Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Abstract

Four fat replacers (carrageenan, carboxy methyl cellulose, soy flour and goat (Chevon) meat were added at three levels (0.3, 0.5 and 1%), (1.5, 3 and 4.5%), (5, 10 and 15%) and (25, 50 and 100%) to prepared low-fat beef burger. Chemical, caloric values, thiobarbutric acid, total volat ile basic nitrogen, and nitrogen compounds (total soluble nitrogen, soluble protein nitrogen and non protein nitrogen were evaluated. The data revealed that raw and grilled beef burger formu lated with fat replacers were h igher in moisture, protein, ash and carbohydrate and lower in fat than control. Protein was decreased but ash and carbohydrate were increased as fat replacers increased. After grilling mo isture, protein and fat were decreased but ash and carbohydrate were increased. Caloric values were decreased by grilling than ungrilled beef burger. Samp les containing soy flour at different ratios in raw or grilled state had the lower thiobarbituric acid values. Carrageenan, carboxy methyl cellu lose and soy flour reduced the level o f total volat ile basic nitrogen. Furthermore, the highest total soluble nitrogen was found beef burger containing different soy flour ratios. Extending storage time of h igh and low-fat beef burgers as influenced by different fat rep lacers to 3 months at -20℃ reduced moisture, protein and nit rogen compounds but increased ash, fat, carbohydrate, thiobarbituric acid values and total volatile basic nitrogen. The aim of this study was carried out in an attempt to clarify the effect of adding fat rep lacers on the nutrition status of low-fat beef burger.

Nutritional Composition, Sensory Quality and Consumer Acceptability of Beef Sausage Fortified With Edible Meat Waste

“…This showed that cooking and cooking methods had a significant effect on the protein retention in the meat samples. These results are similar to the findings of Youssef et al (2012), Cunningham et al (2015) and Karimian-Khosroshahi et al (2016) who reported that cooking reduces moisture content and subsequently increase the concentration of lipid and protein.…”

“…Earlier study has shown that majority of water loss during cooking is due to temperature-induced denaturation or structural changes in meat proteins (Pang et al, 2021). This result is in agreement with report of Youssef et al (2012) who found that cooked meat sampled had lower moisture content compares to uncooked samples. Also, the results from this study also showed that cooking methods had a significant effect on moisture content of the sausages (P<0.05).…”

“…Study has showed quality sausage with high lean meat tend to have higher moisture content compared to less lean meat sausage (Cashman, 2017;Cunningham et al, 2015). This results is in contrast with finding of Youssef et al (2012) who reported that high-fat patties had lower moisture content than low-fat patties. In table 2, the cooked sausages treatments had the lowest moisture contents which ranged from 53.36 to 56.3% compared to the uncooked sausage (P<0.05).…”

“…This result is in line with findings of Alfaia et al (2010) who reported a significant differences (P<0.05) in total lipid content of microwaved sausage compared other treatments. In contrast, Janicki and Appledorf (2007) and Youssef et al (2012) reported that meat samples cooked using microwave and grilling, respectively, had lower fat content compared to other cooking method. Generally, different studies have shown that cooking and cooking methods can increase the lipid and protein content of meat compared to uncooked meat (Cunningham et al, 2015;Falowo et al, 2017).…”

The compensation incentive effect of athletes: A structural equation model

“…The association between the analyzed variables cannot be verified simply by traditional regression analysis methods because they cannot be measured directly. Therefore, in this study, SPSS26.0 software and AMOS24.0 software were used to test and evaluate the validity of the scale and the overall model by structural equation modeling (Youssef et al, 2017;Wang et al, 2022).…”