Effect of Antioxidant Solubility and Concentration on Discoloration of Beef Vertebrae Marrow during Display

Abstract

Two experiments were conducted to assess the role of aqueous‐ and lipid‐based antioxidants in preventing or limiting beef lumbar vertebrae marrow discoloration. In experiment 1, lumbar vertebrae (n= 8 replications) were treated with either 0%, 1.5%, or 2.5% (wt/wt) of ascorbic acid or ascorbate‐6‐palmitate. Vertebrae color (visual and L*a*b*) was evaluated during 5 d of display at 1 °C in high‐oxygen modified atmosphere packaging (MAP; 80% oxygen/20% carbon dioxide). Ascorbic acid treatments minimized (P < 0.05) discoloration compared with ascorbate‐6‐palmitate. In experiment 2, lumbar vertebrae (n= 8 replications) were treated with 0, 0.06 M, or 0.10 M ascorbic acid and ascorbate‐6‐palmitate, packaged in high‐oxygen MAP, and displayed for 5 d (1 °C). During display, vertebrae treated with ascorbic acid had a redder color (P < 0.05) than those treated with ascorbate‐6‐palmitate, and both treatments were redder (P < 0.05) than untreated controls. To better understand the mechanism of beef bone marrow discoloration, future work might address the hydrophobic antioxidants' lack of effectiveness and the potential localization of components responsible for bone discoloration within the aqueous phase of erythropoietic marrow.

Combined Effects of Modified Atmosphere Packaging and Organic Acid Salts (Sodium Acetate and Calcium Lactate) on the Quality and Shelf-life of Hanwoo Ground Beef Patties

“…This sensory result was similar with instrumental redness value. The redness of NitroMAP was higher than that of OxyMAP and Air-P. Meat color, especially redness attribute is one of the most important quality parameter that determines the consumer acceptance of meat (Liu et al, 1995;Mancini et al, 2006). In OxyMAP, the color scores of ground beef patties added with sodium acetate and calcium lactate was higher than the sample without organic acid salts from 3 to 9 d (p<0.05).…”

“…Meat color is one of the most important quality parameters that determine the consumer acceptance of meat and meat products (Liu et al, 1995;Mancini et al, 2006). The red cherry color in fresh meat and red or purple color in ground beef are associated with the freshness of products for consumers.…”