Ground beef, mixed with 0, 2, 4, and 6% Noni puree, was formed into 150-g patties, aerobically packaged, and displayed in retail for 5d. After 2 and 3d, patties with higher concentrations of Noni were perceived as redder and less discolored (P<0.05) by visual panelists. Noni patties were found to have greater (P<0.05) a* values than controls, even though all patties became less red during displ...

The shelf life and oxidative stability of refrigerated raw ground beef enriched with omega-3 and/or conjugated linoleic acid (CLA) were studied. Grape seed extract (GSE) was used to inhibit lipid oxidation in the ground beef. Eight treatments of ground beef were established according to the enrichment of beef (control, enriched with omega-3, with CLA, or with omega-3 plus CLA) and the use of GS...

The aim of the work was to determine the shelf-life and the microbiological quality of minced meat packaged in modified atmosphere (MAP, 20% O2, 5% CO2, 75% N2). Changes in the microflora and in the chemical characteristics were monitored for a total period of 10 days. Different samples of minced pork meat and of minced mixed pork and beef meat (50% w/w) were packaged and stored at +1-2ÆC. The ...

Consumers are increasingly becoming more aware of the relationships between diet and health. The functional–food components of beef and milk fat include ω–3 polyunsaturated fatty acids (PUFA) and conjugated linoleic acid (CLA). Beef typically has high saturated fatty acid content and low PUFA content, but the content of beneficial fatty acids can be increased by dietary manipulation. Dietary li...

This study was aimed at assessing the pigment and lipid stability characterising microbial ecology by classical methods metagenetics in beef with an extremely long shelf-life. Bovine longissimus thoracis et lumborum subprimals from different origins (Australia, Brazil, Ireland, United Kingdom), displaying a shelf-life 35 to 140 days vacuum packaging, were aged −1 (subzero storage) or −1/+4°C tw...