title: The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system.
abstract: Two experiments were conducted to determine the effects of lactate on nitrite during meat curing. In the first experiment, using a model system, eight reaction components including nitrite and lactate, were used to assess the effect of each component on metmyoglobin reducing activity by excluding one component at a time. Excluding lactate, nicotinamide adenine dinucleotide (NAD), l-lactate dehydrogenase (LDH) or phenazine methosulfate (PMS) resulted in no reducing activity. A second experiment, utilising a meat mixture, investigated the effects of lactate (0%, 2%, 4% or 6%), nitrite (0 or 156ppm), and packaging (oxygen-permeable or vacuum) on residual nitrite, meat colour and pH. Addition of lactate reduced residual nitrite in the meat mixtures. Both experiments support the hypothesis that lactate generates NADH which then reduces metmyoglobin to deoxymyoglobin. The resulting greater concentration of reduced myoglobin subsequently reacted with nitrite to produce more nitric oxide, reducing nitrite concentration and accelerating curing reactions.
authors.affiliation: Cargill Meat Solutions, 151 N. Main St., Wichita, KS 67202, United States. Electronic address: Brooke_McClure@cargill.com.
authors.forename: Brooke N
authors.initials: BN
authors.lastname: McClure
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50011, United States. Electronic address: sebranek@iastate.edu.
authors.forename: Joseph G
authors.initials: JG
authors.lastname: Sebranek
authors.affiliation: AgResearch Ltd, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand. Electronic address: Brad.Kim@agresearch.co.nz.
authors.forename: Yuan H
authors.initials: YH
authors.lastname: Kim
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50011, United States. Electronic address: gsulliva@iastate.edu.
authors.forename: Gary A
authors.initials: GA
authors.lastname: Sullivan
keywords: Cured meat; Lactate; Metmyoglobin reduction; Nitrite