Myoglobin chemistry and meat color

Annual Review of Food Science and Technology

Volumn 4, Issue 1, 2013, Pages 79-99

  Suman, Surendranath P ^a   Joseph, Poulson ^b  

^a UNIVERSITY OF KENTUCKY   (United States)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

color defects; cooked color; heme protein; oxidation; pigment

Indexed keywords

AGRICULTURAL ECONOMY; HEME PROTEINS; INTRINSIC FACTORS; MEAT INDUSTRY; POINT OF SALE; PROCESSING STRATEGIES; SKELETAL MUSCLE; SPECIES SPECIFICS;

AGRICULTURE; MEATS; OXIDATION; PIGMENTS;

COLOR;

MYOGLOBIN; PIGMENT;

AMINO ACID SEQUENCE; ANIMAL; ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; COLOR; DRUG STABILITY; ECONOMICS; FOOD HANDLING; HEAT; MEAT; METHODOLOGY; MOLECULAR GENETICS; OXIDATION REDUCTION REACTION; SEQUENCE HOMOLOGY; SKELETAL MUSCLE; SPECIES DIFFERENCE;

AMINO ACID SEQUENCE; ANIMALS; COLOR; DRUG STABILITY; FOOD HANDLING; HOT TEMPERATURE; MEAT; MODELS, MOLECULAR; MOLECULAR SEQUENCE DATA; MUSCLE, SKELETAL; MYOGLOBIN; OXIDATION-REDUCTION; PIGMENTS, BIOLOGICAL; SEQUENCE HOMOLOGY; SPECIES SPECIFICITY;

MLCS; MLOWN;

EID: 84874861113     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-030212-182623     Document Type: Review

References (134)

1. Alderton AL, Faustman C, Liebler DC, Hill DW. 2003. Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenal. Biochemistry 42:4398-405
2. Arihara K, Cassens RG, Greaser ML, Luchansky JB, Mozdziak PE. 1995. Localization of metmyoglobinreducing enzyme (NADH-cytochrome b5 reductase) system components in bovine skeletal muscle. Meat Sci. 39:205-13
3. Bendall JR, Taylor AA. 1972. Consumption of oxygen by the muscles of beef animals and related species, and its effect on the color of meat. II. Consumption of oxygen by post-rigor muscle. J. Sci. Food Agric. 23:707-19
4. Bigner-George ME, Berry BW. 2000. Thawing prior to cooking affects sensory, shear force and cooking properties of beef patties. J. Food Sci. 65:2-8
5. Brantley RE Jr, Smerdon SJ, Wilkinson AJ, Singleton EW, Olson JS. 1993. The mechanism of autoxidation of myoglobin. J. Biol. Chem. 268:6995-7010
6. BrownWD, Mebine LB. 1969. Autoxidation of oxymyoglobin. J. Biol. Chem. 244:6696-701
7. Buttriss JL, Diplock AT. 1988. The α-tocopherol and phospholipid fatty acid content of rat liver subcellular membranes in vitamin E and selenium deficiency. Biochim. Biophys. Acta 963:61-69
8. Carbone DL, Doorn JA, Kiebler Z, Petersen DR. 2005. Cysteine modification by lipid peroxidation products inhibits protein disulfide isomerase. Chem. Res. Toxicol. 18:1324-31
9. Carver TE, Brantley RE Jr, Singleton EW, Arduini RM,Quillin ML, et al. 1992. A novel site-directedmutant of myoglobin with an unusually high O2 affinity and low autoxidation rate. J. Biol. Chem. 267:14443-50
10. Cassens RG. 1997. Residual nitrite in cured meat. Food Technol. 51(2):53-55
11. Chow CJ. 1991. Relationship between the stability and autoxidation ofmyoglobin. J. Agric. Food Chem. 39:22-26
12. Cornforth D, Hunt M. 2008. Low-oxygen packaging of fresh meat with carbon monoxide: meat quality, microbiology and safety. In AMSA White Paper Series: No. 2, pp 1-12.
13. Savoy, IL: Am. Meat Sci. Assoc. Cornforth DP, Jayasingh P. 2004. Chemical and physical characteristics of meat color and pigment. In Encyclopedia of Meat Sciences, Vol. 1, ed.WKJensen, C Devine,MDikeman, pp. 249-56.
14. Oxford,UK: Elsevier Sci. Ltd. Cornforth DP, Rabovitser JK, Ahuja S, Wagner JC, Hanson R, et al. 1998. Carbon monoxide, nitric oxide, and nitrogen dioxide levels in gas ovens related to surface pinking of cooked beef and turkey. J. Agric. Food Chem. 46:255-61
15. Deconinck M, Peiffer S, Depreter J, Paul C, Schnek AG, Leonis J. 1975. The primary sequence of chicken myoglobin (Gallus gallus). Biochim. Biophys. Acta 386:567-75
16. Dene H, Goodman M, Romero-Herrera AE. 1980. The amino acid sequence of elephant (Elephas maximus) myoglobin and the phylogeny of Proboscidea. Proc. R. Soc. Lond. B 207:111-27
17. Dosi R, di Maro A, Chambery A, Colonna G, Costantini S, et al. 2006. Characterization and kinetics studies of water buffalo (Bubalus bubalis) myoglobin. Comp. Biochem. Physiol. B 145:230-38
18. Enoki Y, Ohga Y, Ishidate H, Morimoto T. 2008. Primary structure of myoglobin from 31 species of birds. Comp. Biochem. Physiol. B. 149:11-21
19. Esterbauer H, Schaur JR, Zollner H. 1991. Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes. Free Radic. Biol. Med. 11:81-128
20. Faustman C, Cassens RG. 1990. The biochemical basis for discoloration in fresh meat: a review. J. Muscle Foods 1:217-43
21. Faustman C, Cassens RG, Schaefer DM, Buege DR, Williams SN, Scheller KK. 1989. Improvement of pigment and lipid stability in Holstein steer beef by dietary supplementation with vitamin E. J. Food Sci. 54:858-62
22. Faustman C, Liebler DC, McClure TD, Sun Q. 1999. α,β- unsaturated aldehydes accelerate oxymyoglobin oxidation. J. Agric. Food Chem. 47:3140-44
23. Faustman C, Sun Q, Mancini RA, Suman SP. 2010. Myoglobin and lipid oxidation interactions: mechanistic bases and control. Meat Sci. 86:86-94
24. Georgantelis D, Blekas G, Katikou P, Ambrosiadis I, Fletouris DJ. 2007. Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and color stability during frozen storage of beef burgers. Meat Sci. 75:256-64
25. Giardina B, Ascenzi P, Clementi ME, de Sanctisi D, Rizzi M, Colettai M. 1996. Functional modulation by lactate of myoglobin. A monomeric allosteric hemoprotein. J. Biol. Chem. 271:16999-7001
26. Girard B, Vanderstoep J, Richards JF. 1990. Characterization of the residual pink color in cooked turkey breast and pork loin. J. Food Sci. 55:1249-54
27. Gobert M, Gruffat D, Habeanu M, Parafita E, Bauchart D, Durand D. 2010. Plant extracts combined with vitamin E in PUFA-rich diets of cull cows protect processed beef against lipid oxidation. Meat Sci. 85:676-83
28. Grobbel JP, Dikeman ME, Smith JS, Kropf DH, Milliken GA. 2006. Effects of polyvinyl chloride overwrap film, high-oxygen modified atmosphere packaging, or ultra-low-oxygen modified atmosphere packaging on bone marrow discoloration in beef humerus, rib, thoracic vertebra, and scapula. J. Anim. Sci. 84:694-701
29. Grunwald EW, Richards MP. 2006a. Studies with myoglobin variants indicate that released hemin is the primary promoter of lipid oxidation in washed fish muscle. J. Agric. Food Chem. 54:4452-60
30. GrunwaldEW,Richards MP.2006b. Mechanisms of heme protein-mediated lipid oxidation using hemoglobin and myoglobin variants in raw and heated washed muscle. J. Agric. Food Chem. 54:8271-80Guidera
31. J, Kerry JP, Buckley DJ, Lynch PB, Morrissey PA. 1997. The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat. Meat Sci. 45:33-43
32. Gutzke D, Trout GR. 2002. Temperature and pH dependence of the autoxidation rate of bovine, ovine, porcine, and cervine oxymyoglobin isolated from three different muscles: longissimus dorsi, gluteus medius, and biceps femoris. J. Agric. Food Chem. 50:2673-78
33. Hagler L, CoppesRI, Herman RH. 1979. Metmyoglobin reductase: identification and purification of a reduced nicotinamide adenine dinucleotide-dependent enzyme from bovine heart which reduced metmyoglobin. J. Biol. Chem. 254:6505-14
34. Han K, Dautrevaux M, Chaila X, Biserte G. 1970. The covalent structure of beef heart myoglobin. Eur. J. Biochem. 16:465-71
35. Han K, Tetaert D, Moschetto Y, Dautrevaux M, Kopeyan C. 1972. The covalent structure of sheep-heart myoglobin. Eur. J. Biochem. 27:585-92
36. Hayes JE, Stepanyan V, Allen P, O'Grady MN, Kerry JP. 2010. Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties. Meat Sci. 84:613-20
37. Holownia K, ChinnanMS, Reynolds AE. 2003. Pink color defect in poultry white meat as affected by endogenous conditions. J. Food Sci. 68:742-47
38. Honikel KO. 2008. The use and control of nitrate and nitrite for the processing of meat products. Meat Sci. 78:68-76
39. Houben JH, Eikelenboom G, Hoving-Bolink AH. 1998. Effect of the dietary supplementation with vitamin E on colour stability and lipid oxidation in packaged, minced pork. Meat Sci. 48:265-73
40. Huff-Lonergan E, Zhang W, Lonergan SM. 2010. Biochemistry of postmortem muscle: lessons on mechanisms of meat tenderization. Meat Sci. 86:184-95
41. Hunt MC, Hedrick HB. 1977. Profile of fiber types and related properties of five bovine muscles. J. Food Sci. 42:513-17
42. Hunt MC,Mancini RA, Hachmeister KA, Kropf DH,MerrimanM, et al. 2004. Carbon monoxide inmodified atmosphere packaging affects color, shelf life, and microorganisms of beef steaks and ground beef. J. Food Sci. 69:C45-52
43. Hunt MC, Sorheim O, Slinde E. 1999. Color and heat denaturation of myoglobin forms in ground beef. J. Food Sci. 64:847-51
44. Jakobsen M, Bertelsen G. 2000. Color stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition. Meat Sci. 54:49-57
45. Jayasingh P, Cornforth DP, Carpenter CE,Whittier DR. 2002. Sensory evaluation of ground beef stored in high oxygen modified atmosphere packaging. J. Food Sci. 67:3493-96
46. John L, Cornforth DP, Carpenter CE, Sorheim O, Pettee BC, Whittier D. 2005. Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum. Meat Sci. 69:441-49
47. Joseph P, Suman SP, Beach CM. 2010a. Mass spectrometric identification of amino acid residues susceptible to aldehyde adduction in carboxymyoglobin. Presented at Inst. Food Technol. Annu.Meet., July 2010, Chicago, IL., abstract #192-203
48. Joseph P, Suman SP, Li S, Beach CM, Claus Jr. 2010b. Mass spectrometric characterization and thermostability of turkey myoglobin. LWT-Food Sci. Technol. 43:273-78
49. Joseph P, Suman SP, Mancini RA, Beach CM. 2009. Mass spectrometric evidence for aldehyde adduction in carboxymyoglobin. Meat Sci. 83:339-44
50. Joseph P, Suman SP, Rentfrow G, Li S, Beach CM. 2012. Proteomics of muscle-specific beef color stability. J. Agric. Food Chem. 60:3196-203
51. Kieffer KJ, Claus JR, Wang H. 2000. Inhibition of pink color development in cooked uncured ground turkey by the addition of citric acid. J. Muscle Foods 11:235-43
52. Killinger KM, Hunt MC, Campbell RE, Kropf DH. 2000. Factors affecting premature browning during cooking of store purchased ground beef. J. Food Sci. 65:585-87
53. Kim YH, Hunt MC, Mancini RA, Seyfert M, Loughin TM, et al. 2006. Mechanism for lactate-color stabilization in injection-enhanced beef. J. Agric. Food Chem. 54:7856-62
54. King JN,Whyte R. 2006. Does it look cooked? A review of factors that influence cooked meat color. J. Food Sci. 71:31-39
55. Kitahara Y, Matsuoka A, Kobayashi N, Shikama K. 1990. Autoxidation of myoglobin from bigeye tuna fish (Thunnus obesus). Biochim. Biophys. Acta 1038:23-28
56. Knock RC, Seyfert M, Hunt MC, Dikeman ME, Unruh JA, et al. 2006. Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks. Meat Sci. 74:312-18
57. Krzywicki K. 1982. The determination of haem pigments in meat. Meat Sci. 7:29-36
58. Kulkarni S, DeSantos FA, Kattamuri S, Rossi SJ, Brewer MS. 2011. Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausagemodel system. Meat Sci. 88:139-44
59. Ledward DA. 1985. Post slaughter influences on the formation of metmyoglobin in beef muscle. Meat Sci. 15:149-71
60. Lee S, Faustman C, Djordjevic D, Faraji H, Decker EA. 2006. Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acids. Meat Sci. 72:18-24
61. Lee S, Phillips AL, Liebler DC, Faustman C. 2003. Porcine oxymyoglobin and lipid oxidation in vitro. Meat Sci. 63:241-47
62. Livingston DJ, Brown WD. 1981. The chemistry of myoglobin and its reaction. Food Technol. 35:244-52
63. Lynch MP, Kerry JP, Buckley DJ, Faustman C, Morrissey PA. 1999. Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef. Meat Sci. 52:95-99
64. Machlik SM. 1965. The effect of heat on bovine myoglobin derivatives in model systems and in beef semitendinosus muscle. PhD thesis, Purdue Univ., West Lafayette, IN
65. MaddenPW,BabcockMJ, VaydaME,CashonRE. 2004. Structural and kinetic characterization ofmyoglobins from eurythermal and stenothermal fish species. Comp. Biochem. Physiol. B 137:341-50
66. Mancini RA. 2007. Iridescence: a rainbow of colors, causes, and concerns. In Beef Facts: Product Enhancement, pp. 1-4.
67. Centennial, CO: Natl. Cattlemen's Beef Assoc. Mancini RA, Hunt MC. 2005. Current research in meat color. Meat Sci. 71:100-21
68. Mancini RA, Hunt MC, Hachmeister KA, Kropf DH, Johnson DE. 2004. Ascorbic acid minimizes lumbar vertebrae discoloration. Meat Sci. 68:339-45
69. Mancini RA, Ramanathan R, Suman SP, Dady G, Joseph P. 2011. Effects of succinate on ground beef color and premature browning. Meat Sci. 89:189-94
70. Mancini RA, Ramanathan R, Suman SP, Konda MKR, Joseph P, et al. 2010a. Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties. Meat Sci. 85:339-46
71. Mancini RA, Suman SP, Konda MKR, Ramanathan R, Joseph P, Beach CM. 2010b. Mass spectrometric investigations on lactate adduction to equine myoglobin. Meat Sci. 85:363-67
72. Mancini RA, Suman SP, Ramanathan R, KondaMR. 2009. Effect of carbon monoxide packaging and lactateenhancement on the color stability of beef steaks stored at 1C for 9 days. Meat Sci. 81:71-76
73. Marcinek DJ, Bonaventura J, Wittenberg JB, Block BA. 2001. Oxygen affinity and amino acid sequence ofmyoglobins from endothermic and ectothermic fish.Am. J. Physiol. Regul. Integr.Comp. Physiol. 280:R1123-33
74. McKenna DR, Mies PD, Baird BE, Pfeiffer KD, Ellebracht JW, Savell JW. 2005. Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. Meat Sci. 70:665-82
75. McMillin KW. 2008. Where isMAP going? A review and future potential of modified atmosphere packaging for meat. Meat Sci. 80:43-65
76. Mohan A,HuntMC, Barstow TJ, Houser TA,Muthukrishnan S. 2010. Effects ofmalate, lactate, and pyruvate on myoglobin redox stability in homogenates of three bovine muscles. Meat Sci. 86:304-10
77. Nam KC, Ahn DU. 2002. Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat. Meat Sci. 60:25-33
78. Naveena BM, Faustman C, Tatiyaborworntham N, Yin S, Ramanathan R, Mancini RA. 2010. Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry. Food Chem. 122:836-40
79. O'Grady MN, Maher M, Troy DJ, Moloney AP, Kerry JP. 2006. An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef. Meat Sci. 73:132-43
80. O'Keeffe M, Hood DE. 1982. Biochemical factors influencingmetmyoglobin formation on beef from muscles of differing color stability. Meat Sci. 7:209-28
81. Pearson AM, Love JD, Shorland FB. 1977. Warmed-over flavor in meat, poultry and fish. Adv. Food Res. 23:1-74
82. Phillips AL, Faustman C, Lynch MP, Govoni KE, Hoagland TA, Zinn SA. 2001a. Effect of dietary α-tocopherol supplementation on color and lipid stability in pork. Meat Sci. 58:389-93
83. Phillips AL, Mancini R, Sun Q, Lynch MP, Faustman C. 2001b. Effect of erythorbic acid on cooked color in ground beef. Meat Sci. 57:31-34
84. Ramanathan R, Mancini RA, Dady GA. 2011. Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color. Meat Sci. 88:424-28
85. Ramanathan R, Mancini RA, Konda MK. 2009. Effects of lactate on beef heart mitochondrial oxygen consumption and muscle darkening. J. Agric. Food Chem. 57:1550-55
86. Ramanathan R, Mancini RA, Naveena BM. 2010. Effects of lactate on bovine heart mitochondria-mediated metmyoglobin reduction. J. Agric. Food Chem. 58:5724-29
87. Reddy IM,Carpenter CE. 1991. Determination ofmetmyoglobin reductase activity in bovine skeletalmuscles. J. Food Sci. 56:1161-64
88. Renerre M, Dumont F, Gatellier P. 1996. Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin. Meat Sci. 43:111-21
89. Richards MP, Dettmann MA, Grunwald EW. 2005. Pro-oxidative characteristics of trout hemoglobin and myoglobin: a role for released heme in oxidation of lipids. J. Agric. Food Chem. 53:10231-38
90. Romero-Herrera AE, Goodman M, Dene H, Bartnicki DE, Mizukami H. 1981. An exceptional amino acid replacement on the distal side of the iron atom in Proboscidean myoglobin. J. Mol. Evol. 17:140-47
91. Rousseaux J, Dautrevaux M, Han K. 1976. Comparison of the amino acid sequence of pig heart myoglobin with other ungulate myoglobins. Biochim. Biophys. Acta 439:55-62
92. Sammel LM, Claus Jr. 2003. Whey protein concentrates effects on pink color development in a cooked ground turkey breast model system. Meat Sci. 65:1293-99
93. Sammel LM, Claus JR, Greaser ML, Lucey JA. 2007. Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey. Meat Sci. 77:529-39
94. Sammel LM, Claus JR, GreaserML, Richards MP. 2006. Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey. Meat Sci. 72:585-95
95. Sammel LM, Hunt MC, Kropf DH, Hachmeister KA, Johnson DE.2002. Comparison of assays for reducing ability in beef inside and outside semimembranosus muscle. J. Food Sci. 67:978-84
96. Sanchez-Escalante A, Djenane D, Torrescano G, Beltran JA, Roncales P. 2001. The effects of ascorbic acid, taurine, carnosine, and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere. Meat Sci. 58:421-29
97. Schwarz SJ, Claus JR, Wang H, Marriott NG, Graham PP, Fernandes CF. 1999. Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation. Poultry Sci. 78:255-66
98. Sebranek JG, Jackson-Davis AL, Myers KL, Lavieri NA. 2012. Beyond celery and starter culture: advances in natural/organic curing processes in the United States. Meat Sci. 92:267-73
99. Sepe HA, Faustman C, Lee S, Tang J, Suman SP, Venkitanarayanan KS. 2005. Effects of reducing agents on premature browning in ground beef. Food Chem. 93:571-76
100. Seyfert M, Mancini RA, Hunt MC, Tang J, Faustman C. 2007. Influence of carbon monoxide in package atmospheres containing oxygen on color, reducing activity, and oxygen consumption of five bovinemuscles. Meat Sci. 75:432-42
101. Sindelar JJ, Cordray JC, Sebranek JG, Love JA, Ahn DU. 2007. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham. J. Food Sci. 72:S388-95
102. Smith GC, Belk KE, Sofos JN, Tatum JD, Williams SN. 2000. Economic implications of improved color stability in beef. In Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, ed. EA Decker, C Faustman, CJ Lopez-Bote, pp. 397-426. New York Wiley
103. Sorheim O, Nissen H, Nesbakken T. 1999. The storage life of beef and pork packaged in an atmosphere with carbon monoxide and high carbon dioxide. Meat Sci. 52:157-64
104. Stewart JM, Blakely JA, Karpowicz PA, Kalanxhi E, Thatcher BJ, Martin BM. 2004. Unusually weak oxygen binding, physical properties, partial sequence, autoxidation rate and a potential phosphorylation site of beluga whale (Delphinapterus leucas) myoglobin. Comp. Biochem. Physiol. B 137:401-12
105. Strohecker MG, Faustman C, Furr H, Hoagland TA, Williams SN. 1997. Vitamin E supplementation effects on color and lipid stability of whole and ground lamb. J. Muscle Foods 8:413-26
106. Suman SP, Faustman C, Lee S, Tang J, Sepe HA, et al. 2004. Effect of muscle source on premature browning in ground beef. Meat Sci. 68:457-61
107. Suman SP, Faustman C, Lee S, Tang J, Sepe HA, et al. 2005. Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef. Meat Sci. 69:363-69
108. Suman SP, Faustman C, Stamer SL, Liebler DC. 2007. Proteomics of lipid oxidation-induced oxidation in porcine and bovine oxymyoglobins. Proteomics 7:628-40
109. Suman SP, Joseph P, Li S, Beach CM, Steinke L, Fontaine M. 2010a. Amino acid sequence of myoglobin from emu (Dromaius novaehollandiae) skeletal muscle. Meat Sci. 86:623-28
110. Suman SP, Joseph P, Li S, Steinke L, Fontaine M. 2009a. Primary structure of goat myoglobin. Meat Sci. 82:456-60
111. Suman SP, Mancini RA, Faustman C. 2006. Lipid-oxidation-induced carboxymyoglobin oxidation. J. Agric. Food Chem. 54:9248-53
112. Suman SP, Mancini RA, Joseph P, Ramanathan R, KondaMKR, et al. 2010b. Packaging-specific influence of chitosan on color stability and lipid oxidation in ground beef. Meat Sci. 86:994-98
113. Suman SP, Mancini RA, Joseph P, Ramanathan R, Konda MKR, et al. 2011. Chitosan inhibits premature browning in ground beef. Meat Sci. 88:512-16
114. Suman SP, Mancini RA, Joseph P, Ramanathan R, KondaMKR, et al. 2010c. Color stabilizing effect of lactate on ground beef is packaging-dependent. Meat Sci. 84:229-33
115. Suman SP, Mancini RA, Ramanathan R, Konda MR. 2009b. Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked color of beef steaks. Meat Sci. 81:664-70
116. Suzuki T. 1987. Autoxidation of oxymyoglobin with the distal (E7) glutamine. Biochim. Biophys. Acta 914:170-76
117. Swatland HJ. 2012. Iridescence in beef caused by multilayer interference from sarcomere discs. Meat Sci. 90:398-401
118. Swiss Inst. Bioinform. 2012. Bioinform. Res. Portal. Geneva, Switz.: Univ. of Geneva. http://www.expasy.org
119. Tada T, Watanabe YH,Matsuoka A, Ikeda-SaitoM, Imai K, et al. 1998. African elephant myoglobin with an unusual autoxidation behavior: comparison with the H64Q mutant of sperm whale myoglobin. Biochim. Biophys. Acta 1387:165-76
120. Tamburrini M, Romano M, Giardina B, Di Prisco G. 1999. The myoglobin of Emperor penguin (Aptenodytes forsteri) : amino acid sequence and functional adaptation to extreme conditions. Comp. Biochem. Physiol. B 122:235-40
121. Tang J, Faustman C, Hoagland TA. 2004. Krzywicki revisited: equations for spectrophotometric determination of myoglobin redox forms in aqueous meat extracts. J. Food Sci. 69:C717-20
122. Tang J, Faustman C, Hoagland TA, Mancini RA, Seyfert M, Hunt MC. 2005a. Postmortem oxygen consumption by mitochondria and its effect on myoglobin form and stability. J. Agric. Food Chem. 53:1223-30
123. Tang J, Faustman C, Mancini RA, Seyfert M, Hunt MC. 2005b. Mitochondrial reduction of metmyoglobin: dependence on the electron transport chain. J. Agric. Food Chem. 53:5449-55
124. Trout GR. 1989. Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking temperature. J. Food Sci. 54:536-44
125. Ueki N, Chow CJ, Ochiai Y. 2005. Characterization of bullet tuna myoglobin with reference to thermostability-structure relationship. J. Agric. Food Chem. 53:4968-75
126. Ueki N, Ochiai Y. 2004. Primary structure and thermostability of bigeye tuna myoglobin in relation to those from other scombridae fish. Fish Sci. 70:875-84
127. Ueki N, Ochiai Y. 2005. Structural stabilities of recombinant scombridae fish myoglobins. Biosci. Biotechnol. Biochem. 69:1935-43
128. Ueki N, Ochiai Y. 2006. Effect of amino acid replacements on the structural stability of fish myoglobin. J. Biochem. 140:649-56
129. Von Seggern DD, CalkinsCR, Johnson DD, Brickler JE, Gwartney BL. 2005. Muscle profiling: characterizing the muscles of the beef chuck and round. Meat Sci. 71:39-51
130. Wilkinson BHP, Janz JAM, Morel PCH, Purchas RW, Hendriks WH. 2006. The effect of modified atmosphere packaging with carbon monoxide on the storage quality of master packaged fresh pork. Meat Sci. 75:605-10
131. Wittenberg JB, Wittenberg BA. 2003. Myoglobin function reassessed. J. Exp. Biol. 206:2011-20
132. Wittenberg JB, Wittenberg BA. 2007. Myoglobin-enhanced oxygen delivery to isolated cardiac mitochondria. J. Exp. Biol. 210:2082-90
133. Yang F, Phillips GN Jr. 1996. Crystal structures of CO-, deoxy-and met-myoglobins at various pH values. J. Mol. Biol. 256:762-74
134. Yin S, Faustman C, Tatiyaborworntham N, Ramanathan R, Naveena BM, et al. 2011. Species-specific myoglobin oxidation. J. Agric. Food Chem. 59:12198-203