Abstract
High-pressure processing (HPP) is a nonthermal pasteurization technique to control pathogens, like Escherichia coli. However, color changes in raw beef induced by HPP restrict its use within the beef industry. The objectives of this study were to investigate the effects of adding curing agents (nitrite) and packaging with or without reducing compounds (ascorbic acid/erythorbate) on color retention in high-pressure processed ground beef. Color was measured (CIE L∗a∗b∗) before HPP and on days 3, 7, 12, 14, 19, and 21 after HPP. Statistical analysis (SAS GLIMMIX) was run to identify the main effects of adding curing agents, packaging, and reducing agents on color retention. HPP resulted in a detrimental effect on the color of the beef patties for all treatments. Lightness and yellowness increased (P<0.001) and redness decreased (P<0.001) after high-pressure processing. The effect remained the same throughout the course of the study. However, there were less color changes in samples treated with reducing compounds. Both synthetic and natural sources of nitrite and ascorbic acid/erythorbate performed similarly in terms of their ability to maintain redness. Treatments leading to formation of nitrosylmetmyoglobin (Fe3+) had less severe color change compared to the treatments leading to the generation of nitrosylmyoglobin (Fe2+).
Highlights
A major challenge faced by the ground beef processors is microbial contamination such as E coli O157:H7 and other Shiga toxin producing E. coli (STEC)
High-pressure processing (HPP) is a nonthermal pasteurization technique where pressure treatment between 300 and 800 MPa kills bacteria [3] by cell wall/spore coat rupture [4] or denaturation of critical proteins/enzymes [5, 6]. e process is most e ective on Gram negative bacteria followed by yeasts/molds, Gram positive bacteria, and spores [4]
Among the color parameters evaluated, a∗ had an interaction of treatment (T1–T6) × HPP effects (P ≤ 0.004) for days 14 and 19 only and b∗ had an interaction of treatment (T1–T6) × HPP effects (P 0.012) for days 21
Summary
A major challenge faced by the ground beef processors is microbial contamination such as E coli O157:H7 and other Shiga toxin producing E. coli (STEC). Erefore, it is important to nd ways to stabilize the bright red color (oxymyoglobin) of fresh meat to develop a HPP-based pasteurization techniques for raw ground beef products. Ese two are more stable than oxymyoglobin and impart greater color stability Reducing agents, such as erythorbate or ascorbic acid, increase the nitrosylation rate and have shown to improve color stability in raw ground beef [20]. Excess reducing agent plays a dual role by inhibiting lipid oxidation and by increasing stability of cured meat color through shifting the equilibration between nitrosylmyoglobin and oxymyoglobin [21]. E objective of this study was to study the effects of adding different nitrosylating agents in the presence and absence of reducing agents and aerobic and anaerobic packaging on the color stability of HPPtreated ground beef patties Cherry powder (CP) is a rich source of ascorbic acid and potential alternative to sodium ascorbate/erythorbate [24, 25]. e objective of this study was to study the effects of adding different nitrosylating agents in the presence and absence of reducing agents and aerobic and anaerobic packaging on the color stability of HPPtreated ground beef patties
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