Effects of glucono delta-lactone enhancement and nitrite-embedded packaging on fresh color, cooked color, and sensory attributes of dark-cutting beef

•Effects of nitrite-embedded packaging and enhancement on quality of dark-cutting beef were determined.•Nitrite packaging improved surface redness dark-cutting steaks.•Enhancement decreased cooked persistent pinking commonly associated with high-pH beef. The objective was to determine the effects of nitrite-embedded packaging (NEP) and enhancement on quality of dark-cutting beef. Dark-cutting strip loins (n = 10; pH > 6.0) and USDA Low Choice strip loins (USDA Choice, n = 10; normal-pH) were selected from a local purveyor. Dark-cutting loins were divided into two sections and randomly designated as non-enhanced and enhanced dark-cutting treatments. Sections assigned to enhancement treatment were injected with 0.5% glucono delta-lactone and 0.1% rosemary. One steak from USDA Choice and non-enhanced dark-cutting loins was packaged in Styrofoam™ trays overwrapped with polyvinyl chloride film, and one steak from enhanced dark-cutting loins was packaged in NEP. Steaks were kept in simulated retail display for 6 d, and the surface color was evaluated using a HunterLab MiniScan spectrophotometer and trained color panel every 24 h. The remaining steaks were randomly assigned to cooked color, sensory, and Warner-Bratzler shear force analyses. By d 6 of retail display, enhanced dark-cutting steaks in NEP had greater (P < 0.05) redness (a* values) than non-enhanced dark-cutting and USDA Choice steaks in PVC. There was more surface discoloration (P < 0.05) on USDA Choice steaks than enhanced dark-cutting in NEP and non-enhanced dark-cutting steaks by d 6 of retail display. Enhanced dark-cutting and USDA Choice steaks had similar (P > 0.05) cooked internal redness (a* values and visual color). However, external cooked color of enhanced dark-cutting steaks in NEP was significantly pinker than USDA Choice and non-enhanced dark-cutting steaks. In conclusion, nitrite packaging improved surface redness dark cutting steaks, and the enhancement decreased cooked internal redness commonly associated with high-pH beef.