Browsing by Author "Barker, Samantha N. (TTU)"
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Item Comparison of Gas Treatments of High Oxygen, Carbon Monoxide, and Nitric Oxide on Ground Beef Color in Modified Atmosphere Packaging(2024) Carpenter, Benjamin J. (TTU); Dobbins, Thomas W. (TTU); Hernandez, Manuel Sebastian (TTU); Barker, Samantha N. (TTU); Loomas, Kaitlyn R. (TTU); Osburn, Wesley N.; Legako, Jerrad F. (TTU)The objective of this study was to evaluate the viability and performance of nitric oxide modified-atmosphere packaging (MAP) as a novel alternative to high oxygen and carbon monoxide MAP for ground beef. Packages of ground beef under high oxygen (HI-OX), carbon monoxide (CO), and nitric oxide (NO) atmospheres were evaluated for descriptive and instrumental color every 12 h during a 120 h display period. Surface myoglobin percentages, internal cooked color, thiobarbituric acid reactive substances (TBARS), and residual nitrite and nitrate were also evaluated. There were gas × time interactions for descriptive color, discoloration, a* values, b* values, deoxymyoglobin percentages, and metmyoglobin percentages (p < 0.05). There were also gas-type main effects for cooked color and TBARS (p < 0.05). Carbon monoxide maintained the most redness and least discoloration throughout the display period, while HI-OX started with a bright red color but rapidly browned (p < 0.05). Nitric oxide started as dark red to tannish-red but transitioned to a dull red (p < 0.05). However, NO had increased redness and a* values for internal cooked color (p < 0.05). Although CO outperformed NO packages, NO exhibited a unique color cycle warranting further research to optimize its use.Item Evaluation of Beef Steak Flavor Development in Vacuum Rollstock Packaging Under Two Lighting Sources(2022) Barker, Samantha N. (TTU); Legako, Jerrad F. (TTU); Brooks, J. Chance (TTU); Woerner, Dale R. (TTU)The objective of this study was to determine the influence of lighting type and display duration on flavor development in multiple beef muscles. Paired beef top sirloin butts, strip loins, and tenderloins were collected from USDA Low Choice carcasses (Small00 to Small100 marbling score, n = 16). Subprimals were wet aged in the absence of light for 7 d postmortem at 0°C to 4°C before being fabricated into 2.5-cm steaks representing the Gluteus medius, Longissimus lum-borum (LL), and Psoas major. Steaks were packaged individually in vacuum rollstock packaging and assigned to either light-emitting diode (LED) or fluorescent (FLUR) display cases for a display period of 0, 2, 6, or 10 d. All steaks were assigned to either trained descriptive panel analysis (n = 384) or volatile compound analysis (n = 384) and cooked to a medium degree of doneness (71°C). Two-way interactions occurred between lighting type and display duration, showing increased tenderness sooner during display for LED steaks, and lower umami intensity in FLUR steaks after 10 d (P < 0.001). Lighting and muscle type showed more tender LL and Psoas major steaks in LED lighting (P ≤ 0.001). Lighting and display duration interactions also showed increased concentrations of 2,3-butanedione under FLUR light and ethyl benzene under LED display (P ≤ 0.043), whereas lighting and muscle type showed greater concentrations of alcohols and carboxylic acids in LL steaks under LED lighting (P ≤ 0.046). Furthermore, discriminant function analyses were per-formed, suggesting that the most successful retail display period was within 2 to 6 d, with no difference between lighting types (P = 0.212). Overall, these data reveal little differentiation between lighting types, implying that newer LED lighting does not detrimentally influence beef quality when vacuum packaging is utilized.Item Flavor Development of Individually VacuumPackaged Beef Steaks During Extended Wet Aging(2023) Barker, Samantha N. (TTU); Brooks, J. Chance (TTU); Bachler, Jordan T. (TTU); Woerner, Dale R. (TTU); Legako, Jerrad F. (TTU)The objective of the study was to determine the effect of extended aging on the flavor development of various muscles, individually stored in vacuum rollstock packaging. Strip loins, paired tenderloins, and top sirloin butts (n = 48) from USDA Low Choice carcasses (Small00 to Small100 marbling score, n = 16). Subprimals were wet-aged in the absence of light for 28 d postmortem before fabrication into 2.54 cm steaks representing the longissimus lumborum (LL), psoas major (PM), and gluteus medius (GM). Steaks were individually packaged in vacuum rollstock packaging and assigned to an additional aging time of 28, 35, 42, 49, or 56 d. Cut steaks (n = 240/test) were designated to trained descriptive panel analysis or volatile compound analysis. No interactions occurred for trained sensory analysis, but a main effect of days of age (P ≤ 0.033) showed the greatest effect on negatively associated attributes, including liver-like, oxidized, fishy, bitter, and sour, after 42 d of aging. A main effect of muscle type also occurred (P ≤ 0.040) for flavor attributes, in which GM and PM samples scored higher in off-flavor attributes compared with LL samples, including flavors such as liver-like, oxidized, and sour. An interaction between muscle type and days of age occurred for 2-pentyl-furan (P = 0.021). One compound— 3 hydroxy-2 butanone—was affected by muscle type (P = 0.009). However, most compounds were affected by days of age (P ≤ 0.046), in which compounds related to off-flavors increased in concentrations the most after 49 d. Additionally, discriminant function analyses were performed, suggesting the most effective aging time for individual steaks to be under 49 d when considering loadings for volatile compounds and flavor attributes corresponding with days of age. Overall, these data suggest individual packaging of GM, LL, and PM muscles is most optimal for up to 42 or 49 d of age without a large impact from the presence of off-flavors, thus providing food service establishments the opportunity to individually package beef steaks for an extended period while maintaining consumer satisfaction through optimal flavor.