n59315SE 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.

published proceedings

  • Food Chemistry

author list (cited authors)

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

publication date

  • January 1, 2009 11:11 AM