title: Effects of succinate on ground beef color and premature browning.
abstract: The objective of this experiment was to determine the effects of succinate on raw and cooked ground beef color. Chubs (n=10) were divided in half and assigned to either succinate (final w/w concentration of 2.5%) or distilled water. Patties (n=14 per chub half) were assigned to initial day 0 color and each of 6 treatment combinations, created by crossing 3 packaging types (vacuum, high-oxygen/80% O(2), and PVC) with 2 storage times (days 1 and 3). After storage, patties were cooked to either 66 °C or 71 °C. Succinate increased (P<0.05) ground beef pH and metmyoglobin reducing activity but had no effect (P>0.05) on raw a* and chroma values. Moreover, succinate decreased (P<0.05) raw L* values, lipid oxidation, and premature browning for patties packaged in PVC and high-oxygen. Succinate may increase cooked patty redness via its influence on meat pH.
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: G
authors.initials: G
authors.lastname: Dady
authors.forename: P
authors.initials: P
authors.lastname: Joseph
mesh_terms: D000818:Animals; 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 / Q000187:drug effects; D015227:Lipid Peroxidation / Q000187:drug effects; D008460:Meat; D008786:Metmyoglobin / Q000378:metabolism; D009211:Myoglobin / Q000378:metabolism; D010100:Oxygen / Q000032:analysis; D011143:Polyvinyl Chloride / Q000737:chemistry; D011489:Protein Denaturation / Q000187:drug effects; D013386:Succinates / Q000494:pharmacology*; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014618:Vacuum
chemical_list: D005520:Food Preservatives; D009211:Myoglobin; D013386:Succinates; D017392:Thiobarbituric Acid Reactive Substances; C017595:oxymyoglobin; D008786:Metmyoglobin; D011143:Polyvinyl Chloride; D010100:Oxygen