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.