Treatments for prevention of persistent pinking in dark-cutting beef patties

Journal of Food Science

Volumn 64, Issue 4, 1999, Pages 738-743

  Moiseev, I V ^b   Cornforth, D P ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b NONE

Author keywords

Beef; Browning; Dark cutting; Myoglobin; Oxidation

Indexed keywords

EID: 0032841239     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15122.x     Document Type: Article

References (32)

1. AMSA. 1995. Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat. National Live Stock and Meat Board, Chicago, IL.
2. AOAC, 1990a. Procedure 950.46, Moisture in meat. In Official Methods of Analysis, 15th ed. Assoc. Official Analytical Chemists, Arlington, VA.
3. AOAC, 1990b. Procedure 960.39, Fat (crude) or ether extract in meat. In Official Methods of Analysis, 15th ed. Assoc. Official Analytical Chemists, Arlington, VA.
4. Apple, J.K., Dikeman, M.E., Minton, J.E., McMurphy, R.M., Fedde, M.R., Leith, D.E. and Unruh, J.A. 1995. Effect of restraint and isolation stress and epidural blockage on endocrine and blood metabolite status, muscle glycogen metabolism, and incidence of dark-cutting longissimus muscle of sheep. J. Animal Sci. 73:2295-2307.
5. Ashmore, C.R., Parker, W. and Doerr, L. 1972. Respiration of mitochondria from dark-cutting beef: Postmortem changes. J. Animal Sci. 34: 46-48.
6. Bedinghaus, A.J. and Ockerman, H.W. 1995. Antioxidative Maillard reaction production products from reducing sugars and free amino acids in cooked ground pork patties. J. Food Sci. 60(5): 992-995.
7. Broumand, H., Ball, C.O. and Stier, E.F. 1958. Factors affecting the quality of prepackaged meat II. E. Determining the proportions of heme derivatives in fresh meat. Food Technol. 12: 65-77.
8. Brown, W.D. and Mebine, L.B. 1969. Autoxidation of oxymyoglobins. J. Biol. Chem. 244: 6696-6701.
9. Cornforth, O.P. 1994. Color: Its Basis and Importance, Chapter 2 in Quality Attributes and their Measurement in Meat, Poultry and Fish Products. A.M. Pearson & T.R. Dutson (Ed.), Advances in Meat Research, Vol. 9, p. 34-78. Blackie Academic & Professional, London, England.
10. Cornforth, D., Calkins, C.R. and Faustman, C. 1991. Methods for identification and prevention of pink color in cooked meat. Reciprocal Meat Conf. Proc. 44: 53-58.
11. Dobson, B.N., Moiseev, I.V., Cornforth, D.P., Savello, P., Wood, R.J. and Andersen, R. 1993. Instrument for measuring bind strength of restructured and emulsion-type meat products. J. Texture Studies 24: 303-310.
12. Galesloot, T.E. and Kooy, J.S. 1960. The oxidation-reduction potential of starter and milk inoculated with starter. Netherlands Milk and Dairy J. 14: 1-22.
13. Gariepy, C., Amiot, J., Pommier, S.A., Filpot, P.M. and Girard, V. 1992. Electrical stimulation and 48 hours aging of bull and steer carcasses. J. Food Sci. 57: 541-544.
14. Hague, M.A., Warren, K.E., Hunt, M.C., Kropt, D.H., Stroda, S.L. and Johnson, D.E. 1994. Endpoint temperature, internal cooked color, and expressible juice color relationships in ground beef patties. J. Food Sci. 59: 465-470.
15. Howe, J.L., Gullett, E.A. and Usborne, W.R. 1982. Development of pink color in cooked pork. Can. Inst Food Sci. Technol. J. 15: 19-23.
16. Hunt, M.C. and Hedrick, H.B. 1977. Chemical, physical and sensory characteristics of bovine muscle from four quality groups. J. Food Sci. 42: 716-720.
17. Kreikemeier, K.C., Unruh, J.A. and Eck, T.P. 1998. Factors affecting the occurrence of dark-cutting beef and selected carcass traits in finished beef cattle. J. Animal Sci. 76: 388-395.
18. Krzywicki, K. 1979. Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of the beef. Meat Sci. 3: 1-5.
19. Lawrie, R.A. 1968. Chemical changes in meat due to processing-A review. J. Sci. Fd. Agric. 19: 233-240.
20. Lee, M., Cassens, R.G., and Fennema, O.R. 1981. Effect of metal ions on residual nitrite. J. Food Proc. Preserv. 5: 191-205.
21. Mendenhall, V.T. 1989. Effect of pH and total pigment concentration on the internal color of cooked ground beef patties. J. Food Sci. 54: 1-2.
22. Moiseev, I.V. and Cornforth, D.P. 1997. Sodium hydroxide and sodium tripolyphosphate effects on bind strength and sensory characteristics of restructured beef rolls. Meat Sci. 45: 53-60.
23. Newton, K.G. and Gill, C.O. 1981. The microbiology of DFD fresh meats: A review. Meat Sci. 5: 223-232.
24. SAS Institute, Inc. 1988. SAS Users' Guide: Basic Statistical Analysis. SAS Institute Inc., Cary, NC.
25. Siegel, D.G. and Schmidt, G.R. 1979. Ionic, pH, and temperature effects on the binding ability of myosin. J. Food Sci. 44: 1686-1689.
26. Trout, G.R. 1989. Variation in myoglobin denaturation and color of cooked beef, pork and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate and cooking temperature. J. Food Sci. 54: 536.
27. Trout, G.R. 1990. The rate of metmyoglobin formation in beef, pork, and turkey meat as influenced by pH, sodium chloride, and sodium tripolyphosphate. Meat Sci. 28: 203-210.
28. USDA. 1997. Heat processing procedures, cooking instructions, and cooling, handling, and storage requirements for uncured meat patties. Code of Federal Regulations 9(2): 292-293.
29. Van Laack, R.L.J.M., Berry, B.W., and Solomon, M.B. 1996. Variations in internal color of cooked beef patties. J. Food Sci. 61(2): 410-414.
30. Warriss, P.D. 1979. The extraction of haem pigments from fresh meat. J. Food Technol. 14: 75-80.
31. Wismer-Pedersen, J. 1987. Water. Ch. 5 in The Science of Meat and Meat Products, 3rd ed. J.F. Price and B.S. Schweigen (Ed.), p. 148. Food & Nutrition Press, Inc., Westport, CT.
32. Wulf, D. 1998. Ohio State Univ. Extension Meat Specialist. Personal Communication.