Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions Academic Article uri icon

abstract

  • Fifteen USDA Select beef strip loins were divided individually into four equal width sections, and one of six treatments containing phosphate and/or calcium lactate (CAL) enhancement solutions were assigned randomly to each loin section (n = 10). Steaks from each loin section were packaged with high-oxygen (80% O2) modified-atmosphere packaging, and/or irradiated at 2.4 kGy, stored 10 days and then displayed for 5 days at 1 °C. Instrumental colour, total reducing activity (TRA), 2-thiobarbituric acid value (TBARS), and NADH concentration were measured. Loins with CAL and phosphate maintained the most stable red colour, increased NADH (p < 0.05), and were the least oxidised. Among irradiated steaks, CAL with phosphate treatment significantly minimised lipid oxidation, increased NADH and TRA, and consequently had a higher a* value. These results suggest that lactate inclusion improves colour stability of fresh beef by providing superior antioxidant capacity and increased reducing activity of myoglobin by elevating NADH concentration. © 2008 Elsevier Ltd. All rights reserved.

author list (cited authors)

  • Kim, Y. H., Keeton, J. T., Smith, S. B., Maxim, J. E., Yang, H. S., & Savell, J. W.

citation count

  • 28

publication date

  • July 2009