Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely-Textured Beef (LFTB)
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- 作者：Courtney T. Moon ; Janeal W. S. Yancey ; Jason K. Apple ; Jace J. Hollenbeck ; Timothy M. Johnson and Ashley R. Winters
- 刊名：Journal of Food Quality
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：39
- 期：5
- 页码：465-475
- 全文大小：302K
- ISSN：1745-4557
文摘
Ground beef was formulated into six treatments of 82 or 93% lean with 0, 10, or 20% lean finely-textured beef (LFTB). Batches (n = 5/treatment) were ground and formed into patties, then aerobically packaged for 5 days of simulated retail display to measure fresh color and lipid oxidation (TBARS). Additional patties were cooked to 71.1C before measuring external and internal cooked color, TBARS, and Lee-Kramer shear force (LKSF). Lightness (L*), redness (a*), and pH of fresh patties increased (P < 0.05), whereas TBARS values were decreased (P < 0.05) on days 1, 2, and 4 of display, with increasing LFTB percentage. Cooking loss was lowest (P < 0.05) in 20% LFTB patties, whereas LKSF declined (P < 0.05) with increasing LFTB inclusion. Thus, LFTB incorporation up to 20% improved the quality of fresh ground beef patties and tenderness of cooked patties, without detrimentally impacting (P > 0.07) cooked color.