EFFECT OF VITAMIN-C CONCENTRATION AND COINJECTION WITH CALCIUM-CHLORIDE ON BEEF RETAIL DISPLAY COLOR

The objectives of these experiments were to determine 1) the most effe ctive vitamin C concentration to stabilize color of beef cuts during r etail display and 2) the effect on color of incorporating vitamin C in to a calcium chloride (CaCl2) injection solution. Top round cuts (semi membranosus and adductor) were injected with 5% by weight of a 0, .25, .5, 1, 2, or 4% sodium ascorbate solution (Exp. 1) or a 0, .5, 1, or 1.5% sodium ascorbate solution (Exp. 2). In Exp. 1, vitamin C resulted in more (P < .05) stable lean color during 9 degrees C display, and . 5, 1, and 2% vitamin C were most (P < .05) effective. In Exp. 2, all c oncentrations of vitamin C maintained redder (P < .05) steaks after 3, 5, and 7 d of display than control steaks and had a lower (P < .05) p ercentage of surface discoloration after 5 and 7 d of display at 1 deg rees C. Experiment 3 used beef bottom round cuts (biceps femoris) to c ompare control, vitamin C- (1%), CaCl2-(200 mM) and vitamin C + CaCl2- treated steaks displayed at 1 degrees C. Calcium chloride-treated stea ks were more (P < .05) brown and had a higher (P < .05) percentage of surface discoloration an d 5 and 7 than control steaks, whereas steaks treated with vitamin C or vitamin C + CaCl2 were more (P < .05) red a nd had lower (P < .05) discoloration on d 5 and 7 than control steaks. Vitamin C can be injected into beef subprimals to enhance lean color stability and extend retail display life. Vitamin C also can be used i n combination with CaCl2 to offset potential color deterioration, afte r 5 d of display, due to salt-induced oxidation.