title: Effects of succinate and pH on cooked beef color.
abstract: Two experiments were conducted to assess the effects of succinate and pH on cooked beef color. In experiment 1, ten strip loins (M. longissimus lumborum) were divided in half and assigned to either non-enhanced control or 2.5% succinate. Each half-loin was cut into steaks, packaged in vacuum or 80% oxygen, and stored at 1°C for 0, 6, or 12 days. Steaks were cooked to either 66°C or 71°C. Succinate increased (P<0.05) steak pH, raw a* values, and interior cooked redness when packaged in high oxygen. In experiment 2, to assess the role of succinate in raw and cooked color, succinate or ammonium hydroxide was added to ground beef patties to result in a common meat pH (5.9). At a similar pH, succinate had greater metmyoglobin reducing activity and internal cooked redness compared with ammonium hydroxide (P<0.05). In addition to ingredient-based changes in muscle pH, succinate may influence color by regenerating reducing equivalents.
authors: Department of Animal Science, University of Connecticut, Storrs, CT 06269-4040, United States.
authors: R
authors: R
authors: Ramanathan
authors: R A
authors: RA
authors: Mancini
authors: G A
authors: GA
authors: Dady
authors: C B
authors: CB
authors: Van Buiten
mesh_terms: D064753:Ammonium Hydroxide; D000818:Animals; D002417:Cattle; D003116:Color; D003296:Cooking; D004032:Diet; D018857:Food Packaging / Q000379:methods; D006801:Humans; D006863:Hydrogen-Ion Concentration; D006878:Hydroxides; D008460:Meat / Q000032:analysis*; D008786:Metmyoglobin / Q000378:metabolism; D018482:Muscle, Skeletal; D010084:Oxidation-Reduction; D010100:Oxygen; D019802:Succinic Acid
chemical_list: D006878:Hydroxides; D008786:Metmyoglobin; D064753:Ammonium Hydroxide; D019802:Succinic Acid; D010100:Oxygen