Effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks.
A completely randomized block design was used to assess the effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks. Loins were divided into sections, assigned to one of four treatments (non-enhanced day 0, non-enhanced day 5, water-enhanced, and 3% lactate), vacuum packaged, stored for 5 days at 4 degrees C, and then cut into steaks that were used to prepare 100% of deoxy-, oxy-, met-, and carboxymyoglobin according to AMSA (1991). Surface color was analyzed using a HunterLab Miniscan Plus Spectrocolorimeter. Lactate-enhanced steaks had the least overall surface reflectance and the darkest surface color (lower L*; P<0.05). For 100% of each myoglobin form, K/S values and ratios (isobestic wavelengths/525 nm) at 474, 525, 572, and 610 also were influenced by lactate-enhancement. Hence, when estimating surface myoglobin forms using K/S ratios, separate 100% myoglobin reference standards should be prepared from both non-enhanced and enhanced steaks.
Ramanathan
R
R
Department of Animal Science, University of Connecticut, Storrs, CT 06269-4040, USA.
Mancini
R A
RA
Naveena
B M
BM
Konda
M K R
MK
D000465:Algorithms; D000818:Animals; D002417:Cattle; D003124:Colorimetry / Q000379:methods; D005503:Food Additives / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000737:chemistry*; D008460:Meat / Q000032:analysis*; D008786:Metmyoglobin / Q000032:analysis / Q000737:chemistry; D009211:Myoglobin / Q000032:analysis / Q000737:chemistry; D010858:Pigmentation; D012015:Reference Standards; D013053:Spectrophotometry; D013499:Surface Properties
D005503:Food Additives; D009211:Myoglobin; C018013:carboxymyoglobin; C055547:deoxymyoglobin; C017595:oxymyoglobin; D008786:Metmyoglobin; D019344:Lactic Acid