Novel, All-Natural Mustard Extract Influences Beef Patty Shelf Stability

Abstract

Non-allergenic, plant-based water binders could improve the shelf life of beef patties, thereby reducing food waste. The objective of the current study was to optimize mustard extract addition for improvement of shelf stability and physical appearance of fresh beef patties. Non-allergenic water binder treatments included mustard extract (0.25%, 1.0%, and 2.0%), potato extract (2%; positive control), rosemary extract (2%; positive control), and no binder (negative control). Six batches of each treatment were made with shoulder clod and chuck roll. Two patties from each batch were analyzed for subjective color, objective color, fluid loss, oxidation, and pH. There was a difference between treatments for subjective color (P = 0.001) and objective color a* (P = 0.002). The 0.25% mustard extract-treated patties displayed less discoloration than patties treated with 2% mustard extract. The negative control patties had the highest amount of fluid loss, and rosemary-treated patties had the least (P = 0.014). The greatest amount of oxidation was seen in negative control patties (P = 0.001). Patties treated with mustard extract at all levels performed similarly to the positive controls at reducing oxidation.

Keywords

• beef patties
• mustard extract
• oxidation
• shelf life
• water binders