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Colle MC, Richard RP, Smith DM, Colle MJ, Loucks WI, Gray SJ, Reynolds ZD, Sutton HA, Nasados JA, Doumit ME. Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef patties. Meat Sci 2019; 149:156-162. [PMID: 30528720 DOI: 10.1016/j.meatsci.2018.11.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 11/16/2018] [Accepted: 11/27/2018] [Indexed: 11/28/2022]
Abstract
The objective was to examine shelf stability, cooked product yield, and sensory characteristics of beef patties that had no binder (Control), incorporated soy flour (Textured Vegetable Protein; TVP) or one of three dry potato extracts: X-TRATOS™ (potato extract), X-TRATOS™ O (potato extract with mustard), or X-TRATOS™ W (potato extract with sodium acid pyrophosphate). In retail display patties, all binders decreased discoloration and lipid oxidation compared to Control, and X-TRATOS™ O was superior (P < 0.05) to all other treatments. Cooking yield was higher (P < 0.05) in patties containing potato extracts compared with patties containing TVP, which had higher yield than Control patties. Beef patties with potato extracts were juicier (P < 0.05) than Control and TVP patties and had higher (P < 0.05) overall acceptability than Control patties. We conclude that potato extracts are effective binders for use in fresh or precooked beef patties because they improve retail shelf life, cooked product yield, and sensory characteristics.
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Affiliation(s)
- M C Colle
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - R P Richard
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - D M Smith
- School of Food Science, Washington State University, Pullman, WA 99164, United States
| | - M J Colle
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - W I Loucks
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - S J Gray
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - Z D Reynolds
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - H A Sutton
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - J A Nasados
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - M E Doumit
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
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Salove KC, Colle MJ, Rogers JM, Gray SJ, Kerby DM, Buren JBV, Puga KJ, Nasados JA, Richard RP, Doumit ME. Relationship between Heifer Carcass Maturity and Beef Palatability. Meat and Muscle Biology 2017. [DOI: 10.22175/rmc2017.093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
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Salove KC, Colle MJ, Rogers JM, Gray SJ, Scott M, Kerby DM, Nasados JA, Richard RP, Doumit ME. Relationship between Physiological Maturity and Retail Shelf Life in Heifer Carcasses. Meat and Muscle Biology 2017. [DOI: 10.22175/rmc2016.056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
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Colle MJ, Richard RP, Killinger KM, Bohlscheid JC, Gray AR, Loucks WI, Day RN, Cochran AS, Nasados JA, Doumit ME. Influence of extended aging on beef quality characteristics and sensory perception of steaks from the biceps femoris and semimembranosus. Meat Sci 2016; 119:110-7. [PMID: 27155799 DOI: 10.1016/j.meatsci.2016.04.028] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Revised: 12/08/2015] [Accepted: 04/20/2016] [Indexed: 11/16/2022]
Abstract
The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63days) on beef quality characteristics and consumer sensory perception of biceps femoris (BF) and semimembranosus (SM) steaks. Lipid oxidation and aerobic plate counts increased (P<0.05) with longer aging periods and retail display times. An aging period by day of retail display interaction (P<0.05) was observed for a* and b* values of the BF and SM. Warner-Bratzler shear force values decreased (P<0.05) with longer aging for the SM, while no difference was observed for the BF. Consumer panel results revealed that longer aging periods increased (P<0.05) acceptability of the SM, tenderness of both muscles, and tended to increase (P=0.07) juiciness of the SM. Our results show that extended aging reduces retail color stability yet has positive effects on consumer perception of tenderness of both muscles and overall acceptability of the SM.
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Affiliation(s)
- M J Colle
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - R P Richard
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - K M Killinger
- School of Food Science, Washington State University, Pullman, Washington 99164, United States
| | - J C Bohlscheid
- School of Food Science, Washington State University, Pullman, Washington 99164, United States; J.R. Simplot Company, Boise, ID 83702, United States
| | - A R Gray
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - W I Loucks
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - R N Day
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - A S Cochran
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - J A Nasados
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - M E Doumit
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
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Thornton KJ, Richard RP, Colle MJ, Doumit ME, de Veth MJ, Hunt CW, Murdoch GK. Effects of dietary potato by-product and rumen-protected histidine on growth, carcass characteristics and quality attributes of beef. Meat Sci 2015; 107:64-74. [PMID: 25965965 DOI: 10.1016/j.meatsci.2015.04.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2014] [Revised: 04/06/2015] [Accepted: 04/13/2015] [Indexed: 01/30/2023]
Abstract
We hypothesized that variable composition in finishing rations, more specifically; the proportion of potato-by-product (PBP) and rumen protected histidine (His) supplementation may influence growth and meat quality attributes. Two different diets were fed (1) finishing ration with corn and barley as grains (CB, n = 20) and (2) substitution of 10% corn, DM basis, with PBP (PBP, n = 20). Additionally, half of each dietary treatment received 50 g/hd/d rumen protected His (HS, n= 20) while the other half received no supplement (NS, n = 20). Inclusion of 10% PBP or HS did not affect growth or carcass traits. Color stability was analyzed using Hunter color values as well as AMSA visual appraisal in both longissimus thoracis (LT) and gluteus medius (GM) muscles. The LT, but not the GM, of CB steers was more color stable over a 9 d simulated retail display compared to those fed a PB diet. Steers receiving HS produced significantly (P < 0.05) more color stable LT and GM steaks.
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Affiliation(s)
- K J Thornton
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
| | - R P Richard
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - M J Colle
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - M E Doumit
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - M J de Veth
- Balchem Corporation, New Hampton, NY 10958, United States
| | - C W Hunt
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - G K Murdoch
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
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