title: Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color.
abstract: Beef strip loins (n=30) were divided into halves, and each half was assigned randomly to one of four injection enhancements: (1) non-enhanced control, (2) 3% pyruvate, (3) 3% succinate, and (4) 3% lactate. Steaks were cut and packaged in either vacuum, high oxygen (80% O(2)/20% CO(2)), or PVC. Color and lipid oxidation were measured on days 0, 5, and 13 of storage at 1°C. Enhancement had a significant effect on steak pH. On day 13 of storage, steaks enhanced with lactate, pyruvate, and succinate were less discolored (P<0.05) than control steaks in PVC and high oxygen. Enhancement darkened steaks (P<0.05) compared with control steaks. Succinate had the greatest and pyruvate had the least metmyoglobin-reducing activity (P<0.05). Lactate and pyruvate decreased the TBARS values of steaks packaged in PVC (P<0.05) whereas pyruvate was most effective for lowering lipid oxidation in high-oxygen packaging.
authors.affiliation: Department of Animal Science, University of Connecticut, Storrs, CT 06269-4040, USA.
authors.forename: R
authors.initials: R
authors.lastname: Ramanathan
authors.forename: R A
authors.initials: RA
authors.lastname: Mancini
authors.forename: G A
authors.initials: GA
authors.lastname: Dady
mesh_terms: D000818:Animals; D002417:Cattle; D005511:Food Handling; D018857:Food Packaging / Q000379:methods; D005520:Food Preservatives / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000737:chemistry*; D008460:Meat / Q000032:analysis*; D008786:Metmyoglobin / Q000032:analysis; D009124:Muscle Proteins / Q000032:analysis; D018482:Muscle, Skeletal / Q000737:chemistry*; D010084:Oxidation-Reduction; D010100:Oxygen / Q000009:adverse effects; D010858:Pigmentation; D019289:Pyruvic Acid / Q000737:chemistry*; D019802:Succinic Acid / Q000737:chemistry*; D013499:Surface Properties; D017392:Thiobarbituric Acid Reactive Substances; D013997:Time Factors; D014618:Vacuum
chemical_list: D005520:Food Preservatives; D009124:Muscle Proteins; D017392:Thiobarbituric Acid Reactive Substances; D008786:Metmyoglobin; D019344:Lactic Acid; D019289:Pyruvic Acid; D019802:Succinic Acid; D010100:Oxygen