Properties of restructured beef steaks from forage- and grain-fed cattle as affected by antioxidant and flavoring agents

Beef trimmings from cattle finished on forage or grain were restructured into steaks to enhance palatability. Steaks were treated with propyl gallate with or without a beefy flavoring agent, stored at −29 °C, and analyzed after 0, 1, 3, and 6 months. The strong grassy flavor of forage-finished beef...

Full description

Saved in:
Bibliographic Details
Published in:Meat science 2003-09, Vol.65 (1), p.539-546
Main Authors: Reverte, D, Xiong, Y.L, Moody, W.G
Format: Article
Language:English
Subjects:
Antioxidant
Biological and medical sciences
Flavor
Food additives
Food industries
Frozen storage
Fundamental and applied biological sciences. Psychology
General aspects
Meat and meat product industries
Oxidation
Restructured beef
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Beef trimmings from cattle finished on forage or grain were restructured into steaks to enhance palatability. Steaks were treated with propyl gallate with or without a beefy flavoring agent, stored at −29 °C, and analyzed after 0, 1, 3, and 6 months. The strong grassy flavor of forage-finished beef steaks, detected by a sensory panel, was masked by the beefy flavoring agent, rendering the beef more acceptable by consumers. Propyl gallate retarded lipid oxidation and rancidity development in steaks during extended frozen storage. Microbial populations decreased while color scores, cooking yield, and binding strength of steaks exhibited only minor changes during storage. Thus, the combination of antioxidant and flavoring agents with the muscle restructuring technology provides an effective means to enhance the palatability and storage stability of beef from forage-fed cattle.
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(02)00246-2