« Previous Abstract"Impact of differential occupational LPG exposure on cardiopulmonary indices, liver function, and oxidative stress in Northwestern city of Nigeria"    Next AbstractLow-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system »

J Food Sci

Title:		"Fat content influences the color, lipid oxidation, and volatiles of irradiated ground beef"
Author(s):		Ismail HA; Lee EJ; Ko KY; Ahn DU;
Address:		"Dept. of Animal Science, Iowa State Univ., Ames, Iowa 50011-3150, USA"
Journal Title:		J Food Sci
Year:		2009
Volume:		74
Issue:		6
Page Number:		C432 - C440
DOI:		10.1111/j.1750-3841.2009.01207.x
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Ground beef with 10%, 15%, or 20% fat were added with none, 0.05% ascorbic acid + 0.01%alpha-tocopherol, or 0.05% ascorbic acid + 0.01%alpha-tocopherol + 0.01% sesamol, and irradiated at 0 or 2.5 kGy. The meat samples were displayed under fluorescent light for 14 d at 4 degrees C. Color, lipid oxidation, volatiles, oxidation-reduction potential (ORP), and carbon monoxide (CO) production were determined during storage. Irradiation increased lipid oxidation and total volatiles of ground beef regardless of fat contents. Ascorbic acid + alpha-tocopherol + sesamol treatment was the most effective in reducing lipid oxidation during storage. The production of ethanol in nonirradiated ground beef increased dramatically after 7 d of storage due to microbial growth. Total aldehydes and hexanal increased drastically in irradiated control over the storage period, but hexanal increased the most by irradiation. L*-values was decreased by irradiation, but increased in all meat regardless of fat contents as storage period increased. Irradiation reduced the redness, but fat contents had no effect on the a*-value of ground beef. Sesamol lowered, but ascorbic acid + alpha-tocopherol maintained the redness of irradiated beef up to 2 wk of storage. The yellowness of meat was significantly decreased by irradiation. The reducing power of ascorbic acid + alpha-tocopherol lasted for 3 d, after which ORP values increased. Irradiation increased CO production regardless of fat content in ground beef. In conclusion, up to 20% fat had no effect on the quality change of irradiated ground beef if ascorbic acid + alpha-tocopherol was added"
Keywords:		Analysis of Variance Animals Antioxidants/administration & dosage/*chemistry Ascorbic Acid/chemistry Benzodioxoles/chemistry Carbon Monoxide/analysis/radiation effects Cattle Fats/*analysis Food Irradiation/*adverse effects Lipid Peroxidation/*radiation e;
Notes:		"MedlineIsmail, H A Lee, E J Ko, K Y Ahn, D U eng Research Support, U.S. Gov't, Non-P.H.S. 2009/09/03 J Food Sci. 2009 Aug; 74(6):C432-40. doi: 10.1111/j.1750-3841.2009.01207.x"