Lipid Oxidation and Color Stability of Raw Restructured Beef Steaks prepared from Mature Cows

1
Lipid Oxidation and Color Stability of Raw
Restructured Beef Steaks prepared from Mature Cows

• S. P. Suman a, Y. L. Xiong a, J. F. Stika b,
• S. P. Blanchard a, W. G. Moody a
• a University of Kentucky, Lexington, KY
• b Certified Angus Beef Program, Wooster, OH

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Introduction

• Mature cows
• 6 million cows (USDA, 2003)
• 15 of beef (USDA, 2007)
• Mature cow beef
• Less tender
• Objectionable flavor

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Restructuring Technology

• Advantages
• Utilize less expensive cuts
• Ingredient incorporation
• Disadvantages
• Oxidation (Kulshrestha and Rhee, 1996)
• Discoloration (Huffman et al., 1984 Chu et al.,
  1987)

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Ingredient Technology

• Antioxidants protect against oxidative changes
• Flavoring agents mask undesirable off-flavors
• Mature off flavors in intact muscle
  (DeYonge-Freeman et al., 2000)
• Rancid flavor in restructured steaks (Reverte et
  al., 2003)

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Objective

• To investigate the usefulness of restructuring
  technology and incorporation of an antioxidant
  and flavoring agent to improve quality attributes
  of mature cow beef

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Experimental Animals

• Nine mature cows
• Angus x Simmental
• Animal age treatments
• 3 animals per group
• 2-4 yr 6-8 yr 10-12 yr
• Randomized Complete Block Design
• Blocks Slaughter group

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Materials and Methods

• 24 h postmortem
• Chuck, plate, and brisket
• Ground through 15.9 mm plate
• 8 fat
• Formulations
• CTL (1.5 NaCl 0.25 sodium tripolyphosphate)
• AO (CTL 0.02 propyl gallate)
• AOBF (AO 0.75 beefy flavoring)

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Materials and Methods

• Mixed for a total of 10 min
• Formed into loaves
• Frozen overnight at 29 C
• Sliced into 2.54-cm steaks
• Aerobic storage
• 0, 1, 3, 6 months at -29 C

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Materials and Methods

• Lipid oxidation TBARS (Sinnhuber and Yu, 1977)
• Color evaluation
• L, a, b, Hue, chroma
• Cooking
• Internal temperature 70 C
• Sensory Evaluation (AMSA, 1995)
• Data analysis Split-split-plot
• Animal age whole-plot factor
• Formulation sub-plot factor
• Storage time sub-sub-plot factor

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Results
11
Carcass Characteristics
Standard error. a,b,c Mean values in the same
row without a common letter differ (P 12
Effect of animal age on the physicochemical
characteristics
Standard error.
13
Effect of antioxidant and beefy flavoring agents
on lipid oxidation (TBARS)
TBARS means expressed as mg malondialdehyde/kg
sample. Standard error 0.55 (formulation x
storage time x preparation). a,b,c Mean values in
the same row without a common letter differ (P
without a common letter differ (P 14
Effect of antioxidant and beefy flavoring agents
on a values
26.2ax
26.4ax
25.2bx
24.3by
23.2ay
22.1cx
21.5bz
21.7cx
19.6d
19.2c
19.2cy
19.1d
Standard error 0.25 (formulation storage
time). a,b,c,d Mean values in the same
formulation without a common letter differ (P
time without a common letter differ (P 15
Effect of antioxidant and beefy flavoring agents
on cooking yield
86.2a
83.9b
83.7b
Standard error 0.29 a, b Mean values without a
common letter differ significantly (P 16
Effect of antioxidant and beefy flavoring agents
on the sensory characteristics
Standard error. a,b,c Mean scores in the same
row without a common letter differ (P Scores of 1 to 8.
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Summary

• Restructuring
• Eliminated age-associated variation
• Propyl gallate
• Retarded lipid oxidation
• Ineffective against off-flavors
• Beefy flavoring
• Improved quality attributes
• Masked off-flavors

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Conclusions

• Mature cow beef can be handled as a homogeneous
  meat block
• Combination of antioxidant and flavoring agents
  improves the palatability and storage stability
  of mature cow beef

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Acknowledgements

• Kentucky Cattlemens Association

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Questions?