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Effects of topical spray of natural antioxidants on oxidative status and fatty acid composition of beef strip steaks
Abstracts
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flavor intensity. The two enhanced treatments were rated higher (P b 0.05) than all the other treatments for salty off-flavor. Rare samples scored highest (P b 0.05) for initial and sustained tenderness. Beef flavor ID and beef flavor intensity were similarly rated (P N 0.05) across all internal cooking temperatures. Conclusion: Enhanced USDA Select strip loins were rated higher for tenderness and juiciness than non-enhanced steaks from higher USDA quality grades; indicating an opportunity for adding value to lower quality beef while concurrently improving palatability through enhancement.
ground meat products. Further research is needed to determine an appropriate antioxidant delivery technique for whole muscle products.
Keywords: Beef, Degree of doneness, Enhancement, Quality grade, Sensory
61 Organoleptic quality and cooked flavor volatiles of beef strip steaks topically sprayed with natural antioxidants P.R. Broadwaya, T.R. Browna, C. Corbina, L.D. Woolleya, M.-J. Laurenta, Z. Smitha, M. Buesoa, S. Fairlya, C. Moona, N. Jastia, A. McCainb, J.C. Brooksa, M.F. Millera, J.F. Legakoc, T.T.N. Dinhb, aAnimal and Food Sciences, Texas Tech University, Lubbock, United States, bAnimal and Dairy Sciences, Mississippi State University, MS, United States, cNutrition, Dietics, and Food Sciences, Utah State University, Logan, United States
doi:10.1016/j.meatsci.2014.09.075
60 Effects of topical spray of natural antioxidants on oxidative status and fatty acid composition of beef strip steaks P.R. Broadwaya, T.R. Browna, C. Corbina, L.D. Woolleya, M.-J. Laurenta, Z. Smitha, M. Buesoa, S. Fairlya, C. Moona, N. Jastia, A. McCainb, J.C. Brooksa, M.F. Millera, J.F. Legakoc, T.T.N. Dinhb, aAnimal and Food Sciences, Texas Tech University, Lubbock, United States, bAnimal and Dairy Sciences, Mississippi State University, MS, United States, cNutrition, Dietics, and Food Sciences, Utah State University, Logan, United States
Objectives: Natural antioxidants have become a desirable means for meat preservation because of their similar effectiveness and greater appeal compared with their synthetic counterparts. The objective of this study was to evaluate the effects of natural antioxidants applied through topical spray on the shelf life of beef strip steaks. Materials and methods: Nine USDA Select beef strip loins of A maturity carcasses were collected from a commercial processing facility in Texas. The subprimals were stored in the absence of light under vacuum at 2 °C for 72 h before fabrication. The subprimals were sliced subsequently into 2.54-cm thick steaks and trimmed to 0-cm external fat thickness. Nine steaks within each subprimal were randomly assigned to nine (3 × 3) factorial combinations of treatment including a control (CON, deionized water), a spearmint extract (TRT1), and a rosemary/green tea powder (TRT2) at 500 ppm of steak weight and retail display time points of d 0, d 3, and d 5. Steaks were placed on black styrofoam plates and overwrapped with PVC packaging film. Steaks from four randomly selected strip loins were used for chemical analyses (n = 4 steaks per treatment × day combination) of thiobarbituric acid reactive substances (TBARS, mg malondialdehyde/kg raw meat), trolox equivalent antioxidant capacity (TEAC, μmol trolox/g raw meat), and fatty acid composition (percentage of total fatty acids). Statistical analysis followed a general linear mixed model with antioxidant treatment and day serving as fixed effects and subprimal serving as a random effect in a randomized block design with a factorial arrangement. Statistical significance was determined at P ≤ 0.05. Results: In general, there was no treatment effect on either oxidative status (TBARS and TEAC) or fatty acid composition of steaks (P N 0.05). As expected, the length of retail display (day) increased TBARS value (P b 0.01) and decreased TEAC value (P = 0.01) of steaks. Changes occurred from d 0 to d 3 and from d 3 to d 5 for TBARS (P b 0.01), however, was not observed for TEAC from d 3 to d 5 (P = 0.95). Neither day effect on fatty acid composition (P N 0.05) nor treatment × day interaction in oxidative indications and fatty acid composition (P N 0.05) was observed. Conclusion: These results indicate that the topical spray application used in this study may not be as suitable for steaks as reported for
Keywords: Beef, Fatty acid, Natural antioxidant, Oxidation, Topical spray doi:10.1016/j.meatsci.2014.09.076
Objectives: Natural antioxidants provide a more appealing alternative for meat preservation. However, they are extracted from herbs and spices and can alter the sensory characteristics of meats. The objective of this study was to evaluate the sensory attributes and cooked volatiles of beef strip steaks treated with topical spray of natural antioxidants. Materials and methods: Nine USDA Select beef strip loins of A maturity carcasses were collected from a commercial processing facility in Texas. Subprimals were stored under vacuum and in the absence of light at 2 °C for 72 h before fabrication. Subprimals were sliced into 2.54-cm thick steaks and trimmed of external fat. Nine steaks within each subprimal were randomly assigned to nine (3 × 3) factorial combinations of treatment including a control (CON, deionized water), a spearmint extract (TRT1), and a rosemary/green tea powder (TRT2) at 500 ppm of steak weight being combined with retail display time points of d 0, 3, and 5. Five randomly selected strip loins were used for sensory evaluation by trained panelists and cooked volatile analysis (n = 5 steaks per treatment × day combination). Subjective color was evaluated daily from d 0 to 5 on the same steaks by untrained panelists. Objective color (CIE L*, a*, b*, reflectance at 473, 525, 572, and 700 nm) was measured using a spectrophotometer with the illuminant A, a 2.5-cm aperture size, and a 10° observer angle. Steaks were cooked on an electric clam shell grill to the medium degree of doneness (71 °C), cut into 2.54-cm cubes, and placed in an aluminum foil pouch until being served to a 7-member trained panel for the evaluation of juiciness, tenderness, flavor, and flavor intensity using an 8-point hedonic scale. A general linear mixed model was used to analyze the variances with treatment and day serving as fixed effects and subprimal serving as a random effect in a randomized block design. Subjective and objective color data were analyzed in a splitplot design in time with day being the repeated factor. Statistical significance was determined at P ≤ 0.05. Results: There was no treatment effect (P N 0.05) on objective color, forms of myoglobin, sensory attributes, and cooked volatiles. There was no day effect (P N 0.05) on sensory attributes, except for a slight increase in initial tenderness (P = 0.04) and flavor intensity (P = 0.05) on d 5. Steaks were darker and discolored (P b 0.01) as retail display progressed. Moreover, more volatiles associated with lipid oxidation were found in steaks on d 3 and d 5, such as heptanal (P = 0.03). Conclusion: These results suggest that either topical spray may not be the appropriate delivery technique or 500 ppm may not be enough to prevent oxidation in whole muscle products, although such a concentration has been reported to be effective in ground meats. Natural antioxidants used in this study caused no adverse effects on flavor of beef steaks.
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flavor intensity. The two enhanced treatments were rated higher (P b 0.05) than all the other treatments for salty off-flavor. Rare samples scored highest (P b 0.05) for initial and sustained tenderness. Beef flavor ID and beef flavor intensity were similarly rated (P N 0.05) across all internal cooking temperatures. Conclusion: Enhanced USDA Select strip loins were rated higher for tenderness and juiciness than non-enhanced steaks from higher USDA quality grades; indicating an opportunity for adding value to lower quality beef while concurrently improving palatability through enhancement.
ground meat products. Further research is needed to determine an appropriate antioxidant delivery technique for whole muscle products.
Keywords: Beef, Degree of doneness, Enhancement, Quality grade, Sensory
61 Organoleptic quality and cooked flavor volatiles of beef strip steaks topically sprayed with natural antioxidants P.R. Broadwaya, T.R. Browna, C. Corbina, L.D. Woolleya, M.-J. Laurenta, Z. Smitha, M. Buesoa, S. Fairlya, C. Moona, N. Jastia, A. McCainb, J.C. Brooksa, M.F. Millera, J.F. Legakoc, T.T.N. Dinhb, aAnimal and Food Sciences, Texas Tech University, Lubbock, United States, bAnimal and Dairy Sciences, Mississippi State University, MS, United States, cNutrition, Dietics, and Food Sciences, Utah State University, Logan, United States
doi:10.1016/j.meatsci.2014.09.075
60 Effects of topical spray of natural antioxidants on oxidative status and fatty acid composition of beef strip steaks P.R. Broadwaya, T.R. Browna, C. Corbina, L.D. Woolleya, M.-J. Laurenta, Z. Smitha, M. Buesoa, S. Fairlya, C. Moona, N. Jastia, A. McCainb, J.C. Brooksa, M.F. Millera, J.F. Legakoc, T.T.N. Dinhb, aAnimal and Food Sciences, Texas Tech University, Lubbock, United States, bAnimal and Dairy Sciences, Mississippi State University, MS, United States, cNutrition, Dietics, and Food Sciences, Utah State University, Logan, United States
Objectives: Natural antioxidants have become a desirable means for meat preservation because of their similar effectiveness and greater appeal compared with their synthetic counterparts. The objective of this study was to evaluate the effects of natural antioxidants applied through topical spray on the shelf life of beef strip steaks. Materials and methods: Nine USDA Select beef strip loins of A maturity carcasses were collected from a commercial processing facility in Texas. The subprimals were stored in the absence of light under vacuum at 2 °C for 72 h before fabrication. The subprimals were sliced subsequently into 2.54-cm thick steaks and trimmed to 0-cm external fat thickness. Nine steaks within each subprimal were randomly assigned to nine (3 × 3) factorial combinations of treatment including a control (CON, deionized water), a spearmint extract (TRT1), and a rosemary/green tea powder (TRT2) at 500 ppm of steak weight and retail display time points of d 0, d 3, and d 5. Steaks were placed on black styrofoam plates and overwrapped with PVC packaging film. Steaks from four randomly selected strip loins were used for chemical analyses (n = 4 steaks per treatment × day combination) of thiobarbituric acid reactive substances (TBARS, mg malondialdehyde/kg raw meat), trolox equivalent antioxidant capacity (TEAC, μmol trolox/g raw meat), and fatty acid composition (percentage of total fatty acids). Statistical analysis followed a general linear mixed model with antioxidant treatment and day serving as fixed effects and subprimal serving as a random effect in a randomized block design with a factorial arrangement. Statistical significance was determined at P ≤ 0.05. Results: In general, there was no treatment effect on either oxidative status (TBARS and TEAC) or fatty acid composition of steaks (P N 0.05). As expected, the length of retail display (day) increased TBARS value (P b 0.01) and decreased TEAC value (P = 0.01) of steaks. Changes occurred from d 0 to d 3 and from d 3 to d 5 for TBARS (P b 0.01), however, was not observed for TEAC from d 3 to d 5 (P = 0.95). Neither day effect on fatty acid composition (P N 0.05) nor treatment × day interaction in oxidative indications and fatty acid composition (P N 0.05) was observed. Conclusion: These results indicate that the topical spray application used in this study may not be as suitable for steaks as reported for
Keywords: Beef, Fatty acid, Natural antioxidant, Oxidation, Topical spray doi:10.1016/j.meatsci.2014.09.076
Objectives: Natural antioxidants provide a more appealing alternative for meat preservation. However, they are extracted from herbs and spices and can alter the sensory characteristics of meats. The objective of this study was to evaluate the sensory attributes and cooked volatiles of beef strip steaks treated with topical spray of natural antioxidants. Materials and methods: Nine USDA Select beef strip loins of A maturity carcasses were collected from a commercial processing facility in Texas. Subprimals were stored under vacuum and in the absence of light at 2 °C for 72 h before fabrication. Subprimals were sliced into 2.54-cm thick steaks and trimmed of external fat. Nine steaks within each subprimal were randomly assigned to nine (3 × 3) factorial combinations of treatment including a control (CON, deionized water), a spearmint extract (TRT1), and a rosemary/green tea powder (TRT2) at 500 ppm of steak weight being combined with retail display time points of d 0, 3, and 5. Five randomly selected strip loins were used for sensory evaluation by trained panelists and cooked volatile analysis (n = 5 steaks per treatment × day combination). Subjective color was evaluated daily from d 0 to 5 on the same steaks by untrained panelists. Objective color (CIE L*, a*, b*, reflectance at 473, 525, 572, and 700 nm) was measured using a spectrophotometer with the illuminant A, a 2.5-cm aperture size, and a 10° observer angle. Steaks were cooked on an electric clam shell grill to the medium degree of doneness (71 °C), cut into 2.54-cm cubes, and placed in an aluminum foil pouch until being served to a 7-member trained panel for the evaluation of juiciness, tenderness, flavor, and flavor intensity using an 8-point hedonic scale. A general linear mixed model was used to analyze the variances with treatment and day serving as fixed effects and subprimal serving as a random effect in a randomized block design. Subjective and objective color data were analyzed in a splitplot design in time with day being the repeated factor. Statistical significance was determined at P ≤ 0.05. Results: There was no treatment effect (P N 0.05) on objective color, forms of myoglobin, sensory attributes, and cooked volatiles. There was no day effect (P N 0.05) on sensory attributes, except for a slight increase in initial tenderness (P = 0.04) and flavor intensity (P = 0.05) on d 5. Steaks were darker and discolored (P b 0.01) as retail display progressed. Moreover, more volatiles associated with lipid oxidation were found in steaks on d 3 and d 5, such as heptanal (P = 0.03). Conclusion: These results suggest that either topical spray may not be the appropriate delivery technique or 500 ppm may not be enough to prevent oxidation in whole muscle products, although such a concentration has been reported to be effective in ground meats. Natural antioxidants used in this study caused no adverse effects on flavor of beef steaks.