Relative role of catalysts and reductants in the formation of metmyoglobin in aerobically stored beef

Ledward, D.A.; Smith, Cameron; Clarke, Hazel; Nicholson, Michael L.

doi:10.1016/0309-1740(77)90016-x

Cited by 30 publications

(12 citation statements)

References 9 publications

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“…Note that other researchers have reported that MRA was of little consequence in determining meat color (Atkinson and Follet, 1973;O'Keefe and Hood, 1982;Renerre and Labas, 1987). In addition, Ledward et al (1977) indicated comminution of beef muscle destroyed MRA.…”

Section: Discussionmentioning

confidence: 94%

Composition and Chemistry of Mechanically Recovered Beef Neck‐Bone Lean

Demos

Mandigo

1995

Journal of Food Science

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The objective was to characterize basic chemical and functional differences among mechanically recovered neck-bone lean beef (MRNL), hand-trimmed neck-bone lean beef, a control of 85% beef lean trim and bone marrow. MRNL had higher (PcO.05) metmyoglobin reducing ability and more total iron than the control and more fat (PcO.05) than hand trim. Values for pH were higher (PcO.05) for MRNL than for hand trim or the control (6.68, 6.33 and 5.80, respectively). MRNL also had higher (PcO.05) nonheme iron, total pigment and water-holding capacity. Bone marrow had higher (PcO.05) ash, cholesterol, total iron, total pigment and pH than any lean types.

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Section: Discussionmentioning

confidence: 94%

Composition and Chemistry of Mechanically Recovered Beef Neck‐Bone Lean

Demos

Mandigo

1995

Journal of Food Science

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“…5). Ledward et al (1977) have previously reported that mincing of meat destroys the MetMb-reducing system. In contrast, this research indicated that the MetMb-reducing activity was not abolished by mincing.…”

Section: Metmyoglobin-reducing Activitymentioning

confidence: 99%

Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol

Liu

Dai

Zhu

et al. 2010

Journal of Food Engineering

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“…The formation of metMb in beef treated with vitamin C is retarded substantially, 1,2 while the chroma and Hunter ‘a’ values of samples treated with vitamin E are significantly greater than that of control samples during storage at 4°C 3,4 . In minced meats, greater pigment oxidation is observed compared with whole muscles because of the breakdown of the aerobic‐reducing system in minced meats, 5,6 while increases in aging time decreases the aerobic color shelf‐life of vacuum‐aged beef 7 . These phenomena suggest that the oxidation of pigments occurs during storage or aging.…”

Section: Introductionmentioning

confidence: 99%

Effect of met-myoglobin reductase on the color stability of blue fin tuna during refrigerated storage

et al. 2001

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To investigate the reducing ability of met‐myoglobin (metMb) reductase, browned tuna meat was immersed with/without metMb reductase (0.103 unit/mL) for 120 min at 4°C. The metMb reductase activity of browned tuna meat significantly increased, whereas no significant change was observed in the control sample for the first 10 min of immersion (P > 0.05). After comparing the changes in metMb reductase activity, metMb content, Hunter’s ‘a’ and color, it was observed that the reductase did recover the bright red color. To further confirm the role of metMb reductase in color stability, fresh tuna meat was first immersed in metMb reductase (0.503 unit/mL) or a mixture of reductase and nicotinamide adenine dinucleotide (NADH) (1 mM) solutions at 5°C for 10 min, and then stored at 4°C and relative humidity 100%. No significant changes in metMb accumulation and in metMb reductase activity were observed between samples treated with enzyme alone and enzyme + NADPH (P > 0.05). Changes in metMb reductase activity, metMb, Hunter’s ‘a’ value and color for both the control and treated samples suggested that immersion in metMb reductase could extend the color stability of tuna meat, and that the enzymatic reduction of metMb by its reductase occurred during refrigerated storage.

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Relative role of catalysts and reductants in the formation of metmyoglobin in aerobically stored beef

Cited by 30 publications

References 9 publications

Composition and Chemistry of Mechanically Recovered Beef Neck‐Bone Lean

Composition and Chemistry of Mechanically Recovered Beef Neck‐Bone Lean

Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol

Effect of met-myoglobin reductase on the color stability of blue fin tuna during refrigerated storage

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