Color-stabilizing effect of lactate on ground beef is packaging-dependent

S. P. Suman; R. A. Mancini; P. Joseph; R. Ramanathan; M. K.R. Konda; G. Dady; B. M. Naveena; I. López-López

doi:10.1016/j.meatsci.2009.08.051

Color-stabilizing effect of lactate on ground beef is packaging-dependent

S. P. Suman, R. A. Mancini, P. Joseph, R. Ramanathan, M. K.R. Konda, G. Dady, B. M. Naveena, I. López-López

Research output: Contribution to journal › Article › peer-review

28 Scopus citations

Abstract

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% O₂ + 20% CO₂), carbon monoxide MAP (CO; 0.4% CO + 19.6% CO₂ + 80% N₂), or aerobic packaging (PVC) and stored for 0, 2, or 4 days at 2 °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.

Original language	English
Pages (from-to)	329-333
Number of pages	5
Journal	Meat Science
Volume	84
Issue number	3
DOIs	https://doi.org/10.1016/j.meatsci.2009.08.051
State	Published - Mar 2010

Bibliographical note

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

Keywords

Color stability
Discoloration
Ground beef
Lactate
Modified atmosphere packaging

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2009.08.051

Cite this

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title = "Color-stabilizing effect of lactate on ground beef is packaging-dependent",

abstract = "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% O2 + 20% CO2), carbon monoxide MAP (CO; 0.4% CO + 19.6% CO2 + 80% N2), or aerobic packaging (PVC) and stored for 0, 2, or 4 days at 2 °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.",

keywords = "Color stability, Discoloration, Ground beef, Lactate, Modified atmosphere packaging",

author = "Suman, {S. P.} and Mancini, {R. A.} and P. Joseph and R. Ramanathan and Konda, {M. K.R.} and G. Dady and Naveena, {B. M.} and I. L{\'o}pez-L{\'o}pez",

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doi = "10.1016/j.meatsci.2009.08.051",

language = "English",

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AU - Suman, S. P.

AU - Mancini, R. A.

AU - Joseph, P.

AU - Ramanathan, R.

AU - Konda, M. K.R.

AU - Dady, G.

AU - Naveena, B. M.

AU - López-López, I.

N1 - Funding Information: This work was supported, in part, by funds from the Kentucky Agricultural Experiment Station, University of Kentucky.

PY - 2010/3

Y1 - 2010/3

N2 - 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% O2 + 20% CO2), carbon monoxide MAP (CO; 0.4% CO + 19.6% CO2 + 80% N2), or aerobic packaging (PVC) and stored for 0, 2, or 4 days at 2 °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.

AB - 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% O2 + 20% CO2), carbon monoxide MAP (CO; 0.4% CO + 19.6% CO2 + 80% N2), or aerobic packaging (PVC) and stored for 0, 2, or 4 days at 2 °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.

KW - Color stability

KW - Discoloration

KW - Ground beef

KW - Lactate

KW - Modified atmosphere packaging

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Color-stabilizing effect of lactate on ground beef is packaging-dependent

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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