Effects of glucono delta-lactone enhancement and nitrite-embedded packaging on fresh color, cooked color, and sensory attributes of dark-cutting beef
The objective was to determine the effects of nitrite-embedded packaging (NEP) and enhancement on quality of dark-cutting beef. Dark-cutting strip loins (n = 10; pH > 6.0) and USDA Low Choice strip loins (USDA Choice, n = 10; normal-pH) were selected from a local purveyor. Dark-cutting loins were...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001494 |
| _version_ | 1811178884078501888 |
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| author | Morgan L. Denzer Gretchen G. Mafi Deborah L. VanOverebeke Ranjith Ramanathan |
| author_facet | Morgan L. Denzer Gretchen G. Mafi Deborah L. VanOverebeke Ranjith Ramanathan |
| author_sort | Morgan L. Denzer |
| collection | DOAJ |
| description | The objective was to determine the effects of nitrite-embedded packaging (NEP) and enhancement on quality of dark-cutting beef. Dark-cutting strip loins (n = 10; pH > 6.0) and USDA Low Choice strip loins (USDA Choice, n = 10; normal-pH) were selected from a local purveyor. Dark-cutting loins were divided into two sections and randomly designated as non-enhanced and enhanced dark-cutting treatments. Sections assigned to enhancement treatment were injected with 0.5% glucono delta-lactone and 0.1% rosemary. One steak from USDA Choice and non-enhanced dark-cutting loins was packaged in Styrofoam™ trays overwrapped with polyvinyl chloride film, and one steak from enhanced dark-cutting loins was packaged in NEP. Steaks were kept in simulated retail display for 6 d, and the surface color was evaluated using a HunterLab MiniScan spectrophotometer and trained color panel every 24 h. The remaining steaks were randomly assigned to cooked color, sensory, and Warner-Bratzler shear force analyses. By d 6 of retail display, enhanced dark-cutting steaks in NEP had greater (P < 0.05) redness (a* values) than non-enhanced dark-cutting and USDA Choice steaks in PVC. There was more surface discoloration (P < 0.05) on USDA Choice steaks than enhanced dark-cutting in NEP and non-enhanced dark-cutting steaks by d 6 of retail display. Enhanced dark-cutting and USDA Choice steaks had similar (P > 0.05) cooked internal redness (a* values and visual color). However, external cooked color of enhanced dark-cutting steaks in NEP was significantly pinker than USDA Choice and non-enhanced dark-cutting steaks. In conclusion, nitrite packaging improved surface redness dark cutting steaks, and the enhancement decreased cooked internal redness commonly associated with high-pH beef. |
| first_indexed | 2024-04-11T06:25:31Z |
| format | Article |
| id | doaj.art-c07d9f627156470f852310b7dea9296d |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-11T06:25:31Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-c07d9f627156470f852310b7dea9296d2022-12-22T04:40:23ZengElsevierApplied Food Research2772-50222022-12-0122100189Effects of glucono delta-lactone enhancement and nitrite-embedded packaging on fresh color, cooked color, and sensory attributes of dark-cutting beefMorgan L. Denzer0Gretchen G. Mafi1Deborah L. VanOverebeke2Ranjith Ramanathan3Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USADepartment of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USADepartment of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USACorresponding author.; Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USAThe objective was to determine the effects of nitrite-embedded packaging (NEP) and enhancement on quality of dark-cutting beef. Dark-cutting strip loins (n = 10; pH > 6.0) and USDA Low Choice strip loins (USDA Choice, n = 10; normal-pH) were selected from a local purveyor. Dark-cutting loins were divided into two sections and randomly designated as non-enhanced and enhanced dark-cutting treatments. Sections assigned to enhancement treatment were injected with 0.5% glucono delta-lactone and 0.1% rosemary. One steak from USDA Choice and non-enhanced dark-cutting loins was packaged in Styrofoam™ trays overwrapped with polyvinyl chloride film, and one steak from enhanced dark-cutting loins was packaged in NEP. Steaks were kept in simulated retail display for 6 d, and the surface color was evaluated using a HunterLab MiniScan spectrophotometer and trained color panel every 24 h. The remaining steaks were randomly assigned to cooked color, sensory, and Warner-Bratzler shear force analyses. By d 6 of retail display, enhanced dark-cutting steaks in NEP had greater (P < 0.05) redness (a* values) than non-enhanced dark-cutting and USDA Choice steaks in PVC. There was more surface discoloration (P < 0.05) on USDA Choice steaks than enhanced dark-cutting in NEP and non-enhanced dark-cutting steaks by d 6 of retail display. Enhanced dark-cutting and USDA Choice steaks had similar (P > 0.05) cooked internal redness (a* values and visual color). However, external cooked color of enhanced dark-cutting steaks in NEP was significantly pinker than USDA Choice and non-enhanced dark-cutting steaks. In conclusion, nitrite packaging improved surface redness dark cutting steaks, and the enhancement decreased cooked internal redness commonly associated with high-pH beef.http://www.sciencedirect.com/science/article/pii/S2772502222001494RosemaryDark-cutting beefNitrite-embedded packagingMeat colorPersistent pinking |
| spellingShingle | Morgan L. Denzer Gretchen G. Mafi Deborah L. VanOverebeke Ranjith Ramanathan Effects of glucono delta-lactone enhancement and nitrite-embedded packaging on fresh color, cooked color, and sensory attributes of dark-cutting beef Applied Food Research Rosemary Dark-cutting beef Nitrite-embedded packaging Meat color Persistent pinking |
| title | Effects of glucono delta-lactone enhancement and nitrite-embedded packaging on fresh color, cooked color, and sensory attributes of dark-cutting beef |
| title_full | Effects of glucono delta-lactone enhancement and nitrite-embedded packaging on fresh color, cooked color, and sensory attributes of dark-cutting beef |
| title_fullStr | Effects of glucono delta-lactone enhancement and nitrite-embedded packaging on fresh color, cooked color, and sensory attributes of dark-cutting beef |
| title_full_unstemmed | Effects of glucono delta-lactone enhancement and nitrite-embedded packaging on fresh color, cooked color, and sensory attributes of dark-cutting beef |
| title_short | Effects of glucono delta-lactone enhancement and nitrite-embedded packaging on fresh color, cooked color, and sensory attributes of dark-cutting beef |
| title_sort | effects of glucono delta lactone enhancement and nitrite embedded packaging on fresh color cooked color and sensory attributes of dark cutting beef |
| topic | Rosemary Dark-cutting beef Nitrite-embedded packaging Meat color Persistent pinking |
| url | http://www.sciencedirect.com/science/article/pii/S2772502222001494 |
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