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Mechanically Recovered Neck Bone Lean and Ascorbic Acid Improve Color Stability of Ground Beef Patties
Author(s) -
DEMOS B.P.,
GERRARD D.E.,
MANDIGO R.W.,
GAO X.,
TAN J.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb13180.x
Subject(s) - metmyoglobin , ascorbic acid , food science , chemistry , biochemistry , myoglobin
Ground beef patties at two ascorbic acid (Asc) levels (0 and 1,000 ppm) and three mechanically recovered neck bone lean (MRNL) levels (0, 15 and 30%) were analyzed for percentage surface metmyoglobin (metMb) and HunterLab L* and a* values over 6 days of retail display. Data were collected for two replications. Patties made with Asc had less (P < 0.01) surface metMb than patties made without Asc on days 1‐4 of retail display. Ascorbic acid and MRNL acted synergistically to improve surface color. Patties made with Asc showed a linear decrease (P < 0.05) in surface metMb as MRNL level increased from 0 to 30%. Patties made without Asc showed no change in surface metMb as MRNL level increased.