ArticleFoods (Basel, Switzerland)2021
The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Residual nitrite dynamics, bioactive responses, and lipid oxidation in beef sausages formulated with fermented radish and beetroot powders during refrigerated storage.Food chemistry: X · 2026Article
- Impacts of Chitosan Coating on Shelf Life and Quality of Ready-to-Cook Beef Seekh Kabab During Refrigeration Storage.Foods (Basel, Switzerland) · 2025Article
- The Effects of Olive Cake and Linseed Dietary Supplementation on the Performance, Carcass Traits, and Oxidative Stability of Beef from Young Podolian Bulls.Animals : an open access journal from MDPI · 2025Article
- Quality Dynamics of Beef Bottom Round During 2-Month Frozen Storage (-18 °C) and Week-Long Refrigeration (4 °C).Metabolites · 2025Article
- Discovery of Electrochemical Indicators upon Sarcoplasmic Meat Discoloration.Journal of the American Chemical Society · 2024Article
- Vacuum Packaging Can Protect Ground Beef Color and Oxidation during Cold Storage.Foods (Basel, Switzerland) · 2024Article
- Modern Concepts of Restructured Meat Production and Market Opportunities.Food science of animal resources · 2024Review
- Article
- Murine Hepatitis Virus, a Biosafety Level 2 Model for SARS-CoV-2, Can Remain Viable on Meat and Meat Packaging Materials for at Least 48 Hours.Microbiology spectrum · 2022Article
- Quality assessment of yellowtail (Food science & nutrition · 2022Article
- Effect of Diet and Essential Oils on the Fatty Acid Composition, Oxidative Stability and Microbiological Profile of Marchigiana Burgers.Antioxidants (Basel, Switzerland) · 2022Article
- Predicting the Oxidative Degradation of Raw Beef Meat during Cold Storage Using Numerical Simulations and Sensors-Prospects for Meat and Fish Foods.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The relationships between the lipid content, lipid oxidation, and discoloration rate of ground beef during a simulated retail display were characterized in this study. A total of 276 batches of ground beef were manufactured with inside rounds and subcutaneous fat from 138 beef carcasses at different targeted levels of lean:fat. There was a total of four different targeted grind levels during the manufacture of the ground beef, and the lipid content for the samples used in this study ranged from 2% to 32% total lipid. Fatty acid composition was determined based on subcutaneous fat, whereas the proximate composition of moisture and total lipids, instrumental color, visual discoloration, and lipid oxidation measured as thiobarbituric acid reactive substances were evaluated on ground beef patties during 7 days of simulated retail at 4 °C display under LED lights. Analysis for the correlation and the creation of linear regression models indicated that lipid content played a more critical role in the discoloration rate compared to lipid oxidation and fatty acid composition. Lipid oxidation could be more reliably predicted by lipid content and instrumental color compared to visual discoloration. Overall, ground beef formulated with greater lipid content is expected to experience greater rates of lipid oxidation and discoloration during retail display.
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