Reducing the fat content in ground beef without sacrificing quality: A review

Brewer, M.S.

doi:10.1016/j.meatsci.2012.02.024

Cited by 159 publications

(117 citation statements)

References 86 publications

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“…It is of great importance that the ingredients used for fat replacement could compensate for the altera-tions in quality parameters of low-fat meat products. Utilization of non-meat binders obtained from protein and carbohydrate sources is a common strategy for fat replacement in meat product formulations, which could mimic the behaviors of fat by increasing water binding, emulsification, gelling and thus improving product yield, texture and sensory quality (Brewer, 2012).…”

Section: Application Opportunities Of Inulin In Meat Systemsmentioning

confidence: 99%

A Rising Star Prebiotic Dietary Fiber: Inulin and Recent Applications in Meat Products

Öztürk¹

2016

J Food Health Sci

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Abstract:Inulin is a soluble dietary fiber extracted by a washing process mainly from chicory roots. In recent years, inulin has been mentioned as an ingredient having an important application potential in various areas such as chemical, food industry and pharmacy. Since there has been a rising demand for consumption of healthier meat products all over the world due to high and saturated fat content of these products, it is important to suggest healthier ingredients that have an ability to compensate for fat replacement. There has been a growing increase in number of studies on the incorporation of inulin in the formulation of various meat products, due to the positive impacts of inulin on textural, sensory and technological quality parameters compared to full-fat products, as well as it has beneficial effects promoting human health. In this review, we have chosen to briefly highlight inulin in terms of its physico-chemical properties, health implications and potential applications in meat products.

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Section: Application Opportunities Of Inulin In Meat Systemsmentioning

confidence: 99%

A Rising Star Prebiotic Dietary Fiber: Inulin and Recent Applications in Meat Products

Öztürk¹

2016

J Food Health Sci

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“…Ground beef is considered by many to be the most popular and most versatile of all bovine products (Brewer, 2012). Ground beef is more perishable than whole muscle cuts of meat and should be handled with particular care.…”

Section: Introductionmentioning

confidence: 99%

Application of a Prototype of Microbial Time Temperature Indicator (TTI) to the Prediction of Ground Beef Qualities during Storage

Kim¹,

Jung²,

Park³

et al. 2012

Korean Journal for Food Science of Animal Resources

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The predictive ability for off-flavor development and quality change of ground beef was evaluated using a microbial time temperature indicator (TTI). Quality indices such as off-flavor detection (OFD) time, color, pH, volatile basic nitrogen (VBN), aerobic mesophilic bacteria (AMB) counts, and lactic acid bacteria (LAB) counts were measured during storage at 5, 10, 15, and 25 o C, respectively. Arrhenius activation energies (Ea) were estimated for temperature dependence. The Ea values for TTI response (changes in titratable acidity (TA)), VBN, AMB counts, LAB counts, and freshness, which is defined based on OFD time for quality indices of ground beef, were 106.22 kJ/mol, 58.98 kJ/mol, 110.35 kJ/mol, 116.65 kJ/ mol, and 92.73 kJ/mol, respectively. The Ea of microbial TTI was found to be closer to those of the AMB counts, LAB counts, and freshness. Therefore, AMB counts, LAB counts, and freshness could be predicted accurately by the microbial TTI response due to their Ea similarity. The microbial TTI exhibited consistent relationships between its TA change and corresponding quality indices, such as AMB counts, LAB counts, and freshness, regardless of storage temperature. Conclusively, the results established that the developed microbial TTI can be used in intelligent packaging technology for representing some selected quality indices of ground beef.

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“…Most studies report moisture increase in reduced fat meat products and this is related to high meat content, as well as the level of soluble solids in the formulation (Pietrasik and Janz 2010;Brewer 2012). The experimental results for starch level ranged from 2.16 % (MOD2) to 4.32 % (CORN) and were in accordance with the added percentages of starch in the formulations.…”

Section: Resultsmentioning

confidence: 69%

“…In addition, the red color becomes more intense, hardness increases, and the water binding capacity decreases (Weiss et al 2010;Brewer 2012); the sensory quality is also impaired, which decreases the acceptability of the meat product.…”

Section: Introductionmentioning

confidence: 99%

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

et al. 2014

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The objective of this work was to evaluate the effect of adding different starches (native and modified) on the physicochemical, sensory, structural and microbiological characteristics of low-fat chicken mortadella. Two formulations containing native cassava and regular corn starch, coded CASS (5.0 % of cassava starch) and CORN (5.0 % of regular corn starch), and one formulation produced with physically treated starch coded as MOD1 (2.5 % of Novation 2300) and chemically modified starch coded as MOD2 (2.5 % of Thermtex) were studied. The following tests were performed: physicochemical characterization (moisture, ash, protein, starch and lipid contents, and water activity); cooling, freezing and reheating losses; texture (texture profile test); color coordinates (L*, a*, b*, C and h); microbiological evaluation; sensory evaluation (multiple comparison and preference test); and histological evaluation (light microscopy). There was no significant difference (p>0.05) for ash, protein, cooling loss, cohesiveness or in the preference test for the tested samples.The other evaluated parameters showed significant differences (p<0.05). Histological study allowed for a qualitative evaluation between the physical properties of the food and its microscopic structure. The best results were obtained for formulation MOD2 (2.5 % Thermtex). The addition of modified starch resulted in a better performance than the native starch in relation to the evaluated technological parameters, mainly in relation to reheating losses, which demonstrated the good interaction between the modified starch in the structure of the product and the possibility of the application of this type of starch in other types of functional meat products.

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Reducing the fat content in ground beef without sacrificing quality: A review

Cited by 159 publications

References 86 publications

A Rising Star Prebiotic Dietary Fiber: Inulin and Recent Applications in Meat Products

A Rising Star Prebiotic Dietary Fiber: Inulin and Recent Applications in Meat Products

Application of a Prototype of Microbial Time Temperature Indicator (TTI) to the Prediction of Ground Beef Qualities during Storage

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

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