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dc.contributorKerth, Christopher R
dc.creatorHarbison, Amanda 1989-
dc.date.accessioned2014-12-12T07:18:54Z
dc.date.accessioned2017-04-07T20:02:21Z
dc.date.available2014-12-12T07:18:54Z
dc.date.available2017-04-07T20:02:21Z
dc.date.created2012-12
dc.date.issued2012-08-17
dc.identifier.urihttp://hdl.handle.net/1969.1/148067
dc.description.abstractWe hypothesized that carcass subcutaneous fat location would affect sensory and quality traits. Five carcass fat sources were tested: brisket, chuck, plate, flank, and round. Ground beef was formulated using each fat source and extra-lean beef trim (>95% lean) to contain 80% lean trim and 20% fat trim. Patties (100 g) were evaluated for color, lipid oxidation, fatty acid composition and consumer evaluation. Flavor was analyzed using a Gas chromatography with mass spectrometry (GC/MS) on the headspace above a cooked (74 degrees C) patty in a heated (60 degrees C) 473 mL glass jar with a solid phase micro-extraction (SPME) fiber. Color, thiobarbituric acid reactive substance assay (TBARS), consumer sensory, and cook/freezer loss data showed no differences (P > 0.05) among carcass locations. Percentage stearic acid was lower (P = 0.044) in the brisket than in the chuck and flank. The brisket was higher in percentage cis-vaccenic acid (P = 0.016) and in the saturated fatty acid to monounsaturated fatty acid ratio (P = 0.018), and lower (P = 0.004) in the percentage of total saturated fatty acids than all other sources of subcutaneous fat. Butanedione was highest (P = 0.013) in the flank and plate fat. Brisket tended to be higher (P = 0.054) than flank, plate, and round in 1-octen-3-ol. Brisket was higher (P = 0.008) than chuck, flank, and round, but not different (P > 0.05) than plate in octanedione. Brisket was higher (P = 0.003) than all other sources for beefy aroma. Flank was higher (P = 0.047) than chuck and round for chemical aroma. Brisket was higher (P = 0.004) than all other sources except flank for floral aromas. Plate was higher (P = 0.029) than all other sources for heated oil aromas. For secondary aroma descriptor, round was higher (P < 0.001) than flank, plate, and chuck for dairy. While differences in some key fatty acids and aromatics existed among carcass locations, when the fat was diluted with a common lean source, fat source did not have a negative effect on sensory or quality traits. Therefore, formulating ground beef using subcutaneous fat from specific locations on a carcass may improve the beef aromatics without negatively affecting sensory or quality traits.
dc.subjectolfactometry port
dc.subjectmass spectrometry
dc.subjectgas chromatography
dc.subjectfreezer and cook loss
dc.subjectconsumer sensory
dc.subjectcolor
dc.subjectshelf life
dc.subjectoxidation
dc.subjectflavor
dc.subjectsubcutaneous fat
dc.subjectfatty acids
dc.subjectGround beef
dc.titleImproving the Flavor of Ground Beef by Selecting Trimmings from Specific Locations
dc.typeThesis


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