Effects of succinate on ground beef color and premature browning

R. A. Mancini; R. Ramanathan; S. P. Suman; G. Dady; P. Joseph

doi:10.1016/j.meatsci.2011.04.016

Effects of succinate on ground beef color and premature browning

R. A. Mancini, R. Ramanathan, S. P. Suman, G. Dady, P. Joseph

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

30 Scopus citations

Abstract

The objective of this experiment was to determine the effects of succinate on raw and cooked ground beef color. Chubs (n=10) were divided in half and assigned to either succinate (final w/w concentration of 2.5%) or distilled water. Patties (n=14 per chub half) were assigned to initial day 0 color and each of 6 treatment combinations, created by crossing 3 packaging types (vacuum, high-oxygen/80% O₂, and PVC) with 2 storage times (days 1 and 3). After storage, patties were cooked to either 66°C or 71°C. Succinate increased (P<0.05) ground beef pH and metmyoglobin reducing activity but had no effect (P>0.05) on raw a* and chroma values. Moreover, succinate decreased (P<0.05) raw L* values, lipid oxidation, and premature browning for patties packaged in PVC and high-oxygen. Succinate may increase cooked patty redness via its influence on meat pH.

Original language	English
Pages (from-to)	189-194
Number of pages	6
Journal	Meat Science
Volume	89
Issue number	2
DOIs	https://doi.org/10.1016/j.meatsci.2011.04.016
State	Published - Oct 2011

Keywords

Beef
Color
Myoglobin
Premature browning
Succinate

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2011.04.016

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title = "Effects of succinate on ground beef color and premature browning",

abstract = "The objective of this experiment was to determine the effects of succinate on raw and cooked ground beef color. Chubs (n=10) were divided in half and assigned to either succinate (final w/w concentration of 2.5%) or distilled water. Patties (n=14 per chub half) were assigned to initial day 0 color and each of 6 treatment combinations, created by crossing 3 packaging types (vacuum, high-oxygen/80% O2, and PVC) with 2 storage times (days 1 and 3). After storage, patties were cooked to either 66°C or 71°C. Succinate increased (P<0.05) ground beef pH and metmyoglobin reducing activity but had no effect (P>0.05) on raw a* and chroma values. Moreover, succinate decreased (P<0.05) raw L* values, lipid oxidation, and premature browning for patties packaged in PVC and high-oxygen. Succinate may increase cooked patty redness via its influence on meat pH.",

keywords = "Beef, Color, Myoglobin, Premature browning, Succinate",

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AU - Mancini, R. A.

AU - Ramanathan, R.

AU - Suman, S. P.

AU - Dady, G.

AU - Joseph, P.

PY - 2011/10

Y1 - 2011/10

N2 - The objective of this experiment was to determine the effects of succinate on raw and cooked ground beef color. Chubs (n=10) were divided in half and assigned to either succinate (final w/w concentration of 2.5%) or distilled water. Patties (n=14 per chub half) were assigned to initial day 0 color and each of 6 treatment combinations, created by crossing 3 packaging types (vacuum, high-oxygen/80% O2, and PVC) with 2 storage times (days 1 and 3). After storage, patties were cooked to either 66°C or 71°C. Succinate increased (P<0.05) ground beef pH and metmyoglobin reducing activity but had no effect (P>0.05) on raw a* and chroma values. Moreover, succinate decreased (P<0.05) raw L* values, lipid oxidation, and premature browning for patties packaged in PVC and high-oxygen. Succinate may increase cooked patty redness via its influence on meat pH.

AB - The objective of this experiment was to determine the effects of succinate on raw and cooked ground beef color. Chubs (n=10) were divided in half and assigned to either succinate (final w/w concentration of 2.5%) or distilled water. Patties (n=14 per chub half) were assigned to initial day 0 color and each of 6 treatment combinations, created by crossing 3 packaging types (vacuum, high-oxygen/80% O2, and PVC) with 2 storage times (days 1 and 3). After storage, patties were cooked to either 66°C or 71°C. Succinate increased (P<0.05) ground beef pH and metmyoglobin reducing activity but had no effect (P>0.05) on raw a* and chroma values. Moreover, succinate decreased (P<0.05) raw L* values, lipid oxidation, and premature browning for patties packaged in PVC and high-oxygen. Succinate may increase cooked patty redness via its influence on meat pH.

KW - Beef

KW - Color

KW - Myoglobin

KW - Premature browning

KW - Succinate

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Effects of succinate on ground beef color and premature browning

Abstract

Keywords

ASJC Scopus subject areas

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