IMPROVING YIELD, SHELF STABILITY, AND SENSORY CHARACTERISTICS OF MEATS USING NOVEL MUSTARD DERIVED VALUE-ADDED PRODUCTS

Our overall goal is to develop a novel technology for extending meat products shelf-life using natural and plant-based components that can be sustainably sourced and economically produced.Our hypothesis is that adding our novel mustard meal concentrated extracts to meat products will improve yield, shelf stability, and sensory characteristics of meats by increasing water holding capacity, reducing lipid oxidation, and slowing down spoilage microbial growth. Our rationale is that adding mustard meal extracts will improve quality and health benefits of meat products while providing an excellent enhancement of the product's textural, visual, and shelf-stability characteristics which will create a more desirable and sustainable protein. The specific objectives of this proposal are:Objective 1: to optimize mustard meal extract addition for improvement of shelf-stability and physical appearance of fresh meat patties,Objective 2: to improve yields and to minimize the warmed-over flavor in precooked beef patties,Objective 3: to identify mustard meal extract-induced metabolomic and chemical changes in beef patties that prevent spoilage and undesired off-flavors (e.g., warmed-over).