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Mechanism for lactate-color stabilization in injection-enhanced beef
Yuan H Kim1, Melvin C Hunt, Richard A Mancini
1Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, Kansas 66506, USA.
Journal of Agricultural and Food Chemistry
|September 28, 2006
Summary
Adding lactate to beef enhances meat color stability by increasing reduced nicotinamide adenine dinucleotide (NADH) production through lactic dehydrogenase (LDH) activity, which aids metmyoglobin (MMb) reduction.
Area of Science:
- Biochemistry
- Food Science
- Meat Science
Background:
- Metmyoglobin (MMb) reduction is crucial for meat color stability.
- Lactate to pyruvate conversion, mediated by lactic dehydrogenase (LDH), produces reduced nicotinamide adenine dinucleotide (NADH).
- NADH plays a role in reducing MMb.
Purpose of the Study:
- To investigate the relationship between MMb reduction and lactate to pyruvate conversion.
- To determine if lactate enhancement in beef improves meat color stability.
- To elucidate the role of NADH production in this process.
Main Methods:
- Experiment 1: Investigated nonenzymatic MMb reduction in a lactate-LDH-NAD system.
- Experiment 2: Injected beef strip loins with various additives including potassium lactate.
- Assessed LDH activity, NADH concentration, MMb-reducing activity, and color stability after modified-atmosphere packaging and display.
Main Results:
- Nonenzymatic MMb reduction was dependent on lactate, LDH, and NAD+.
- Enhancing beef with 2.5% potassium lactate significantly increased LDH activity and NADH concentration.
- Potassium lactate treatment led to increased MMb-reducing activity and improved color stability during display.
Conclusions:
- Lactate enhancement in beef replenishes NADH via increased LDH activity.
- This process enhances metmyoglobin reduction, leading to improved meat color stability.
- The findings support the hypothesis that lactate addition positively impacts meat color preservation.
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