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Dextrose Level and Cooking Environment Affects on Warmed-Over Flavor of Beef Top Round Roasts

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Dextrose Level and Cooking Environment Affects on Warmed-Over Flavor of Beef Top Round Roasts DEXTROSE LEVEL AND COOKING ENVIRONMENT AFFECTS ON WARMED-OVER FLAVOR OF BEEF TOP ROUND ROASTS By KIMBERLY ANNE DUNLAVY Bachelor of Science Michigan State University East Lansing, Michigan 1990 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements for the Degree of MASTER OF SCIENCE May, 1993 OKLAHOMA STATE UNIVERSITY DEXTROSE LEVEL AND COOKING ENVIRONMENT AFFECfS ON WARMED-OVER FLAVOR OF BEEF TOP ROUND ROASTS Thesis Approved: ,/ The· / *~\1~ q'£ ~?lJ Dean of the Graduate College ii ACKNOWLEDGMENTS I would like to take this time to acknowledge all those people who have helped in my achieving this thesis. I would like to thank my major professor Dr. James Lamkey for taking me on as a graduate student and urging me to the completion of this feat. I would like to thank Dr. Larry Hand for getting me interested in Oklahoma State University, and for being an instructor and a friend. I would like to thank Dr. Barbara Stoecker for being a good and kind instructor, and for agreeing to complete my committee. I would be remiss if I did not thank all of the professors in the food science department for all of the help and encouragement they have given both for this specific task and in general, especially Dr. Yates, Dr. Dolezal and Dr. Rehberger. I need to thank every person who participated on my taste panel. I need to thank Dr. Horn for the use of his equipment. Thank you to all of the staff of the labs especially Chris, Siobhan, Lisa and Linda. I also must not forget Freddie and Betty without whom I could not have gotten through graduate school. I need to thank all of the excellent instructors I have had throughout my education, who have encouraged and empowered me to learn. I need to say Thank You to all of the fine and lasting friends I have made here, who made getting through graduate school bearable and fun. Most of all I need to thank my family for all of their continuing suppon and encouragement. I would like to dedicate this volume of work to my fiance Ricky Sellers without whom I never could have made it through to completion, and to my mother Maureen Dunlavy without her continued support both emotionally and fmancially my education and this work could not have ever been possible. Thank You! iii TABLE OF CONTENTS Chapter Page I. INTRODUCfiON ...................................................................................... 1 II. LITERATURE REVIEW......................................................................... 3 Lipids ....................................................................................... 3 Lipids and Oxidation............................................................... 3 Detection and Measurement . .. .. .. .. .. .. .. .. .. .. .. 6 Proxidants . .. 7 Antioxidartts..................... ..... ... .. .. 8 Maillard Reaction . .. .. .. .. .. .. .. .. 9 Mechanism of Action .............................................................. 9 Influencing Factors .................................................................. 11 Nutrition ................................................................................. 12 Mutagens ................................................................................. 13 Antioxidartt Properties ............................................................. 14 Warmed Over Flavor ....................................................................... 16 The Model Meat System ......................................................... 17 Mechanism of Development .................................................... 17 Inhibition of Warmed Over Flavor .......................................... 19 Role of Phosphates ......................................................... 19 Role of Ascorbates ......................................................... 19 Role of Nitrite ................................................................ 20 Role of Maillard Reaction Products ................................ 20 Other Antioxidants ......................................................... 23 Detection Method .................................................................... 24 Cooking Treatments ................................................................ 27 Restructuring ........................................................................... 29 Background ..................................................................................... 29 Summary ....................................................................................... 31 Literature Cited ................................................................................ 33 III. DEXTROSE LEVEL AND HOLDING TIME AFFECTS ON WARMED OVER FLAVOR OF BEEF TOP ROUND ROASTS .......................... 42 Abstract ....................................................................................... 42 Introduction ..................................................................................... 43 iv Chapter Page Material and Methods ...................................................................... 44 Raw Material and Product Preparation .................................... 44 Cooking and Sample Preparation ............................................. 45 2-Thiobarbituric Acid (TBA) .................................................. 46 Warner-Bratzler Shear (WBS) ................................................. 46 Proximate Analysis ................................................................. 46 Statistical Analysis .................................................................. 4 7 Results and Discussion ..................................................................... 4 7 TBA ....................................................................................... 47 Proximate Analysis ................................................................. 48 WBS ....................................................................................... 48 Yield ....................................................................................... 49 Conclusion ....................................................................................... 49 Literature Cited ................................................................................ 56 IV. DEXTROSE LEVEL AND COOKING TEMPERATURE AFFECTS ON WARMED OVER FLAVOR OF WHOLE AND RESTRUCTURED BEEF TOP ROUND ROASTS ........................................................... 57 Abstract ....................................................................................... 57 Introduction ..................................................................................... 58 Material and Methods ...................................................................... 59 Raw Material and Product Preparation .................................... 59 Whole Muscle Roasts ..................................................... 59 Restructured Roasts ........................................................ 60 Cooking and Sample Preparation ............................................. 61 2-Thiobarbituric Acid (TBA) .................................................. 62 Instron Shear Measurements .................................................... 62 Warner-Bratzler Shear (WBS) ........................................ 62 Kramer Shear ................................................................. 63 Proximate Analysis ................................................................. 63 Sensory Panel .......................................................................... 63 Statistical Analysis .................................................................. 64 Results and Discussion ..................................................................... 65 TBA ....................................................................................... 65 Sensory Panel .......................................................................... 66 Proximate Analysis ................................................................. 67 WBS ....................................................................................... 68 Kramer Shear .......................................................................... 68 Cooking Rate ......................................................................... 68 Yield ....................................................................................... 69 Conclusion ....................................................................................... 69 Literature Cited ................................................................................ 85 v LIST OF TABLES Table Page 2.1. Lipid Composition of Beef ......................................................................... 5 3.1. Proximate Analysis Results for Top Round Roasts Analyzed By Dextrose Level or Holding Time ......................................................... 51 4.1. Proximate Analysis Results for Whole Muscle Roasts Analyzed by Dextrose Level or Cooking Temperature ............................................. 72 4.2. Proximate Analysis Results for Restructured Roasts Analyzed by Dextrose Level or Cooking Temperature ............................................. 72 vi LIST OF FIGURES Figure Page 2.1. Free Radical Mechanism ............................................................................. 4 3.1. Effect of Storage Time on 2-Thiobarbituric Acid Results of Top Round Roasts Injected with Different Dextrose Levels ................................... 52 3.2. Effect of Holding Time on the 2-Thiobarbituric Acid Results of Top Round Roasts ......................................................................................
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