Effect of lactic acid salts on minced yak meat colour stability and metmyoglobin- reducing activity

The purpose of this study was to investigate the effect of three lactic acid salts( calcium lactate,Ca L,potassium lactate,KL,sodium lactate,Na L) on colour stability and metmyoglobin- reducing activity( MRA) in minced yak meat during 7 days storage at( 4 ± 1) ℃.The results showed that lactate- enhanced samples( 0.3%)maintained higher( p < 0.05) a*values,MbO₂ and MRA than control,but darkened the meat surface during display,the Ca L had the most color stability and highest MRA.Furthermore,Ca L addition with 0.1%,0.3% or 0.5%could inhibit myoglobin oxidation( p < 0.05) and Met Mb formation( p < 0.05),and Ca L at the dose of 0.3% could significantly increase metmyoglobin reduction and color stability of minced beef during chilled storage.