[001] The present invention relates to a method for improving the appearance of meat derived from a dark-cutting fresh-meat slaughter animal. More specifically, it relates to a process by which fresh dark-cutter meat is treated with a pH-lowering agent to ameliorate the dark color of the muscle.

BACKGROUND

[002] From the point of slaughter until the onset of rigor mortis, glycogen present in the muscles of carcasses is metabolized and converted to lactic acid. As lactic acid accumulates, the pH of muscle is gradually decreased. At the time of slaughter, muscle pH in red meat (e.g. bovine) animals is typically in the range of 7.0 to 7.4; however, at the time of onset of rigor mortis, muscle pH has typically dropped to a range of 5.5 to 5.8. The amount of lactic acid produced, and thus the final pH of muscle, is dependent upon the amount of glycogen present in muscle at the time of slaughter. If muscles have low levels of glycogen at slaughter, then they will have a limited capacity to produce lactic acid and consequently have a higher pH at the time of rigor mortis. [003] In the case of bovine animals, most cattle arrive at slaughter facilities with normal levels of muscle glycogen. In some instances, stressors, such as management practices, weather, feeding, illness or transportation, can result in depleted muscle glycogen levels before slaughter. When such stress occurs, muscles lack the glycogen quantities necessary to reduce the pH of muscles to normal postmortem levels (pH - 5.5 to 5.8). As a result, the meat from such carcasses typically have high final pHs (> 6.2). The pH affects many of the characteristics of muscle. For example, higher pHs may allow muscles to retain greater amounts of water, which results in abnormal light scattering properties. Generally, the net result of high pH in muscles is that meat produced from these carcasses typically has a dark burgundy/purple appearance. [004] Carcasses presenting muscles that are dark in appearance are commonly referred to in the art as "dark-cutting," "dark-cutters," or "dark, firm, and dry (DFD)." Dark-cutting beef is a condition in cattle that causes the muscles of cattle to appear very dark. As discussed above, this condition is caused by a decrease in the amount of glycogen in the muscle prior to slaughter. Glycogen is that product in muscle that is converted to lactic acid, which decreases the pH of the muscle. The decrease in pH in the muscle causes the bright cherry-red color typically associated with meat. If insufficient glycogen is present in the muscle to decrease the pH of the muscle, the muscle has a dark appearance. [005] When a dark-cutting beef carcass is identified, for example during the meat preparation process, it is sorted out from carcasses destined for normal production. Objective indicators of dark-cutting beef are measurable in the pH value of the meat and/or the objective color value of the meat. Generally, dark-cutting beef has a pH value of more than approximately 6.0. Further, dark-cutting beef generally has an objective color value (L*-value) of less than 35. Other objective color value measurements may be used, for example, a*-, b*-values, Chroma, and Hue. [006] Although palatability characteristics and wholesomeness of meat from dark-cutting carcasses are not substantially different from meat derived from carcasses presenting a normal red color, dark-cutting carcasses yield meat that commands a substantially lower price than meat from non-dark-cutting carcasses. Consumers identify the appearance of muscles from dark-cutting carcasses as unappealing and consequently strongly discriminate against these products when they are sold via normal retail markets. As such, retailers are unwilling to purchase muscles from dark-cutters, forcing packers to merchandise these products at reduced prices. Cooked meat from dark-cutters typically have a color associated with raw meat, despite the cooked status of the meat. Thus, meat from dark-cutters is not used in fully-cooked and precooked items such as prime rib and roast beef products because the internal color of meat from dark-cutters remains more red than meat from normal carcasses processed in the same manner. This increased redness may lead to consumer perception that these products were not cooked properly and thus limits the use of meat from dark-cutters in cooked meat operations. Thus, there is a need in the art for a method of treating meat from dark-cutting carcasses to ameliorate the dark color of fresh meat. Further, there is a need for treating meat from dark-cutting carcasses to ameliorate the increased redness of the meat after cooking.

SUMMARY OF THE INVENTION

[007] The present invention provides methods for ameliorating the dark color of dark- cutting meat, including muscle meat. The present invention further provides methods for ameliorating the increased redness of dark-cutting meat after cooking. Meat used in the present invention may be red meat (including but not limited to beef, pork, lamb, veal) or seafood, poultry (including but not limited to chicken, turkey, ostrich). The present invention also provides meat products derived from dark-cutting carcasses, but which are redder and/or have lower pH than typical meat from dark-cutting carcasses at identified at grading. [008] The process includes identifying a dark-cutting meat and contacting the dark- cutting meat with at least one pH-lowering agent in an amount sufficient to alter the color of at least a portion of the dark-cutting meat. In some embodiments, the at least one pH- lowering agent is at least one acidulant. In some embodiments, the amount of pH- lowering agent is sufficient to alter the color from a dark burgundy/purple color to a red color, similar to the red color presented by non dark-cutting carcasses. [009] According to some embodiments, a process for reducing the pH of meat from dark- cutters is provided, which includes contacting a dark-cutting meat with an amount of pH- lowering agent sufficient to lower the pH of at least a portion of the dark-cutting meat, such as beef, below its pH level at grading ("grading pH"). In some embodiments, the pH- lowering agent is at least one acidulant. In some embodiments, the process includes introducing a buffering agent independently from or in combination with contacting the dark-cutting meat with a pH-lowering agent to reduce or stop residual acidification. The buffering agent may also be used to stabilize the pH of the dark-cutting meat at a pH of 5.4 to 6.1. In some embodiments, the buffering agent is a high pH phosphate. [010] According to some embodiments, a meat product incorporating a pH-lowering agent is provided. In some embodiments, the pH-lowering agent is at least one acidulant. In some embodiments, the meat product includes an amount of pH-lowering agent sufficient to alter the color of at least a portion of the meat from the original color of the meat at grading ("grading color"). In some embodiments, the pH-lowering agent is at least one acidulant and the meat product includes enough acidulant to alter the color of at least a portion of the dark-cutting meat reference from a dark burgundy/purple color typically associated with a dark-cutting carcass to a red color typically associated with meat from a non-dark-cutting carcass. [011] A method for producing cooked dark-cutter meat is further provided. The method includes identifying meat in a dark-cutting carcass, wherein the meat has a grading pH and a grading color, cutting a cut of the meat from the dark-cutting carcass, contacting the cut of meat with an amount of at least one pH-lowering agent and cooking the cut meat. The at least one amount of pH-lowering agent contacting the cut of meat is selected to be sufficient to lower the grading pH, alter the grading color, or both of at least a portion of the cut meat. [012] Thus, in various embodiments, the present invention discloses a method for providing cooked meat from a dark-cutting, the cooked meat having a color typical of a color associated with that of cooked meat from a non-dark-cutting carcass, and having a pH level typical of a color associated with that of cooked meat from a non-dark-cutting carcass. The invention further provides such cooked meat. [013] While multiple embodiments are disclosed, still other embodiments of the present invention will become apparent to those skilled in the art from the following detailed description, which shows and describes illustrative embodiments of the invention. As will be realized from the description herein, the invention is capable of modifications in various aspects, all without departing from the spirit and scope of the present invention. Accordingly, the drawings and detailed description are to be regarded as illustrative in nature and not restrictive.

BRIEF DESCRIPTION OF THE DRAWINGS

[014] Figure 1 is a flowchart showing a meat processing method including a muscle treatment method according to one embodiment of the present invention. [015] Figure 2 is a graph depicting pH declines in brines for lipid-encapsulated acidulants. [016] Figure 3 is a graph depicting pH declines in brines comprising different concentrations of an acidulant (glucono-delta-lactone). [017] Figure 4 is a graph depicting pH declines in brines comprising different concentrations of an acidulant (glucono-delta-lactone) and further comprising samples of beef muscle. [018] Figure 5 is a graph depicting pH measures in beef muscle treated with an acidulant (glucono-delta-lactone) during different phases of treatment and storage. [019] Figure 6 is a graph depicting L* values from samples of beef muscle treated in accordance with a method of the invention. [020] Figure 7 is a graph depicting a* values from samples of beef muscle treated in accordance with a method of the invention. [021] Figure 8 is a graph depicting b* values from samples of beef muscle treated in accordance with a method of the invention.

DETAILED DESCRIPTION

[022] Figure 1 is a flowchart illustrating a method of processing meat 10 including, but not limited to, beef muscle meat. The method may alternately be used to process other meats, poultry or fish. The processing method 10 includes four general stages: identification of dark-cutter carcasses, shown as step 12 , fabrication of dark-cutter meat, shown as step 14, treatment of the dark-cutter meat, shown at step 16 and including introducing an acidulant, tumbling the meat, and a drip/rest period, and packaging of the meat, shown at step 18. Optionally, the processing method 10 may include cooking of the meat, shown at step 19, prior to packaging of the meat (step 18). A person of ordinary skill should recognize from the description herein, that the meat treatment stage (step 16) need not occur directly after the fabrication stage (step 14), but may occur at any point in the meat processing method 10 after identification of dark-cutter carcass (step 12). For example, the treatment stage (step 16) may be adapted to occur prior to fabrication (step 14) or simultaneously with packaging (step 18). Further, a person of ordinary skill should recognize from the description herein that the process for treating meat (step 16) is capable of other embodiments. Consequently, the description of the particular overall process 10 in Figure 1 and particular treatment methods here and elsewhere in the application are exemplary only, and should not be taken to be limiting. [023] As indicated above, an exemplary method of processing meat 10 includes the following stages: identification of dark-cutting carcasses (step 12), fabrication of dark- cutter meat (step 14), treatment of the dark-cutter meat (step 16), cooking of the meat (step 19), and packaging of the meat (step 18). Meat processing begins with the slaughtering of the animal, shown at step 20. After slaughter (step 20) and onset of rigor, the USDA quality and yield grade is determined ("grading"), shown at step 22 of Figure 1. Dark- cutting carcasses can be identified, shown at step 24, during grading (step 22), a point in the processing method 10 where muscle tissue is cut and exposed. In addition to visual identification by an operator, dark-cutting carcasses may be identified objectively by pH value or objective color value. A dark-cutting carcass generally has a pH value of more than 6.1 and generally between 6.1 and 6.7. Further, a dark-cutting carcass generally has an objective color value (L* -value) of less then 35. Alternately, other objective color value measurements may be used, for example, a*-, b*-values, Chroma, and Hue. [024] Dark-cutting carcasses may be identified visually, as the muscles present a dark burgundy/purple appearance in contrast to the red appearance on non dark-cutting carcass muscles. Observation of the appearance of the muscles may occur within the first several days after slaughter of the animal. Preferably, observation occurs after sufficient has passed to allow conversion of all or substantially all glycogen present in the muscles to convert to lactic acid. Typically, the conversion takes approximately 24 hours. [025] Fabrication (step 14) of carcasses involves disassembling carcasses by, for example, cutting the carcasses into cuts that are then packaged and sold by the packer. In the case of bovine carcasses, such pieces may be primal and sub-primal cuts. Once dark- cutting carcasses are identified, these carcasses are often separated out by the packer and fabricated (step 14) separately or sold to other meat processors at a substantial discount to what the packer would otherwise have obtained from the sale of the carcass or products obtained from fabrication of non-dark-cutting carcasses. The identified dark-cutting carcasses may be fabricated into meat cuts comprising dark-cutting muscle, shown at step 21. [026] As shown in Figure 1, in the exemplary meat processing method 10, meat cuts comprising muscle are treated (step 16) after fabrication (step 14), and packaged (step 18) after treatment (step 16). Optionally, the meat cuts may be cooked (step 19) prior to packaging (step 18). The packaging process (step 18) may include packaging (step 34) and storing (step 36). While any type of packaging may be used (for example, lidstock and overwrap), vacuum packing is illustrated in the exemplary meat processing method 10. Optionally, a packaging environment is chosen that can enhance the treatment process 16. For example, a packaging environment may be chosen that can assist with altering the color of the meat or that can help maintain the color of the meat. In one embodiment, steaks and other cuts from treated muscles may be displayed using a modified atmosphere packaging environment, where a modified atmosphere may be described as any environment containing greater or lesser amounts of gaseous compounds than are found in air. Common gases used in modified atmospheres include, but are not limited to, oxygen, nitrogen, carbon dioxide, and carbon monoxide. In another embodiment, steaks and other cuts from treated muscles may be displayed in atmospheric conditions using a polyvinylchloride film. In another embodiment, steaks and other cuts from treated muscles may be sold as vacuum-packaged cuts. [027] The treatment process (step 16), may include introduction of an acidulant to the muscle, shown at step 30, and a first drip/rest period, shown at step 33, to allow excess acidulant or acidulant solution to drop off and/or to provide time for the acidulant to equilibrate and act. To assist incorporation of the acidulant into the muscle, the treatment process can also include a tumbling step, shown at step 32. A purpose of tumbling (step 32) the muscle can be to aid in distributing the acidulant in the muscle and to provide time for the acidulant to act. Optionally, the tumbling (step 32) may be accomplished using a horizontal vacuum tumbler. In one embodiment, the first drip/rest period and tumbling are the only drip/rest period and tumbling. [028] The treatment process (step 16) may also optionally include introduction of a buffering agent, shown at step 35, to slow or stop the decrease of pH in the dark-cutting muscle after introduction of the pH lowering agent and also to stabilize the pH of the dark- cutting muscle. The treatment process 16 may also include a second drip/rest period, shown at step 38, following introduction of the buffering agent (step 35). The second drip/rest period (step 38) may be optionally chosen when the buffering agent is added in a separate step from the acidulant. [029] A person of ordinary skill can select an appropriate duration for the drip/rest periods based on the amount and the type of pH-lowering agent used, as well as additional ingredients that may be present. For example, different pH-lowering agents may require a different length of time to act and the presence of other ingredients may have an impact on the ability or length of time required for a pH-lowering agent to act. The duration of the drip/rest periods can also depend on the desired amount of reddening and/or pH-lowering. Similarly, a person of ordinary skill can select an appropriate parameters for the tumbling process taking into account factors such as those discussed in connection with the drip/rest period. [030] Any of a variety of acidulants may be introduced to the muscle, singularly or in combination. As will be discussed in more detail below, one manner of quantifying the amount of acidulant added is to add an amount of acidulant proportional to the "green weight" of the meat to be treated. Example acidulants that may be used include organic acid such as acetic acid, citric acid, fumaric acid, gluconic acid, lactic acid, malic acid, phosphoric acid, succinic acid or tartaric acid. As another example, the acidulant may be glucono-delta-lactone (GDL). GDL is also called D-gluconic acid delta lactone or D- glucono -1,5-lactone and is a neutral cyclic 1,5-intramolecular ester of D-gluconic acid. Other (non-limiting) exemplary acidulants include sodium acid sulfate and calcium sulfate. [031] The total amount of acidulant may vary, but should be sufficient to alter the color and/or lower the pH of the dark-cutter muscle from its color and/or pH at grading. To determine whether sufficient acidulant has been added, the color or pH of the treated muscle can be compared to the treated muscle's color or pH at grading, or the color or pH of the treated muscle can be compared to a dark-cutting reference meat. The phrase "total amount of acidulant" is used to account for the possibility of more than one acidulant. In other words, if one acidulant is used to treat the muscle, the total amount of that one acidulant should be sufficient to alter the color and/or lower the pH of the dark-cutter muscle from its color and/or pH at grading. Similarly, if three different acidulants are used, the combined total amount of acidulant should be sufficient to alter the color and/or lower the pH of the dark-cutter muscle from its color and/or pH at grading. Preferably, the total amount of acidulant should not be so great as to cause "burn" or brown discoloration. Generally, the total amount of acidulant added is based on: the initial pH of the muscle; the desired final pH of the muscle; the specific acidulant(s) as each acidulant may contribute different levels of acidification at different inclusion levels; the concentration of acidulant(s); and the other ingredients that may be added to muscles during processing (e.g. ingredients included in brines, spices, or seasons, or antimicrobial agents). For example, in some embodiments, an increased amount of acidulant may be added if a buffering agent is also added. Initial pH is understood to mean the pH of the muscle at the identification stage (step 26). [032] In some embodiments, the muscle is treated with a total amount of acidulant ranging from greater than 0.01% to about 10% of the "green weight" of the muscle. It should be understood that green weight, as used in this disclosure, means the weight of the muscle after fabrication (step 14) but prior to addition of other ingredients. Thus, a meat sample having a green weight of lOOg and treated with 5% acidulant would weigh 105g. In some embodiments, the muscle is treated with a total amount of acidulant ranging from greater than 0.01% to about 2% of the green weight of the muscle. In some embodiments, the acidulant is GDL and the muscle is treated with an amount of GDL ranging from about .05% to 1.0% GDL of the green weight of the meat, optionally in the range of about 0.3% to about 0.6% of the green weight of the meat. The US Food and Drug Administration (FDA) assigned GDL the "generally recognized as safe" (GRAS) status and permitted its use in food without limitation other than good manufacturing practice. Any food grade GDL meeting the FDA requirements set forth in Sec. 21 CFR § 184.1318 can be used in the invention. In another embodiment, the muscle is treated with sodium acid sulfate in an amount ranging from about 0.1% to about 0.3% of the green weight of the muscle. [033] While the treatment process (step 16) may be generally described in reference to the amount of acidulant added as a percentage of the green weight of the meat, the amount of acidulant used may also be quantified of in terms of the level of acidulant present in the cooked meat after processing. Thus, as will be discussed more fully below, also provided is a cooked meat having a concentration of acidulant, such as GDL, ranging from 0.01% to 2%. [034] The acidulant is preferably be introduced in a manner that alleviates or prevents brown discoloration. Too much acidification, or too rapid acidification can lead to protein denaturation and brown discoloration. One approach to prevent or alleviate this less desirable result, is to add a buffering agent along with the acidulant(s) to alleviate or stop the acidification process. By "along with" it is contemplated that the buffering agent can be added together with or independently from the acidulant(s). An alternative or additional approach to preventing or alleviating brown discoloration is to protect acidulants via encapsulation or time-release agents to produce a slower acidification of muscle. One approach to encapsulation may be lipid encapsulation wherein the lipid used for encapsulation is included at 20% to 80% (by weight) of the lipid encapsulated acidulant product. Stearic and palmitic acid can be used in the encapsulation, however, other lipids may also be used. Sodium acid sulphate can be obtained commercially (pHase, Jones-Hamilton Co., Walbridge, OH). [035] Introduction of acidulant may be accomplished using various techniques, including but not limited to: injecting, marinating, spraying, and rubbing. Introduction of acidulant may also be accomplished at the time the animal is slaughtered via post-exanguination vascular infusion allowing the animal's vascular system carry and distribute the acidulant to the muscle. Examples 2, 4, and 7 below illustrate non-limiting injection alternatives. Example 5 below illustrates a non-limiting marination process. According to an embodiment of the invention, more than one acidulant is incorporated into the muscle, either serially or in combination. According to another embodiment of the invention, the one or more acidulants are incorporated into the muscle by injection. Suitable means for injecting the one or more acidulants include injection using a hand-held stitch pump inserted into one or more locations in the meat or a commercial injector having a plurality of needles. For example, a commercial injector having 50 needles, a commercial injector having 175 needles, or a commercial injector having other suitable number of needles may be used. Treatment (step 16) may be done to the entire carcass, to primals, or to individual cuts of meat. [036] According to an embodiment of the invention, the one or more acidulants are part of a brine solution and are incorporated in the muscle using a system know in the art for injecting brine into muscle products. Brine ingredients include, by way of example, water, sodium chloride, stock (such as beef stock), lactate, antioxidants (such as rosemary extract), and/or phosphate. Thus, one embodiment of the invention may be injection of at least one acidulant in water. Another embodiment of the invention may be injection of glucono-delta-lactone dissolved in water. According to another embodiment of the invention, other ingredients are added with the acidulant(s) to accelerate the process or color change. For example, in one embodiment, erythorbate or ascorbic acid are used together with the acidulant. [037] pH measurements of meat, including muscle meat, may be taken using a handheld probe, (pHStar, SFK Technologies, Inc., Peosta, IA). The instrument may be calibrated before use using standard buffers (pH 4 and pH 7). After calibration, instrument is inserted into meat and measurements are recorded by the instrument. Typically, multiple measurements are taken on a muscle to account for possible pH variation in muscles. [038] After treatment with an acidulant the meat may be cooked such that it may be sold by a retailer as pre-cooked. Suitable meat for cooking include roast beef, prime rib, sausages, pastrami, brisket or other meats commonly sold pre-cooked. Cooking may be achieved in any suitable manner. For example, cooking may be done using a thermal processing unit or smokehouse, using oven roasting, grilling, or other suitable cooking technique. In one embodiment, the meat is placed and sealed in cook-in bags. The meat is then cooked to a pre-determined internal temperature and held at that temperature for some amount of time. In one embodiment, the meat is cooked to an internal temperature of approximately 1350F and held at that temperature for approximately 1.5 hours. Example 9 sets forth an example of cooking meat treated with an acidulant. In some embodiments, dark-cutting meat treated with an acidulant and cooked to provide a cooked meat may be treated with a higher concentration of acidulant than dark-cutting meat treated with an acidulant to provide a fresh meat product. [039] Further, the treatment process (step 16) may include flavoring the meat. While, as shown, the meat is flavored, shown at step 17, prior to cooking, shown at step 19, the meat may also or alternatively be flavored (step 17) after cooking (step 19). Generally, flavoring may occur before, during, or after treatment of the dark-cutting meat with an acidulant. Further, the flavoring may be applied topically, via injection, via atomization, or via other suitable method. Thus, in one embodiment, the meat is injected with flavoring such as a blend of beefstock and rosemary extract. In another embodiment, the meat is treated with a topical rub. Further, the cooked meat may be sold fresh, or without further processing, or may be further treated. For example, the cooked meat may be marinated or otherwise processed or treated. [040] Cooking the treated dark-cutting meat thus provides a cooked meat with a color associated with cooked non-dark-cutting meat. The final color of the cooked meat depends on the degree of doneness specified for the meat. For example, roast beef or prime rib are typically cooked to a medium rare degree of doneness. Other meats may be cooked to a medium or well-done degree of doneness. Cooked untreated dark-cutting meat typically looks less cooked than non-dark-cutting meat cooked to the same degree of doneness. For example, while non-dark-cutting meat cooked to a medium rare degree of doneness takes on a color typically associated with medium rare, dark-cutting meat cooked to a medium rare degree of doneness takes on a color associated with raw meat or meat cooked to a rare degree of doneness. Similarly, non-dark-cutting meat cooked to a well- done degree of doneness takes on a color typically associated with meat cooked to a well- done degree of doneness, dark-cutting meat cooked to a well-done degree of doneness takes on a color associated with meat cooked to a medium rare to medium degree of doneness. Treated dark-cutting meat as provided and cooking the dark-cutting meat provides dark-cutting meat that takes on approximately the appearance of non-dark-cutting meat cooked to the same degree of doneness. [041] That cooked meat has a higher concentration of acidulant, for example, GDL, than that which is present in non-treated meat. For example, in one embodiment, the cooked processed dark-cutting meat may have a concentration of GDL ranging from approximately 0.01% to approximately 2%. Thus, the dark-cutting meat treated with an acidulant may be cooked to provide cooked dark-cutter meat having color associated with that of non-dark-cutting meat and a level of acidulant such as GDL higher than that which would be present in non-dark-cutting meat. [042] Figures 9 and 10, illustrate color photographs comparing control and treated pieces of dark-cutting meat. Control indicates dark-cutting meat treated as a control and, thus, not treated with an acidulant. With particular reference to Figure 9, the treated and control meat are both cooked roast beef. Despite cooking, the control meat appears red or raw and is likely to be considered unappealing to a consumer. In contrast, the treated meat appears medium-rare, as is typical of cooked roast beef. [043] Figure 10 illustrates a control strip streak and a strip steak treated with GDL. Sl- GDLPO indicates the dark-cutting meat treated with GDL while CON indicates the dark- cutting control meat. As shown, the dark-cutting meat treated with GDL takes on a red color or bloom typically associated with fresh, raw meat. [044] Example 1 [045] Brines were formulated according to Table 1 and for a targeted injection level of 12% of the green weight of the meat. Targets for percentage of ingredients in the final product were: sodium chloride - about 0.20%; phosphate — about 0.35%; potassium lactate - about 2.5%; beef stock - about 0.05%; and GDL - about 0.05% or about 0.10%. A low pH phosphate (pH approximately 4) was used in this study (Joha® K, BK Giulini, Simi Valley, CA). Actual ingredient formulations for brines are shown in Table 1. GDL was the last ingredient added to the brine and was added immediately before pH was recorded. Brines were maintained at room temperature (210C) and pH of each brine was determined every 30 minutes for 2 hours. Table 1. Brine formulations for Example 1 0.10% 0.05% 0.10% 0.05% 0.10% 0.05% 0.10% 0.05% GDL/ GDL/ GDL/ GDL/ GDL/ GDL/ Ingredient GDL . GDL Brine Brine No No No No Phosphate Phosphate Lactate Lactate Water 498.31 498.56 484.06 484.30 485.80 486.06 496.60 496.80 Salt 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 Phosphate — ~ 1.75 1.75 — — 1.75 1.75 Lactate — — 12.50 12.50 12.50 12.50 — — Stock 0.195 0.195 0.195 0.195 0.195 0.195 0.195 0.195 GDL 0.50 0.25 0.50 0.25 0.50 0.25 0.50 0.25

[046] Figure 3 shows the pH of the various brines recorded periodically after formulation of each brine. These results indicate that GDL is effective in decreasing pH, and thus that GDL is an effective ingredient to use for acidification. When phosphate was included in the brine, the pH decline was less than brines without phosphate. Without being bound by theory, it is expected that the phosphate is serving as a strong buffering agent. When this buffering action is not desired, it may be appropriate to formulate brines without phosphate or with very little phosphate. It may be desirable to introduce phosphate to meats in a separate step, following treatment to alter color. Optionally, the phosphate may be introduced as a means of alleviating or stopping acidification and thus color and/or pH change. [047] In one embodiment, a brine comprising GDL is introduced into muscle meat and a brine comprising a buffer such as phosphate is introduced to stabilize muscle pH. In the GDL brines containing lactate without phosphate, a reduction in pH was observed, although not to the extent of the decline observed in the brines containing only GDL. Thus, inclusion of lactate in brines may enhance the ability to control the pH of the brine before it is injected so that it is not too acidic when injected into muscles. [048] Example 2 [049] This experiment was designed as a 3 x 3 latin-square design with 3 strips loins subdivided into 3 sections. Treatments consisted of 12% injection (i.e. 12g of brine injected for every lOOg of green weight of the meat) such that the final concentration in the muscle was about 0.4% GDL, about 0.35% phosphate (pH 5.0) or about 0.35% phosphate (pH 4.5). Complete formulation for brines are shown in Table 2. Loin sections were injected using a hand-held stitch pump and each piece was injected in approximately 4 locations. Immediately after injection, loin sections were vacuum-tumbled for 20 minutes to distribute brine. After tumbling, a 1-inch thick steak was removed from each loin section and packaged in retail PVC overwrap. All steaks were placed in a retail display case and color was subjectively assessed.

Table 2. Brine formulations for Phase 2 Ingredient (g) GDL - 0.4% PO4 -pH 5.0 PO4 -pH 4.5 Salt 317.8 317.8 317.8 Phosphate 370.8 370.8 Lactate 2648.3 2118.7 1059.3 Stock 58.3 58.3 58.3 Antifoam 1.6 1.6 1.6 GDL 423.7 — — Water 7900.3 8482.9 9542.2

[050] Results indicate that all brines improved the color of muscles from dark- cutting carcasses. Specifically, brine containing GDL showed the most improvement in color, however, low-pH phosphates also showed potential for improving color of muscles from dark cutting carcasses. Therefore GDL and low pH phosphates can be used as pH- lowering agents. [051] Example 3 [052] A beef strip loin was cut into 1-inch thick steaks. Two steaks were selected randomly and served as controls. T he remaining steaks were weighed and placed in a vacuum-tumbler with 0.4% GDL brine. In addition to GDL, the brine also contained about 0.3% sodium chloride, 2.5% potassium lactate, 0.055% beef stock, 0.0015% antifoam, and water to total 100%. The brine used in this Example was formulated as follows: sodium chloride - 2.8%; potassium lactate - 23.3%; beef stock - 0.51% antifoam - 0.01%; GDL - 3.7% Water - 69.6% The brine was included at 12% of green weight (12 grams of brine for every 100 grams of meat). Steaks were tumbled for 20 minutes in a horizontal vacuum tumbler, and steaks absorbed all of the brine. Steaks were packaged in Styrofoam trays with PVC-overwrap film and placed in retail display cases. Color was subjectively evaluated. [053] Color differences between control steaks and those that were tumbled with GDL were apparent. Treated steaks had a lighter appearance than control steaks, however, color was still darker (and "muddier") than typical beef. It is expected that using greater quantities of acidulant and increasing the percentage of brine incorporated into steaks will result in greater improvements in color. Tumbling is a feasible method to incorporate and distribute acidulant brines into steaks, however, greater quantities of acidulant should further improve the color of steaks from dark-cutting beef carcasses. Further, packaging environments which increase oxygen penetration depth (i.e. high oxygen MAP) into beef cuts from dark cutters may further improve color. [054] Example 4 [055] Beef strip loins were injected to 112% of their green weight using a commercial injector (50 needles) with a brine having the same formulation as the brine of Example 3, except containing 0.3% GDL. Strip loins were vacuum-tumbled for 20 min and then allowed to rest for four hours. A 1-inch thick steak was removed from each strip and packaged with PVC overwrap. The remainder of each strip was cut into 3 sections. The first section was vacuum-packaged and the other two were injected with a solution of phosphate having a pH of 8.5 (0.35% phosphate in the final product). Phosphate injected sections were allowed to rest for 20-min and then one 1 -inch thick steak was removed from one of the sections and packaged with PVC overwrap. The remaining portion of each strip was vacuum-packaged. Vacuum-packaged strips (GDL, and GDLfPO4) were stored for 1 week at 2°C. After storage, portions were removed from vacuum packages and a 1-inch thick steak was removed and packaged in PVC-overwrap. All steaks were placed in retail display for 7 days. [056] Subjective assessment of color was that 0.3% GDL was as effective as the 0.4% GDL used in Example 2. The commercial injector (50 needles) that was used in this Example appeared to improve the distribution of ingredients over the hand held stitch pump because fewer injection pockets. Thus, it is likely that other injectors having even more needles would yield even greater distribution of acidulant throughout the meat sample. [057] Example 5 [058] Brines were formulated to contain varying levels of GDL (0%, 0.1 %, 0.2%, 0.3%, 0.4% or 0.5%). Brines formulations were similar to the brines of Example 4, except for differences in the percentage of GDL. pH was measured before addition of GDL and immediately after GDL was added. Cubes of muscle from dark cutting strip loins (n = 2 strips steaks) were soaked in brines for 3 hours. pH of brines were recorded after 30-, 60-, 120-, and 180-minutes. In addition, objective color measures (Minolta L*-, a*-, and b*- values) of muscle cubes were recorded at 0-, 30-, 60-, 120-, and 180-minutes. The values obtained from these measurements are shown in Figures 6, 7, and 8. After soaking for 180-min, muscles cubes were blotted dry and over-wrapped with PVC film and placed in a retail display case. Objective color measures (Minolta L*-, a*-, and b*-values) were recorded 420-min after the experiment was initiated and every 24 hours from that point on. In general, measurements taken from the muscle cubes did not change significantly from the measurements taken from the muscle cubes did not change significantly from the measurements taken at 180 minutes. [059] The results indicate that GDL levels between 0.3-0.5% showed the greatest change in pH reduction of muscle tissue. Although GDL at each inclusion level effectively lowered pH, where a greater change in color is sought, it may be desirable to influence the pH of the interior of muscle to affect a greater change in color. [060] For GDL increases above 0.3%, it may be appropriate to handle product more carefully to maintain and encourage even distribution of GDL so that muscle areas are not denatured, for example on the surface of products. Although not exemplified, additional GDL beyond 0.5% may also be used. Further, different muscles may require higher levels of acidulants and the effectiveness of each level may be dependent on how the acidulant is applied to the muscle (i.e., injected, tumbled, rubbed, surface treatment). It s hould be n oted that in s ome embodiments where the p otential for o ver-acidification exists, for example those embodiments using amounts of GDL greater than 0.5%, to alleviate or prevent over-acidification, the process can optionally be modified to decrease the drip/rest period and follow-up with incorporation o f phosphate or similar buffering agent sooner. Also, increasing the number of needles used to inject acidulant within the muscle may alleviate potential browning by avoiding creation of pockets. [061] Example 6 [062] Beef strip loins (n = 7) were trimmed free of fat and initial pH values were measured using a handheld pH meter (pHStar, SFK Technologies, Inc., Peosta, IA). pH measurements were collected in three locations on each strip loin and averaged (one in the cranial end, center, and caudal end at the origin of the M. gluteus medius). A 1-inch thick steak was removed from the cranial end of each strip loin and vacuum-packaged immediately to serve as controls for each strip loin in retail display. The remainder of each strip loin was injected with brine containing water, salt, potassium lactate, GDL, and beef stock in similar ratios to brine formulated for Example 3 at a 25% injection level. After injection, strip loins were vacuum tumbled for 20 minutes with no additional brine added to the tumbler and then allowed to drip and rest on stainless steel racks for approximately 3 hours. After resting for 3 hours, strip loins were re-injected with a phosphate solution (pH 8.5) at a 20% level and then allowed to drip and rest on stainless steel racks for an additional hour. It should be noted that although the meat was not tumbled after phosphate injection, the meat could optionally be tumbled. pH was measured on strip loins after each processing step using the procedures described previously. After resting, strip loins were vacuum-packaged and placed in cold storage with their corresponding control steaks for 7 days. After storage, strip loins were removed from vacuum-packages and the weight of purge was recorded to determine percentage purge loss. Strip loins were cut into 1 -thick steaks and packaged on Styrofoam trays with PVC-overwrap and placed in a commercial retail display case for 5 days. Objective color measures (L*-, a*-, b*-values, Chroma, and Hue) were collected each day on all steaks (control and treated) using a Minolta CR-400 colorimeter. Each steak was measured in three locations and averaged. Means for steaks within each treatment category were averaged to determine the means reported in Table 3. It should be noted that visual inspection could be sufficient to determine color alteration.

Table 3. Least squares means for objective color measures for Example 6. L* a* b* Chroma Hue Control 38.08b 8.81b 3.30b 9.49b 19.25" GDL- 39.05a 13.51a 6.68a 15.08a 26.28a PO4 SEM* 0.246 0.270 0.168 0.294 0.743 l>bLeast squares means within a column lacking a common superscript differ (P < 0.05). "SEM is the standard error of the least squares means.

[063] Individual and mean pH values for beef strip loins are shown in Figure 5. GDL injection was an effective method to reduce the pH of strip loins with most loins decreasing approximately 0.3 pH units after treatment. A second injection using phosphate increased the pH values of strips and appeared to be effective in buffering out residual acidification activity as the pH values of strip loins only decreased approximately 0.1 pH units during the 7-day cold storage period. Yield data showed that the final pickup for strip loins was approximately 28% before storage and 22% after storage (i.e., minus purge). Injecting at lower percentage pumps may decrease the amount of purge. [064] Beef strip loins treated with the G DL-PO4 processing method had much higher color values than control steaks, indicating that the color of treated steaks was brighter, and more cherry-red than control steaks. Discoloration was noticed on the periphery of treated steaks after 2-days of retail display. Without being limited by any particular theory, it is believed that this discoloration may be a result of over acidification of that area potentially because of the pre-trimming and tumbling steps currently used in the processing method. [065] Example 7 [066] Initial pH values of beef strip loins (n = 10) were measured using a handheld pH meter (pHStar, SFK Technologies, Inc., Peosta, IA). pH measurements were collected in three locations on each strip loins and averaged (one in the cranial end, center, and caudal end at the origin of the M. gluteus medius). A 1-inch thick steak was removed from the cranial end of each strip loin and vacuum-packaged immediately to serve as controls for each strip loin in retail display. The remainder of each strip loin was injected with brine, formulated similarly to those brines in previous examples, containing water, salt, potassium lactate, GDL, and beef stock at a 12% injection level using a commercial injector with 175 needles. After injection, strip loins were split in half and the cranial portions were vacuum tumbled for 30 min and then allowed to drip and rest on stainless steel racks for approximately 4 hours. The caudal portions from each strip loin were not tumbled and immediately started their rest period. After resting for 4 hours, strip loins were re-injected to a 12% injection level with a solution containing phosphate (pH 8.5) and then allowed to drip and rest on stainless steel racks for an additional hour. pH was measured on strip loins after each processing step using the procedures described previously. After resting, strip loins were vacuum-packaged and placed in cold storage with their corresponding control steaks for 10 days. After storage, strip loins were removed from vacuum-packages and the weight of purge was recorded to determine percentage purge loss. Strip loins were cut into 1 -thick steaks and packaged on Styrofoam trays with PVC-overwrap and placed in a commercial retail display case for 5 days. Objective color measures (L*-, a*-, b*-values, Chroma, and Hue) were collected each day on all steaks (control and treated) using a Minolta CR-400 colorimeter. No significant changes in color were observed during the observation period, therefore measurements for each display day were pooled to generate least squares means for each treatment (Table 4). The data indicate that the treatment used in this Example improved the color characteristics of beef strip loins obtained from a dark-cutting carcass.

Table 4. Least squares means for objective color values from strip loin steaks treated with an acidification process L* a* b* Chroma Hue Control 36.96a 9.50" 4.24b 10.49b 24.15a Not- 35.81b 12.39a 5.06a 13.41a 21.72b Tumbled Tumbled 36.62a 12.21a 5.05a 13.25a 21.83b SEM* 0.26 0.21 0.11 0.22 0.56 Means within a column lacking a common superscript are different (P < 0.05). *SEM is the standard error of the least squares means.

[067] Tumbling was an effective method to improve the uniformity of color in steaks, however, using injection alone was sufficient to improve the color of steaks. Results also indicated that injection with 175 needles improved color uniformity as compared to injection with 50 needles. Without being bound by theory, it is contemplated that increasing the number of needles results int greater distribution of brine in finer areas perhaps by reducing the number of injection or "hot pockets". [068] Example 8 [069] Brines incorporating encapsulated acidulants were formulated as follows:

[070] The pH of each brine was measured upon completing the formulation and periodically thereafter. F igure 2 illustrates pH declines over time in brines formulated with encapsulated acidulants. [071] Example 9 [072] Inside rounds from dark-cutting carcasses were split in half. A first portion of each round was designated as a control portion while the second portion of each round was treated with a 0.6% GDL acidulant. After the treatment with acidulant (approximately 4 hours), each of the control and treatment potions were injected with a 15% solution of water, salt (0.35%), phosphate (0.35%), beef stock (0.06%), and rosemary extract (0.05%). The portions were then tumbled with a topical rub for approximately 5 minutes and placed and sealed in cook-in bags. The portions were cooked to an internal temperature of 1350F and held at that temperature for 1.5 hours. The portions were chilled for approximately 60 hours before slicing. The treated and cooked dark-cutting meat had a color approximating non-dark-cutting meat cooked to the same degree of doneness. [073] Although the present invention has been described with reference to preferred embodiments, persons skilled in the art will recognize that changes may be made in form and detail without departing from the spirit and scope of the invention.