TY - JOUR
T1 - Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties
AU - Mancini, R. A.
AU - Ramanathan, R.
AU - Suman, S. P.
AU - Konda, M. K.R.
AU - Joseph, P.
AU - Dady, G. A.
AU - Naveena, B. M.
AU - López-López, I.
PY - 2010/6
Y1 - 2010/6
N2 - Our objectives were to determine the effects of lactate and modified atmosphere packaging on raw surface color, lipid oxidation, and internal cooked color of ground beef patties. Eight chubs (85% lean) were divided in half and each half was either assigned to the control (no lactate) or mixed with 2.5% lactate (w/w). Following treatment, patties were prepared and packaged in either vacuum, PVC (atmospheric oxygen level), high-oxygen (80% O2 + 20% CO2), or 0.4% CO (30% CO2 + 69.6% N2) and stored for 0, 2, or 4 days at 2 °C. After storage, raw surface color and lipid oxidation were measured and patties were cooked to either 66 °C or 71 °C. Lactate improved (p < 0.05) color stability of PVC, high-oxygen, and vacuum packaged raw patties, but had no effect (p > 0.05) on the a* values and visual color scores of patties in 0.4% CO. Lactate decreased (p < 0.05) lipid oxidation in all packaging atmospheres. Nevertheless, high-oxygen and PVC-packaged patties had more (p < 0.05) lipid oxidation than patties in CO and vacuum. Lactate had no effect (p > 0.05) on premature browning, whereas patties packaged in high-oxygen demonstrated premature browning. Conversely, cooked patties in 0.4% CO and vacuum were more red (p < 0.05) than both high-oxygen and PVC-packaged patties. Although lactate improved raw color stability, it did not minimize premature browning in cooked ground beef patties.
AB - Our objectives were to determine the effects of lactate and modified atmosphere packaging on raw surface color, lipid oxidation, and internal cooked color of ground beef patties. Eight chubs (85% lean) were divided in half and each half was either assigned to the control (no lactate) or mixed with 2.5% lactate (w/w). Following treatment, patties were prepared and packaged in either vacuum, PVC (atmospheric oxygen level), high-oxygen (80% O2 + 20% CO2), or 0.4% CO (30% CO2 + 69.6% N2) and stored for 0, 2, or 4 days at 2 °C. After storage, raw surface color and lipid oxidation were measured and patties were cooked to either 66 °C or 71 °C. Lactate improved (p < 0.05) color stability of PVC, high-oxygen, and vacuum packaged raw patties, but had no effect (p > 0.05) on the a* values and visual color scores of patties in 0.4% CO. Lactate decreased (p < 0.05) lipid oxidation in all packaging atmospheres. Nevertheless, high-oxygen and PVC-packaged patties had more (p < 0.05) lipid oxidation than patties in CO and vacuum. Lactate had no effect (p > 0.05) on premature browning, whereas patties packaged in high-oxygen demonstrated premature browning. Conversely, cooked patties in 0.4% CO and vacuum were more red (p < 0.05) than both high-oxygen and PVC-packaged patties. Although lactate improved raw color stability, it did not minimize premature browning in cooked ground beef patties.
KW - Cooked color
KW - Ground beef
KW - Lactate
KW - Modified atmosphere packaging
KW - Premature browning
UR - http://www.scopus.com/inward/record.url?scp=77949569602&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=77949569602&partnerID=8YFLogxK
U2 - 10.1016/j.meatsci.2010.02.001
DO - 10.1016/j.meatsci.2010.02.001
M3 - Article
C2 - 20374909
AN - SCOPUS:77949569602
SN - 0309-1740
VL - 85
SP - 339
EP - 346
JO - Meat Science
JF - Meat Science
IS - 2
ER -