Metmyoglobin reducing capacity of fresh normal, PSE, and DFD pork during retail display

Journal of Food Science

Volumn 63, Issue 3, 1998, Pages 390-393

  Zhu, L G ^a   Brewer, M S ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Metmyoglobin reductase; Oxygen consumption rate; Pork; Reducing capacity; Soft exudative

Indexed keywords

EID: 0031805359     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15749.x     Document Type: Article

References (27)

1. Bendall, J.R. and Swatland, H.J. 1988. A review of the relationships of pH with physical aspects of pork quality. Meat Sci. 24: 85-126.
2. Echevarne, C., Renerre, M., and Labas, R. 1990. Metmyoglobin reductase activity in bovine muscles. Meat Sci. 27: 161-172.
3. Eufalt, A., Lundatrom, K., and Eugstrand, U. 1993. Early post-mortem pH decrease in porcine M. Longissium of PSE, normal, and DFD quality. Meat Sci. 34: 131-143.
4. Faustman, C. and Cassens, R.G. 1990. The biochemical basis for discoloration in fresh meat: A review. J. Muscle Foods 1: 217-243.
5. Feldhusen, F., Warnatz, A., Erdmann, R., and Wenzel, S. 1995. Influence of storage time on parameters of color stability of beef. Meat Sci. 40: 235-243.
6. Giddings, G.G. 1974. Reduction of ferrimyoglobin in meat. CRC Crit. Rev. Food Sci. Nutr. 5(2): 143-173.
7. Giddings, G.G. 1977. The basis of color in muscle foods. CRC Crit. Rev. Food Sci. Nutr. 9(1): 81-114.
8. Govindarajan, S. 1973. Fresh meat color. CRC Crit. Rev. Food Technol. 4: 117-139.
9. Hagler, L., Coppes, R.I., Jr., and Herman, R.H. 1979. Metmyoglobin reductase: Identification and purification of a reduced nicotinamide adenine dinucelotide-dependent enzyme from bovine heart which reduces metmyoglobin. J. Biol. Chem. 254: 6505-6514.
10. Hofmann, K. 1988. pH: A quality criterion for meat. Fleischwirtschaft 2: 14.
11. Kropf, D.H. 1980. Effects of retail display condition on meat color. Proc. Recip. Meat Conf. 33: 15-19.
12. Kryzwicki, K. 1979. Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Sci. 3: 1-10.
13. Lawrie, R.A. 1991. Meat Science. Fifth ed. Pergamon Press Inc., New York.
14. Ledward, D.A. 1983. Haemoproteins in meat and meat products. In Development in Food Proteins, III, B.J.F. Hudson (Ed.), p. 33-68. Elsevier Applied Science, London.
15. Ledward, D.A. 1985. Post-slaughter influences on the formation metmyoglobin in beef muscles. Meat Sci. 15: 149-171.
16. Ledward, D.A. 1992. Color of raw and cooked meat. In The Chemistrv of Muscle-based Foods, D.A. Ledward, D.E. Johnston, and M.K. Knight (Ed.), p. 33-68. The Royal Society of Chemistry, Thomas Graham House, Science Park, Cambridge.
17. Madhavi, D.L. and Carpenter, C.E. 1993. Aging and processing affect color, metmyoglobin reductase and oxygen consumption of beef muscles. J. Food Sci. 58: 939-942.
18. McCaw, J., Ellis, M., Brewer, M.S., and McKeith, F.K. 1997. Incubation temperature effects on physical characteristics of normal, DFD, and halothane carrier pork longissimus carcasses. J. Anim. Sci. 75: 1547-1552.
19. O'Keefe, M. and Hood. D.E. 1982. Biochemical factors influencing metmyoglobin formation on beef from muscles of differing color stability. Meat Sci. 7: 209-228.
20. Owen, J.E. and Lawrie, R.A. 1975. The effect of an artificially induced high pH (hydrogen-ion concentration) on the susceptibility of minced porcine muscle to undergo oxidative rancidity under frozen storage. J. Food Technol. 10: 169-180.
21. Reddy, I.M. and Carpenter, C.E. 1991. Determination of metmyoglobin reductase activity in bovine skeletal muscles. J. Food Sci. 56: 1161-1164.
22. Renerre, M. 1990. Review: Factors involved in the discoloration of beef meat. Int. J. Food Sci. Technol. 25: 613-630.
23. Renerre, M. and Labas, R. 1987. Biochemical factors influencing metmyoglobin formation in beef muscles. Meat Sci. 19: 151-165.
24. SAS Institute, Inc., 1993. SAS User's Guide, Statistics. SAS Institute Inc., SAS Circle, Cary, NC.
25. Stewart, M.R., Zipser, M.W., and Watts, B.M. 1965. The use of reflectance spectrophotometry for the assay of raw meat pigments. J. Food sci. 30: 464-469.
26. van Laack, R.L., Francs, J.M., and Smulders, J.M. 1990. Color stability of bovine Longissimus and Psoas major muscles as affected by electrical simulation and hot boning. Meat Sci. 28: 211-221.
27. Zhu, L.G. and Brewer, M.S. 1997. Unpublished data. Dept. of Food Science & Human Nutrition, Univ. of Illinois, Urbana, IL.