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Dillysparklz

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Luke Bell
Luke Bell

Beefburger 'LINK'



A series of authentic and offal-adulterated beefburger samples was produced. Authentic product (36 samples) comprised either only lean meat and fat (higher quality beefburgers) or lean meat, fat, rusk and water (lower quality product). Beef offal adulterants comprised heart, liver, kidney and lung. Adulterated formulations (46 samples) were produced using a D-optimal experimental design. Fresh and frozen-then-thawed samples were modelled, separately and in combination, by a classification (partial least squares discriminant analysis) and class-modelling (soft independent modelling of class analogy) approach. With the former, 100% correct classification accuracies were obtained separately for fresh and frozen-then-thawed material. Separate class-models for fresh and frozen-then-thawed samples exhibited high sensitivities (0.94 to 1.0) but lower specificities (0.33-0.80 for fresh samples and 0.41-0.87 for frozen-then-thawed samples). When fresh and frozen-then-thawed samples were modelled together, sensitivity remained 1.0 but specificity ranged from 0.29 to 0.91. Results indicate a role for this technique in monitoring beefburger compliance to label.




beefburger



N2 - Intrinsic permeability of water in beefburgers made of different meat raw materials cooked at 50 degrees C, 60 degrees C, 70 degrees C and 80 'C was measured using an air-driven pressure cell, and it was found to be in the range of 6.8 x 10(-18) m(2) to 1.6 x 10(-16) m(2) for the temperature ranging from 50 degrees C to 80 degrees C. The highest permeability value was found in beefburgers prepared from the lean meat cooked at 60 degrees C. As a complementary method, permeability was also determined by centrifugation. Permeability of water upon centrifugation varied from 1.2 x 10(-17) to 1.9 x 10-16 m(2) for temperature ranging from 50 degrees C to 80 'C. Due to the agreement between the intrinsic permeability and the permeability upon centrifugation, the permeability of fat of the meat patties was determined by the centrifugation method. The permeability of fat on centrifugation varied from 8.4 x 10(-17) to 5.1 x 10(-15) m(2) for the temperature ranging from 50 degrees C to 80 'C with the highest value at 60 degrees C and was always higher than that of water, regardless the temperature applied. The structural changes in the beefburgers caused by the heat treatment were visualised with light micrographs. The meat network porosity calculated by image analysis from these micrographs was well-correlated to the permeability. (c) 2005 Elsevier Ltd. All rights reserved.


AB - Intrinsic permeability of water in beefburgers made of different meat raw materials cooked at 50 degrees C, 60 degrees C, 70 degrees C and 80 'C was measured using an air-driven pressure cell, and it was found to be in the range of 6.8 x 10(-18) m(2) to 1.6 x 10(-16) m(2) for the temperature ranging from 50 degrees C to 80 degrees C. The highest permeability value was found in beefburgers prepared from the lean meat cooked at 60 degrees C. As a complementary method, permeability was also determined by centrifugation. Permeability of water upon centrifugation varied from 1.2 x 10(-17) to 1.9 x 10-16 m(2) for temperature ranging from 50 degrees C to 80 'C. Due to the agreement between the intrinsic permeability and the permeability upon centrifugation, the permeability of fat of the meat patties was determined by the centrifugation method. The permeability of fat on centrifugation varied from 8.4 x 10(-17) to 5.1 x 10(-15) m(2) for the temperature ranging from 50 degrees C to 80 'C with the highest value at 60 degrees C and was always higher than that of water, regardless the temperature applied. The structural changes in the beefburgers caused by the heat treatment were visualised with light micrographs. The meat network porosity calculated by image analysis from these micrographs was well-correlated to the permeability. (c) 2005 Elsevier Ltd. All rights reserved. 041b061a72


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