Effects of lactate on ground lamb colour stability and mitochondria-mediated metmyoglobin reduction

Previous research suggests that lactate’s colour stabilizing effect in beef is through NADH production and antioxidant activity. However, no research has assessed lactate’s role in lamb colour. Hence, our objectives were to evaluate the effects of lactate on lamb surface discolouration, oxygen consumption, and metmyoglobin reduction. In experiment 1, lactate (final meat concentration = 2.5% w/w) was added to ground lamb (n = 20 carcasses) and patties were stored for 3 days at 1 °C in PVC packaging. Surface colour (CIE L∗ and a∗) and metmyoglobin reducing activity of ground lamb patties were measured. Addition of lactate improved colour stability and metmyoglobin reducing activity (p < 0.05). In experiment 2, mitochondria were isolated from lamb longissimus muscle (n = 3). Addition of lactate–LDH–NAD to mitochondria resulted in significant oxygen consumption and metmyoglobin reduction compared with mitochondrial controls without lactate (p < 0.05). Lactate can improve the colour stability of lamb, possibly by increasing metmyoglobin reducing activity.