Ground meat

Somewhat analogous to these rice products is Oatrim, a material based on oat flour. It was developed at the Northern Laboratory of the USDA and is offered commercially by several firms. Oatrim contains 5% proteia, 5% P-glucan, 2% pentosans, and 83% maltodextrias. Unique properties are claimed based on the P-glucan component, and preparation of Oatrim is disclosed ia USDA pubHcations and patents. Briefly, oat flour is broken down by a-amylase, then the water-soluble component is dried and is the product of commerce, aimed at ground meat product usage. 

Chill Powder. Chili powder is a commercial blend of several spices, ie, chili peppers, oregano, cumin seed, onion and gadic powders, aUspice, perhaps cloves, and others. Chili powder is the basic flavor for many highly spiced dishes, among them chili con came, and is used in cocktail sauces and ground meats. 

Used in baked goods (breads, cakes, cookies, crackers, doughnuts), pasta products, emulsified and coarsely ground meat products, meat analogues, breakfast cereals, dietary foods, infant foods, confections, milk replacers, and pet foods. 

Kondyli E, Demertzis PG, Kontominas MG. 1992. Migration of dioctylphthalate and dioctyladipate plasticizers from food-grade PVC films into ground-meat products. Food Chem 45 163-168. 

Interest has been shown in using derivatives of ascorbic acid as antioxidants. One such compound is ascorbyl palmitate. In the structure of ascorbyl palmitate, the 2- and 3-positions are occupied by hydroxyl groups the 6-position contains the substituted fatty acid. Other derivatives, synthesized by Seib and associates were ascorbate-2 phosphate and ascorbate 2-triphosphate (27). Both of these compounds were reported to inhibit lipid oxidation in ground meat as measured by chemical means (2). Ascorbate-2-phosphate was also found to inhibit MFD in beef as measured by sensory means (2). The ascorbate-2-triphosphate was not tested as an inhibitor of MFD in this study, but... 

Antioxidant-Treated Beef Patties. The effect of several primary antioxidants, PG, TBHQ, Tenox 20 (which contains TBHQ and citric acid) and Tenox 4A (which contains BHA and BHT) were also evaluated by instrumental, chemical and sensory methods for their effectiveness in raw/stored and cooked/stored beef, see Tables 1-4. These particular antioxidants were chosen based on their antioxidant effects on MFD as determined previously (14) and because of their GRAS status. Experimental samples were prepared similarly to those of the 0-and 2-day controls, except the antioxidants, either dissolved or suspended in water, were mixed into the raw ground meat. 

Basic Protocol 1 Analysis of Metmyoglobin in Ground Meat Extracts F3.3.1... 

Select a 25 g sample of ground meat from an appropriate location of the meat product. Additionally, select a proper control sample to prepare in parallel. 

In general, replicate samples are essential when analyzing ground meat color. An efficient practice may involve the preparation of patties ( 25 g) so that an entire sample is used during analysis. A small petri dish ( 5 cm in diameter) serves as an excellent mold for patty formation while maintaining geometric shape, surface area, and compaction. 

In some situations, fdtration through Whatman no. 1 filter paper may not yield a clear solution (e.g., ground meat displayed for >4 days). When this occurs, pass filtrate through a 0.40-pm filter attached to a syringe. 

Turbidity can also be problematic for some ground meat samples, as noted above. In order to avoid light scattering and erroneous results, which will occur as a result of turbidity, it is essential that proper filtration be used. In general, filtration through Whatman no. 1 filter paper is sufficient however, when additional filtration is required, the authors have found the use of syringe-mounted filter units with 0.40-pm filters to work well. 

Meat discoloration studies typically involve a maximum of 5 days, with discoloration analy-sis being performed every day or on alternate days. The actual experimental time involved in the objective assessment of discoloration is not extensive and depends on the number of samples being analyzed. Colorimetric measurements with hand-held colorimeters are very rapid (three measurements per meat surface in < 1 min). Spectral scans of meat surfaces require 1 to 2 min. Extraction and analysis of ground meat products has the added step of homogenization and filtration prior to spectrophotometry, but relative to many laboratory procedures, this is relatively quick. Isolation and purification of preparative amounts of myoglobin requires only 2 to 3 days once appropriate preparations are made. Finally, metmyoglobin can be reduced to oxymyoglobin in 15 to 20 min. 

The cans of ground meat were divided into equal groups and irradiated according to the scheme in Table I. All samples were irradiated at ambient temperature at the Food Irradiation Facilities of the U. S. Army Natick Laboratories, Natick, Mass. 

Results demonstrate that Mb er se is not the catalyst of lipid oxidation in cooked meat. However, cooking destroys part of the Mb, releasing Fe2+ which then catalyzes the development of WOF. Although the role of grinding in development of WOF was not studied, it seems likely that it also releases Fe2+. It has recently been shown that solubilization of iron from grinding equipment can increase the free iron content of fish meal, which could also be a factor in autoxidation of fresh ground meat (TS). 

EXAMPLE A.6. What is the unit of the price of ground meat at the supermarket ... 

Jay, J.M. 1996. Microorganisms in fresh ground meats The relative safety of products with low versus high numbers. Meat Sci. 43, S59-S66. 

Draw a Conclusion Chili can be made using ground meat or chunks of meat. Which would you choose, if you were in a hurry Explain. 

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