Effects of lactate on ground lamb colour stability and mitochondria- mediated metmyoglobin reduction

Food Chemistry

Volumn 126, Issue 1, 2011, Pages 166-171

  Ramanathan, Ranjith ^a   Mancini, Richard A ^a   Joseph, Poulson ^b   Yin, Shuang ^a   Tatiyaborworntham, Nantawat ^a   Petersson, Katherine H ^c   Sun, Qun ^d   Konda, Muralikrishna R ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

^b UNIVERSITY OF KENTUCKY   (United States)

^c UNIVERSITY OF RHODE ISLAND   (United States)

^d SICHUAN UNIVERSITY   (China)

Author keywords

Lactate; Lamb colour; Metmyoglobin reduction; Mitochondria; Myoglobin

Indexed keywords

ANTIOXIDANT ACTIVITIES; COLOUR STABILITY; LACTATE; LAMB COLOUR; LONGISSIMUS; METMYOGLOBIN; METMYOGLOBIN REDUCTION; MYOGLOBIN; OXYGEN CONSUMPTION; REDUCING ACTIVITY; STABILIZING EFFECTS; SURFACE COLOURS;

EXPERIMENTS; MITOCHONDRIA; OXYGEN;

COLOR;

LACTATE DEHYDROGENASE; LACTIC ACID; METMYOGLOBIN; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE;

ARTICLE; COLOR; CONTROLLED STUDY; LAMB MEAT; MITOCHONDRION; OXYGEN CONSUMPTION;

EID: 78650212397     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.093     Document Type: Article

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