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Treatments for Prevention of Persistent Pinking in Dark‐Cutting Beef Patties
Author(s) -
Moiseev I. V.,
Cornforth D. P.
Publication year - 1999
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.1365-2621.1999.tb15122.x
Subject(s) - chemistry , food science , denaturation (fissile materials) , flavor , browning , lactic acid , peroxide , bacteria , nuclear chemistry , organic chemistry , biology , genetics
Food‐grade oxidants and browning agents were compared for prevention of undesirable raw appearance of cooked dark‐cutting (DC) beef patties. DC beef had higher pH (6.6 vs 5.7) and lower 24h oxidation‐reduction potential (–190 vs –108 mV) than controls, with higher cooked yield and cohesiveness, but lower beef flavor intensity scores. DC patties with lactic acid (LA) had acceptable cooked appearance and increased myoglobin (Mb) denaturation during cooking (77%‐LA; 63%‐normal control; 41%‐DC control), but a tangy off‐flavor. Calcium peroxide increased Mb denaturation to 69%, but caused excessive oxidation. Caramel color eliminated undercooked appearance without increasing Mb denaturation, but raw and cooked patties were dark.