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Color-stabilizing effect of lactate on ground beef is packaging-dependent
S P Suman1, R A Mancini, P Joseph
1Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA. spsuma2@email.uky.edu
Meat Science
|April 9, 2010
Summary
Potassium lactate improves ground beef color stability, but its effectiveness depends on the packaging method used. Modified atmosphere packaging (MAP) with carbon monoxide can mask lactate's color-enhancing effects.
Area of Science:
- Food Science
- Meat Science
- Food Packaging
Background:
- Lactate is known to enhance color stability in meat products.
- The influence of packaging systems on lactate's effect on meat color was previously uninvestigated.
Purpose of the Study:
- To investigate the impact of potassium lactate on ground beef color stability.
- To determine how different modified atmosphere packaging (MAP) systems interact with lactate to affect meat color.
Main Methods:
- Ground beef patties with or without 2.5% potassium lactate were packaged.
- Packaging types included vacuum packaging (VP), high-oxygen MAP (HIOX), carbon monoxide MAP (CO), and aerobic packaging (PVC).
- Patties were stored at 2°C for 0, 2, or 4 days, and color attributes (L*, a*) were measured.
Main Results:
- Lactate-treated patties were darker (lower L* values) than controls.
- Increased redness (a* values) was observed in lactate patties under PVC, HIOX, and VP, but not in CO packaging.
- Reduced discoloration was noted in lactate patties in PVC and VP, with no significant difference in CO and HIOX.
Conclusions:
- The effect of potassium lactate on ground beef color is significantly influenced by the packaging environment.
- Carbon monoxide MAP may mask the color-stabilizing effects of lactate in ground beef.
- Packaging selection is crucial when utilizing lactate for color enhancement in ground beef.
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