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Meat Sci

Title:		"Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics"
Author(s):		Blackmon T; Miller RK; Kerth C; Smith SB;
Address:		"Department of Animal Science, Texas A&M University, College Station, TX 77843, United States. Department of Animal Science, Texas A&M University, College Station, TX 77843, United States. Electronic address: sbsmith@tamu.edu"
Journal Title:		Meat Sci
Year:		2015
Volume:		20150115
Issue:
Page Number:		46 - 53
DOI:		10.1016/j.meatsci.2015.01.004
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"We hypothesized that unique ground beef products could be formulated from brisket, flank, and plate primals. Primals were taken from 4 USDA Select carcasses from conventionally produced cattle, selected at random in a commercial packing plant. Lean and fat trims were separated, and ground beef was formulated from each primal to contain 10, 20, or 30% total fat. Brisket patties contained higher proportions of monounsaturated fatty acids and less saturated fatty acids than flank patties. There were no differences in n-6 or n-3 fatty acids across primal type or fat level. After cooking, brisket patties had higher bloody/serumy and fat-like descriptor values than flank patties. Plate patties generated higher amounts of lipid-derived volatiles than patties from the brisket or flank. Brisket patties generally had higher amounts of pleasant headspace volatiles whereas the plate relied more heavily on Maillard-derived volatiles than flank patties. We conclude that individual primals can be used to formulate ground beef with unique compositional and flavor characteristics"
Keywords:		Animals Cattle *Cooking Dietary Fats/*analysis Fatty Acids/*analysis Humans Maillard Reaction Meat Products/*analysis *Odorants Red Meat *Taste Volatile Organic Compounds/*analysis Adipose tissue Bovine Fatty acid Flavor descriptors Volatiles;
Notes:		"MedlineBlackmon, Terronica Miller, Rhonda K Kerth, Chris Smith, Stephen B eng Research Support, Non-U.S. Gov't England 2015/01/24 Meat Sci. 2015 May; 103:46-53. doi: 10.1016/j.meatsci.2015.01.004. Epub 2015 Jan 15"