Effects of fat content, aging time, and additive application methods on the quality characteristics of irradiated ground beef

dc.contributor.advisor Dong Uk Ahn
dc.contributor.author Ismail, Hesham
dc.contributor.department Animal Science
dc.date 2018-08-22T14:40:38.000
dc.date.accessioned 2020-06-30T07:45:26Z
dc.date.available 2020-06-30T07:45:26Z
dc.date.copyright Mon Jan 01 00:00:00 UTC 2007
dc.date.issued 2007-01-01
dc.description.abstract <p>The effects of fat content, aging time and additives application methods on color, lipid oxidation and volatiles of irradiated ground beef were determined. Two different methods, mixing or spraying, of applying ascorbic acid, alpha-tocopherol, and sesamol; ground beef with 3 different aging times; and ground beef with 3 different fat contents were used in the study. Beef patties were prepared, treated with additives, placed on Styrofoam trays, wrapped with oxygen permeable plastic film, treated with electron beam irradiation at 0 or 2.5 kGy, and displayed under fluorescent light at 4°C. Color, lipid oxidation, volatiles, oxidation-reduction potential (ORP) and carbon monoxide (CO) production were determined. Irradiation accelerated lipid oxidation, reduced beef redness and produced off-odor volatiles. Beef redness (a* values) was decreased by irradiation without any influence from the application methods, fat contents and aging times. Ascorbic acid was effective in maintaining beef redness after irradiation. Lipid oxidation was accelerated by irradiation regardless of application method or fat content. Aging, however, influenced lipid oxidation where lipid oxidation increased as aging increased. Combinations of ascorbic acid, alpha-tocopherol or sesamol were effective in slowing down lipid oxidation. Adding sesamol to the combination of ascorbic acid + alpha-tocopherol made it more effective in slowing down lipid oxidation especially during late storage. Irradiation increased total volatiles production, which was not affected by fat contents. Volatiles aldehydes were tripled in amount as beef aging increased. Beef patties treated with spray application produced more hydrocarbons and alcohols than patties treated with mixing. Ascorbic acid + alpha-tocopherol was effective in reducing the produced volatiles. ORP were reduced by irradiation without being influenced by fat contents or aging times. Beef treated with mixing application had lower ORP compared with beef treated with spraying. Ascorbic acid + alpha-tocopherol was effective in reducing ORP. Irradiation increased CO production from beef patties, without any influences from application methods, aging times or fat contents.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/rtd/15555/
dc.identifier.articleid 16554
dc.identifier.contextkey 7030332
dc.identifier.doi https://doi.org/10.31274/rtd-180813-16772
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath rtd/15555
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/69200
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/rtd/15555/3287427.PDF|||Fri Jan 14 20:42:55 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Food Science
dc.subject.keywords Animal science;Meat science;
dc.title Effects of fat content, aging time, and additive application methods on the quality characteristics of irradiated ground beef
dc.type article
dc.type.genre dissertation
dspace.entity.type Publication
relation.isOrgUnitOfPublication 85ecce08-311a-441b-9c4d-ee2a3569506f
thesis.degree.level dissertation
thesis.degree.name Doctor of Philosophy
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