the effect of natural antimicrobial ingredients on the quality of roast

155 Pages·2017·1.95 MB·English

University of Nebraska - Lincoln
DigitalCommons@University of Nebraska - Lincoln
Theses and Dissertations in Animal Science Animal Science Department
8-2010
THE EFFECT OF NATURAL
ANTIMICROBIAL INGREDIENTS ON THE
QUALITY OF ROAST BEEF AND OVEN
ROASTED TURKEY
Ace F. VanDeWalle
University of Nebraska at Lincoln, [email protected]
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VanDeWalle, Ace F., "THE EFFECT OF NATURAL ANTIMICROBIAL INGREDIENTS ON THE QUALITY OF ROAST BEEF
AND OVEN ROASTED TURKEY" (2010).Theses and Dissertations in Animal Science. 20.
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THE EFFECT OF NATURAL ANTIMICROBIAL INGREDIENTS ON THE
QUALITY OF ROAST BEEF AND OVEN ROASTED TURKEY

by

Ace F. VanDeWalle

A THESIS

Presented to the Faculty of
The Graduate College at the University of Nebraska
In Partial Fulfillment of Requirements
For the Degree Master of Science

Major: Animal Science

Under the Supervision of Professor Dennis E. Burson

Lincoln, Nebraska

August, 2010
THE EFFECT OF NATURAL ANTIMICROBIAL INGREDIENTS ON THE QUALITY
OF ROAST BEEF AND OVEN ROASTED TURKEY

Ace F. VanDeWalle, M.S.
University of Nebraska, 2010

Advisor: Dennis E. Burson
This research evaluates the use of a buffered vinegar and lemon juice concentrate (LV)
solution on the quality of restructured beef and turkey rolls. Two studies were conducted to
evaluate processing and ingredient concentration. Beef and turkey rolls were formulated with
minimal ingredients. 1.5% sea salt, 0.5% turbinado sugar, with LV or no LV. Study one
evaluated length of mixing time (2.5, 5, 10, 15, 20 minutes) on quality and sensory attributes
with 2.5% LV or 0% LV (C). Study two was divided into four treatments, 0% (C), 1.5%, 2.5%,
and 3.5% LV, used to evaluate the effects of three levels of LV on quality and sensory attributes.
In study one, C treatment increased (P < 0.05) cook yield for beef, however, mixing time had no
effect (P > 0.05) on cook yield for beef or turkey. Slices of turkey and beef with LV were darker
(L*) and less red (a*). Mixing times increased (P < 0.05) L* for turkey and beef while a* values
decreased for beef slices. Twenty minutes of mixing made beef tougher (P < 0.05). Study two
found no difference (P > 0.05) in cooking yield between treatments. The pH of the cooked
turkey role decreased (P < 0.05) with increasing LV. Slices of beef and turkey L* values were
lower (P < 0.05) for LV, and a* values for turkey were lower when compared to C. Most
textural analysis for were not different. C turkey slices were less chewy (P < 0.05) than LV
3.5%. Sensory analysis found LV rated higher (P < 0.05) for overall flavor and acceptability for
beef. No differences (P > 0.05) were found for overall flavor and acceptability of turkey.
Mixing time can affect final product color and the addition of LV can negatively affect beef
color when making medium rare roast beef. The addition of LV in reduced salt beef rolls can
make the product more flavorful and acceptable to consumers.
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ACKNOWLEDGEMENTS
I would first and foremost like to thank my parents, Leonard and Doris
VanDeWalle, for everything they have helped me with throughout my life so far. They
have always been there when I needed them and they have always been very supportive
with the decisions I made throughout college. Everything I have accomplished or will
accomplish in the future can be directly attributed to them. I could not have asked for
better parents.
I want to thank Dr. Dennis Burson for everything he has done for me during my
time at UNL. Serving as my major professor, Dr. Burson helped me grow and mature as
an individual, and I have learned a lot working with him over the last three years. I really
want to thank him for giving me the opportunity to coach the 2008 and 2009 meats
judging teams; even though it took him twisting my arm to talk me into it. Coaching the
meats judging team helped me find a new passion of teaching and working with college
students. I also gained a lot of valuable experience while helping with the many different
short courses and gained a great deal of understanding on meat science extension work.
I also want to thank Dr. Roger Mandigo for everything I have learned from him
during my time here. Dr. Mandigo was very influential and an integral part in getting me
interested in graduate school, and opening me up to the idea of continuing my education
once I was done with my bachelor’s degree. I learned a lot about processed meats while
taking Dr. Mandigo’s ASCI 410 and 817 classes and even more so working with him
outside of class and on my project when things weren’t always working right. I also want
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to thank him for all of the “life” talks we had as I believe I learned as much from them as
I did from sitting in on classes.
Dr. Steve Jones and Dr. Chris Calkins also played a big part in my education and
life experiences. I want to thank Dr. Jones for serving as my advisor while I was an
undergraduate. He also gave me the opportunity to be a teaching assistant for ASCI 210
multiple times, in which I learned a lot from. I learned a lot from Dr. Calkins while
taking his ASCI 310 and 917 classes. The muscle identification was extremely valuable
when I was teaching specs to my meat judging teams. Both Dr. Jones and Dr. Calkins
were also very influential in my decision to pursue a Master’s degree in Meat Science.
I would like to thank Dr. Harshavardhan Thippareddi for serving on my
committee. If it wasn’t for Dr. Thippareddi I may have not learned as much as I did about
processed turkey. I really want to thank Dr. Susan Cuppett for all the guidance and help
she provided when running my taste panels. I also want to thank Robert Weber for
allowing me to use his Instron machine, so I could get my research finished up.
There are not enough thanks or words to describe how much Sherri Pitchie and
Tommi Jones helped me. Sherri was a huge help when I was planning meat judging trip.
She always helped me make sure the right paperwork was turned in, a van checked out,
and helped me keep my head screwed on to make sure I wouldn’t forget anything. She
also helped me level a small forest with all of the copies she made for me over the last
three years. I can’t thank Tommi enough for all of the lab work she helped me with. She
always made sure I was doing it right, had everything I needed, and would go out of her
way to help me with anything. I really can’t thank Sherri and Tommi enough.
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I would like to thank Calvin Schrock for hiring me as a student worker during my
second semester here. Calvin taught me a lot about slaughter, carcass fabrication, plant
sanitation, and keeping HACCP records. He was always willing to help me out with my
project, and always there to drink a cup of coffee with and talk about cattle. Many
different people helped me with my turkey and beef roll production. I couldn’t have done
it without the help of Ben, Bryce, Derek, McKenzie, and any of the student workers in
the meat lab who lended a hand when I needed it.
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TABLE OF CONTENTS

ACKNOWLEDGEMENTS ..................................................................................................... iii
INTRODUCTION .................................................................................................................... 9
REVIEW OF LITERATURE ................................................................................................. 12
I. Ingredient Functionality.............................................................................................. 12
Water ............................................................................................................................... 12
Salt ................................................................................................................................... 13
Sugar ................................................................................................................................ 14
Phosphate ........................................................................................................................ 15
Sodium Erythorbate ........................................................................................................ 15
Sodium Nitrite ................................................................................................................. 15
II. Natural and Organic Meat Products .......................................................................... 16
III. Organic Acids and Organic Acid Salts ....................................................................... 19
IV. Listeria monocytogenes ............................................................................................... 24
Listeriosis ......................................................................................................................... 26
V. Effects of Mixing Time .................................................................................................... 27
MATERIALS AND METHODS – STUDY 1 and 2 ............................................................... 30
Raw Meat Materials Study 1 .............................................................................................. 30
Raw Meat Materials Study 2 .............................................................................................. 30
Brine Solution Preparation ................................................................................................. 31
Restructured Turkey and Beef Roll Production ................................................................ 31
Slicing and Packaging Procedures ...................................................................................... 32
Smokehouse Yield ............................................................................................................... 33
Proximate Analysis ............................................................................................................. 33
pH ........................................................................................................................................ 34
Color Analysis ..................................................................................................................... 34
Lee-Kramer Shear Force .................................................................................................... 34
Double Compression Analysis ............................................................................................ 35
Sensory Consumer Panels ................................................................................................... 36
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Statistical Analysis .............................................................................................................. 36
REFERENCES ....................................................................................................................... 37
The Effect of Mixing Time on Textural and Sensory Traits of Cooked Roast Beef and
Turkey Rolls Containing a Buffered Vinegar and Lemon Juice Concentrate ...................... 42
ABSTRACT ........................................................................................................................ 43
INTRODUCTION ............................................................................................................... 45
MATERIALS AND METHODS ........................................................................................ 47
RESULTS AND DISCUSSION .......................................................................................... 52
TABLES .............................................................................................................................. 60
REFERENCES.................................................................................................................... 99
THE EFFECTS OF VARYING LEVELS OF A BUFFERED VINEGAR AND LEMON
JUICE CONCENTRATE ON THE TEXTURAL AND SENSORY QUALITY OF
RESTRUCTURED OVEN ROASTED TURKEY AND ROAST BEEF ROLLS ............... 103
ABSTRACT ...................................................................................................................... 104
INTRODUCTION ............................................................................................................. 105
MATERIALS AND METHODS ...................................................................................... 107
RESULTS AND DISCUSSION ........................................................................................ 112
CONCLUSION ................................................................................................................. 116
TABLES ............................................................................................................................ 117
REFERENCES.................................................................................................................. 129
RECOMMENDATIONS FOR FUTURE RESEARCH ...................................................... 132
Appendix A: Study I Turkey and Beef Brine Formulation ................................................ 133
Appendix B: Study II Turkey and Beef Brine Formulation ............................................... 134
Appendix C: Studies I and II Slicing Diagram .................................................................... 135
Appendix D: Moisture and Ash Procedures (A.O.A.C. Methods) ...................................... 136
Appendix E: Fat Extraction – Soxhlet Method( AOAC, 1990) ............................................ 137
Appendix F: Turkey Consumer Panel Survey ..................................................................... 138
Appendix G: Roast Beef Consumer Panel Survey .............................................................. 142
Appendix H: Turkey Cooking Cycle ................................................................................... 146
Appendix I: Beef Cooking Cycle ......................................................................................... 147
Appendix J: LV Certificate of Analysis............................................................................... 148
Appendix K: Study 1 Roast Beef Product Pictures .............................................................. 149
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Appendix L: Study 2 Roast Beef Product Pictures .............................................................. 150
Appendix M: Study 2 Turkey Product Pictures .................................................................. 151