NUTRITIONAL, PHYSICAL, CHEMICAL & SENSORY PROPERTIES OF LOW-FAT GROUND MEAT PROCESSED BY SC-CO2

OBJECTIVES: The objectives are to optimize fat extraction conditions for the efficient fat extraction for fresh beef and turkey using supercritical Carbon dioxide (Supercritical-Carbon dioxide); to optimize fat extraction conditions for fat extraction from freeze-dried beef and turkey using Supercritical-Carbon dioxide; to compare the sensory, physical (shear), chemical, cooking properties of beef and turkey containing 3 fat levels of 3, 6, 9% processed by Supercritical- Carbon dioxide and freeze-dried/supercritical Carbon dioxide (Freeze-dried-Supercritical-Carbon dioxide); to determine the shelf-life determined by the degree of lipid oxidation during storage in low-fat ground beef and turkey prepared by Supercritical-Carbon dioxide and Freeze-dried-Supercritical-Carbon dioxide; and to determine the antimicrobial effect of supercritical Carbon dioxide on the natural microflora of meat.

APPROACH: Beef loin and turkey will be purchased from the local grocery store and chopped (12-14g). For each extraction, around 150-200g of meat samples will be loaded into a 1 liter extraction vessel and extracted for fats. The extraction pressure will be 5,000 to 9,500 psi. The targeted fat content in the meat will be 3, 6, and 9%. The processed low-fat meat will be evaluated on oxidative stability, sensory, shear, cooking and chemical properties. Microbiological quality of the meat before and after Carbon dioxide treatment will also be tested.

PROGRESS: 1999/01 TO 1999/12

Raw ground meat mixed with the same weight of glass beads was packed in a one liter extraction vessel and subjected to fat extraction using a commercial supercritical carbon dioxide extraction unit. As the extraction pressure and temperature increased, the amount of fat extracted increased. At a pressure of 7000 psi, 50% more fat was extracted at 50 C than at 40 C. The fatty acid profile of the fats extracted was determined using a gas chromatograph. As expected oleic acid was the major fatty acid and palmitic acid was the next major fatty acid. Five major fatty acids were found, and their proportions, in descending order, were: oleic > palmitic > Stearic > linoleic > linolenic. Even though the total amount of fats was significantly different between 50 C and 40 C, the proportion of a fatty acid make-up was almost the same. This was also true between different extraction pressures of 5000 and 7000 psi. This might indicate that a 10 degree temperature difference, and a 2000 psi pressure difference or a combined temperature and pressure difference did not alter the solvent characteristic of supercritical carbon dioxide.

IMPACT: 1999/01 TO 1999/12

This could give information about optimum conditions for fat extraction using supercritical carbon dioxide and solvent characteristics of carbon dioxide under different extraction conditions.

PUBLICATIONS: 1999/01 TO 1999/12

No publications reported this period

PROJ NO: NCX-150-5-98-170-1 AGENCY: CSRS NC.X
PROJ TYPE: EVANS-ALLEN PROJ. STATUS: NEW
START: 01 JAN 1998 TERM: 30 SEP 2001 FY: 1999

INVESTIGATOR: Seo, C. W.; Shahbazi, G.; Mendonca, A.

PERFORMING INSTITUTION:
HUMAN ENVIRONMENT & FAMILY SCI
NORTH CAROLINA A&T STATE UNIV
GREENSBORO, NORTH CAROLINA 27411