Sodium lactate influences myoglobin redox stability in vitro.

Injection-enhancement of beef with lactate improves color stability; however, the mechanism is unclear. Thus, our objectives were to assess the effects of sodium lactate on equine myoglobin redox stability in vitro. Oxymyoglobin at pH 5.6 (50mM sodium citrate) and pH 7.4 (50mM sodium phosphate) was incubated at 4°C with lactate (0, 5, 10, 100, or 200mM) and myoglobin redox form was determined using absorbance spectra. Metmyoglobin formation at pH 5.6 and 7.4 was significantly (P<0.05) decreased by lactate at concentrations of 100 and 200mM. In general, increasing lactate concentration from 100 to 200mM increased (P<0.05) oxymyoglobin redox stability. This effect of lactate on myoglobin redox stability could be partially responsible for the improved color stability associated with lactate injection-enhanced beef products. Further work should determine the effect of lactate on beef myoglobin.