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Reverte D, Xiong YL, Moody WG. Properties of restructured beef steaks from forage- and grain-fed cattle as affected by antioxidant and flavoring agents. Meat Sci. 2003;65(1):539-46doi: 10.1016/S0309-1740(02)00246-2.
Reverte, D., Xiong, Y. L., & Moody, W. G. (2003). Properties of restructured beef steaks from forage- and grain-fed cattle as affected by antioxidant and flavoring agents. Meat science, 65(1), 539-46. https://doi.org/10.1016/S0309-1740(02)00246-2
Reverte, D, et al. "Properties of restructured beef steaks from forage- and grain-fed cattle as affected by antioxidant and flavoring agents." Meat science vol. 65,1 (2003): 539-46. doi: https://doi.org/10.1016/S0309-1740(02)00246-2
Reverte D, Xiong YL, Moody WG. Properties of restructured beef steaks from forage- and grain-fed cattle as affected by antioxidant and flavoring agents. Meat Sci. 2003 Sep;65(1):539-46. doi: 10.1016/S0309-1740(02)00246-2. PMID: 22063247.
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Meat Sci. 2003 Sep;65(1):539-46. doi: 10.1016/S0309-1740(02)00246-2.

Properties of restructured beef steaks from forage- and grain-fed cattle as affected by antioxidant and flavoring agents.

Meat science

D Reverte, Y L Xiong, W G Moody

Affiliations

  1. Department of Animal Sciences, Food Science Section, University of Kentucky, Lexington, KY 40546-0215, USA.

PMID: 22063247 DOI: 10.1016/S0309-1740(02)00246-2

Abstract

Beef trimmings from cattle finished on forage or grain were restructured into steaks to enhance palatability. Steaks were treated with propyl gallate with or without a beefy flavoring agent, stored at -29 °C, and analyzed after 0, 1, 3, and 6 months. The strong grassy flavor of forage-finished beef steaks, detected by a sensory panel, was masked by the beefy flavoring agent, rendering the beef more acceptable by consumers. Propyl gallate retarded lipid oxidation and rancidity development in steaks during extended frozen storage. Microbial populations decreased while color scores, cooking yield, and binding strength of steaks exhibited only minor changes during storage. Thus, the combination of antioxidant and flavoring agents with the muscle restructuring technology provides an effective means to enhance the palatability and storage stability of beef from forage-fed cattle.

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