THE UTILITY OF LACTATE AND ROSEMARY IN BEEF ENHANCEMENT SOLUTIONS: EFFECTS ON <i>LONGISSIMUS</i> COLOR CHANGES DURING DISPLAY

Abstract

ABSTRACT This study evaluated the utility of lactate and rosemary in beef enhancement solutions for improving strip loin steak color stability during display in modified atmosphere packages (80% O 2 /20% CO 2 ). Beef longissimus muscles were injected (6%) with enhancement solutions containing water, salt, phosphate, and either rosemary, lactate, or a combination of rosemary and lactate. Steaks packaged in high oxygen were stored for 5 days prior to display. Throughout a 7‐day display, loins treated with rosemary were lighter red ( P &lt; 0.05) than loins treated with lactate or lactate plus rosemary, which were similar. However, lactate resulted in a dark‐red color rather than a brown metmyoglobin‐like discoloration. Even though steaks from rosemary‐enhanced loins were more red ( P &lt; 0.05) on day 0 of display than loins enhanced with lactate or lactate and rosemary, this bright‐red initial color did not continue throughout display, whereas the lactate‐enhanced products were darker but had a more stable red color.