Effects of succinate on ground beef color and premature browning

The objective of this experiment was to determine the effects of succinate on raw and cooked ground beef color. Chubs (n = 10) were divided in half and assigned to either succinate (final w/w concentration of 2.5%) or distilled water. Patties (n = 14 per chub half) were assigned to initial day 0 color and each of 6 treatment combinations, created by crossing 3 packaging types (vacuum, high-oxygen/80% O2, and PVC) with 2 storage times (days 1 and 3). After storage, patties were cooked to either 66 °C or 71 °C. Succinate increased (P < 0.05) ground beef pH and metmyoglobin reducing activity but had no effect (P > 0.05) on raw a* and chroma values. Moreover, succinate decreased (P < 0.05) raw L* values, lipid oxidation, and premature browning for patties packaged in PVC and high-oxygen. Succinate may increase cooked patty redness via its influence on meat pH.