Storage and packaging effects on sensory and color characteristics of ground beef

Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films

With current meat industry efforts focused on improving environmental influencers, adopting sustainable packaging materials may be an easier transition to addressing the sustainability demands of the meat consumer. With the growing popularity of vacuum-packaged meat products, the current study evaluated instrumental surface color on fresh ground beef using vacuum packaging films, recycle-ready film (RRF), standard barrier (STB) and enhanced barrier (ENB). Ground beef packaged using ENB barrier film was lighter (L*), redder (a*) and more vivid (chroma) than all other packaging treatments during the simulated display period (p < 0.05). By day 12 of the simulated retail display, the ground beef surface color became lighter (L*), more yellow (b*), less red (a*), less vivid (chroma) and contained greater forms of calculated metmyoglobin, oxymyoglobin (p < 0.05). The current results suggest that barrier properties of vacuum packaging film for ground beef are pivotal for extending the surface color during fresh shelf-life conditions.

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value

Olive leaves represent a waste from the olive oil industry which can be reused as source of polyphenols. The most representative phenolic compound of olive leaves is the secoiridoid oleuropein, followed by verbascoside, apigenin-7-O-glucoside, luteolin-7-O-glucoside, and simple phenols. The attention towards these compounds derives above all from the large number of studies demonstrating their beneficial effect on health, in fact olive leaves have been widely used in folk medicine in the Mediterranean regions. Moreover, the growing demand from consumers to replace the synthetic antioxidants, led researchers to conduct studies on the addition of plant bioactives in foods to improve their shelf-life and/or to obtain functional products. The current study overviews the findings on the addition of polyphenol-rich olive leaf extract (OLE) to foods. In particular, the effect of OLE addition on the antioxidant, microbiological and nutritional properties of different foods is examined. Most studies have highlighted the antioxidant effect of OLE in different food matrices, such as oils, meat, baked goods, vegetables, and dairy products. Furthermore, the antimicrobial activity of OLE has been observed in meat and vegetable foods, highlighting the potential of OLE as a replacer of synthetic preservatives. Finally, several authors studied the effect of OLE addition with the aim of improving the nutritional properties of vegetable products, tea, milk, meat and biscuits. Advantages and drawbacks of the different use of OLE were reported and discussed. © 2020 Society of Chemical Industry.

Evaluating Ground Beef Formulated with Different Fat Sources

Objectives were to evaluate effects of fat source and formulated fat percentage on fatty acid composition, lean color stability, lipid oxidation, and aerobic microbial load during simulated retail display of ground beef patties. In Experiment 1 beef carcasses (n = 30) were chilled for 2 d and then fabricated. M. semimembranosus muscles were removed along with 2 fat sources (kidney and pelvic = KP and subcutaneous = S from the same carcass) and ground to achieve 75 and 95% lean. Fatty acid profile and thiobarbituric acid reactive substances (TBARS) were determined over a 7 d simulated retail display period. Saturated fat differed (P = 0.0004) by fat source, with KP having a higher percentage than S. Thiobarbituric acid reactive substances were higher for (P < 0.05) for patties made with S compared to KP. In Experiment 2 beef carcasses (n = 20), were fabricated and blended into ground beef as described in Experiment 1. After designated display time patties were removed and instrumental color measurement, myoglobin concentration, TBARS, and aerobic plate counts (APC) were collected. Oxymyoglobin (OMb) percentage decreased (P < 0.0001) by storage day and had source x formulated fat percentage interaction (P = 0.011). Inversely, storage day increased metmyoglobin (MMb) percentage (P < 0.0001) where d 1 < d 3 < d 5 < d 7, respectively. Changes in myoglobin form contributed to decreased a* values (P < 0.0001) over time. However, APC did not differ (P > 0.05) for d, fat source, or fat percentage. Discoloration in ground beef over 7 d of retail display was more a function of muscle pigment oxidation (OMb to MMb) than aerobic microbial spoilage.

Beef muscle isolation has no detrimental effect on premium ground beef programs

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.

Production of fungal chitosan from date wastes and its application as a biopreservative for minced meat

Raw and processed meat contaminated with pathogenic microorganisms is a continuing worldwide problem facing health and industry overseers. Fungal chitosan was extracted, purified and characterized from Aspergillus brasiliensis (niger) ATCC 16404 grown in date syrup (dips) and applied as a potential meat biopreservative. The main features of produced chitosan were a deacetylation degree of 81.3%, a molecular weight of 31,000Da, 96% solubility in 1% acetic acid solution and a harmonized IR-spectrum to standard commercial chitosan. The application of fungal chitosan, as a natural and safe biopreservative for minced meat, was conducted in comparison with potassium sorbate, as a commercial meat preservative. Treated meat samples with 0.02% chitosan was the least trials in microbial contents, i.e. total count, coliforms, β-glucuronidase-positive Escherichia coli, Enterobacteriaceae, yeasts and molds, Staphylococcus aureus and coagulase positive staphylococci. The antimicrobial activity of fungal chitosan was considerably greater than that of potassium sorbate or their combination at 0.01% from each. Sensory characteristics, e.g. color, odor and texture, of treated meat with chitosan, were higher than those of control and potassium sorbate treated samples. Fungal chitosan, however, could be recommended as a powerful, natural and eco-friendly alternative for meat preservation and overall quality maintenance.

Surface decontamination and quality enhancement in meat steaks using plant extracts as natural biopreservatives

Nine plant extracts were evaluated as biopreservatives to decontaminate and maintain the quality of meat steaks. Most of the extracts exhibited a remarkable antibacterial activity against antibiotic resistant strains from Salmonella Typhimurium and Staphylococcus aureus. The pomegranate peel extract (PPE), cinnamon bark extract (CBE), and lemon grass leaves extract (LGE) were the most effective as bactericides, with minimal inhibitory concentrations (MIC) of 250, 350, and 550 μg/mL, respectively. The most effective treatments, for decontaminating meat steak surfaces, were the application of combined PPE, CBE, and LGE at their MIC values and the treatment with double MIC from PPE; these treatments resulted in complete bacterial inhibitions during the first 2 days of storage period for 7 days. The sensory evaluation of treated steaks revealed that these two treatments had the highest panelist overall scores. The highest scores, for individual attributes, were observed in the treated steaks with double MIC from PPE. Application of plant extracts could be impressively recommended for comprehensive meat decontamination and quality attributes enhancement.

A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature

An antimicrobial polyethylene (PE) film was obtained by coating a nisin-based antimicrobial solution. PE sheets were coated on both sides and were used for the packaging of beefsteaks to be stored in air or modified atmosphere packaging (MAP, 60% O₂-40% CO₂). Microbial populations, species diversity, headspace volatile organic compounds, colour and sensory properties were monitored after 0, 1, 7 and 12 days of storage at 4 °C. The viable counts showed that there was an effect of MAP and antimicrobial film on the development of all the spoilage associated microbial populations. Carnobacterium spp., Brochothrix thermosphacta, Pseudomonas fragi and Rhanella aquatilis were found in most of the samples. C. maltaromaticum was identified in MRS bulk cells from samples stored in air as well as MAP. Quantitative data of headspace-SPME-GC/MS analysis showed that during storage the production of volatile organic compounds (VOCs) was affected by the use of the treated film and the MAP storage. Compounds such as phenylethylalcohol, nonanal, decanal and ethylbutanoate were produced only from 7 to 12 day of storage and only in the samples stored in air. In agreement with the microbiological and VOCs data, the meat stored in active packaging scored the best rankings in the sensory evaluation. Principal component analysis of microbial, sensory and instrumental data showed that beefsteaks stored with the combination of MAP and active packaging for 12 days at 4 °C differed from the other samples that were more associated to high microbial loads, VOCs concentration and meat off odour perception. In conclusion, the antimicrobial sheets in combination with MAP storage at 4 °C were effective for the storage of beefsteaks by retarding the growth of spoilage bacteria, determining lower concentration of VOCs and keeping acceptable levels of colour and other sensory parameters for more than 10 days.

The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef

The timing of the application of rosemary extract was evaluated as one-way of minimizing myoglobin and lipid oxidation in ground beef. In experiment 1, rosemary extract was added to beef at four different stages namely trim, cube, coarse, and fine ground beef. The beef was evaluated for color and TBARS values during 144h of storage (4°C). Results showed that when rosemary was added to the pre-grinding treatments of trim and cube, ground beef had the highest a(∗) values (redness), oxymyoglobin content, and lowest TBARS values at 144h. In experiment 2, the effect of rosemary extract was evaluated on the color quality of case ready ground beef inoculated with 10(7)CFU/g Escherichia coli. Microbial counts, color, and TBARS values were measured during 144h of simulated storage. The results showed that both the rosemary treated samples that were inoculated and uninoculated remained redder longer and had lower TBARS values than the untreated inoculated and uninoculated controls. There was no significant inhibition of E. coli by the rosemary extract.