ABSTRACT
Two experiments were conducted to assess the effects of succinate and pH on cooked beef color. In experiment 1, ten strip loins (M. longissimus lumborum) were divided in half and assigned to either non-enhanced control or 2.5% succinate. Each half-loin was cut into steaks, packaged in vacuum or 80% oxygen, and stored at 1°C for 0, 6, or 12 days. Steaks were cooked to either 66°C or 71°C. Succinate increased (P<0.05) steak pH, raw a* values, and interior cooked redness when packaged in high oxygen. In experiment 2, to assess the role of succinate in raw and cooked color, succinate or ammonium hydroxide was added to ground beef patties to result in a common meat pH (5.9). At a similar pH, succinate had greater metmyoglobin reducing activity and internal cooked redness compared with ammonium hydroxide (P<0.05). In addition to ingredient-based changes in muscle pH, succinate may influence color by regenerating reducing equivalents.
Subject(s)
Color , Cooking , Hydroxides , Meat/analysis , Succinic Acid , Ammonium Hydroxide , Animals , Cattle , Diet , Food Packaging/methods , Humans , Hydrogen-Ion Concentration , Metmyoglobin/metabolism , Muscle, Skeletal , Oxidation-Reduction , OxygenABSTRACT
The objective of this experiment was to determine the effects of succinate on raw and cooked ground beef color. Chubs (n=10) were divided in half and assigned to either succinate (final w/w concentration of 2.5%) or distilled water. Patties (n=14 per chub half) were assigned to initial day 0 color and each of 6 treatment combinations, created by crossing 3 packaging types (vacuum, high-oxygen/80% O(2), and PVC) with 2 storage times (days 1 and 3). After storage, patties were cooked to either 66 °C or 71 °C. Succinate increased (P<0.05) ground beef pH and metmyoglobin reducing activity but had no effect (P>0.05) on raw a* and chroma values. Moreover, succinate decreased (P<0.05) raw L* values, lipid oxidation, and premature browning for patties packaged in PVC and high-oxygen. Succinate may increase cooked patty redness via its influence on meat pH.
Subject(s)
Color , Cooking , Food Packaging/methods , Meat , Succinates/pharmacology , Animals , Cattle , Food Preservation/methods , Food Preservatives/chemistry , Hydrogen-Ion Concentration/drug effects , Lipid Peroxidation/drug effects , Metmyoglobin/metabolism , Myoglobin/metabolism , Oxygen/analysis , Polyvinyl Chloride/chemistry , Protein Denaturation/drug effects , Thiobarbituric Acid Reactive Substances/analysis , VacuumABSTRACT
Our objective was to evaluate the effect of chitosan on premature browning in refrigerated ground beef patties stored in different packaging systems. Ground beef patties (15% fat) with chitosan (1% w/w) or without chitosan (control) were individually packaged either in vacuum (VP), aerobic packaging (AP), carbon monoxide modified atmosphere packaging (LO-OX; 0.4% CO+19.6% CO(2)+80% N(2)), or high-oxygen modified atmosphere packaging (HI-OX; 80% O(2)+20% CO(2)), and stored for 0, 1, or 3 days at 1°C. At the conclusion of storage, raw surface redness was evaluated, patties were cooked to internal end-point temperatures of either 66°C or 71°C, and internal cooked color was measured. The incorporation of chitosan increased (P<0.05) the interior redness of patties stored in AP, VP, and LO-OX, but not in HI-OX. The results of the present study suggest that the incorporation of 1% chitosan minimizes premature browning in ground beef patties stored under AP, VP, and LO-OX.
Subject(s)
Antioxidants/chemistry , Chitosan/chemistry , Food Preservatives/chemistry , Meat Products/analysis , Pigmentation , Animals , Carbon Monoxide/chemistry , Cattle , Food Packaging/methods , Hot Temperature , Hydrogen-Ion Concentration , Maillard Reaction , Oxidation-Reduction , Oxygen/adverse effects , Quality Control , Refrigeration , Surface Properties , Time Factors , VacuumABSTRACT
Beef strip loins (n=30) were divided into halves, and each half was assigned randomly to one of four injection enhancements: (1) non-enhanced control, (2) 3% pyruvate, (3) 3% succinate, and (4) 3% lactate. Steaks were cut and packaged in either vacuum, high oxygen (80% O(2)/20% CO(2)), or PVC. Color and lipid oxidation were measured on days 0, 5, and 13 of storage at 1°C. Enhancement had a significant effect on steak pH. On day 13 of storage, steaks enhanced with lactate, pyruvate, and succinate were less discolored (P<0.05) than control steaks in PVC and high oxygen. Enhancement darkened steaks (P<0.05) compared with control steaks. Succinate had the greatest and pyruvate had the least metmyoglobin-reducing activity (P<0.05). Lactate and pyruvate decreased the TBARS values of steaks packaged in PVC (P<0.05) whereas pyruvate was most effective for lowering lipid oxidation in high-oxygen packaging.
Subject(s)
Food Preservatives/chemistry , Lactic Acid/chemistry , Meat/analysis , Muscle, Skeletal/chemistry , Pigmentation , Pyruvic Acid/chemistry , Succinic Acid/chemistry , Animals , Cattle , Food Handling , Food Packaging/methods , Hydrogen-Ion Concentration , Metmyoglobin/analysis , Muscle Proteins/analysis , Oxidation-Reduction , Oxygen/adverse effects , Surface Properties , Thiobarbituric Acid Reactive Substances , Time Factors , VacuumABSTRACT
We examined the influence of chitosan on lipid oxidation and color stability of ground beef stored in different modified atmosphere packaging (MAP) systems. Ground beef patties with chitosan (1%) or without chitosan (control) were packaged either in high-oxygen MAP (HIOX; 80% O(2)+20% CO(2)), carbon monoxide MAP (CO; 0.4% CO+19.6% CO(2)+80% N(2)), vacuum (VP), or aerobic packaging (PVC) and stored at 1 °C. Chitosan increased (P<0.05) redness of patties stored in PVC and CO, whereas it had no effect (P>0.05) in HIOX. Chitosan patties demonstrated lower (P<0.05) lipid oxidation than controls in all packaging. Control patties in PVC and HIOX exhibited greater (P<0.05) lipid oxidation than those in VP and CO, whereas chitosan patties in different packaging systems were not different (P>0.05) from each other. Our findings suggested that antioxidant effects of chitosan on ground beef are packaging-specific.
Subject(s)
Antioxidants , Chitosan , Color , Food Packaging/methods , Food Preservation/methods , Lipid Peroxidation , Meat/analysis , Aerobiosis , Animals , Carbon Monoxide , Cattle , Oxygen , Refrigeration , VacuumABSTRACT
Previous research on lactate-induced color stability in ground beef did not address the potential influence of packaging. The objective of the present study was to examine the effects of lactate on the color stability of ground beef patties stored in different modified atmosphere packaging (MAP) systems. Ground beef patties with either 2.5% potassium lactate or no lactate were packaged in vacuum (VP), high-oxygen MAP (HIOX; 80% O(2)+20% CO(2)), carbon monoxide MAP (CO; 0.4% CO+19.6% CO(2)+80% N(2)), or aerobic packaging (PVC) and stored for 0, 2, or 4 days at 2 degrees C. Lactate-treated patties were darker (P<0.05; lower L * values) than control patties. Surface redness (a * values) was greater (P<0.05) for lactate patties than the controls when stored in PVC, HIOX, and VP. However, lactate's effects on a * values were not evident when packaged in CO (P>0.05). The color-stabilizing effect of CO could have masked lactate's effect on surface redness. While lactate patties in PVC and VP demonstrated lower (P<0.05) discoloration than controls, no differences (P>0.05) existed between controls and lactate samples in CO and HIOX. Our results indicated that the effects of lactate on ground beef color are dependent on packaging.
Subject(s)
Color , Food Packaging/methods , Lactic Acid , Meat , Animals , Carbon Monoxide , Cattle , Hydrogen-Ion Concentration , Oxygen , VacuumABSTRACT
Our objectives were to determine the effects of lactate and modified atmosphere packaging on raw surface color, lipid oxidation, and internal cooked color of ground beef patties. Eight chubs (85% lean) were divided in half and each half was either assigned to the control (no lactate) or mixed with 2.5% lactate (w/w). Following treatment, patties were prepared and packaged in either vacuum, PVC (atmospheric oxygen level), high-oxygen (80% O(2)+20% CO(2)), or 0.4% CO (30% CO(2)+69.6% N(2)) and stored for 0, 2, or 4days at 2 degrees C. After storage, raw surface color and lipid oxidation were measured and patties were cooked to either 66 degrees C or 71 degrees C. Lactate improved (p<0.05) color stability of PVC, high-oxygen, and vacuum packaged raw patties, but had no effect (p>0.05) on the a * values and visual color scores of patties in 0.4% CO. Lactate decreased (p<0.05) lipid oxidation in all packaging atmospheres. Nevertheless, high-oxygen and PVC-packaged patties had more (p<0.05) lipid oxidation than patties in CO and vacuum. Lactate had no effect (p>0.05) on premature browning, whereas patties packaged in high-oxygen demonstrated premature browning. Conversely, cooked patties in 0.4% CO and vacuum were more red (p<0.05) than both high-oxygen and PVC-packaged patties. Although lactate improved raw color stability, it did not minimize premature browning in cooked ground beef patties.