Document Detail


Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability.
MedLine Citation:
PMID:  20889264     Owner:  NLM     Status:  In-Process    
Abstract/OtherAbstract:
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.
Authors:
D A King; S D Shackelford; A B Rodriguez; T L Wheeler
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Publication Detail:
Type:  Journal Article; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Meat science     Volume:  87     ISSN:  1873-4138     ISO Abbreviation:  Meat Sci.     Publication Date:  2011 Jan 
Date Detail:
Created Date:  2010-10-22     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  26-32     Citation Subset:  IM    
Copyright Information:
Published by Elsevier Ltd.
Affiliation:
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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