acknowledge the assistance of J. W. Stephens, J. R. Davis, S. L. Stroda, S. Lowak, and A. Jenkins. Department of Human Nutrition. Department of Statistics. National Cattlemen’s Beef Association, Centennial, CO. Cattlemen’s Day 2003

Temperature management to minimize ground beef aerobic and lactic acid bacteria growth

Increasing storage and display temperature and time of ground beef significantly increased microbial counts but lean level had no effect. Prolonged storage at abusive temperatures (48°F) caused up to 90% unacceptable chubs and aerobic bacteria counts as high as 7.7 log10 CFU/g, which would render chubs unsatisfactory for further processing, packaging and sale. Thus, ground beef chubs should be stored at 32°F. and as briefly as possible to minimize preand post-display microbial counts. Maintaining both optimal storage and display temperatures is critical because combining abusive storage and display conditions resulted in the greatest microbial growth. Shelf life and wholesomeness benefits from maintaining cold (32°F) storage and display temperatures are clearly demonstrated.

Factors causing livery flavor in beef steaks from the chuck and loin

The infraspinatus muscle (top blade) from the chuck clod, the gluteus medius muscle (top sirloin) from the sirloin, and the psoas major muscle (tenderloin) from the loin were obtained from 140 Aand B-maturity carcasses with either low-Slight or Small marbling and with either normal pH (5.7 or less) or high ultimate pH (6.0 or higher) to evaluate factors that could cause livery flavor in cooked beef. Muscles were aged for 7, 14, 21, or 35 days. A highly trained, flavor-profile sensory panel evaluated charbroiled steaks from these muscles. Approximately 8% of all sensory panelist judgments were scored to have some livery flavor. Numerous statistical interactions were found among traits, which made it difficult to make clear conclusions. In general, marbling and aging time had little direct effect on livery flavor, and livery flavor was not related to raw muscle lipid oxidation.

Effects of unsaturated fatty acids, lipid oxidation, myoglobin, and hemoglobin on livery flavor volatiles in beef steaks

Infraspinatus (top blade), gluteus medius (top sirloin), and psoas major (tenderloin) steaks were obtained from Aand B-maturity carcasses that had either a high (≥6.0) or normal (≤ 5.7) pH, and either slight or small marbling. The steaks were vacuum aged until either 7, 14, 21, or 35 days postmortem. The steaks were broiled and served to a highly trained flavor-profile sensory panel. Steaks with livery flavor were subjected to gas chromatography/mass spectrometry analyses for flavor compounds. Steaks aged until 7 or 35 days postmortem were analyzed for the 2thiobarbituric acid reactive substances (TBARS) content to determine lipid oxidation and for myoglobin and hemoglobin concentrations. Thirteen different volatile compounds had greater amounts in steaks with livery flavor. Lipid oxidation of raw steaks was not related to livery flavor, but steak myoglobin concentration was related to livery flavor.

Inhibition of heterocyclic amine formation in beef patties with added spices and ingredients

Heterocyclic amines (HCAs) are compounds present at part per billion levels in fried, grilled, broiled, barbecued and smoked meats. Most of these compounds are highly mutagenic, as demonstrated by the Ames test using Salmonella typhimurium. They also are carcinogenic in rodents and non-human primates following high dosage and long term oral administration. For decades, researchers have focused on inhibiting the production of these carcinogens. This research investigates the effects of natural antioxidants in spices or other ingredients on the reduction of heterocyclic amines formation when beef patties are cooked. The term “spice” in this paper includes herbs. Ground beef patties combined with different levels of added spices or ingredients were cooked at 375°F (5 minutes each side) or 400°F (7.5 minutes each side). Extracted HCAs were then analyzed using reversed-phase High Performance Liquid Chromatography (HPLC) with UV-Visible and fluorescence detectors. Of the spices used, basil added at 0.5% was most effective in decreasing HCAs. Of all the ingredients, food starches showed the best inhibition when added at 5% as they reduced MelQx, harman, and norharman forms of HCA at both 375°F and 400°F.

Thiamin and riboflavin retention in groundbeef patties pasteurized by electron beam

This research focused on the effects of an electron beam irradiation treatment with the Repetitive High Energy Pulsed Power (PHEPP) accelerator at Sandia National Laboratories. Test variables included irradiation/storage temperatures (30 or 0°F), packaging environments (aerobic or nitrogen-flushed), and irradiation dose (0, 1.5, or 3.0 kGy). Ground beef patties formulated to a target fat level of 20% were packaged in barrier film under nitrogen (ca = 400 ppm residual oxygen) or sealed in aerobic packages (no vacuum), stored, and irradiated chilled or frozen. Thiamin and riboflavin levels were not affected (P>.05) by irradiation dose. Thiamin content of irradiated patties was greater for frozen vs. chilled and for nitrogenpackaged vs. aerobically packaged product. Riboflavin content was greater in frozen patties that were nitrogen packaged. Electron beam pasteurization by this method did not affect thiamin or riboflavin concentration of treated ground beef patties.

Effects of vitamins and mineral proteinates on growth performance and pork quality in finishing pigs.

From 185 to 225 lb BW, no differences in ADG, ADFI, or F/G occurred among pigs fed diets without or with vitamin and trace mineral premixes. Then, from 225 to 266 lb BW, a special premix with megadoses of vitamin E, vitamin C, Mg-proteinate, and Feproteinate was added to the diets of half the pigs given the previous treatments. Growth performance was not different among pigs fed diets without vitamin or with the KSU and special vitamin and mineral premixes. Also, meat quality (color, marbling, and firmness scores; drip, thawing, and cooking losses; shear force; and Hunter L*a*b*) was not affected by inclusion of the KSU and special vitamin and mineral premixes.