Foods· 2026Q1
Beef Heart Inclusion Impacts Physiochemical Stability of Vacuum-Packaged Ground Beef During Refrigerated Storage
- 0citations
- Q1SCImago
- 2026year
Short summary
Adding 6% or 12% beef heart to ground beef did not compromise its stability during 15 days of refrigerated vacuum storage, despite altering color and increasing lipid oxidation markers.
AI-generated from the title and abstract; the full text is not read.
Key points
- Beef heart inclusion (6% or 12%) in ground beef did not compromise product stability over 15 days of refrigerated vacuum storage.
- Heart addition resulted in lower a* color values and greater hue angle on day 0.
- Thiobarbituric acid reactive substances (TBARS) increased with heart inclusion, with the 12% treatment showing the highest values.
- Physicochemical characteristics like pH, myoglobin forms, and instrumental color were affected by heart inclusion and storage duration.
AI-generated from the title and abstract; the full text is not read.
Abstract
Edible beef heart may improve whole-animal utilization while enhancing the nutritional value of ground beef; however, its effects on refrigerated storage stability remain unclear. This study evaluated the influence of beef heart on the shelf-life characteristics of vacuum-packaged ground beef. Ground beef was produced in three batches per treatment from beef trimmings (80% lean and 20% fat). Treatments consisted of control (0% heart), 6% heart, or 12% heart. Samples were vacuum packaged and evaluated on days 0, 5, 10, and 15 for instrumental surface color, myoglobin forms, thiobarbituric acid reactive substances (TBARS), and pH. Treatment × storage day interactions were observed for pH (p < 0.05), TBARS (p < 0.05), instrumental color (p < 0.05), and calculated myoglobin forms (p < 0.05). Including beef heart in ground beef altered surface color characteristics, resulting in lower a* values (p < 0.05) and greater hue angle (p < 0.05) on day 0. TBARS values increased with heart addition throughout storage, with the 12% heart treatment exhibiting the greatest TBARS values (p < 0.05). Beef heart inclusion altered some physicochemical characteristics, but these changes did not compromise product stability during 15 days of refrigerated vacuum storage.
The authors' abstract, as published at the source. Foods, 2026 · DOI ↗
Continue with a free account
Ask the paper: 3 free questions a day about this paper; save it, get its citation, new summaries every day for your field. Takeaways are Premium.
Continue free on the webSign in with Google or Apple; no card needed. You come back to this paper.
On your phone:
Field: Animal Science and Zoology
Animal Science and ZoologyAgricultural and Biological Sciences