Mechanism for Lactate-Color Stabilization in Injection-Enhanced Beef

In two experiments, the relationship between metmyoglobin (MMb) reduction and lactate to pyruvate conversion with concomitant production of reduced nicotinamide adenine dinucleotide (NADH) via lactic dehydrogenase (LDH) was investigated. In experiment 1, nonenzymatic reduction of horse MMb occurred in a lactate−LDH−NAD system. Exclusion of NAD⁺, l-lactic acid, or LDH resulted in minimal MMb reduction. Increasing NAD⁺ and l-lactic acid concentrations increased reduction. In experiment 2, beef strip loins (longissimus lumborum muscle) were injected with combinations of potassium lactate, sodium tripolyphosphate, sodium chloride, and/or sodium acetate. Steaks were packaged in high-oxygen (80% oxygen/20% carbon dioxide) modified-atmosphere packaging and stored for 2−9 days and then placed in a fluorescent-lighted, open-top display case for 5 days at 1 °C. Enhancing loins with 2.5% potassium lactate significantly increased LDH activity, NADH concentration, MMb-reducing activity, and subsequent color stability during display. These research results support the hypothesis that enhancing beef with lactate replenishes NADH via increased LDH activity, ultimately resulting in greater meat color stability.

Keywords: Beef; color; injection enhancement; potassium lactate; LDH activity; metmyoglobin-reducing activity; NADH