Effects of glucono delta-lactone enhancement and nitrite-embedded packaging on fresh color, cooked color, and sensory attributes of dark-cutting beef.

The objective was to determine the effects of nitrite-embedded packaging (NEP) and enhancement on quality of dark-cutting beef. Dark-cutting strip loins (n = 10; pH > 6.0) and USDA Low Choice strip loins (USDA Choice, n = 10; normal-pH) were selected from a local purveyor. Dark-cutting loins were divided into two sections and randomly designated as non-enhanced and enhanced dark-cutting treatments. Sections assigned to enhancement treatment were injected with 0.5% glucono delta-lactone and 0.1% rosemary. One steak from USDA Choice and non-enhanced dark-cutting loins was packaged in Styrofoamâ„¢ trays overwrapped with polyvinyl chloride film, and one steak from enhanced dark-cutting loins was packaged in NEP. Steaks were kept in simulated retail display for 6 d, and the surface color was evaluated using a HunterLab MiniScan spectrophotometer and trained color panel every 24 h. The remaining steaks were randomly assigned to cooked color, sensory, and Warner-Bratzler shear force analyses. By...