Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1 °C for 9 days
Introduction
Meat color is an important quality attribute that influences consumer purchasing decisions (Faustman & Cassens, 1990). In fresh meat, myoglobin can exist in any of four redox states: deoxymyoglobin, oxymyoglobin, carboxymyoglobin, and metmyoglobin (Mancini & Hunt, 2005). Understanding myoglobin chemistry has promoted central packaging of case-ready meat products, which can increase color life via the use of both modified atmosphere packaging and injection-enhancement technologies.
Carbon monoxide (CO) binds to the sixth coordinate of the heme group centrally located within myoglobin and forms a bright cherry-red color (carboxymyoglobin). The use of CO in packaging has become increasingly relevant for the US meat industry (Eilert, 2005) since its approval by the FDA, 2002, FDA, 2004 for use at a level of 0.4% in red meat modified atmosphere packaging systems. Previous research has reported a significant effect of CO on beef color stability (Hunt et al., 2004, Jayasingh et al., 2001, John et al., 2005, Sorheim et al., 1999).
Lactate is a commonly used injection-enhancement ingredient that stabilizes the color of beef products by minimizing surface color change through the production of a dark pigment that remains stable during retail storage and display (Kim et al., 2006, Knock et al., 2006, Seyfert et al., 2007a). Although improvements in color life are supported by lactate’s ability to inhibit both microbial growth and off-odor development, the darkening effect of lactate can be a potential drawback to the ingredient’s use (Kim et al., 2006, Lawrence et al., 2003, Mancini et al., 2005, Papadopoulos et al., 1991). The ability of carbon monoxide to produce a bright cherry-red color may counteract lactate’s darkening effect.
While several researchers have assessed the effects of lactate and carbon monoxide separately, no published results from experiments combining both technologies are available. Therefore, the objective of this study was to assess the effects of lactate enhancement in combination with different modified atmosphere packaging systems (vacuum, high-oxygen, and carbon monoxide) on beef longissimus lumborum and psoas major steak darkening and color stability during storage at 1 °C.
Section snippets
Experimental design
The combined effects of lactate enhancement, modified atmosphere packaging, and muscle source were evaluated using a split–split-plot. Within the whole plot, 16 longissimus lumborum and 16 psoas major muscles were considered experimental units in order to compare two muscles of different color stability (n = 16 for each muscle and N = 32 total subprimals).
Within the subplot, each longissimus and psoas muscle was divided in half, resulting in two experimental units per subprimal. One of the two
Results
Head-space gas analysis of modified atmosphere packages confirmed that initial oxygen concentrations were as intended (78.8% and 0% O2 for high-oxygen and CO, respectively). Neither injection, muscle, nor packaging had a significant effect on muscle pH (Table 1). The average injection levels for positive controls and lactate-enhanced samples were 10.4% (1.25% lactate = 10.3% injection and 2.5% lactate = 10.5% injection). No significant four-way or three-way interactions occurred for instrumental
Discussion
Lactate at 2.5% darkened steaks, which is in agreement with reports published by Kim et al., 2006, Knock et al., 2006, Mancini et al., 2005, and Papadopoulos et al. (1991). In addition, muscle type had no effect on lactate-mediated darkening. Our data suggests that CO packaging did not counteract the darkening effects of 2.5% lactate. Research is ongoing to assess the molecular mechanism(s) by which lactate interacts with carboxymyoglobin.
Previous research assessing lactate effects on beef
Conclusions
Injecting beef longissimus lumborum and psoas major muscles with 2.5% lactate will darken the surface color of steaks packaged in vacuum, high-oxygen, and 0.4% carbon monoxide. When steaks are packaged in high-oxygen, 2.5% lactate also will improve the redness of both muscles. Although lactate may not improve the redness of steaks packaged in 0.4% CO, this packaging system will significantly increase color life compared with high-oxygen packaging.
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