Beef steak

This subject is discussed in Chapter 15, but a brief summary is given here, as an introduction to fat metabolism. The three major components of a human diet are meat, fish and plants, and the fats associated with each component can be different. Meat usually comprises the muscle of mammals and birds but it is always associated with fat. Even apparently lean meat may have a high fat content a 250 g beef steak may contain 60 g fat in addition to its 80 g protein. Some of this will be adipose tissue between muscles the remainder is triacylglycerol (TAG) within the fibre. In addition, milk and other dairy products contain significant amounts of fat about a quarter of the fat in the average UK diet comes from dairy produce. 

When rosemary-W was added to the cooked patties, as the concentration was increased from 125 to 500 ppm, both hexanal and TBARS levels decreased. The desirable flavor note, CBB, showed improvement over that of the 2-day MFD sample when the rosemary-W concentration was less than 500 ppm. However, at a concentration of 500 ppm, CBB decreased to an unacceptable level of 3.95. The undesirable flavor notes, PTY and CBD, were less in the rosemary-W group at 2-days than in the 2-day MFD samples, but were higher than the 0-day control. With the 500 ppm treatment, rosemary-W seems to effect PTY more than CBD. The data showed that rosemary-O is more effective than the water-based formulation. Consequently, smaller quantities of the oil based rosemary formulation are required for use in retarding lipid oxidation and maintaining the desirable beefy taste. A similar use of rosemary as an inhibitor of MFD in restructured beef steaks was reported recently by Stoick et al 40 ... 

Most lean meats such as round and flank beef steak, fish, lamb, and pork, supply 6-7 G of complete protein per ounce. A 200 LB bodybuilder consuming 2G of protein per pound of bodyweight daily would therefore need to eat about 4 pounds of lean meats daily. Wow That is a lot of chewing and a nice chunk of change. Enter protein powders. 

The use of a composition of 32 ppm silver according to this invention produced a reduction in bacteria on beef steak. In the following, this reduction is expressed as the logw of the ratio of the number of bacteria in the control at time 0 to the amount of bacteria in the treated specimen at the sampling (i.e., treatment) time. 

For Salmonella, at the lower initial bacteria level (104), the following log reductions were recorded 0.78 at 0 minutes, 1.11 at 20 minutes, 1.08 at 60 minutes, and 1.23 at 240 minutes. Thus, at 4 hours (240 minutes), the ratio of the initial bacteria count in the control to bacteria in the sample treated with 32 ppm silver is 101 23. For the higher initial bacteria level (106), the following log reductions were recorded 0.86 at 0 minutes, 0.95 at 20 min, 0.98 at 60 min and 1.17 at 240 min. The results indicate that the 32 ppm silver embodiment of this invention shows an effective bactericidal effect for Salmonella on beef steak. It will be appreciated that disinfecting a meat surface is an extreme challenge for any disinfectant. 

A piece of beef steak is cooked either in a microwave oven or a radiant heating oven. Sketch temperature distributions at specific times during the heating and the cooling processes in each oven. 

Galvin, K., Lynch, A-M., Kerry, J.P., Morrissey, P.A., Buckley, D.J. 2000. Effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged cooked beef steaks. Meat Sci. 55, 7-11. 

Oleoresin Raw restructured beef steaks -20°C, 6 months 39 Stoick et al., 1991... 

Beggan, M., P. Allen, and F. Butler. 2005. The use of micro-perforated lidding film in low-oxygen storage of beef steaks. Journal of Muscle Foods 16 103-116. 

Solomon, M. B., M. N. Liu, J. Patel, E. Paroczay, J. Eastridge, and S. W. Coleman. 2008. Tenderness improvement in fresh or frozen/thawed beef steaks treated with hydrodynamic pressure processing. Journal of Muscle Foods 19 98-109. 

Beef hamburger Beef kebab Beef extract Beef stock cube Beef, min steak Beef, min steak, pan r Beef sirloin steak Beef steak Beef steak Beef liver Beef tongue... 

Toribio, E, Busquets, R., Puignou, L., and Galceran, M. T. 2007. Heterocyclic amines in griddled beef steak analysed using a single extract clean-up procedure. Food Chem. Toxicol. 45 667-675. 

Rao, D. R., Reddy, B. M., Sunki, G. R., and Pulusani, S. R., 1981b, Influence of methanol-acetone extract from thermophilus milk on shelf-life of ground beef, steaks and milk, J. Food Quality 4 247. 

Y.L. Lui, B.G. Lyon, W.R. Windham, C.E. Realini, T.D.D. Pringle, S. Duckett. Prediction of color, texture, and sensory characteristics of beef steaks by visual and near infrared reflectance spectroscopy. A feasibUity study. Meat Sci 65(3) 1107-1115, 2003. 

It is obvious to each of us that genetics and diet have a strong influence on the flavor of both plants and animals. We appreciate the differences in flavor found between the numerous varieties of apples, grapes, oranges, etc. We do not, however, accept differences in meat flavor due to either genetic or diet differences between animals. We have come to expect all meats (of the same species) to taste the same. For example, if one beef steak tastes different from another, we consider it to have an off-flavor. 

The amounts of other chloropropanols (2-CPD, 1,3-DCP and 2,3-DCP) are lower than the 3-CPD content. Higher levels of these contaminants are found sporadically, for example the concentration of 1,3-DCP in a sample of ham was <3-21mg/kg, in beef steak 70 xg/kg and in various sausages ranged between <3 and 69 mg/kg. 

Venison may be cooked like beef—steaks and chops broiled or sauteed, legs roasted, and the less tender cuts potroasted. The best tenderizer for game is a tasty marinade. Any fat should be cut off and replaced with other fat, such as bacon or salt pork. Salt pork is excellent for larding large pieces of meat smaller pieces may be wrapped in bacon. Venison, like beef, may be served rare, medium, or well done. 

ClufF, K. et al (2008) Optical scattering in beef steak to predict tenderness using hyperspectral imaging in the VIS-NIR region. Sens. Instrum. Food Qual. Saf., 2 (3), 189-196,... 

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