Effect of antioxidants and lighting conditions on color and lipid stability of beef patties packaged in high-oxygen modified atmosphere

The effects of antioxidants (rosemary, carnosine and taurine, together with ascorbic acid) and the influence of different lighting conditions (standard supermarket fluorescent, low-UV color-balanced lamp, and darkness) were studied in fresh beef patties packaged in modified atmosphere and displayed at 2 °C for 20 days. Oxidation stability (TBARS), instrumental color, metmyoglobin formation, psychrotrophic flora, and sensory attributes (off-odour and discoloration) were measured at four-day intervals. Rosemary and, to a lesser extent, carnosine (both with ascorbic acid) were very effective in inhibiting both metmyoglobin formation and lipid oxidation, thus stabilizing red meat color and retarding off-odour development. These effects were most noticeable in patties subject to lighting during display, either with the standard fluorescent or with the low-UV color-balanced lamp. Treatment with rosemary and ascorbic acid in the absence of UV radiation gave rise to the lowest oxidation values. Conversely, the combination of taurine and ascorbic acid exerted a significant prooxidant effect. © 2011 Taylor &Francis.Peer Reviewe