Contributions of Muscles of Various Color Stabilities to the Overall Color Stability of Ground Beef

Abstract

Ground high (HCS), intermediate (ICS), and low color stability (LCS) cow muscles were used to investigate effects of blending muscles of different color stabilities on ground beef display color. Six formulations at 90% and 80% lean points combining HCS, ICS, and LCS muscles were: 50% HCS + 50% ICS; 50% HCS + 50% LCS; 50% ICS + 50% LCS; 33.3% HCS + 33.3% ICS + 33.3% LCS; 75% HCS + 25% LCS; and 25% HCS + 75% LCS. Patties were packaged in a high oxygen (80% O(2), 20% CO(2)) modified atmosphere, held in dark storage for 5 d, then displayed for 4 d. The 80% lean patties containing >or= 50% HCS had the brightest red initial visual color. During display 75% HCS + 25% LCS at both lean points had the most cherry-red display color. Patties containing a greater proportion of HCS had greater metmyoglobin reducing ability throughout display. HCS, ICS, and LCS muscle can be mixed without adverse color affects, provided LCS muscle is <or= 25%, and HCS muscle is >or= 50% of the blend.

Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB)

“…), and, in contrast to results of the present research, the decreases in C * with increasing display duration were similar between patties formulated to 80 and 90% lean (Raines et al . ).…”

“…In addition, Raines et al . () reported that L * and b * values decreased the longer ground beef patties remained in a four‐day display period, with 90% lean patties becoming darker and more yellow than 80% lean patties on days 2 and 4 of retail display.…”

“…Furthermore, Raines et al . () observed that 90% lean patties had greater a * values than 80% lean patties after two days in simulated retail display but 80% patties had greater a * values than 90% patties after four days of display, even though the increases in hue angles with increasing days in display were similar between 80 and 90% lean ground beef patties (Raines et al . ).…”

“…Research has repeatedly shown that TBARS values of fresh ground beef increase with increasing time in retail display (Raines et al . ; Suman et al . ; Garner et al ; Ohman et al .…”

“…Even though Suman et al (2010) reported that L* values of aerobically packaged raw ground beef patties decreased daily during five days of retail, research indicates that the greatest reductions in ground beef L* values occurred during the first 24 to 68 h in retail display (Lavelle et al 1995;Garner et al 2014;Ohman et al 2015). In addition, Raines et al (2009Raines et al ( , 2010 reported that L* and b* values decreased the longer ground beef patties remained in a four-day display period, with 90% lean patties becoming darker and more yellow than 80% lean patties on days 2 and 4 of retail display.…”