Contributions of muscles of various color stabilities to the overall color stability of ground beef.
Ground high (HCS), intermediate (ICS), and low color stability (LCS) cow muscles were used to investigate effects of blending muscles of different color stabilities on ground beef display color. Six formulations at 90% and 80% lean points combining HCS, ICS, and LCS muscles were: 50% HCS + 50% ICS; 50% HCS + 50% LCS; 50% ICS + 50% LCS; 33.3% HCS + 33.3% ICS + 33.3% LCS; 75% HCS + 25% LCS; and 25% HCS + 75% LCS. Patties were packaged in a high oxygen (80% O(2), 20% CO(2)) modified atmosphere, held in dark storage for 5 d, then displayed for 4 d. The 80% lean patties containing >or= 50% HCS had the brightest red initial visual color. During display 75% HCS + 25% LCS at both lean points had the most cherry-red display color. Patties containing a greater proportion of HCS had greater metmyoglobin reducing ability throughout display. HCS, ICS, and LCS muscle can be mixed without adverse color affects, provided LCS muscle is <or= 25%, and HCS muscle is >or= 50% of the blend.
Raines
Christopher R
CR
Dept. of Dairy and Animal Science, The Pennsylvania State Univ., 324 W.L. Henning Building, Univ. Park, PA 16802, USA.
Hunt
Melvin C
MC
Unruh
John A
JA
D000818:Animals; D002417:Cattle; D003116:Color; D004041:Dietary Fats / Q000032:analysis; D005260:Female; D005519:Food Preservation / Q000379:methods; D008460:Meat / Q000032:analysis*; D008786:Metmyoglobin / Q000032:analysis / Q000378:metabolism; D018482:Muscle, Skeletal / Q000502:physiology*
D004041:Dietary Fats; D008786:Metmyoglobin