Metmyoglobin reducing activity

Bekhit, Alaa El‐Din A.; Faustman, C.

doi:10.1016/j.meatsci.2005.04.032

Cited by 235 publications

(134 citation statements)

References 138 publications

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“…2). In general, high myoglobin results in more red color within skeletal muscle (Bekhit and Faustman, 2005). However, in the present study, myoglobin content was affected not only by redness but also lightness, although there was no …”

Section: Resultscontrasting

confidence: 77%

The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality

Kim¹,

Jeong²,

Hur³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study examined the relationship between meat color and myoglobin content, and evaluated their influence on muscle fiber characteristics and overall pork quality. Four groups of pigs were classified by lightness (CIE L * ) and redness (CIE a * ): HH, high lightness and high redness; HL, high lightness and low redness; LH, low lightness and high redness; LL, low lightness and low redness. Myoglobin content ranged from 1.2 mg/g to 2.1 mg/g, and was highest in the LH group and lowest in the LL group (p<0.05). Myoglobin content correlated significantly with redness (CIE a * ) (r = 0.45, p<0.01). Fiber compositions of type I and IIA were closely related to lightness and redness. Pork with higher sizes of type IIA and IIB fibers had lower lightness and redness, respectively, which was tougher than the other pork. Pork having the highest lightness and lowest redness, often considered "pale", has higher values in drip loss than the other classes of pork tested.

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Section: Resultscontrasting

confidence: 77%

The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality

Kim¹,

Jeong²,

Hur³

et al. 2010

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

show abstract

“…Research on color stability of PSE and DFD pork reported that DFD meat exhibited the highest color stability in comparison to normal and PSE meat, with PSE having the lowest (Zhu and Brewer, 1998). The differences in color stability were attributed to a higher MetMb reducing activity observed for the DFD meat, with the high pH values of the meat maintaining the reducing enzyme activity (Bekhit and Faustman, 2005).…”

Section: Ante-mortem Stressmentioning

confidence: 99%

“…Metmyoglobin reducing ability (MRA) is also influenced by pH, with an increase in pH leading to increased MRA (Ledward, 1971;Stewart et al, 1965). Increased MRA has been linked to an increased color stability (Bekhit and Faustman, 2005), thus meat with a higher pH should be more color stable than meat with a lower pH. Furthermore, the formation of OxyMb is decreased at a high pH as a result of increased and prolonged mitochondrial activity postmortem resulting in an increased oxygen consumption (Bendall, 1972;Bendall and Taylor, 1972).…”

Section: Ultimate Ph Of Meatmentioning

confidence: 99%

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

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Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.

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“…The MRA refers to the enzymatic and non-enzymatic systems in the post-mortem muscles, which possess the ability to reduce MMb to DMb (Bekhit and Faustman, 2005). The DMb can subsequently be converted to OMb.…”

Section: Biochemical Attributes Influencing Surface Color Stabilitymentioning

confidence: 99%

Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage

Neethling

Sigge

Hoffman

et al. 2018

Meat and Muscle Biology

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Fallow deer (Dama dama) meat comprises a relatively small proportion of the game meat market in South Africa, despite having huge potential. To exploit its market potential, the quality attributes of fresh meat from fallow deer need to be characterized. Limited studies have been undertaken on the color stability of economically important muscles in game species. Therefore, the objective of the present study was to examine the color stability of 3 major muscles, i.e., infraspinatus (IS), longissimus thoracis et lumborum (LTL), and biceps femoris (BF), from fallow deer. The IS, LTL, and BF muscles were removed from both sides of 12 (6 male and 6 female) fallow deer carcasses. The muscles were fabricated into 2.5-cm steaks. The steaks were aerobically over-wrapped and stored at 2°C for 8 d. Meat pH, instrumental color, surface myoglobin redox forms, and metmyoglobin reducing activity were evaluated at specific intervals. Data were analyzed using mixed model repeated measures ANOVA, with gender, muscle, and time as fixed effects. The IS muscle exhibited greater (P < 0.05) pH, surface redness, color stability, oxymyoglobin content, and metmyoglobin reducing activity than the LTL and BF counterparts. In addition, surface metmyoglobin and total iron contents were lower in IS than in LTL and BF. While the IS demonstrated stable redness throughout the storage, the LTL and BF remained color stable only for 1 to 2 d. These findings suggested that fallow deer IS muscle is more color stable than the LTL and BF during refrigerated storage.

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Metmyoglobin reducing activity

Cited by 235 publications

References 138 publications

The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality

The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage

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