Retardation by Glandless Cottonseed Flour of Lipid Oxidation and Discoloration in Raw Ground Beef Containing Salt

Authors

  • KI SOON RHEE,

    1. Authors K.S. Rhee and Smith are with the Dept. of Animal Science, Texas Agricultural Experiment Station, Texas A&M Univ., College Station, TX 77843.
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  • GARY C. SMITH,

    1. Authors K.S. Rhee and Smith are with the Dept. of Animal Science, Texas Agricultural Experiment Station, Texas A&M Univ., College Station, TX 77843.
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  • KHEE CHOON RHEE

    1. Author K.C. Rhee is with the Food Protein Research & Development Center, Texas Engineering Experiment Station, Texas A&M Univ.
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  • Technical article No. 18013, Texas Agricultural Experiment Station. Supported partially by the Natural Fibers and Food Protein Commission of Texas, Dallas, TX. The authors appreciate the technical assistance of Lisa Domas.

ABSTRACT

Salt (NaCl) was added to raw ground beef at levels of 0, 0.5, 1, 2 or 3% of the weight of the meat and defatted glandless cottonseed flour (GCF) was added at 0 or 3% levels. Patties were made with these mixes and stored for 3 or 6 days at 4°C or for 30 or 60 days at –20°C. Lipid oxidation (TBA values) in samples stored at 4° and –20°C and discoloration in samples stored at 4°C were determined. In samples made with salt only, TBA values within each storage period for each storage temperature increased with increasing salt levels up to 2%; increasing salt from 2 to 3% decreased TBA values. GCF markedly reduced TBA values at each salt level. Discoloration of samples stored at 4°C was also decreased by GCF.

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