TY - JOUR
T1 - Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1 °C for 9 days
AU - Mancini, R. A.
AU - Suman, S. P.
AU - Konda, M. K.R.
AU - Ramanathan, R.
PY - 2009/1
Y1 - 2009/1
N2 - Our objective was to assess the effects of lactate enhancement in combination with different packaging systems on beef longissimus lumborum and psoas major steak color. Strip loins and tenderloins (n = 16) were assigned to one of four injection treatments (non-injected control, water-injected control, 1.25%, and 2.5% lactate in the finished product). Steaks were individually packaged in either vacuum, high-oxygen (80% O2/20% CO2), or 0.4% CO (30% CO2/69.6% N2) and stored for either 0, 5, or 9 days at 1 °C. The L* and a* values of both the longissimus and psoas responded similarly to lactate, which at 2.5% darkened steaks (P < 0.05) packaged in all atmospheres and improved (P < 0.05) the redness of steaks packaged in high-oxygen. Packaging steaks in CO did not counteract the darkening effects of lactate. Nevertheless, CO improved (P < 0.05) color stability compared with high-oxygen packaging.
AB - Our objective was to assess the effects of lactate enhancement in combination with different packaging systems on beef longissimus lumborum and psoas major steak color. Strip loins and tenderloins (n = 16) were assigned to one of four injection treatments (non-injected control, water-injected control, 1.25%, and 2.5% lactate in the finished product). Steaks were individually packaged in either vacuum, high-oxygen (80% O2/20% CO2), or 0.4% CO (30% CO2/69.6% N2) and stored for either 0, 5, or 9 days at 1 °C. The L* and a* values of both the longissimus and psoas responded similarly to lactate, which at 2.5% darkened steaks (P < 0.05) packaged in all atmospheres and improved (P < 0.05) the redness of steaks packaged in high-oxygen. Packaging steaks in CO did not counteract the darkening effects of lactate. Nevertheless, CO improved (P < 0.05) color stability compared with high-oxygen packaging.
KW - Beef
KW - Color
KW - Lactate
KW - Myoglobin
KW - Packaging
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U2 - 10.1016/j.meatsci.2008.06.021
DO - 10.1016/j.meatsci.2008.06.021
M3 - Article
C2 - 22063964
AN - SCOPUS:53349167520
SN - 0309-1740
VL - 81
SP - 71
EP - 76
JO - Meat Science
JF - Meat Science
IS - 1
ER -