Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties |
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Authors: | R.A. Mancini,R. Ramanathan,S.P. Suman,M.K.R. Konda,P. Joseph,G.A. Dady,B.M. Naveena,I. Ló pez-Ló pez |
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Affiliation: | 1. Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA;2. Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA;3. National Research Centre on Meat, Hyderabad 500 039, Andhra Pradesh, India;4. Instituto del Frío, CSIC, 28040 Madrid, Spain |
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Abstract: | 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. |
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Keywords: | Ground beef Lactate Modified atmosphere packaging Cooked color Premature browning |
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