The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef

Abstract

The objectives of this study were to evaluate the effect of enhancement with 0.5%, 1.0%, 1.5%, or 2.0% lactic acid (LA), with or without 0.5% salt (NaCl), on pH, water-holding capacity, and resultant cooked color of dark-cutting (DC) beef. The pH of DC sections treated with LA decreased ( P < 0.05), whereas water-holding capacity (WHC) increased ( P < 0.05) with increasing concentrations of LA. Sensory panelists noted an increase ( P < 0.05) in the degree of doneness (less pink internal color), whereas, a ∗ and chroma values were lower ( P < 0.05), and hue angles were greater ( P < 0.05), indicating the internal color of LA-treated DC sections was less red and appeared more well-done. Also, 630:580 nm reflectance ratios were similar ( P > 0.05) among DC steaks treated with 0.5% and 1.0% LA and normal pH (NDC) steaks, likely caused by an increase ( P < 0.05) in myoglobin denaturation in LA-enhanced DC steaks. These results indicate that the use of LA can reduce postmortem muscle pH and alter the cooked color of DC beef, ultimately resulting in a deletion of the persistent pinking condition.