These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked colour of beef steaks.
    Author: Suman SP, Mancini RA, Ramanathan R, Konda MR.
    Journal: Meat Sci; 2009 Apr; 81(4):664-70. PubMed ID: 20416573.
    Abstract:
    Earlier studies on lactate-mediated colour stability in beef did not address the possible influence on cooked colour. Our objective was to examine the effect of lactate-enhancement, muscle source, and modified atmosphere packaging (MAP) on the internal cooked colour of beef steaks. Longissimus lumborum (LL) and Psoas major (PM) muscles from 16 (n=16) beef carcasses (USDA Select) were randomly assigned to 4 enhancement treatments (non-injected control, distilled water-enhanced control, 1.25% and 2.5% lactate), and fabricated into 2.54-cm steaks. Steaks were individually packaged in either vacuum (VP), high-oxygen MAP (HIOX; 80% O(2)+20% CO(2)), or carbon monoxide MAP (CO; 0.4% CO+19.6% CO(2)+80% N(2)), and stored for 0, 5, or 9 days at 1°C. At the end of storage, surface and internal colour (visual and instrumental) was measured on raw steaks. Steaks were cooked to an internal temperature of 71°C, and internal cooked colour (visual and instrumental) was evaluated. Lactate-enhancement at 2.5% level resulted in darker (P<0.05) cooked interiors than other treatments. Interior cooked redness decreased (P<0.05) during storage for steaks in VP and HIOX, whereas it was stable for steaks in CO. Our findings indicated that the beef industry could utilise a combination of lactate-enhancement and CO MAP to minimise premature browning in whole-muscle beef steaks.
    [Abstract] [Full Text] [Related] [New Search]