Influence of chemical characteristics of beef inside and outside semimembranosus on color traits

Journal of Food Science

Volumn 67, Issue 4, 2002, Pages 1323-1330

  Sammel, L M ^a   Hunt, M C ^a   Kropf, D H ^a   Hachmeister, K A ^a   Kastner, C L ^a   Johnson, D E ^b  

^a Animal and Sciences and Industry   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Boning; Color stability; Metmyoglobin; Reducing activity; Semimembranosus

Indexed keywords

EID: 0036290964     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10282.x     Document Type: Article

References (36)

1. Guidelines for meat color evaluation
2. Red and white fiber content and associated post-mortem properties of seven porcine muscles
3. Physico-chemical characterization of normal and PSE porcine muscle myoglobins
4. The absorption spectra and extinction coefficients of myoglobin
5. Effects of beef carcass electrical stimulation and hot boning on display color of unfrozen vacuum packaged steaks
6. The effect of electrical stimulation on the water-holding capacity and protein denaturation of two bovine muscles
7. A study of the rate-limiting factors in the respiratory oxygen consumption of intact post-rigor bovine muscle
8. Selected landmarks in the history of porphyrins and their biologically functional derivatives
9. Water-holding capacity of meat
10. Relationship between myosin denaturation and the colour of low-voltage-electrically-stimulated beef
11. A rapid method for the detection of PSE and DFD porcine muscles
12. Profile of fiber types and related properties of five bovine muscles
13. Nicotinamide-adenine dinucleotides (NAD, NADP, NADH, NADPH). Spectrophotometric and fluorimetric methods
14. Effect of metal ions on residual nitrite
15. Metmyoglobin reduction and formation in beef during aerobic storage at 1°C
16. Post-slaughter influences on the formation of metmyoglobin in beef muscles
17. Changes in the colour and opacity of meat
18. Aging and processing affect color, metmyoglobin reductase and oxygen consumption of beef muscles
19. Nicotinic acid: Analogs and coenzymes
20. Effects of electrical stimulation and early postmortem muscle excision on pH decline, sarcomere length and color in beef muscles
21. Water extractability of muscle protein and factors which affect this procedure as a method of determining pork quality
22. Biochemical factors influencing metmyglobin formation on beef from muscles of differing colour stability
23. Biochemical factors influencing metmyoglobin formation in beef muscles
24. Modification of the Schricker nonheme iron method to minimize pigment effects for red meats
25. Comparison of assays for metmyoglobin reducing ability in beef inside and outside semimembranosus
26. Measurement and content of non-heme and total iron in muscle
27. Myosin denaturation in pale, soft, and exudative (PSE) porcine muscle tissue as studied by differential scanning calorimetry
28. The effect of hot-boning on glycolysis in beef muscle
29. Hot deboning beef with and without electrical stimulation
30. Effects of low-voltage electrical stimulation during exsanguination on meat quality and display colour stability
31. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage
32. Metmyoglobin reducing capacity of fresh normal, PSE, and DFD pork during retail display