Progress 06/11/98 to 05/31/04
Outputs
Bacon from 578 barrows and gilts was used to evaluate fresh vs. frozen bacon paramerters. Fresh bellies had 1.74% higher sliced bacon yields that bacon from frozen bellies. No differences were found in saturated and unsaturated fatty acid profiles in fresh vs. 15 days frozen bellies. Gilts were 1.08% more unsaturated than barrows. Center sections of frozen bellies had greater shattering than fresh belies. In beef Semitendinosus muscles, sodium phosphates increased pH, decreased purge and increased darker red color, increased tenderness of raw beef steaks. Lactate increased darker red color, decreased microbial plate counts. purge and cook loss.Salt, phosphates and bromelin were used to increase collagen utilization for injection in beef roasts Bromelin treated collagen improved flavor and tenderness scores for cooked beef roasts, and reduced purge loss of the raw roasts. Increased levels of bromelin treated collagen increased product moisture levels and sensory
acceptability.
Impacts
Fresh and frozen bellies for subsequent bacon production were compared for quality parameters. Longer frozen storage may impact quality, but short frozen storage was not different from fresh bellies. Fatty acid profiles are different for different breeds, and sex types. Soluble collagen can be recovered through bromelin treatment of native collagen. Soluble collagen appears to improve palatability and reduce purge during raw and cooked storage.
Publications
- Mandigo, R.W. and Oscar Esquivel. 2004. Chemistry and Physics of Comminuted Meat Products (b) Emulsion Batters. Elsevier Ltd., Oxford, England, U.K.
- Mandigo, R.W. 2004. Value Added Meat Processing for Small Meat Processors. North Carolina Meat Processors Assn, Carolina Beach, NC July 17, 2004.
- Robles, C.C. 2004. The Effect of Fresh and Frozen Bellies on Bacon Processing Characteristics and Bacon Quality. M.S. Thesis, UNL, Lincoln, NE.
- Baumert, J.L. 2004. The Effects of Phosphate Type and Potassium Lactate Level on Quality Characteristics of Enhanced Beef Steaks. M.S. Thesis, UNL, Lincoln, NE.
- Esquivel, Oscar. 2004. Collagen Utilization in Whole Muscle Beef Roasts. Ph.D. Dissertation, UNL, Lincoln, NE.
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Progress 10/01/02 to 09/30/03
Outputs
Fatty acid 14:0,16:0, 16:1, 18:0, 18:1, 18:2, 19:3 and 20:1 showed a minor increase for 16:0 in barrow compared to gilts. Gilts had greater levels of unsaturated fat than barrows [62.51 vs. 61.43%]. Fatty acid composition of 6 breeds were compared with Yorkshire the most unsaturated, Landrace and Duroc intermediate and Chester White, Poland China and Berkshire lower in unsaturated fatty acids. Fresh vs. frozen bellies with a minimal freezing time of 15 days minimum were not different, reflecting fat quality changes more with longer storage times. Cook-out purge in Ready-to-eat(RTE)cooked beef systems is an important opportunity for value-added recovery and use of the purge. cookout variation was reduced in the 12% added enhancement solutions. Cooked dwell time following reaching endpoint temperature of 60 or 65C were studied and dwell time was not affected in the 12% added solution containing 3% salt and 0.3% sodium phosphate at either endpoint temperature. 0% added
solution treatments had higher protein loss and greater variability due to dwell time. 12% enhancement solutions reduced the variability in purge, cook loss and the influence of dwell time. The amount of protein in the purge was changed with changing amounts of salt and sodium phosphate.
Impacts
Fresh and frozen bellies for subsequent bacon production were compared for quality parameters. Longer frozen storage may impact quality, but short frozen storage was not different from fresh bellies. Fatty acid profiles are different for different breeds, and sex types. Cookout purge found in cooked enhanced roast beef is substantial and contains valuable components that could be a source of further value-added study. A system to capture and accurately recovery the purge for further use offers potential for gravy and sauce components of RTE meats.
Publications
- Booren, B.L., Baumert, J.L. and Mandigo, R.W. 2003. The evaluation and composition of beef Semitendinosus utilizing a novel cooking system. 49th ICoMST, August 31-Sept.5, 2003, Campinas, Brazil.
- Robles, Carmina and Mandigo, R.W. 2003. Fresh vs. Frozen bellies for bacon. 2003 Nebrasja Swine Report EC-03-219A,pages 58-61.
- Robles, Carmina, Booren, B.L. and Mandigo, R.W. 2003. Fatty acid composition of fresh pork bellies - Implications to bacon production. 2003 Nebraska Swine Report WC-03-219A, pages 61-63.
- Backwaski, M.L. and Mandigo, R.W. 2003. Case-Ready & Enhanced Pork. How ingredients make them work? 2003 Nebraska Swine Report EC-03-219A, pages 57-58.
- Baczwaski, M.L. and Mandigo, R.W. 2003. Ingredient opportunities for case-ready beef. 2003 Nebraska Beef Report MP-80A, pages 79-80.
- Baczwaski, M.L. and Mandigo, R.W. 2003. The effects of tumbler volume on roasted beef quality. 2003 Nebraska Beef Report MP-90A, pages 77-78.
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Progress 10/01/01 to 09/30/02
Outputs
Bacon studies focus on genetics of the pig,diet and slaughter weight for pre-slaughter influence. Fatty acid profiles, bacon processing parameters and fresh vs, frozen bellies influence on sliced bacon is work in progress. Bacon slice cooked performance evaluated shrink in length and width during cooking and assigned distortion scores to cooked bacon. Bacon fat and lean colors were different, although in a narrow range of differences across 6 genetic lines, 4 levels of lysine in diets, sex effect and slaughter weight effect. Most bacon had fat scored as white fat with little or no off-colors found. Pale lean colors were typically associated with muscles deep in the bacon slab. In beef marination studies the Infraspinatus and the Serratus ventralis were used as high pH muscles and Deep pectoral and Biceps femoeis were used a low pH muscles. Increased phosphate levels increased moisture retention in cooked roast beef, reduced cook loss and increased juiciness. Low
humidity cookery had higher sensory scores, juiciness and tenderness. Infraspinatus and Serratus Ventralis muscles and low humidity cooking produced the better quality cooked roast beef in this study.
Impacts
Improved cooking procedures involving selected muscles from the round and chuck for value-added products using higher pH muscles were found. High and low humidity during cooking effects tenderness, juiciness and texture.
Publications
- Gaebler, D.M., D.J. Jones and R.W. Mandigo. 2001. Adaptation of microplate reader for measuring oxidative rancidity in meat products. Meat Science 62:193-198.
- Mann, J.E., R.W. Mandigo, D.E. Burson and J.R. Garza. 2002. Factors affecting bacon color and composition. 2002 Nebraska Swine Report.EC02-219A, pages 66-69.
- Baumert, R.R. and R.W. Mandigo. 2002. The effect of marination and cook cycles on high and low pH beef muscle. Nebraska Beef Cattle Report. MP-79A, pages 77-79.
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Progress 10/01/00 to 09/30/01
Outputs
Procedures for measuring 2-thiobarbituric acid reactive substances [TBARS] with large numbers of samples, reduced processing time, smaller amounts of sample and reagents was developed. Acid distillation and aqueous extraction meathods used cell culture plate reader with microliter reagents with larger quantity of samples than traditional techniques. In bacon studies, genetic line, diet and backfat have major influence on processing parameters. Increased muscle yield in pigs may offset reduction in bacon yield that are not excessively fat. In marinated beef, muscles of high pH are more tender, lower shear force, higher pump yield than low pH muscles. Marinades hold added water and lessen cook loss.
Impacts
Using microplate reader increased the number of TBARS analyses, reduces sample size and reagent use. Results are comparable to traditionalmrthods. The pH of beef muscles impacts cooked yield, juiciness and tenderness.
Publications
- Gaebler,D.M., S.J. Jones and R.W. Mandigo. 2001. Adaptation of Microplate Reader for Measuring Oxidative Rancidity in Meat Products, Meat Science [accepted for print].
- Baumert, R.R. and Mandigo, R.W. 2001. The effects of marination with different cook cycles on high and low pH beef muscles. IFT, New Orleans, LA, June 26, 2001.
- Robles, C.C. and Mandigo, R.W. 2001. The effect of genetic line, sex, slaughter weight and type of bacon on bacon processing parameters. AMSA, Indianapolis, IN. August 24, 2001.
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Progress 10/01/99 to 09/30/00
Outputs
Fat emulsions ere analyzed to determine emulsion stability, melting point and effect of pre-extraction of myofibrillar protein. Melting point and pH increased with increasing collagen. Soluble collagen from pork skin improved emulsion stability, melting point while insoluble collagen role is limited. Belly fatty acids profiles were influenced by lysine level, sex and slaughter weight.
Impacts
Using gels from emulsified pork skin can impact palatability and stability of processed meats. Fatty acid profiles were impacted by pre-slaughter treatments and influence bacon processing and performance during cooking.
Publications
- Schnell, T.D. and R.W. Mandigo. 1999. Development and use of pork skin fat emulsion gels in low-fat, high water-added bologna. 1999 NE Swine Report 45-49.
- Booren, B.B.,P.J. Salas, R.W. Mandigo. 2000. Fatty acid profiles of fresh bellies based on sex,lysine level and slaughter weight.Proc. Recip.Meat Conf. Columbus OH.
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Progress 10/01/98 to 09/30/99
Outputs
Study determined temperature (50,60,70 and 80C) and time (0.5,1.0,1.5 and 2 h) parameters that improved water binding ability of desinewed beef connective tissue(BCT); the functionality of added water (AW), 100-600% BCT gels; and attributes of bologna containing 10-30% addition of 100-400%AW BCT gels. Heating (70C) BCT for 0.5 h increased water binding ability, allowing BCT gels to form. Addition of water increased BCT gel moisture content, while decreasing fat, protein melting point, collagen content and hardness. BCT gels decreased hardness, increased juiciness indicating potential og BCT gels as water-binders and texture modifying agents in reduced-fat comminuted meat products. Modifed Atmosphere packaging (MAP) controls microbial growth through increased carbon dioxide levels and can extend shelf life of fresh ground pork.MAP, 80:20 mixture of oxygen and carbon dioxide from 2-8 days in unlighted refrigerated storage. While higher microbial loads at 8 days,
products not spoiled.
Impacts
Utilization of beef shank connective tissue recovered from desinewing operations as the major ingredient in the development of an added water gel may provide an pportunity to increase connective tissue value by improving its ability to bind water. Carbon dioxide successfully extends the shelf-life of fresh ground pork up to 8 days under lighted storage in retail cases following distribution in refrigerated unlighted storage of up to 21 days.
Publications
- Gaebler, D.M. and R.W. Mandigo. 1999. Development of Intervention Strategies to Extend the Shelf-Life of Fresh Ground Pork. 1999 Nebraska Swine Report 41-44.
- Osburn, W.N., R.W. Mandigo and C.R.Calkins. 1999. Utilization of Desinewed Beef Connective Tissue Gel in Reduced-Fat Bologna. J.Muscle Foods(10)29-50.
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Progress 10/01/97 to 09/30/98
Outputs
Reduced-fat bologna was manufactured with chicken skin connective tissue gels [CCT]. Objectives include gel temperatures of [50,60,70 or 80C] and heating times [0.5,1,1.5 or 2 hr] and added water levels [AW, 100,200 or 300%]CCT used in the bologna at 10-30%. AW CCT gels can be used as water binders for reduced-fat bologna. Processing qualities, textural and sensory attributes were analyzed to assess the feasibility of by-product CCT use. Heating to 60C for 0.5 h optimized the CCT gels containing 100-300%AW. AW decreased CCT gel fat, protein, collagen content and hardness due to collagen dilution. Gel addition reduced hardness of CCT gel bologna. All CCT bologna had acceptable sensory properties. Advanced meat recovery systems [AMR] were evaluated for tissue removed from pork bones. Lipid oxidation. microbial growth and pH of retail displayed fresh ground pork patties were not affected by addition of up to 15% AMR pork trim. The addition of 3.3% sodium lactate and
modified atmosphere [80/20% CO2/02]packaged pork vs. overwrapped [oxygen permeable]. Lipid oxidation increased due to AMR pork incorporation but was reduced by sodium lactate. MAP and/or sodium lactate reduced microbial counts and lipid oxidation. MAP maintained redness and prevented metmyoglobin formation. In another study comparing AMR pork[0,5,10 or 15%] to 80% lean pork [GP] and to knife trimmed pork [KP] at levels, patties with 10 or 20% fat were produced. AMR pork had higher total pigment, cholesterol, iron, calcium and lower collagen than GP or KP. AMR pork increased redness and juiciness and decreased hardness, chewiness and cohesiveness in ground pork patties. AMR pork can replace pork trim in ground pork patties. In another study, data on beef and pork bone marrow composition indicates higher calcium content may be erroneously elevated due to marrow recovery process. An innovative method was developed involving passing marrow through a filter-press to remove fine bone
particles and dust, thus allowing for a more accurate analysis of marrow. Calcium values were reduced approximately 90% and ash values more than 50% compared to other reported data. Bone marrow was characterized by bone type. Rib bone marrow had higher protein, iron, non-heme iron and total pigment than scapula, aitch/hip bone or vertebrae marrow. Fat ranged from 17.8 - 26.8%, calcium from 27.25-44.33 mg/100 g. The pH of bones varied from 7.14 to 7.53. Bone marrow appears to make some contributions to properties of AMR meat.
Impacts
(N/A)
Publications
- Calhoun,C.M., Gaebler,D.M. and Mandigo,R.W. 1998. Storage stability of ground pork containing meat from an advanced meat recovery system.J. Food Science [accepted for print].
- Osburn, W.N. and Mandigo, R.W. 1998. Reduced-fat bologna manufactured with poultry skin connective tissue gel. Poultry Science 77(10):1574-1584.
- Calhoun,C.M., Schnell,T.D. and Mandigo,R.W. 1998. Properties and utilization of pork from an advanced meat recovery system. J. Food Science [accepted for print].
- Calhoun,C.M., Schnell,T.D. and Mandigo, R.W. 1998. Porcine bone marrow: Extraction procedure and characterization by bone type. Meat Science [accepted for print].
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