Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack Sausage

Abstract

MATERIALS & METHODSFive levels (0, 5, 10, 15, 20%) of partially defatted chopped beef (PDCB) were substituted for lean in fermented beef stick sausage to evaluate changes over a 90 day period (24°C). Replacement of 0, 5, 10, 15, and 20% of the lean with PDCB did not affect percentage of fat, moisture, protein, moisture:protein ratio, or a, of the final product. TBA values were different (PcO.05) between storage periods, but were all lower than those associated with oxidative rancidity. Warner-Bratzler shear values increased incrementally with increasing PDCB but were still within acceptable limits. Sensory profiles indicated that concentration of PDCB in the formulation had no effect on aroma, mouthfeel, taste, or texture of the product over storage time. MaterialsFresh, lean beef trimmings (90% lean) and beef fat trim (60% fat) from the flank, chuck, and plate were obtained from the Rosenthal Meat Science and Technology Center at Texas A&M University. Frozen chips of partially defatted chopped beef (Beef Products, Inc., Austin, TX) were received in a frozen state and stored frozen ( -23°C) 2 months, until used.

Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB)

“…() nor Smith et al . () noted an effect of LFTB inclusion level on cooking loss percentages in ground beef or fermented beef sausages, respectively. When comparing the functional properties of LFTB to freshly ground beef muscle, He and Sebranek () concluded that the proteins from LFTB were less functional and less likely to retain water.…”

“…() reported greater consumer tenderness ratings for ground beef patties formulated with LFTB than patties manufactured without LFTB, but consumers failed to note an effect of LFTB inclusion on ground beef flavor, juiciness, or overall eating satisfaction. Moreover, He and Sebranek () reported that the LFTB inclusion produced softer, less cohesive frankfurters; yet, Smith et al () reported that Warner‐Bratzler shear force values of fermented beef sausages actually increased as the proportion of LFTB increased in the formulation from 0 to 20%.…”

“…Smith et al . () reported that shear force values of fermented beef sausage increased as the proportion of LFTB increased from 0 to 20% in the formulation, whereas He and Sebranek () noted that firmness and redness of all‐beef frankfurters decreased when LFTB replaced lean beef trimmings in the formulation. When ground beef was manufactured with 0, 25, 50, or 75% LFTB, van Laack et al .…”

“…In addition, LFTB inclusion did not affect the palatability attributes of fermented beef sausages (Smith et al . ), but consumer palatability ratings were improved when 15 to 25% LFTB was added to ground beef formulated to a lean composition of 80 and 90% (Maddock and Spronk ). Because the available research on LFTB in ground beef production is limited, the objective of the present research was to characterize the effects of LFTB on the fresh pH and color stability, as well as cooking loss, cooked color, shear force, and lipid oxidation of ground beef patties.…”

Functional Protein Components in Lean Finely Textured Tissue from Beef and Pork

“…LFTT is high in protein (17-21%), low in fat (8-12%), and low in cost compared with other lean meat ingredients. Although LFTT contains total protein similar to that of lean muscle, its functionality has been reported to be somewhat different from lean muscle when used in emulsion-or batter-type products (McDougal, 1994 Smith et al (1991) evaluated the use of partially defatted chopped beef (PDCB) in fermented beef snack sausage and found that Warner-Bratzler shear values increased with increasing PDCB but were within acceptable limits when PDCB was up to 20% replacement for lean meat.…”