Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties

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

Research output: Contribution to journalArticlepeer-review

31 Scopus citations


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.

Original languageEnglish
Pages (from-to)339-346
Number of pages8
JournalMeat Science
Issue number2
StatePublished - Jun 2010


  • Cooked color
  • Ground beef
  • Lactate
  • Modified atmosphere packaging
  • Premature browning

ASJC Scopus subject areas

  • Food Science


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