Adding Dry Aged Beef Scraps to Burgers

• Journal List
• Korean J Food Sci Anim Resour
• five.38(five); 2018 Oct
• PMC6238043

Korean J Food Sci Anim Resour. 2018 October; 38(5): 1019–1028.

Utilization of the Crust from Dry-aged Beef to Heighten Flavor of Beef Patties

Bumjin Park

^oneDepartment of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Scientific discipline, Seoul National Academy, Seoul 08826, Korea

Hae In Yong

¹Department of Agricultural Biotechnology, Middle for Food and Bioconvergence, and Research Institute of Agriculture and Life Scientific discipline, Seoul National Academy, Seoul 08826, Korea

Juhui Choe

ⁱDepartment of Agricultural Biotechnology, Heart for Food and Bioconvergence, and Inquiry Institute of Agriculture and Life Science, Seoul National Academy, Seoul 08826, Korea

Cheorun Jo

¹Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Scientific discipline, Seoul National Academy, Seoul 08826, Korea

²Constitute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea

Received 2018 Jul ten; Revised 2018 Aug 9; Accepted 2018 Aug 10.

Abstract

The crust that inevitably forms on dry-aged beefiness is usually trimmed and discarded before sale. The aim of this study was to explore methods for utilizing this chaff in processed meat products. Four sirloins were dry-aged for 28 d at 4℃ (75% relative humidity). The crust obtained from the surface of the sirloins after completion of dry aging was lyophilized. Patties were prepared without added crust (control) or with 5% w/w crust, aerobically packaged, and stored at 4℃ for 7 d. Electronic olfactory organ assay indicated that the volatile profile differed significantly between the patties with and without crust. Compared to the control patties, patties containing chaff had higher season, tenderness, juiciness, and acceptability scores in a sensory panel evaluation (all p<0.05). In addition, patties with chaff were less hard, gummy, and chewy than the control patties later 3 and 7 d of storage (all p<0.05). The number of total aerobic bacteria was higher in raw patties with chaff than in the control patties during the storage (p<0.05). However, no pathogens were detected. 2-Thiobarbituric acrid reactive substance values of patties containing crust were significantly lower than those of control patties subsequently two and 6 d of storage (both p<0.05). Thus, crust from dry-aged beef can enhance the season by providing bulky and palatable flavor without a long period of dry aging.

Keywords: beef patty, crust, dry-aged beef, electronic olfactory organ, sensory evaluation

Introduction

Beefiness consumption continues to increment globally, which is increasing the demand for high-quality beef and beefiness products (Myers and Kent, 2003; Zhang et al., 2017). Many consumers desire dry-anile beefiness due to its feature anile beefy and roasted flavor and tenderness (Oh et al., 2017). Dry out aging is a well-known method to enhance meat quality, especially season, and is a feature of some high-end restaurants (Smith et al., 2008). In the United states, some consumers are willing to pay more than for dry-aged beef than wet-anile beefiness (DeGeer et al., 2009; Parrish et al., 1991). Dry-aged beef is commonly produced when the beef is stored in a refrigerated condition (approximately two℃–4℃) for 1–5 wk without whatsoever packaging (Hodges et al., 1974). The meat surface direct contacts air and readily dries (Dikeman et al., 2013; Kim et al., 2016b). The surface of dry-aged meat is termed chaff. The chaff is considered waste and is normally trimmed off. Undesirable characteristics of chaff for consumption include hardness, dryness, and presence of a big number of microorganisms (Smith et al., 2008). DeGeer et al. (2009) reported that trim loss of dry-aged beefiness strip loin exceeds 34% after 28 d of aging. The amount of discarded crust will increase equally the production and consumption of dry out-aged beef increases. This represents a huge economic loss.

In our preliminary study, nosotros found that the crust from dry-aged beef contains greater antioxidant and angiotensin I converting enzyme (ACE) inhibitory activity than unaged, wet-aged, and dry out-aged beef (data not shown). In add-on, the crust mostly has a stronger dry-aged flavor compared to the edible flesh portion of dry-aged beef, which is the most important quality aspect for consumers (Gorraiz et al., 2002). Thus, the crust might be valuable equally a dry-aged flavour enhancer in meat products. However, no scientific data is available on the utilization of crust in processed meat products. The objective of the present study was to evaluate the quality properties of beef patties formulated with chaff produced from dry aged beef.

Materials and Methods

Grooming of patties

Crust was obtained from four dry out-aged beef sirloins (quality grade 3) obtained from approximately 21-month old castrated Holstein cattle. The meat was aged for 28 d in a 4℃ refrigerator. The crust was dried in a lyophilizer (PVTFD-10K, Hanil Co., Ltd., Korea) for 17 d. The fully stale samples were pulverized with a mortar and pestle and passed through 2 mm aperture sieve (Chung Gye Sang Sa, Korea) to eliminate large particles.

To manufacture beef patties, the heart of rounds were purchased from a commercial meat shop (Seoul, Korea) and ground using a meat grinder with a 6-mm pore size plate. The basis beef was used as prepared or was mixed with prepared chaff sample (five%) as summarized in Table i. The different conception of the beef patties with 0% and 5% crust adjusted the wet level to compensate for patty weight to avoid any interference of other factors than handling because moisture content in beef patty significantly affects its sensory and physicochemical quality. Thus, water was added to patties with v% crust afterwards adding assumed that the h2o content of lean beef was approximately 70%. The resulting h2o and poly peptide contents of the control and chaff-containing patties were similar. Each mixture was ground again with a grinder using a 3-mm pore size plate and then used to prepare beef patties (each 130 g) using a patty pressure with 150 mm bore and 25 mm elevation (Burger press, Spikomat Ltd., Uk). The patties were manufactured from three independent batch with different days. The manufactured beef patties were aerobically packaged in a polyethylene bag (38.5×thirty.0 cm) and stored for 6 d to clarify the lipid oxidation, electronic nose parameters, and total aerobic bacterial count every two d. Other patties were stored for 0, three, and 7 d for analysis of texture.

Tabular array 1

Formulation of beef patties (g)

Addition of crust (%)	Lean beef	Beef fat	Common salt	Water	Crust
0	2,400	600	9	-	-
5	2,250	600	nine	105	45

Electronic nose analysis

Beef patty samples of 5 one thousand were individually placed in a twenty mL vial on a sample holder heated at eighty℃ for x min. Volatile compounds from the headspace injected into a gas chromatography-type electronic nose (Heracles Ii, Blastoff MOS, France) equipped with dual columns (MXT-five and 1701, Restek, U.s.a.) and a flame ionization detector (Alpha MOS). The injection volume was v mL, and the initial and terminal trap temperatures were twoscore℃ and 240℃, respectively. The column oven temperature was initially held at 40℃ for five southward, increased to 150℃ at a rate of 0.five℃/south, increased to 260℃ at 5℃/s, and held at 260℃ for 30 southward. The height expanse was integrated using the Alpha Soft program (Alpha MOS).

Sensory evaluation

Patty samples were cooked in an oven (ML32UW, LG Electronics, Korea). The oven was preset at 180℃ for 20 min and internal temperature of the sample was monitored using a digital thermometer (YF-160A Type-K, YFE, Taiwan). The samples were turned over afterwards ten min of cooking (lx℃ internal temperature) and removed from the oven afterward a defined time when the internal temperature was 80℃. The cooked beefiness patties were cut into 8 fan-shaped pieces that were placed on a white plate that was identified using a random 3-digit-code. The patties were served together with h2o. Nine panelists (five men, 23–31 years of age; four women, 23–33 years of age) evaluated the cooked samples for appearance, odour, sense of taste, flavor, tenderness, juiciness, and acceptability based on a nine-signal hedonic calibration (from extremely dislike=1 to extremely like=9). The sensory evaluations were performed with patties storage for 0, 2 and 4 days. In each day, the sensory analysis was conducted in three private trials with two observations. Patties were stored in fridge at 4℃ before sensory evaluation and used inside 5 hrs.

Texture analysis

Texture analysis was conducted as described by Lee et al. (2017). Beef patties were cooked in an oven (ML32UW, LG Electronics) at the aforementioned cooking fourth dimension and temperature used in the training for sensory evaluations. Those patties were stored at room temperature for 1 h to be cooled down. Samples were cutting to obtain the same size (35 mm diameter, 25 mm height). The heart of each sample was compressed twice to sixty% of the original height using a texture analyzer (TA1, Lloyd Instruments Ltd, UK) with an attached compression probe (seven.five cm diameter) at a exam speed of ii mm/s and a trigger force of 1 N. Hardness (N), springiness (mm), gumminess (Due north), chewiness (N), and cohesiveness were measured and recorded.

Total aerobic bacterial counts

Total aerobic bacterial counts of raw and cooked beef patties were analyzed as described by Yong et al. (2018). Samples (3 g) were each blended with 27 mL of sterile saline (0.85%) for ii min using a laboratory blender (BagMixer^® 400 P, Interscience, France). Appropriate dilutions were prepared in sterile saline and spread on plate count agar (Difco Laboratories, USA). The agar plates were incubated at 37℃ for 48 h and microbial counts were calculated. The results were expressed as Log numbers of colony-forming units per gram (Log CFU/m).

Identification of microorganisms in crust

Chaff of the dry-aged beef were diluted with prepared sterile saline and appropriately spread on tryptic soy agar (TSA, Difco Laboratories, USA) and spud dextrose agar (PDA, Difco Laboratories, USA). Then, bacteria in TSA (Difco Laboratories, United states of america) and yeast/mold in PDA (Difco Laboratories) were identified using 16S rDNA and 18S rDNA sequencing, respectively (Kim et al., 2016a). The chromosomal DNA of isolated strain was separated using the BioFact Genomic Dna prep kit (BioFact, Korea). The DNA extracts were used for the polymerase chain reaction (PCR) with 1492R (5'-GGT TAC CTT GTT ACG ACT T-3') for bacteria and ITS4 (five'- TCC TCC GCT TAT TGA TAT GC-three') for yeast/mold, respectively. PCR was carried out in a LAMP-Taq programmable thermal cycler (BioFact) with one cycle of denaturation at 95℃ for 15 min, followed past thirty cycles of 95℃ for xx s, 50℃ for 40 s, and 72℃ for 90 s. The last extension was carried out at 72℃ for 5 min. The purified PCR product obtained using a PCR purification kit (BioFact) was used for a Basic Local Alignment Search Tool (Boom) search of sequences in the National Centre for Biotechnology Information (NCBI) database (Maidak et al., 2000).

Lipid oxidation

ii-Thiobarbituric acid reactive substances (TBARS) values were determined as described by Jung et al. (2011) to measure lipid oxidation. Each beef patty sample (three g) was homogenized with 9 mL distilled water using a T10 basic homogenizer. The homogenate (ii mL) was transferred to a examination tube and mixed with 4 mL of 2-thiobarbituric acid (0.02 G)/trichloroacetic acid (15%) solution. The test tubes were heated at xc℃ in a water bathroom for 30 min, cooled for thirty min in ice water, and centrifuged (Continent 512R, Hanil Co., Ltd., Korea) at 2,2652g for x min. The absorbance of the supernatant was measured at 532 nm using an X-ma 3100 spectrophotometer. The amount of malondialdehyde (MDA) was calculated using a standard bend prepared from one,1,3,3-tetraethoxypropane, and the TBARS value was reported equally mg MDA per kg of sample.

Statistical analysis

All experimental procedures were repeated in three individual trials. Statistical assay was performed past one-manner Analysis of Variance (ANOVA) using the General Linear Model procedure. In sensory test, data for 3 different days were pooled and analyzed to see the effect of add-on of the crust. Significant differences were identified with the Student-Newman-Keuls multiple-range test using Statistical Analysis System software (SAS ix.3, SAS Institute Inc., USA) at a conviction level of p<0.05.

Results and Discussion

Electronic nose and sensory evaluations

The data from the electronic nose showed dissimilar patterns betwixt patties formulated with 0 and 5% chaff during storage (Fig. 1). In particular, ethanol, ii-methylfuran, and methylcyclopentane were more prevalent in patties with 5% crust than in control patties throughout storage. MacLeod and Ames (1986) reported that 2-methylfuran was related to slightly burnt rubber, sweet, buttery, and compact-roast season in meat. In improver, methylcyclopentane was regarded equally smoky, burnt rubber, sweet, buttery, and compact-roast flavor.

Electronic olfactory organ assay of cooked beefiness patties made with and without crust during storage.

Sensory scores of sense of taste, flavor, tenderness, juiciness, and acceptability of beefiness patties made with 5% crust were significantly higher than those of patties without crust (Table 2, all p<0.05). The appearance score of beef patties formulated with v% crust were not significantly different than those of beef patties prepared without crust. The different sensory evaluation values between beef patties with and without v% crust were likely due to the crust, which is the beefy and palatable flavored surface of the dry out-aged beef.

Table 2

Sensory evaluation of beef patties added with the crust of dry out-aged beef

Addition of crust (%)	Appearance	Scent	Taste	Flavor	Tenderness	Juiciness	Acceptability
0	five.63	five.44y	v.70y	v.56y	5.48y	5.19y	5.78y
v	6.00	6.1910	6.85x	7.0410	half dozen.48x	6.44x	7.0010
SEM1)	0.159	0.133	0.107	0.209	0.222	0.324	0.231

Kim et al. (2016b) described the increases in the contents of isoleucine, leucine, methionine, tryptophan, and valine during dry crumbling, which may point the rate of protein hydrolysis. The surface of dry-anile meat has excellent flavor due to the increased concentration of sense of taste-related substances including free amino acids due to water evaporation and endogenous enzyme reaction. This improves the season of the meat (Ryu et al., 2018). Furthermore, some microorganisms, such as Penicillium camemberti and Debaryomyces hansenii, contribute to the season development of dry-anile beef (Lessard et al., 2012). These mechanisms of enhanced flavor may exist markedly enhanced in the crust portion when compared with the inner flesh of dry out-anile beef.

The divergence betwixt the tenderness of beef patty made with the crust and that without crust might be due to the hardness of the patty. The control patty was harder than that with crust at 3 and 7 d of storage by instrumental measurement (Tabular array 3). In the present report, since the crust was lyophilized and pulverized earlier use it, the connective tissue of the crust could be cleaved downwards. Appropriately, it is possible that addition of this chaff affects hardness and texture of the patty.

Table 3

Texture of cooked patties with and without crust during storage

Texture parameters	Addition of crust (%)	Storage (d)
		0	3	seven	SEM1)
Hardness (N)	0	159.xiv	199.00x	197.89x	xviii.182
	five	134.25	139.57y	111.59y	viii.754
	SEMtwo)	nineteen.523	ix.374	xi.907
Springiness (mm)	0	0.68	0.77	0.68	0.031
	5	0.73	0.77	0.74	0.034
	SEM2)	0.040	0.026	0.030
Gumminess (N)	0	69.35	71.46x	72.14x	half-dozen.211
	v	58.twoscorea	51.36ay	41.12by	ii.994
	SEM2)	7.191	three.319	2.928
Chewiness (Northward)	0	45.44	55.elevenx	49.01x	four.046
	5	42.45a	39.55ay	30.05by	2.350
	SEM2)	3.670	3.364	2.837
Cohesiveness	0	0.45a	0.36b	0.37b	0.017
	5	0.44	0.37	0.37	0.019
	SEMtwo)	0.018	0.020	0.017

Texture assay

Tenderness of a beef patty is one of the major sensory traits evaluated past consumers (Lee et al., 2017). In the present study, beef patties with 5% crust did not differ from patties without crust in terms of hardness, springiness, gumminess, chewiness, and cohesiveness on the initial twenty-four hour period of storage (Table iii). All the same, patties with crust was associated with had significantly lower hardness, gumminess, and chewiness values than those without crust (all p<0.05) at three and 7 d of storage.

Ganhão et al. (2010) demonstrated that poly peptide oxidation increases hardness in burger patties through the germination of protein carbonyls, loss of protein functionality, and formation of cross-links between proteins. If poly peptide in beef patty is oxidized, then, information technology could be harder than that of none-oxidized counterpart. Some previous studies reported that modest size peptides, which have various biological activities, were constitute in fermented protein foods due to its endogenous peptidases and/or microbial peptidases (Choe et al., 2018; Korhonen and Pihlanto, 2006; Toldrá et al., 2018). Liu et al. (2016) also reported some antioxidant peptides derived from meat muscle or processed meat products. Besides, crust from dry-aged beef showed a higher antioxidant action compared to lean meat and dry-anile meat in our previous study (data not shown). This antioxidant activity of crust tin affect the protein oxidation and hardness of patty added with the chaff. However, we cannot easily conclude that difference in hardness between control and crust-added patty were related to protein oxidation. Further report is needed to clarify the reason.

The texture of meat patties depends on various factors including condition of the raw meat, fat, h2o content, and blazon of additives (Kim et al., 2015). We expected that addition of the crust to beef patties would reduce the binding ability, considering the crust was used after lyophilized. All the water inside in the chaff was evaporated. Therefore, if only the crust is added to patties, texture of the beefiness patties would exist affected not simply past the chaff but also by water content of the whole patties. Thus, water was added to patties in the present study to have like water content in patties with control and treatment. Even though we adjusted the water content similar, there was a difference in the texture between them.

Total aerobic bacterial counts and identification of microorganisms in crust

Numerous aerobic bacteria were detected in raw patties prepared with 5% chaff (four.five Log CFU/g) than those lacking crust (2.5 Log CFU/one thousand) on the initial twenty-four hours of storage (Fig. 2). Total aerobic bacteria in raw patties with crust continuously increased to viii.iv Log CFU/g after half-dozen d of storage (p<0.05).

Total aerobic bacterial counts (Log CFU/grand) of raw and cooked beefiness patties with and without crust during storage.

^a–c Values with different letters inside treatment combination differ significantly (p<0.05). ^x,y Values with different letters within the same storage day differ significantly (p<0.05).

The higher number of aerobic bacteria in patties made with 5% crust during storage might be attributed to the crust, which is the surface of dry-aged meat and is greatly affected by air-borne microorganisms. This speculation agrees with previous observations (Ryu et al., 2018) virtually the bacteria and fungi/yeast content on dry aged beef. The patties fabricated with crust likewise showed rapid increase in the number of total aerobic bacteria past 6 d of storage. Li et al. (2013) reported that the total leaner and yeast counts chop-chop increased in dry out-aged samples. In add-on, the number of total aerobic bacteria was increased upward to 5 Log values afterward 28 d of dry aging (Lee et al., 2017).

Although the full aerobic bacterial counts of raw patties with crust 6 d after storage were approximately viii Log CFU/g, pathogenic microorganisms were absent (Tabular array 4). However, because the upper microbial limit for distribution of fresh meat in the market is 7 Log CFU/chiliad (ICMFS, 1974), control of the number of microorganisms is necessary and will be studied.

Tabular array 4

Identification of microorganisms in crust of the dry out-aged beef

Microorganisms
Burkholderia lata, Leclercia adecarboxylate, Serratia grimesii, Carnobacterium divergens, Cutaneotrichosporon curvatus, Candida zeylanoides, Rhodotorula mucilaginosa

Lipid oxidation

MDA detected in beef patties indicates the level of lipid oxidation, which can be determined by the TBARS method (Kim et al., 2013). TBARS values were non different betwixt the patties tested at 0 d (Tabular array 5). Nevertheless, significant differences were observed after 2 d of storage (p<0.05). In improver, TBARS values were gradually increased during 6 d of storage in both types of patties, peculiarly in patties without crust.

Tabular array 5

ii-Thiobarbituric acid reactive substances (TBARS) values (mg malondialdehyde/kg) of raw beef patty with and without crust during storage

Improver of chaff (%)	Storage (d)
	0	2	4	6	SEMone)
0	1.00d	1.xvicx	i.38b	i.54ax	0.028
5	0.95c	1.04past	1.33a	1.35ay	0.027
SEM2)	0.032	0.017	0.024	0.033

These could be due to the interaction betwixt microorganisms and MDA. MDA removal or loss might occur through direct microbial utilization of MDA and other TBARS (Rhee et al., 1997). Equally shown in Fig. 2, patties fabricated with v% crust contained greater numbers of aerobic leaner than patties made without crust during the 6 d of storage.

The relatively less pronounced increase in TBARS value for beefiness patties made with five% crust compared to crust-free patties might be partially explained past the antioxidant activity of the chaff. Several bioactive peptides are generated from meat and meat products during dry fermentation or crumbling with protease treatment (Gallego et al., 2018; Seol et al., 2018). We have observed antioxidant activity of chaff (data not shown). The addition of materials with antioxidant activeness can reduce the TBARS value in beef patty (Rojas and Brewer, 2007). This might apply to crust. Still, this is not conclusive and more than studies of the functionality of the chaff of dry-anile beef are needed.

Conclusions

Sensory evaluation of beefiness patties made with 5% crust from dry out-aged beef revealed significantly higher taste, flavour, and tenderness compared to crust-gratuitous patties. This divergence was evident in both by electronic nose and texture analyses. Therefore, the chaff from dry out-aged beefiness could be a flavor enhancer in meat products past providing beefy and palatable flavor without a long catamenia of dry out aging as is commonly practiced. Yet, the microbial safe of the crust should exist reconfirmed prior to utilization in dissimilar dry-aging practices.

Acknowledgements

This report was supported by "High Value-added Food Technology Evolution Programme (Project No. 316048)," Korea Constitute of Planning and Evaluation for Applied science in Food, Agriculture, Forestry and Fisheries. Also, this work was supported by the BK21 Plus Program of the Department of Agricultural Biotechnology, Seoul National Academy, Seoul, Korea.

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Articles from Korean Journal for Nutrient Science of Animal Resource are provided hither courtesy of The Korean Order for Nutrient Science of Animal Resources

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Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238043/