Chitosan inhibits premature browning in ground beef

S. P. Suman, R. A. Mancini, P. Joseph, R. Ramanathan, M. K.R. Konda, G. Dady, S. Yin

Research output: Contribution to journalArticlepeer-review

23 Scopus citations


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% CO2+80% N2), or high-oxygen modified atmosphere packaging (HI-OX; 80% O2+20% CO2), and stored for 0, 1, or 3days 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.

Original languageEnglish
Pages (from-to)512-516
Number of pages5
JournalMeat Science
Issue number3
StatePublished - Jul 2011

Bibliographical note

Funding Information:
This work was supported, in part, by funds from the Kentucky Agricultural Experiment Station, University of Kentucky.


  • Chitosan
  • Ground beef
  • Meat safety
  • Modified atmosphere packaging
  • Premature browning

ASJC Scopus subject areas

  • Food Science


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