Effects of succinate and pH on cooked beef color

Effects of succinate and pH on cooked beef color

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%...

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Veröffentlicht in:Meat science 2013-04, Vol.93 (4), p.888-892
Hauptverfasser: Ramanathan, R., Mancini, R.A., Dady, G.A., Van Buiten, C.B.
Format: Artikel
Sprache:eng
Schlagworte:
Ammonium Hydroxide
Animals
Beef color
Cattle
Color
Cooked color
Cooking
Diet
Enhancement
Food Packaging - methods
Humans
Hydrogen-Ion Concentration
Hydroxides
Meat - analysis
Metmyoglobin - metabolism
Muscle, Skeletal
Myoglobin
Oxidation-Reduction
Oxygen
Premature browning
Succinic Acid
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Zusammenfassung: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 12days. Steaks were cooked to either 66°C or 71°C. Succinate increased (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2012.12.007