title: Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere.
abstract: The influence of lactate/phosphate enhancement on meat color and lipid oxidation stability, tenderness, protein degradation, and protein aggregation of early postmortem beef muscles packaged in a high oxygen modified atmosphere packaging (HiOx-MAP; 80% O2, 20% CO2) were studied. At 24 hr postmortem, three bovine muscles (longissimus, semimembranosus, and adductor; n=10, respectively) were enhanced (10% injection rate) with either lactate (2.5%)/phosphate (0.3%) solution or water, packaged in HiOx-MAP, stored 9 days at 1°C, and then displayed for 7 days at 1°C. The lactate/phosphate injection significantly improved color stability (higher a* values) of all three bovine muscles throughout display period. Accumulation of lipid oxidation determined by 2-thiobarbituric acid-reactive substances values was also decreased (P<0.05) in the lactate/phosphate injection compared to the water treatment during storage and display periods. The objective tenderness values of longissimus and semimembranosus were also improved (P<0.05) by the lactate/phosphate enhancement treatment compared to the water treatment based on star probe measurement. There were no significant differences found in desmin and troponin-T degradation, or oxidative cross-linking of myosin between treatments. The results suggest that lactate/phosphate enhancement has beneficial effects on color and lipid oxidation stability, and tenderness development of beef cuts under HiOx-MAP conditions.
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
authors.forename: Yuan H
authors.initials: YH
authors.lastname: Kim
authors.forename: Elisabeth
authors.initials: E
authors.lastname: Huff-Lonergan
authors.forename: Joseph G
authors.initials: JG
authors.lastname: Sebranek
authors.forename: Steven M
authors.initials: SM
authors.lastname: Lonergan
mesh_terms: D000818:Animals; D001272:Atmosphere; D002417:Cattle; D003116:Color; D003893:Desmin / Q000378:metabolism; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005524:Food Technology; D019344:Lactic Acid / Q000494:pharmacology*; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000378:metabolism*; D018482:Muscle, Skeletal / Q000378:metabolism; D009218:Myosins / Q000378:metabolism; D010100:Oxygen; D010710:Phosphates / Q000494:pharmacology*; D011180:Postmortem Changes; D017392:Thiobarbituric Acid Reactive Substances; D020107:Troponin T / Q000378:metabolism; D014867:Water
chemical_list: D003893:Desmin; D009124:Muscle Proteins; D010710:Phosphates; D017392:Thiobarbituric Acid Reactive Substances; D020107:Troponin T; D014867:Water; D019344:Lactic Acid; D009218:Myosins; D010100:Oxygen