Effects of reducing agents on premature browning in ground beef

Comparison of the quality and storage stability of salmon packaged in various retort pouches

“…To determine the amount of lipid oxidation in a food product, thiobarbituric acid reactive substance (TBARS) measurement has been widely used (Gomes, Silva, Cardello, & Cipolli, 2003;Rora et al, 1998;Sepe et al, 2005).…”

Mass spectrometric characterization and thermostability of turkey myoglobin

“…Previous research characterized beef Mb using MS (Alderton et al, 2003;Ponce-Alquicira & Taylor, 2000;Suman et al, 2006Suman et al, , 2007, and the thermostability of beef Mb has been widely investigated (Alderton et al, 2003;Machlik, 1965;Sepe et al, 2005). Information from these investigations offered a sound basis for comparison against turkey Mb.…”

“…Relative to cooked meat color, beef Mb model systems have been utilized by earlier researchers to investigate Mb thermostability (Alderton, Faustman, Liebler, & Hill, 2003;Machlik, 1965;Sepe et al, 2005). In addition, beef Mb is well-characterized utilizing MS-based analytical tools (Alderton et al, 2003;PonceAlquicira & Taylor, 2000;Suman et al, 2006Suman et al, , 2007.…”

Effects of L- or D-lactate-enhancement on the internal cooked colour development and biochemical characteristics of beef steaks in high-oxygen modified atmosphere

“…In contrast, the TRA of D-LAC steaks did not differ (P > 0.05) from the CON and NLAC steaks, indicating that L-lactate was metabolized differently than D-lactate within postmortem muscle in the reducing system. An increase in TRA and a decrease in the lipid oxidation of ground beef when treated with food-grade reducing agents, such as sodium erythorbate, sodium ascorbate, and ascorbyl palmitate, was reported by Sepe et al (2005). They determined that the addition of reducing agents to ground beef can prevent premature browning of ground beef by maintaining myoglobin in the DMb state.…”