title: Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties.
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% O(2)+20% CO(2)), or 0.4% CO (30% CO(2)+69.6% N(2)) and stored for 0, 2, or 4days at 2 degrees C. After storage, raw surface color and lipid oxidation were measured and patties were cooked to either 66 degrees C or 71 degrees 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.
authors.affiliation: Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA. richard.mancini@uconn.edu
authors.forename: R A
authors.initials: RA
authors.lastname: Mancini
authors.forename: R
authors.initials: R
authors.lastname: Ramanathan
authors.forename: S P
authors.initials: SP
authors.lastname: Suman
authors.forename: M K R
authors.initials: MK
authors.lastname: Konda
authors.forename: P
authors.initials: P
authors.lastname: Joseph
authors.forename: G A
authors.initials: GA
authors.lastname: Dady
authors.forename: B M
authors.initials: BM
authors.lastname: Naveena
authors.forename: I
authors.initials: I
authors.lastname: López-López
mesh_terms: D000818:Animals; D001272:Atmosphere; D002417:Cattle; D003116:Color; D003296:Cooking; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D007773:Lactates / Q000737:chemistry*; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*
chemical_list: D005520:Food Preservatives; D007773:Lactates