Progress 01/29/13 to 01/28/18
Outputs
Target Audience:The target audience for this reporting period include Animal Science and Food Science undergraduate and graduate students and professionals in the discipline of meat science or professionals in the meat industry - specifically in the area of valued added/further processed meat and poultry products. Efforts to deliver science based knowledge from this project have been through formal on campus and in-plant training workshops, consulting, graduate level courses and through publication of peer reviewed manuscripts. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Internship opportunities were generated for oneM.Agr and one PhD student to conduct applied research at a oneregional andone national level further processed meats manufacturer. How have the results been disseminated to communities of interest?Results of research findings have been presented at the 2018Reciprocal Meat Conferenceof the American Meat Science Association and the 2018 exas A&M University Beef Cattle Shortcourse. Portions of research findings werepresented aton-campus and international processed meats workshops hosted by Texas A&M University and the U.S.Meat Export Federation. What do you plan to do during the next reporting period to accomplish the goals?1. Further investigation of various methods to prevent quality deterioration of meat trimmings destined for further processing. 2. Development of value added beef products though innovative fabricatin and processing techniques. 3. Development of an alternative curing system for processed meat products.
Impacts
What was accomplished under these goals?
Value Added Beef.Brahman cattle are used extensively in Texas for their endurance to hot temperatures, high humidity, and ability to adapt to subtropical environments. Of the subprimal cuts, the chuck, from which the M. Rhomboideus is derived, is known for its high amount connective tissue, inconsistency of tenderness between various muscles that compose it, and its perception by consumers as being lower valued. However, the chuck is the largest contributing factor to beef carcass weight, nearly 26% of the entire carcass weight. This can be estimated to the M. Rhomboideus contributing to 5-30lbs of Bos Indicus carcass weights. The M. Rhomboideus is removed from many wholesale cuts of beef. There is potential for a large economic gain in the Texas economy if a method for improved utilization and a greater understanding of the myology of the M. Rhomboideus were to be developed. The application of fsbricationprocesses to create a value added beef product from the M. Rhomboideus could result in a significant economic impact for the value of beef carcasses, particularly those from Bos Indicus cattle. Alternative Curing System. Sodium nitrite has been used in processed meat products to maintain microbial quality, flavor, color and shelf stability through the generation of nitric oxide (NO). Consumer demand for natural and organic products has increased due to concerns of the health risks associated with the addition of synthetic additives (i.e., nitrite). Currently, no effective single replacement ingredient possessing the functional properties of nitrite has been identified. Research indicates that activating a specifc muscle system may generate nitric oxidein postrigor meat withoutthe addition of supplemental nitrite. If these results are validated through further testing, this alternative curing system may reduce the health risks associated with current curing methods, without compromising product safety and stability. Processing Aid for Beef Trimmings. The gross value of global beef production is $241 billion per year. The discoloration of beef raw materials/retail products leads to economic loss, estimated to be more than $1 billion annually in the United States alone. The color of ground beef and its stability during product display affects its marketability because it is the first quality attribute observed by the consumer during purchase decision making process. As color deteriorates, microbial growth, off odors and flavors increase, thus these factors are interrelated. Solutions containing various levels of sodium bicarbonate, sodium erythorbate and sodium lactate were applied to beef trimmings which were subsequently ground to make beef patties. Results indicate that after 9 days of retail display in oxygen permeable film, treated patties exhibited enhanced color and lower microbial, off-odor and off-flavor values compared to control patties. Use of these solutions as a processing aid prior to ground beef manufacture can enhance product color and shelf life, thereby reducing food waste and economic loss.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
Wu, C., Valenta, J., Hamilton, E., Modrow, K. and Osburn, W. N. 2018. The effect of potassium/sodium lactate (PL/SL), sodium erythorbate (NaE), and sodium bicarbonate (SB) on quality of aerobically stored beef trimmings. Program Categories: Meat and Poultry Quality and Composition - Measurement and Prediction. Proc 2018 Reciprocal Meat Conference. June 2018. Kansas City, MO.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
Osburn, W. N. and Valenta, J. M. 2018. Utilization of the Rhomboideus from Bos Indicus influenced cattle to create value added beef product. Proceedings of the 2018 Beef Cattle Shortcourse. Aug, 2018. College, Station, TX.
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Progress 10/01/16 to 09/30/17
Outputs
Target Audience:The target audience for this reporting period include Animal Science and Food Science undergraduate and graduate students and professionals in the discipline of meat science or professionals in the meat industry - specifically in the area of valued added/further processed meat and poultry products. Efforts to deliver science based knowledge from this project have been through formal on campus and in-plant training workshops, consulting, graduate level courses and through publication of peer reviewed manuscripts. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Internship opportunities were generated for two MSc students to conduct applied research at one regional and one national level further processed meats manufacturer. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?1. Further investigation of various methods to prevent quality deterioration of meat trimmings destined for further processing. 2. Development of shelf stable nutrient dense meat products for regions that lack adequate refrigeration. 3. Determining the efficacy of processing methods on pathogen reduction and control in dry cured meat products.
Impacts
What was accomplished under these goals?
The number of storage days at which aerobically stored beef trimmings reach the end of shelf life and to increase understanding of the relationships between the mechanisms of spoilage was determined. The end of shelf life was determined to be day 6 for color attributes and day 9 for microbial growth and off odors/flavors. Pearson correlations showed strong evidence of interrelationships between color, pH, and microbial growth on aerobically stored beef trimmings. The end of shelf life was determined to be day 6 for color attributes and day 9 for microbial growth and off odors/flavors. Pearson correlations showed strong evidence of interrelationships between color, pH, and microbial growth on aerobically stored beef trimmings. This study was the initial phase of a project that will focus on strategies to extend shelf life of fresh beef trimmings by improving color after day 6 and preventing further microbial growth and off odor/flavor development at day 9. Current preliminary studies are invetsigating the addition of various food grade solautions to add to beef trimmings to mitigate color, flavor and spoilage mechanisms. and extend the shelflife of these trimmings for further processing.
Publications
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Progress 10/01/15 to 09/30/16
Outputs
Target Audience:The target audience for this reporting period include Animal Science and Food Science undergraduate andgraduate students and professionals in the discipline of meat science orprofessionals in the meat industry - specifically in the area of valued added/further processed meat and poultry products. Efforts to deliver science based knowledge from this project have been through formal on campus and in-plant training workshops, consulting, graduate level courses and through publication of peer reviewed manuscripts. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Internship opportunities were generated for two M.Agr and one PhD student to conduct applied research at a two regional and one national level further processed meats manufacturer. How have the results been disseminated to communities of interest?Results of research findings have been presented at the 2016 Reciprocal Meat Conferecne of the American Meat Science Association. Two manuscripts are prepared for submission to the Journal of Food Science. Portions of research findings were presented during on-campus and international processed meats workshops hosted by Texas A&M UNiversity and the U.S. Meat Export Federation. What do you plan to do during the next reporting period to accomplish the goals?1. Further investigation of various methods to prevent quality deterioration of meat trimmings destined for further processing. 2. Development of shelf stable nutrient dense meat products for regions that lack adequate refrigeration. 3. Development of research experiments to better assess the impact of nitrite on incidence of cancer in humans. 4. Determining the efficacy of processing methods on pathogen reduction and control in dry cured meat products.
Impacts
What was accomplished under these goals?
Nutrition and energy bars that use meat as the major protein source combined with fruits, nuts, vitamins, minerals or other functional ingredients are considered intermediate moisture meat products since their water activity (aw) is lowered by either processing or ingredients or both. These products may provide a reasonably priced nutrient dense food for populations with less than desirable food security (lack of refrigeration). The objectives of this study were to evaluate the shelf life quality attributes of a shelf stable multicomponent meat product exposed to high temperature storage conditions. For developing countries with food security issues (lack of refrigeration) vacuum packaged multicomponent intermediate moisture meat based protein bars exhibited little quality or shelf life deterioration when stored at either 25 or 50oC compared to tray wrapped oxygen permeable product. There is a need to develop safe, nutritious, and shelf stable meat products that can be stored without refrigeration, especially in energy deficient countries. To achieve safe and shelf stable foods pH and water activity (aw) targets must be achieved. Lowering product pH can be accomplished through the use of acidulants (encapsulated lactic acid) or through fermentation with starter cultures. The objectives of this study were: to compare the effect of encapsulated lactic acid (ELA) and starter culture (SC) acidulation on the qualities of multicomponent dry chicken sausage, and to investigate its stability at 25°C and 50°C. Multicomponent dry chicken sausages prepared with either ELA or SC both maintained acceptable shelf stability and product quality during extended storage at either 25 or 50°C. However for countries or regions with food security issues (lack of refrigeration) the production of vacuum packaged dried chicken sausages using ELA may be preferred since it does not require refrigeration or controlled fermentation temperatures to acidulate product. Future research will investigate the safety and consumer acceptability of dried chicken sausages prepared with both ELA and SC. The number of storage days at which aerobically stored beef trimmings reach the end of shelf life and to increase understanding of the relationships between the mechanisms of spoilage was determined. The end of shelf life was determined to be day 6 for color attributes and day 9 for microbial growth and off odors/flavors. Pearson correlations showed strong evidence of interrelationships between color, pH, and microbial growth on aerobically stored beef trimmings. The end of shelf life was determined to be day 6 for color attributes and day 9 for microbial growth and off odors/flavors. Pearson correlations showed strong evidence of interrelationships between color, pH, and microbial growth on aerobically stored beef trimmings. This study was the initial phase of a project that will focus on strategies to extend shelf life of fresh beef trimmings by improving color after day 6 and preventing further microbial growth and off odor/flavor development at day 9. Many methods are used to quantify the metmyoglobin reducing activity (MRA) of meat. The metmyoglobin reductase assay (MR) measures enzyme activity after adding exogenous metmyoglobin (MMb) and reduced nicotinamide adenine dinucleotide (NADH) to sample supernatant. MR is difficult and correlates poorly with development of MMb over storage time as it measures potential MRA. Nitric oxide reducing ability (NORA) is commonly used to estimate the inherent metmyoglobin reducing ability (MRA) of meat. NADH has been shown to reduce MMb enzymatically and non-enzymatically in meat systems, therefore there is value in a method utilizing added NADH that quantifies MRA not only enzymatic activity. A modified NORA (MNORA) method could be used to quantify the potential MRA of meat samples given the addition of NADH. The objective of this study was to determine the effect of added NADH on the NORA values of meat samples stored over 9 days. MRA values from MNORA were greater than values from NORA indicating a higher potential MRA than apparent MRA. Pearson correlation data shows that MNORA is less indicative of color stability than NORA which is also true of MR. MNORA will be a more useful method than NORA or MR to determine potential MRA in future studies aimed at extending shelf life of fresh beef.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
N. Al-Hajo, S. Doley, M. Yeater and W. N. Osburn. 2016. Evaluating the Quality and Shelf Life Attributes of a Multicomponent Meat Product. Proc. Recip. Meat Conf. (No. 28)San Angelo, TX
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
S. Doley, M. Yeater and W. N. Osburn. 2016. Effect of Starter Culture and Encapsulated Lactic Acid on the Quality and Storage Stability of Nutrient Multicomponent Dry Chicken Sausages. Proc. Recip. Meat Conf. (No. 34) San Angelo, TX
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
M. Yeater and W. N. Osburn. 2016. Investigation of Interrelationships of Spoilage Mechanisms of Aerobically Stored Beef Trimmings. Proc. Recip. Meat Conf. (No. 63)San Angelo, TX
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
M. Yeater and W. N. Osburn. 2016. Development of a Modified Nitric Oxide Reducing Ability Method to Determine the Metmymoglobin Reducing Ability of Meat. Proc. Recip. Meat Conf.(No. 102)San Angelo, TX
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Progress 10/01/14 to 09/30/15
Outputs
Target Audience:The target audience for this reporting period are meat industry stakeholders, specifically those who operate further processed meat and poultryproduct establishmentsat both thecommercial andretail level. Additionally, graduate students in meat science/food science/poultry science are also a specialized target audience. Efforts to deliver science-based knowledge from this project have been though formal oncampus and in-pplant training workshops (extension and outreach) as well as the inclusion of these findings in a graduate level processed meats course. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Internship opportunities were generated for one M.Agr and one PhD student to conductapplied research at a one regional and one national level further processed meats manufacturer. How have the results been disseminated to communities of interest?Results from published study on the use of sanitizers for retail and commercial slicing have been dessimianted through on-campus training workshops and through direct in-plant contact with industry personnel. What do you plan to do during the next reporting period to accomplish the goals?Activities for the next reporting period include: 1. Further investigation of various methods to prevent quality deterioration of meat trimmings destined for further processing. 2. Development of shelf stable nutrient dense meat products for regions that lack adequate refrigeration. 3. Development of research experiments to better assess the impact of nitriteon incidence ofcancer in humans. 4. Determining the efficacy of processing methods on pathogen reduction and control in dry cured meat products.
Impacts
What was accomplished under these goals?
Post-harvest processing strategies that enhance meat and poultry product safety A previous national survey investiagted the nitrate and nitrite concentrationsof conventional and organic meat and poultry products (Nunes de Gonzalez et al., 2012) A subsequent national survey investigted the nitrate and nitrite concentrations in raw and highly consumed vegetables available at retail in the United States.Based on survey results, the finding that low inline image levels were observed in some organic vegetables in different cities may warrant further study to determine if true differences exist, due to production practices, seasonal differences, and the magnitudes of those differences. Furthermore, the geographic differences in inline image content of vegetables may flaw estimates of daily inline image and inline image exposure. Key outcome: New information generated that investigated differences in nitrate and nitriteconcentrationsbetween conventionally and organically grown vegetable products. The efficacy of quaternary ammonium chloride-based wet foam (WF) and dry foam (DF) sanitizer systems (600 ppm) for reducing Listeria innocua and rifampin-resistant Salmonella Typhimurium LT2 on niche and transfer point areas of an unwashed retail deli slicer as compared with traditional chlorine (Cl-) treatment (200 ppm) to compare sanitizer surface contact times (10 and 15 min) for pathogen surrogate control was investiagted.The results of the study indicate that quaternary ammonium chloride sanitizers (600 ppm) applied by both WF and DF were more effective at reducing L. innocua and Salmonella Typhimurium than a traditional Cl sanitizer (200 ppm) on unwashed slicer surfaces. Key outcome: Information on effective sanitzing methods for slicers used in retail deli establishments can lead estbalishment operators to enahnce the effectiveness of their sanitation program by furtherreducingincidence of pahtogen contamination of slcied of meat and poultry deli products.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Maryuri T. Nu�ez de Gonz�lez,M.T., Osburn, W.N., Hardin, M.D., Longnecker, M., Garg, H.K., Bryan, N.S. and Keeton, J.T. A Survey of Nitrate and Nitrite Concentrations in Conventional and Organic-Labeled Raw Vegetables at Retail. 2015. Journal of Food Science. Volume 80, Issue 5, pages C942C949.
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Yeater, M.C., Kirsch, K.R., Taylor, T.M., Mitchell, J. and and Osburn, W.N. 2015. Effectiveness of Innovative Sanitizing Products on Controlling Selected Pathogen Surrogates on Retail Deli Slicers. Journal of Food Protection. Number 4, April 2015, pp.707-715.
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Progress 10/01/13 to 09/30/14
Outputs
Target Audience: Target Audience The target audience for this reporting period are meat industry stakeholders, specifically those who operate retail deli establishments. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest? A scientifc manuscript has been submitted for publication in the Journal of Food protection. It has been accepted and is awaiting publication. Two abstracts have been presented at scienitifc meetings; Efficacy of quaternary ammonium compound solution applied via dry or wet foam delivery in reducing Salmonella Typhimurium LT2 on deli meat slicers. K.R. Kirsch, M.C. Yeater, T. M. Taylor, and W.N. Osburn. April 2014. Presented at the 2014 Annual Meeting of the Texas Branch of American Society of Microbiology. Effectiveness of innovative sanitizingpProducts on controlling listeria innocua on retail deli slicers. M.C. Yeater ,K.R. Kirsch, T. M. Taylor, and W. N. Osburn. Jine 2014. Presented at the 67th Reciprocal Meat Conference, University of Wisconsin-Madison, Madison, WI. What do you plan to do during the next reporting period to accomplish the goals? Activities for the next reporting period include further investigation of various alkaline solutions that may be applied to beef, pork and/or poultry meat to improve the water holding capacity and color of less functional meat proteins. Testing the effectiveness of various alkaline solutions to mitigate the effects of low muscle pH to improve product color, water holding capacity and binding will aid in determining the right combinations and amounts of these solutions required to achieve the desired quality effect(s) and to determine if a system can be developed that could be incorporated into existing processing lines.
Impacts
What was accomplished under these goals?
Accomlishments under these goals? Major activities included: Investigation of the use of spray and foam type sanitizers to examine their efficacy on controlling Listeria monocytogenes and Salmonella on known niches and transfer points of two types of retail deli meat slicers was conducted. The outcome of the study determined the feasibility of utilizing these sanitizers to reduce pathogen contaminated of ready to eat (RTE) sliced deli products. Ultimately this project identified the impact of innovative sanitizers on reducing and/or eliminating pathogens from known niche and transfer points that will enhance the safety of ready to eat sliced retail deli products. Successful pathogen reduction on deli meat slicers will minimize transfer of pathogens to RTE deli products and provide retail deli managers with an additional control measure to enhance the effectiveness of their sanitation programs
Publications
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2015
Citation:
M.C. Yeater, K.R. Kirsch, T.M. Taylor and W.N.Osburn. 2015. Effectiveness of Innovative Sanitizing Products on Controlling Selected Pathogen Surrogates on Retail Deli Slicers. Journal of Food Protection. Accepted Dec 2014. Awaiting publication.
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Progress 01/29/13 to 09/30/13
Outputs
Target Audience: The target audiences reached by reserch efforts during the current reporting period include: large, small and very small meat and poultry plant personnel as well as individual consumer stakeholders who have an interest in processed meat production. Undergraduate and graudate students have also benefitted by their involvement and/or receipt of new information generated by research efforts condcuted during this reporting period. Specific efforts during this reporting period include development of alkaline solutions to neutralize the low muscle pH effect of whole muscle turkey parts when immersed in an acidic anitmicrobuial solutions. research investigated how to mitigate the low pH (Below normal postrigor muscle pH) effects of turkey parts immersed in the antimicrobial solution by applying a subsequent immersion in a selected alkaline solution to increasemuscle pH to approxinate normal postrigor muscle pH. Alkaline treatment of low muscle pH turkey meat improvedmuscle pH, protein extraction, color, and water binding. A joint meat science and meat microbiology effort assessed the effectiveness of a commercial sanitizer for use on retail deli slicers. The overall objective of this project was to determine the effectiveness of sanitizer type and method of application in the reduction of pathogenic organisms. Non-pathogenic listeria innocua UTK 1 and salmonella enterica serovar Typhimurium LT2 were blended in a turkey frankfurter slurry and applied to various locations of retail deli meat slicers. Two sanitation agents were used, a basic chlorine solution(applied via spraying) the other a proprietary sanitizer (applied via a water infused sprayer or a pump action foam applicator) and applied to 7 different locations of a retail deli slicer. The slurry was allowed to stay on the selected slicer locations for 15 minutes for bacterial attachment, then the excess turkey slurry was removed and the various sanitizers applied and allowed to remain on the treated areas for different time periods. The treated areas were then swabbed with sponges then underwent microbiological testing to determine which sanitizer type and application was the most effective in reducing bacterial growth. Results indicated that a speific sanitizer type and application method is more effective than a basic chlorine sanitizer in reducing the presence of pathogenic organisms associated with sliced retail deli meat contamination. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Describe opportunities for training and professional development provided to anyone who worked on the project or anyone who was involved in the activities supported by the project. Training activitiesconducted during the reporting period included grerater proficiency in biochemical calculations to detrmine the concentration of soltuions required to attain tagrgeted pH values. A greater undertsanding of muscle biochemistry with an emphasis on muscle pH and its effect on protein functionality and detremination of muscle pH was gained. This was accomplished via laboratory analyses and commercial piolt plant application via graduate coursework and one-on-one work mentoring. Professional developmentactivities involved refresher training in biochemical calculations and intensive literature review on factors that impact muscle pH. This was accomplished via laboratory analyses and and individual study. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals? Plans for the next reporting period include: 1. Submission of a non-disclosure agreement and evaluation of potential patent applcation for development of an acidic-alkaline processing system for turkey muscle. 2. Publication of final report entitled "Effectiveness of Innovative Sanitizing Products on Controlling Selected Pathogens on Retail Deli Slicer" with subsequent submission for publication to the Journal of Food Protection. 3. Presentation of results at a scientific conference. 4. Conduct research to further investigate the effects of alkaline solutions to enhance the quality of muscle with abnormal pH obtained from other meat animal species. 5. Conduct of meat industry targeted workshops to disseminate the results of these research findings. 6. Attending various scientific conferecnes to gain additonal insight into the effects of various factors on muscle pH. 7. Conduct preliminary investigations of a meat-based multicomponent nutrient dense product for geriatrics. 8. Submission of research proposals to various agencies to obtain funding for further research in muscle pH and development of meat-based nutraceutical products.
Impacts
What was accomplished under these goals?
Major activities included: Testing the effectiveness of various alkaline solutions to mitigate the effetcs of low muscle pH (turkey muscle) treated with an antimicrobial solution by assessing its impact on product color, and binding. The objectivse were to determine if an alkaline solution could be developed to enhance the safety of turkey products without sacrificing quality and to develop a system that could be incorporated into existing processing lines. The key outcome was that an alkaline solution treatment system were developed that can be further developed for incorporation into existing processing lines to treat muscle with an antimicrobial solution for enhanced safety, followed by subsequent treatment with an alkaline solution to enhance muscle quality. Investigation of the use of spray and foam type sanitizers to examine their efficacy on controlling Listeria monocytogenes and Salmonella on known niches and transfer points of two types of retail deli meat slicers was conducted. The outcome of the study determined the feasibility of utilizing these sanitizers to reduce pathogen contaminated of ready to eat (RTE) sliced deli products. Ultimately this project identified the impact of innovative sanitizers on reducing and/or eliminating pathogens from known niche and transfer points that will enhance the safety of ready to eat sliced retail deli products. Successful pathogen reduction on deli meat slicers will minimize transfer of pathogens to RTE deli products and provide retail deli managers with an additional control measure to enhance the effectiveness of their sanitation programs
Publications
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: A survey of residual nitrite (NO2−) and nitrate (NO3−) in cured meats available at retail was conducted to verify concentrations in conventional (C) products and establish a baseline for organic/natural/uncured/indirectly cured (ONC) products. In this study, 470 cured meat products representing six major categories were taken from retail outlets in five major metropolitan cities across the United States. Random samples representing both C and ONC type products were analyzed for NO2− and NO3− content (ppm) using an ENO-20 high-performance liquid chromatography system equipped with a reverse phase column. Generally, there were no differences in NO2− concentrations between C and ONC meat categories, but a few ONC products surveyed in certain cities were lower in NO3− content. Pairwise comparisons between cities indicated that NO2− and NO3− contents of all C type products were not appreciably different, and the same was true for most ONC products. PARTICIPANTS: Maryuri T. Nunez De Gonzales, Professor, Department of Food Technology, Universidad de Oriente, Nucleo Nueva Esparta, Escuela de Ciencias Aplicadas del Mar, Isla de Margarita, 6301, Venezuela Michael Longnecker, Department of Statistics, Texas A&M University, Blocker Building, College Station, Texas 77843-3143, United States Harsha K. Garg, Brown Foundation Institute of Molecular Medicine, University of Texas, Houston Health Science Center, Houston, Texas 77030, United States Nathan S. Bryan, Brown Foundation Institute of Molecular Medicine, University of Texas, Houston Health Science Center, Houston, Texas 77030, United States Jimmy T. Keeton, Professor and Head, Department of Nutrition and Food Science, Texas A&M University, 122 Kleberg Center, College Station, Texas 77843-2253, United TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The NO2− and NO3− values of all meat products sampled were numerically lower than those reported in the National Academy of Sciences in 1981. However, this study confirms that residual NO2− concentrations in cured meat products were similar to those reported in a 1997 study. This study provides a benchmark for NO2−/NO3− concentrations in categories of organic/natural/uncured/indirectly cured products available at retail which had not been reported previously.
Publications
- Nunez Maryuri T. De Gonzalez, Osburn, Wesley N., Hardin, Margaret D., Longnecker Michael, Garg, Harsha K., Bryan, Nathan S. and Keeton, Jimmy T. 2012. Survey of Residual Nitrite and Nitrate in Conventional and Organic/Natural/Uncured/Indirectly Cured Meats Available at Retail in the United States. J. Agric. Food Chem. 60, 3981-3990.
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: Principal Investigator has been on Active Military duty all this year therefore no research was conducted. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Principal Investigator has been on Active Military duty therefore no outcomes or impacts are available.
Publications
- No publications reported this period
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: Principal Investigator is on Active Military duty therefore no research was conducted. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Principal Investigator on Active Military duty therefore no outcomes or impacts are available.
Publications
- No publications reported this period
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: Dr. Osburn was deployed to Iraq, therefore no progress to report for now. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Dr. Osburn was deployed to Iraq, therefore no impracts to report for now.
Publications
- No publications reported this period
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: Ground beef patties were formulated to contain 10% or 20% fat from either beef raw materials (control) or a combination of beef raw materials (6%) and a lipid blend mixture (4%, 14%, respectively) containing 57% beef tallow and 43% high oleic safflower oil (SO), olive oil (OO), or corn oil (CO) and an added rosemary extract antioxidant. Patties were either overwrapped on Styrofoam trays and stored under fluorescent lights at 6˚C for analysis on days 0, 3, 6, and 9, or stored in plastic lined patty boxes at -20˚C for analysis at days 7, 14, 28, 42, and 56. Treatment patties were no higher than the controls for lipid oxidation (TBARS) at days 0 and 3 of refrigerated storage and days 0 - 56 of frozen storage. SO 10% and 20% and CO 10% and 20% patties were lower than the controls for Allo - Kramer shear values. SO 10% and 20% were higher than all treatments for oleic acid (18:1) and higher than the controls for UFA:SFA ratio. All of the oil treatments were at least as high as the controls for juiciness and CO 20% was the only treatment higher than the control for sandy/gritty. Oil treatment did not affect any other tastes or aromatics and warmed over flavor notes were barely detected for any treatment. The effects of sucrose and sorbitol as cryoprotectants (CR) to minimize the impact of frozen storage on the quality attributes of fully cooked bone-in hams was investigated. Bone in hams (N=52) were randomly assigned to the following brine treatments (BT): control (2% sucrose; CNT), 2% CR (1% sucrose, 1% sorbitol), and 4% CR (2% sucrose, 2% sorbitol). All BT were formulated for 2% salt, 3% sodium lactate, 0.5% sodium tripolyphosphate, 156 ppm sodium nitrite and 547 ppm sodium erythorbate at a 20% injection level. Hams were then frozen for 60 days at -23˚C. Overall yield, water holding capacity, and tenderness was increased with the addition of the cryoprotectant. Protein solubility and lipid oxidation decreased when a cryoprotectant was included in the brine. PARTICIPANTS: Not relevant to this project. TARGET AUDIENCES: Target audiences are small and very small domestic meat processors, although large meat processing companies can benefit from this information. This information may cause a change in how raw materials are utilized for further processed meat products to sustain functional, sensory, quality and/or health attributes. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
A challenge exists in developing various lipid solution blends that are similar to fat in appearance and functionality yet contain a more desirable fatty acid profile. Resrach efforts generated the development of lipid blends that were similiar to fat in appearance and functionality and exhibited a more desirable fatty acid profile. A processing system to incorporate the "modified lipid" solutions into a ground beef patty system was developed using a bowl chopper and patty forming machine. The sensory, physico-chemical and shelf-life of ground beef patties manufactured with the "modified lipid" solution was compared to a control. Incorporation of various lipid blends into ground beef patties resulted in products that compared similarly to, or better than a 10 or 20% ground beef patty manufactured from regular beef trimmings. The ability to produce ground beef products using blended lipids could result in a product that would be well received in the National School Lunch Program based on its healthier fatty acid profile. Access to ground beef products that contain "healthier fat" and acceptable palatability could provide an additional marketing opportunity for ground beef processors. Negative changes in meat during frozen storage can be identified with changes in physiochemical properties of myofibrillar proteins. Cyroprotectants protect muscle proteins from denaturation that occurs during freezing, and improve the functional properties of frozen muscle tissue. Research has shown cryoprotectants to improve water holding capacity, gel-forming ability and protein solubility in frozen meats. Research results indicate that hams injected with cryoprotectants, frozen for extended periods of time that are subsequently thawed and fully cooked retain functionality and sensory attributes similar to freah, unfrozen, fully cooked hams. This may allow procesors greater flexibility in buying raw materials at lower cost during the "off season" without sacrificing a loss in functional and/or quality attributes when placed in long term frozen storage prior to processing.
Publications
- Phillips, D.G., Lowder, A., Osburn, W.N., Miller, R.K., Keeton J.T and Sanchez, M.C. 2008. Effect of injection and frozen storage on the quality attributes of fully cooked bone-in hams. Texas A&M University, College Station, TX. Presented at the 2008 Reciprocal Meats Conference, University of Florida, Gainesville, FL.
- Lowder, A. and Osburn W.N. 2008. Blended lipid solutions as a functional ingredient to enhance the nutritional value of ground beef. Final Report to National Cattlemen's Beef Association.
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: The objective of this study was to manufacture beef jerky from inside rounds (IMPS # 168) obtained from two carcass classes (Fed and Cow) and two pH types (Normal (<5.3 to 5.7) and High (>6.0)) and determine their effect on product attributes.Beef inside rounds were trimmed of excess fat, connective tissue and pH was determined before being vacuum packaged and frozen (-20 C) for two weeks. Each replication (4) included slicing frozen inside rounds (3 inside rounds per carcass class and pH type; n=12) into 0.25 cm thick slices which were tempered and cut into uniform strips (~15 cm x 7.5 cm) to minimize drying differences due to non-uniform product surface area. Raw meat slices from each carcass class and pH type were placed in separate vacuum bags, weighed and a commercial jerky brine solution added at 15% of the sliced raw weight. The bagged slices were sealed while drawing a slight vacuum then rebagged and sealed again. All twelve bagged marinated slice treatments were
placed in a vacuum tumbler and tumbled continuously (15 min, 4 rpm, 25 PSI). After tumbling the bagged slices were removed, equilibrated for 24 hr (2 C) and the marinated slices were placed flat on stainless steel racks (one treatment per rack), weighed, and the racks placed on a smoke truck which was placed in an Alkar single-truck smokehouse. The marinated slices were thermally processed (cooking and drying) until a water activity (Aw) value of <0.85 was reached for the fed, normal pH jerky slices (considered the normal raw material for jerky production). Product temperature was monitored by wrapping a single marinated slice (fed, normal pH) around an internal smokehouse temperature probe. Samples of fed, normal pH jerky were removed during the last 30 min of thermal processing to monitor Aw. Thermal processing stopped once the Aw reached <0.85. Jerky slices manufactured from cow carcasses had slightly higher pH values compared to fed (5.87 and 5.78, respectively) carcasses, lower
percent fat and cook yields (P<0.05). Jerky slices from high pH beef rounds from either carcass class were higher (P < 0.05) in percent moisture and moisture-to-protein ratio (0.74 vs. 0.57, respectively) and had significantly lower shear force values (23.89 kg vs. 29.35 kg, respectively) compared to slices from normal pH rounds. Inside rounds from fed carcasses exhibiting high pH values resulted in jerky with a greater moisture-to-protein ratio (0.83:1), higher cook yield (42.95%), and the lowest shear force value (21.60 Kg) compared to jerky manufactured from fed cattle with normal pH or from cow carcasses with either normal or high pH. Jerky manufactured from inside rounds of either fed or cow carcasses with high pH had water activity values of 0.86 and 0.85, respectively. The standard of identify for beef jerky requires a moisture:protein ratio of 0.75:1, for a shelf-stable product a water activity value of less than 0.85 and for pathogen control a water activity value of 0.80 is
suggested.
PARTICIPANTS: 1. Jeff W. Savell, Regents Professor and E.M. Rosenthal Chairholder, Department of Animal Scince, Texas A&M University 2. Dan S. Hale, Professor and Extension Specialist, Department of Animal Science, Texas A&M University 3. Rhonda K. Miller, Professor, Department of Animal Science, Texas A&M University 4. Ty Lawrence, Associate Professor/Beef Carcass Research Director, West Texas A&M University
TARGET AUDIENCES: Target audiences are small and very small domestic meat processors, although large meat processed meat companies can benefit from this information. This information may cause a change in how incoming raw materials are utilized for further processed meat products to ensure product quality and safety.
Impacts
The standard of identify for beef jerky requires a moisture:protein ratio of 0.75:1, for a shelf-stable product a water activity value of less than 0.85 and for pathogen control a water activity value of 0.80 is suggested. This study shows that raw materials exhibiting high pH (> 6.0) may require additional drying time to achieve desired product standard of identify, stability and safety parameters. This information indicates that determination of raw material pH may be important is to control product quality and safety so processors can identify high pH beef for jerky manufacture and adjust their processing parameters accordingly.
Publications
- Savell, J.W., Hale, D.S., Miller, R.K., Osburn, W.N. and Lawrence, T. Lawrence. 2007. Comparisons of functional properties of normal and high pH inside rounds from fed and cow beef carcasses for cooked beef jerky production. Final Report to the National Cattlemens Beef Association.
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