Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely-Textured Beef (LFTB)

Unraveling the Complexities of Beef Marination: Effect of Marinating Time, Marination Treatments, and Breed

The present study focused on evaluating the effects of beef marination on quality traits and consumer acceptability. In this context, m. longissimus thoracis et lumborum and m. semimembranosus samples (n = 192) were obtained from Aberdeen Angus, Hereford, Charolais, and Limousine bulls and were marinated with milk (pasteurized, 100%), garlic and olive oil (2.35 g/500 mL), and lemon (citrus) juice (31% orange juice, 31% lemon juice, 38% distilled water) for 12, 24, and 72 h. Marinade components were selected based on traditional culinary practices and their scientifically proven effects on meat quality. Beef samples on day 0 and non-marinated samples were used as control groups. Beef color, water holding capacity, pH, cooking loss, and Warner-Bratzler shear force were measured three times for each sample. A taste panel assessment was performed to determine the sensory characteristics. Statistical analysis was performed using general linear model (GLM) procedures followed by Tukey's post-hoc comparison. Results revealed that marination time, as well as its two- and three-way interactions, significantly influenced beef quality parameters. These results indicate that the cattle breed is an important factor in evaluating the effectiveness of beef marination applications. The olive oil-garlic marinade was the most preferred by the panel across both types of muscle, as indicated by sensory evaluation results. The findings will not only enrich the scientific literature but also have practical implications for the beef industry.

Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels

The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15/fat level) of 1.36 kg GB chubs of 3 different fat levels (10%, 20%, and 27%) were collected from retail markets in the Manhattan, KS area. Additionally, GBA products including a foodservice GBA (FGBA), a retail GBA (RGBA), and a traditional soy protein–based GBA (TGBA) currently available through commercial channels were collected. Consumers (n = 120) evaluated sample appearance, juiciness, tenderness, overall flavor liking, beef flavor liking, texture liking, and overall liking. Additionally, samples were evaluated for color, texture profile, shear force, pressed juiciness percentage (PJP), pH, and fat and moisture percentage. All 3 GB samples rated higher (P < 0.05) than the 3 GBA samples for appearance liking, overall flavor liking, beef flavor liking, and overall liking by consumers. Similar results were found with trained sensory panelists, which rated the GBA as less (P < 0.05) juicy, softer (P < 0.05), and lower (P < 0.05) for beef flavor and odor intensity and higher (P < 0.05) for off-flavor intensity than the GB. Moreover, the GBA had less (P < 0.05) change in shape through cooking and a lower (P < 0.05) percentage of cooking loss and cooking time than the GB. Also, the GBA all had lower (P < 0.05) shear force and PJP values than the GB. The color of the GBA differed (P < 0.05) from the GB, with the GB samples being more (P < 0.05) red in the raw state. These results indicate that the GBA provide different eating and quality experiences than GB and should thus be considered as different products by consumers and retailers.