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Utilization of mechanically recovered neck bone lean as a raw material in ground beef manufacture
Abstract
Mechanically recovered neck bone lean (MRNL) was characterized and incorporated into ground beef formulations to determine feasibility of its use as a raw material. The objective of the first experiment was to determine the unique properties of MRNL in comparison to a standard beef trim control. Mechanically recovered lean had higher (P $<$ 0.05) metmyoglobin reducing ability, pH, nonheme iron, total pigment, water-holding capacity and total iron than the control. The objective of the second experiment was to determine feasibility of MRNL addition in low-fat ground beef formulations. Level of MRNL did not affect (P $>$ 0.05) raw proximate composition, cook yield, water-holding capacity or consumer sensory panel flavor, texture or overall desirability. The consumer panel found juiciness increased (P $<$ 0.01) in a linear fashion as MRNL level increased. Ground beef patty springiness, hardness and chewiness decreased (P $<$ 0.01) linearly as MRNL increased. Effects of MRNL on color stability of fresh, frozen and cooked ground beef patties were addressed in experiment 3. Mechanically recovered neck bone lean caused an increase in surface metmyoglobin (metMb) up to 7 days of retail display, however, patties made with higher levels of MRNL showed a rapid decrease in surface metMb from days 8 to 12. Patties made with 30 and 45% MRNL showed greater (P $<$ 0.05) surface metMb by 18 weeks of frozen storage than controls, however, patties with 15% MRNL were not different (P $>$ 0.05) than controls. HunterLab L$\sp*$ values for cooked patties decreased in a linear fashion (P $<$ 0.01) as MRNL level increased. In the fourth experiment, a method for quantitating surface metMb of ground beef patties with image processing was developed. Image processing is a new technology that is an effective tool for use in research situations for assessing percentage surface metMb on fresh beef. Color stability of ground beef patties manufactured MRNL and ascorbic acid (Asc) was addressed in the fifth experiment. Patties made with Asc had less (P $<$ 0.01) surface metMb than patties made without Asc on days 1-4 of retail display. Ascorbic acid and MRNL acted synergistically to improve surface color. Mechanically recovered neck bone lean may be beneficial as a raw material at low levels in ground beef, especially in low-fat formulations. The greatest benefit is seen when MRNL is used in combination with Asc.
Subject Area
Food science
Recommended Citation
Demos, Brian Patrick, "Utilization of mechanically recovered neck bone lean as a raw material in ground beef manufacture" (1995). ETD collection for University of Nebraska-Lincoln. AAI9604407.
https://digitalcommons.unl.edu/dissertations/AAI9604407