Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activity

Seyfert, M.; Hunt, Melvin C.; Ahnström, Maria Lundesjö; Johnson, Dallas E.

doi:10.1016/j.meatsci.2006.06.022

Cited by 33 publications

(31 citation statements)

References 23 publications

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“…Our observation, which underlines increasing lactate concentration caused darkness, are in concordance with those of other researchers (Papadopoulos et al 1991a; Mancini et al 2005;Kim et al 2006;Knock et al 2006), who indicated that lactate-enhancement darkened beef color. In contrast to Seyfert et al (2007) who reported lactate-treated ground beef had a darker color, Quilo et al (2009a) and Quilo et al (2009b) stated that the lactate treatments had similar (P > 0.05) L* values when compared with control. Meanwhile, increasing storage time from 3 to 24 h almost maintained redness and yellowness of cig kofte during display life (Table 3).…”

Section: Instrumental Color Examinationcontrasting

confidence: 58%

“…These results are supported by Kim et al (2006), Mancini et al (2009) andSeyfert et al (2007), who suggested that the ingredients' role in muscle color stability is associated with increased metmyoglobin-reducing activity via a lactate-induced increase in lactate dehydrogenase activity. These results are supported by Kim et al (2006), Mancini et al (2009) andSeyfert et al (2007), who suggested that the ingredients' role in muscle color stability is associated with increased metmyoglobin-reducing activity via a lactate-induced increase in lactate dehydrogenase activity.…”

Section: Instrumental Color Examinationsupporting

confidence: 55%

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Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball

Bingöl

Çolak

Çetin

et al. 2012

Journal of Food Processing and Preservation

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Cig kofte is a meat product consumed traditionally almost everywhere in Turkey. It has a poor hygienic quality and can contain several pathogenic bacteria while no heating or cooking process is applied during any stage of manufacturing. The effects of sodium lactate on the microbiological and sensorial quality of cig kofte were investigated during display life (0, 3, 6, 12, 24 h) in order to determine the shelf life of the product. For this purpose, cig kofte samples were manufactured with various concentration of sodium lactate (1%, 2%, 3% and 4% NaL) and examined either in ambient (20C ± 2) or refrigerator (4C ± 2) storage. As a result, the hygienic quality and shelf life of cig kofte were somewhat improved; microbial growth was delayed dependent on NaL concentration used, and shelf life was increased up to 24 h. Although 1% and 2% NaL received appreciation by the panelists, an undesired loss of color and drying during storage may affect consumer's acceptance. Practical Application Cig kofte is a meat product that has a poor hygienic quality, while no heating or cooking process is applied during any stage of manufacturing. Since heat treatment is inappropriate for the raw characteristics of the product, it was aimed to prolong the shelf life of cig kofte by the addition of sodium lactate, which is used as aqueous form in food industry, in its recipe in company with cold water, which is a main ingredient added during the kneading process. Sodium lactate provides retardation on the microbial growth of cig kofte dependent on concentration used and increases the shelf life up to 24 h. Appearance is the first quality attribute evaluated by consumers when choosing a food product, so 1% and 2% NaL are more favorable by the panelists.

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Section: Instrumental Color Examinationcontrasting

confidence: 58%

Section: Instrumental Color Examinationsupporting

confidence: 55%

Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball

Bingöl

Çolak

Çetin

et al. 2012

Journal of Food Processing and Preservation

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“…Echevarne, Renerre, and Labas (1990) reported that MetMb reductase activity was not the most potent factor in the control of meat discoloration rate. Increase of MetMb reductase activity does not automatically lead to increased color stability (Seyfert, Hunt, Ahnström, & Johnson, 2007). Bekhit, Geesink, Ilian, Morton, and Bickerstaffe (2003) concluded that the lack of NADH was the limiting factor of beef MetMb reducing activity and, consequently, beef color stability.…”

Section: Introductionmentioning

confidence: 99%

Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging

Lindahl

Zamaratskaia

et al. 2012

Meat Science

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“…Consensus of the literature is that a * values of fresh ground beef decrease daily during three (Seyfert et al . ), four (Lavelle et al . ; Hunt et al .…”

Section: Resultsmentioning

confidence: 99%

Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB)

Moon¹,

Yancey²,

Apple³

et al. 2016

Journal of Food Quality

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Ground beef was formulated into six treatments of 82 or 93% lean with 0, 10, or 20% lean finely‐textured beef (LFTB). Batches (n = 5/treatment) were ground and formed into patties, then aerobically packaged for 5 days of simulated retail display to measure fresh color and lipid oxidation (TBARS). Additional patties were cooked to 71.1C before measuring external and internal cooked color, TBARS, and Lee‐Kramer shear force (LKSF). Lightness (L*), redness (a*), and pH of fresh patties increased (P < 0.05), whereas TBARS values were decreased (P < 0.05) on days 1, 2, and 4 of display, with increasing LFTB percentage. Cooking loss was lowest (P < 0.05) in 20% LFTB patties, whereas LKSF declined (P < 0.05) with increasing LFTB inclusion. Thus, LFTB incorporation up to 20% improved the quality of fresh ground beef patties and tenderness of cooked patties, without detrimentally impacting (P > 0.07) cooked color. Practical Applications Lean finely‐textured beef (LFTB) is a product made using an advanced meat recovery system from high‐fat, beef trimmings, and LFTB is treated with food‐grade ammonia to increase product pH and reduce potential pathogenic bacteria contamination. Even though LFTB has received considerable negative media coverage since 2012 (Yadavalli and Jones ), results of this research indicate that the inclusion of LFTB up to 20% could lend many positive quality characteristics to both fresh and cooked ground beef patties. Decreased lipid oxidation along with improved fresh color could result in a product with greater quality attributes, especially a more appealing color to consumers. With no negative effects on cooked color or cooking loss and the potential for increased tenderness, LFTB inclusion is a viable way to produce a desirable product while ensuring more complete utilization of beef carcasses.

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Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activity

Cited by 33 publications

References 23 publications

Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball

Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball

Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging

Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB)

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