Bp. Demos et al., MECHANICALLY RECOVERED NECK BONE LEAN AND ASCORBIC-ACID IMPROVE COLORSTABILITY OF GROUND-BEEF PATTIES, Journal of food science, 61(3), 1996, pp. 656-659
Ground beef patties at two ascorbic acid (Asc) levels 10 and 1,000 ppm
) and three: mechanically recovered neck bone lean (MRNL) levels (0, 1
5 and 30%) were analyzed for percentage surface metmyoglobin (metMb) a
nd HunterLab L and a* values over 6 days of retail display. Data were
collected for two replications, Patties made with Asc had less (P < 0
.01) surface metMb than patties made without Asc on days 1-4 of retail
display. Ascorbic acid and MRNL acted synergistically to improve surf
ace color. Patties made with Ase showed a linear decrease (P < 0.05) i
n surface metMb as MRNL level increased From 0 to 30%. Patties made wi
thout Ase showed no change in surface metMb MRNL level in creased.