Replacement of Red Meat for Prevent of Cancers

Megan Campbell

I.

INTRODUCTION
Cancer is a group of diseases characterized by uncontrolled growth and spread
of abnormal cells (Ades, 2012). Today cancer is one of the worlds top killers
second only to heart disease in the United States. The burden that obesity and poor
diet bring upon our country is enormous. It is estimated that if current trends continue
in America, 500,000 additional cases of cancer will appear by the year 2030
("National cancer institute," 2004). There are many causes of cancer, some of which
can be considered controllable, while others are uncontrollable. Uncontrollable risk
factors of cancer include genetics, hormones, immune conditions, and more internal
factors. Controllable risk factors include, diet, exercise, tobacco use, radiation, and
more (Ades, 2012). When considering diet alone, research has shown a strong
correlation between red meat intake and cancer risk. In general, red meat is dark in
color when raw and examples of red meat include beef, lamb, and pork. Most red
meat is high in saturated fats which raises blood cholesterol. It is said that high levels
of LDL cholesterol raise the risk of heart disease and some cancers. In response to the
previous findings, experiments were carried out in lab to compare traditional beef
patties with 2 different veggie patties for their quality and characteristics.

II.

METHODOLOGY
The patties prepared in lab included a traditional beef burgers, black bean burgers,
and zucchini burgers. The ingredients of the burgers included 1 pound of ground beef,

1 egg, 2 teaspoons of minced garlic, and 1 tablespoon steak sauce. Preparation first
required mixing together the ground beef, egg, and garlic in a medium sized bowl.
Next, steak sauce was added until the mixture felt sticky. Three patties were prepared
by cooking the raw meat in a pan on a stove top over medium heat. 480 grams of
beef, 56 grams of egg, 9 grams of minced garlic, and 15 grams of steak sauce were
the measured weights of the ingredients used. The patties were measured for weight
both before and after cooking. The precooked patties weighed 133 grams, 134 grams,
and 87 grams. After cooking, the patties weight changed to 74 grams, 76 grams, and
47 grams.
The black bean burgers were made by mashing 253 grams (16 oz) of black beans
with a fork in a medium sized bowl until thick and pasty. Next, a food processer was
used to finely chop 88 grams of bell peppers, 157 grams of onions, and 26 grams of
garlic. These ingredients were then stirred into the mashed beans. In a small bowl, 60
grams of egg, 7 grams of chili powder, 6 grams of cumin, and 6 grams of chili sauce
were mixed and then stirred into the mashed bean mixture. 65 grams of bread crumbs
were combined with the mixture to allow for a sticky mixture that holds together. The
recipe was then used to prepare 6 patties by cooking in a pan on a stove top over
medium heat. Precooked black bean patties weighed 87, 117, 126, 116, 96, and 81
grams. After cooking the patties weighed 75, 101, 102, 107, 88, and 67 grams.
The final variations of patties made were the zucchini patties. These patties were
prepared by combing 286 grams of zucchini, 2 eggs weighing 119 grams, 20 grams of
chopped onion, 74 grams of all purpose flour, 51 grams of grated parmesan cheese,
56 grams of shredded mozzarella cheese, and 3 grams of salt in a medium bowl.

Ingredients were then stirred well enough to distribute evenly. 23 grams of vegetable
oil was heated in a skillet over medium heat to use as a cooking medium for the
burgers. 6 burgers were made weighing in at 78, 65, 73, 76, 81, and 68 grams before
cooking. After cooking, the patties weighed 70, 59, 63, 68, 70, and 59 grams.

III.

OBJECTIVE
The objective of this experiment is to make a traditional beef patty along with 2
different veggie patties and to compare characteristics of each patty. The 2 variations
will be a black bean patty and a zucchini burger. To compare strength and firmness, I
will perform a binding strength test on each patty. I will also compare preferences
among students by doing an affective test. A hedonic test will be done to allow
students to evaluate different characteristics of each patty as well. I will also use a
colorimeter to compare the colors of each burger.

IV.

RESULTS
Table One: Students ranked color of surface of each patty on a scale of 1 to 5 (1=
extremely dislike, 5= extremely like.) Numbers in each category represent the number
of students who chose each rank.
Rank
Black Bean
Zucchini
Beef
1
1
1
1
2
3
3
1
3
1
2
6
4
10
6
9
5
5
8
3
Table Two: Students ranked tenderness of each patty on a scale of 1 to 5 (1=
extremely dislike, 5= extremely like.) Numbers in each category represent the number
of students who chose each rank.
Rank
Black Bean
Zucchini
Beef
1
2
0
0
2
2
1
2
3
5
2
12
4
3
5
5

12

Table Three: Students ranked texture of each patty on a scale of 1 to 5 (1= extremely
dislike, 5= extremely like.) Numbers in each category represent the number of
students who chose each rank.
Rank
Black Bean
Zucchini
Beef
1
1
0
1
2
3
2
3
3
6
7
11
4
6
4
4
5
4
7
1
Table Four: Students ranked flavor of each patty on a scale of 1 to 5 (1= extremely
dislike, 5= extremely like.) Numbers in each category represent the number of
students who chose each rank.
Rank
Black Bean
Zucchini
Beef
1
1
0
2
2
4
1
5
3
4
1
4
4
5
5
7
5
6
13
2
Table Five: Shows readings from the colorimeter to compare colors of each burger.
Patty
Variation
L*
a*
b*
Black bean
39.2
+4.8
+4.4
Zucchini
57.3
+3.6
+23.3
Beef
41
+5.6
+4.9

Binding Strength of Burgers

Force in grams

1000
800
600
400
200
0
Black Bean

Zucchini

Beef

Figure One: Represents the binding strength of patties measured with the texture
analyze

Preferences Among Students

Number of Students

12
10
8
6
4
2
0
Black Bean

Zucchini

Beef

Figure Two: Represents results from the affective test by comparing preferences
among students.
160
140
120

Weight in grams

100
80

Before Cooking

60

After Cooking

40
20
0
Beef 1

Beef 2

Beef 3

Figure Three: Shows the weights of beef patties both before and after cooking.

140
120

Weight in grams

100
80
Before
cooking

60
40

After
cooking

20
0
Black
bean 1

Black
bean 2

Black
bean 3

Black
bean 4

Black
bean 5

Black
bean 6

Figure Four: Shows the weights of black bean patties both before and after cooking

90
80

Weight in grams

70
60
50

Before cooking

40

After cooking

30
20
10
0
Zucchini 1 Zucchini 2 Zucchini 3 Zucchini 4 Zucchini 5 Zucchini 6

Figure Five: Shows the weights of zucchini patties both before and after cooking.

V.

DISCUSSION
Tables 1, 2, 3 and 4 show the results of the hedonic test performed in lab. This test
allowed students to compare characteristics of color, tenderness, texture, and flavor of
the patties prepared. When comparing the color of surfaces of the burger, the black
bean burger had the highest ranks among the students. In the categories of tenderness
texture, and flavor, the zucchini burger had the highest approval in the rankings from
students.
Table five compares the colors of the patties by using the colorimeter. After
cooking the beef patty, the appearance changed from reddish pink, to a grayish brown
color. This can be attributed to the changes in pigments that result from cooking meat.
Myoglobin is the pigment responsible for the red color of uncooked meats. After
cooking, the myoglobin present in the muscle changes to oxymyoglobin. Continued

heating then changes the oxymyoglobin into denatured globin hemichrome that
contributes to the grayish brown color observed in lab (McWilliams, M.).
The zucchini patty changed from a white creamy color, to a golden brown and
fried color after cooking. This color change is due to maillard reaction. The black
bean burgers did not show a significant change in color after cooking because there
was no browning reaction taking place.
The texture analyzer was used to compare the strength of burgers. The beef burger
required the highest amount of force the break the patty followed by the zucchini
burger and then the black bean burger. The beef burger required more force to break
due to the composition of the muscle. Muscle has connective tissue, lean tissue, fat,
and cross-linkages between fibers of collagen requiring extra strength to break the
patty (McWilliams, M.). The black bean patty required the least amount of force to
break due to the soft hold of the mashed beans and the high water content. Bread
crumbs were used in the recipe as a binding agent to help the patties form. The
zucchini patties kept hold with help from the structural properties of flour, eggs, and
water.
Results from the affective test showed that the zucchini patty was the most
preferred burger. The black bean burger and the beef burger were chosen as favorites
from 5 students for each patty. These results are significant because they show that
burgers made from beef replacers are still preferred among students in the class room.
This gives hope that the general population could also show the same preferences in
order to make healthier and low risk choices.

Figures three, four, and five show the weights of the burgers both before and after
cooking. The burger that showed the most significant amount of weight loss was the
beef burger. The shrinkage of beef burgers is caused by evaporation of some water
content as well as fat loss. Zucchini and black bean burgers do not contain nearly as
much fat as the beef burger does, therefore causing less weight loss after cooking.

VI.

CONCLUSION
With cancer and heart disease growing at an ever accelerating rate in the United
States, it is important to start looking at lifestyle changes that need to be made. One of
the biggest factors that are contributing to the health epidemic that we see in our
country is diet. Red meat in particular, is highly associated with an increased risk of
several types of cancers. The World Cancer Research Fund recommends that people
avoid processed meat entirely and limit their consumption of red meat to 500g a week
("Guardian," 2012). With that in mind, the previous procedures were carried out in
lab in order to compare meat replacers for quality, characteristics, and preference.
The results of the procedures provided insightful hope that the general population
could soon be able to adapt to a lifestyle of healthier and low risk choices.

VII.

REFERENCES

Ades, T. (2012). cancer.org. Retrieved from

http://www.cancer.org/acs/groups/content/@epidemiologysurveilance/documents/docum
ent/acspc-031941.pdf

Guardian. (2012, March 12). Retrieved from http://www.guardian.co.uk/science/2012/mar/12/redmeat-death-heart-cancer

McWilliams, M. (2008). Importance of Evaluation. In Foods: Experimental Perspectives (7th

ed., p. 438). Upper Saddle River, New Jersey: Pearson Prentice Hall. (Original work
published 1997)
National cancer institute. (2004, 03 17). Retrieved from
http://www.cancer.gov/cancertopics/factsheet/Risk/obesity