Ohman C E, Wiegand B R, Gruen I U, Lorenzen C L
Division of Animal Sciences, University of Missouri, Columbia 65211, United States.
Food Science Program, University of Missouri, Columbia 65211, United States.
Meat Sci. 2015 Aug;106:50-4. doi: 10.1016/j.meatsci.2015.03.022. Epub 2015 Apr 3.
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.
本实验评估了将牛肩肉中的某些肌肉分离出来用于零售，并将其排除在碎牛肉混合物之外，是否会改变消费者可接受的碎牛肩肉的天数。从24头肉牛身上获取牛肩肉，并将其分配到传统或创新加工方法中。将得到的碎牛肉饼在零售模拟条件下储存7天，以确定其颜色和氧化稳定性。对生肉饼进行硫代巴比妥酸反应物质（TBARS）、氧合肌红蛋白浓度、通过美能达色差仪测定的客观颜色分析，并由经过训练的感官小组对气味、颜色和变色百分比进行评估。在传统和创新风格的肉饼之间，未观察到TBARS、感官气味或颜色、或氧合肌红蛋白浓度的差异（P>0.05）。美能达色差仪读数显示，与创新风格的肉饼相比，传统肉饼的褪色更明显（P<0.05）。本研究表明，从碎牛肩肉混合物中去除某些肌肉不会对所得碎牛肩肉饼造成有害影响。
