Effects of malate, lactate, and pyruvate on myoglobin redox stability in homogenates of three bovine muscles

Meat Science

Volumn 86, Issue 2, 2010, Pages 304-310

  Mohan, Anand ^a   Hunt, M C ^a   Barstow, T J ^a   Houser, T A ^a   Muthukrishnan, S ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Beef muscle homogenate; Malate, pyruvate, lactate; Meat colour; Myoglobin redox forms

Indexed keywords

BOVINE MUSCLE; COLOUR STABILITY; LONGISSIMUS; MALATE, PYRUVATE, LACTATE; METABOLIC INTERMEDIATES; METMYOGLOBIN; MYOGLOBIN REDOX FORMS; PYRUVATES; REDOX FORMS; REDOX STABILITY; REDUCING CONDITIONS; SEMITENDINOSUS MUSCLES; SURFACE COLOURS; TRICARBOXYLIC ACID CYCLE;

BIOMOLECULES; COLOR; MEATS; METABOLISM; METABOLITES;

MUSCLE;

LACTIC ACID; MALIC ACID; MALIC ACID DERIVATIVE; METMYOGLOBIN; MYOGLOBIN; PYRUVIC ACID;

ANIMAL; ARTICLE; BIOSYNTHESIS; CATTLE; COLOR; FOOD PRESERVATION; MEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; SKELETAL MUSCLE; STANDARD;

ANIMALS; CATTLE; COLOR; FOOD PRESERVATION; LACTIC ACID; MALATES; MEAT; METMYOGLOBIN; MUSCLE, SKELETAL; MYOGLOBIN; OXIDATION-REDUCTION; PYRUVIC ACID;

BOVINAE;

EID: 77953163928     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.04.030     Document Type: Article

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