Date of this Version
2018 Nebraska Beef Cattle Report. University of Nebraska Extension MP105. Lincoln, NE.
High pressure processing, a non-thermal pasteurization technique, can reduce E. coli in beef but the use is limited due to discoloration of raw beef after high pressure processing. Different states of myoglobin have inherently different color stability. The objective of this study was to determine the impact of myoglobin state on color stability of raw beef patties treated with high pressure processing. Modified atmosphere packaging (high oxygen-oxymyoglobin, carbon monoxide-carboxymyoglobin), vacuum packaging (deoxymyoglobin) or added potassium ferricyanide (metmyoglobin) treatments were used to prepare patties with desired myoglobin states. Color was measured (CIE L*, a*, b*) before and after high pressure processing over a storage period of 21 days. Regardless of pressure and duration, beef patties lost redness after high pressure processing. However, carboxymyoglobin showed better color retention as compared to deoxymyoglobin, oxymyoglobin and metmyoglobin.