The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display

Abstract

The relationships between the lipid content, lipid oxidation, and discoloration rate of ground beef during a simulated retail display were characterized in this study. A total of 276 batches of ground beef were manufactured with inside rounds and subcutaneous fat from 138 beef carcasses at different targeted levels of lean:fat. There was a total of four different targeted grind levels during the manufacture of the ground beef, and the lipid content for the samples used in this study ranged from 2% to 32% total lipid. Fatty acid composition was determined based on subcutaneous fat, whereas the proximate composition of moisture and total lipids, instrumental color, visual discoloration, and lipid oxidation measured as thiobarbituric acid reactive substances were evaluated on ground beef patties during 7 days of simulated retail at 4 °C display under LED lights. Analysis for the correlation and the creation of linear regression models indicated that lipid content played a more critical role in the discoloration rate compared to lipid oxidation and fatty acid composition. Lipid oxidation could be more reliably predicted by lipid content and instrumental color compared to visual discoloration. Overall, ground beef formulated with greater lipid content is expected to experience greater rates of lipid oxidation and discoloration during retail display.

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“…To the best of our knowledge, this is the first study in which minced meat was used without adding fat in burger preparation. Indeed, as reported by Wang et al [45], the beef patties experienced a greater rate of lipid oxidation and discoloration when a greater amount of fat is used for their preparation.…”

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“…However, in the current study, the picking and cooling methods were exactly the same; therefore, the discoloration must have been related to other factors. Lipid oxidation can also promote myoglobin oxidation (Sohn & Ohshima, 2010 ; Wang et al, 2021 ). Unsaturated fatty acids located near the cellular membranes of myofiber in fish meat can easily be oxidized; therefore, muscles rich in lipids are relatively easily oxidized (Wang et al., 2021 ).…”

“…Lipid oxidation can also promote myoglobin oxidation (Sohn & Ohshima, 2010 ; Wang et al, 2021 ). Unsaturated fatty acids located near the cellular membranes of myofiber in fish meat can easily be oxidized; therefore, muscles rich in lipids are relatively easily oxidized (Wang et al., 2021 ). Thus, as oxidation of lipid and myoglobin happens concurrently, the meat is easily discolored.…”

“…However, in the current study, the picking and cooling methods were exactly the same; therefore, the discoloration must have been related to other factors. Lipid oxidation can also promote myoglobin oxidation (Sohn & Ohshima, 2010;Wang et al, 2021).…”

“…Thus, as oxidation of lipid and myoglobin happens concurrently, the meat is easily discolored. Wang et al (2021) also stated that although polyunsaturated fatty acids (PUFAs) do not directly cause discoloration, the relationship between PUFAs might be mediated through the interactions of heme iron and vitamin E that can cause discoloration of meat through lipid and myoglobin oxidation. In the current study, OY had a significantly lower lipid content (Table 3) in the ordinary muscle and lower still in the dark muscle, while the PUFA content was also lower (Table 5) than CY.…”