title: Beef muscle isolation has no detrimental effect on premium ground beef programs.
abstract: This experiment evaluated whether isolating certain muscles from the chuck for retail sale and excluding them from ground beef mix changes the number of days that ground chuck is acceptable to consumers. Chucks were harvested from twenty-four beef steers, and were allocated to either traditional or innovative fabrication methods. Resulting ground beef patties were stored in retail simulation conditions for 7days to determine color and oxidative stability. Raw patties were analyzed for thiobarbituric acid reactive substances (TBARS), oxymyoglobin concentration, objective color by Minolta Chromameter, and by a trained sensory panel for odor, color and percent discoloration. No differences (P>0.05) were observed between traditional and innovative style patties for TBARS, sensory odor or color, or oxymyoglobin concentration. Minolta Chromameter readings revealed more substantial fading (P<0.05) in traditional patties compared with innovative style patties. This study demonstrated that removing certain muscles from the ground chuck mix does not cause detrimental consequences in resulting ground chuck patties.
authors: Division of Animal Sciences, University of Missouri, Columbia 65211, United States.
authors: C E
authors: CE
authors: Ohman
authors: Division of Animal Sciences, University of Missouri, Columbia 65211, United States.
authors: B R
authors: BR
authors: Wiegand
authors: Food Science Program, University of Missouri, Columbia 65211, United States.
authors: I U
authors: IU
authors: Gruen
authors: Division of Animal Sciences, University of Missouri, Columbia 65211, United States. Electronic address: LorenzenC@missouri.edu.
authors: C L
authors: CL
authors: Lorenzen
mesh_terms: D000818:Animals; D002417:Cattle; D004041:Dietary Fats / Q000032:analysis*; D063427:Food Quality; D061353:Food Storage; D006801:Humans; D008297:Male; D008461:Meat Products / Q000032:analysis*; D008462:Meat-Packing Industry / Q000379:methods*; D018482:Muscle, Skeletal / Q000737:chemistry*; D009211:Myoglobin / Q000032:analysis / Q000737:chemistry; D009812:Odorants; D009919:Orchiectomy / Q000662:veterinary; D010084:Oxidation-Reduction; D010860:Pigments, Biological / Q000032:analysis / Q000737:chemistry; D055550:Protein Stability; D012034:Refrigeration; D012677:Sensation; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014481:United States
chemical_list: D004041:Dietary Fats; D009211:Myoglobin; D010860:Pigments, Biological; D017392:Thiobarbituric Acid Reactive Substances; C017595:oxymyoglobin
keywords: Beef chuck muscle; Ground beef; Meat color; Oxidation