Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color

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% O2/20% CO2), or PVC. Color and...

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Veröffentlicht in:	Meat science 2011-07, Vol.88 (3), p.424-428
Hauptverfasser:	Ramanathan, R., Mancini, R.A., Dady, G.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Beef color Biological and medical sciences Cattle Food Handling Food industries Food Packaging - methods Food Preservatives - chemistry Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Lactate Lactic Acid - chemistry Lipid oxidation Meat - analysis Meat and meat product industries Metmyoglobin - analysis Muscle Proteins - analysis Muscle, Skeletal - chemistry Myoglobin Oxidation-Reduction Oxygen - adverse effects Pigmentation Pyruvate Pyruvic Acid - chemistry Succinate Succinic Acid - chemistry Surface Properties Thiobarbituric Acid Reactive Substances Time Factors Vacuum
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Zusammenfassung:	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% O2/20% CO2), 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
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2011.01.021