| Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability. | |
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MedLine Citation:
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PMID: 20889264 Owner: NLM Status: In-Process |
Abstract/OtherAbstract:
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Contributions of initial and retained levels of oxygen consumption and reducing capacity to animal variation in color stability were evaluated. Instrumental color values were determined on longissimus steaks (n=257) during 6 d of display. Oxygen consumption (OC), nitric oxide metmyoglobin reduction (NORA), initial metmyoglobin formation (IMF), and post-reduction metmyoglobin (PRM) were measured on d 0 and 6. During display, color variables, OC and reducing ability decreased (P<0.05). Color stable steaks had greater (P<0.05) reducing ability on d 0 and 6 and lower (P<0.05) OC on d 0 than unstable steaks. Color change was correlated to OC, NORA, and PRM on d 0 (r=0.19, -0.44 and 0.45, respectively) and to NORA and PRM on d 6 (r=-0.50 and 0.52, respectively). These data suggest that initial capacity for OC and reducing ability, combined with retained reducing ability contribute to animal variation in color stability. |
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Authors:
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D A King; S D Shackelford; A B Rodriguez; T L Wheeler |
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Publication Detail:
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Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. |
Journal Detail:
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Title: Meat science Volume: 87 ISSN: 1873-4138 ISO Abbreviation: Meat Sci. Publication Date: 2011 Jan |
Date Detail:
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Created Date: 2010-10-22 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 26-32 Citation Subset: IM |
Copyright Information:
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Published by Elsevier Ltd. |
Affiliation:
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USDA-ARS, US Meat Animal Research Center, P.O. Box 166/State Spur 18D, Clay Center, NE, 68933, United States. andy.king@ars.usda.gov |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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