Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles

Kim, Y.H.; Keeton, J.T.; Smith, Stephen B.; Berghman, Lr; Savell, J. W.

doi:10.1016/j.meatsci.2009.06.009

Cited by 53 publications

(57 citation statements)

References 33 publications

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“…www.meatandmusclebiology.com 1977a; O' Keeffe and Hood, 1982;Renerre and Labas, 1987;McKenna et al, 2005;Von Seggern et al, 2005;Jeong et al, 2009;Kim et al, 2009;Joseph et al, 2012;Canto et al, 2016). Intermuscular variations critically influence the color shelf-life of packaged fresh beef, with some muscles discoloring at a faster rate than the others (Hood, 1980).…”

Section: Muscle Sourcementioning

confidence: 99%

“…Several studies have documented the difference between the color stabilities of the beef longissimus and psoas major muscles (O'Keeffe and Hood, 1982;Madhavi and Carpenter, 1993;McKenna et al, 2005;Seyfert et al, 2006;Seyfert et al, 2007;Kim et al, 2009;Mancini et al, 2009;Joseph et al, 2012;Canto et al, 2016). This observed color difference has been attributed to variations in the proportions of muscle fibers present in these 2 muscles (Seyfert et al, 2006).…”

Section: Muscle Sourcementioning

confidence: 99%

See 1 more Smart Citation

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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Section: Muscle Sourcementioning

confidence: 99%

Section: Muscle Sourcementioning

confidence: 99%

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

View full text Add to dashboard Cite

show abstract

“…In some studies, GAPDH is considered as an indicator of the process of crushing the meat in cured and fermented products [61]. LDH is involved in the regeneration of postmortem NADH, which reduces metmyoglobin to deoxymyoglobin and maintains the color stability of muscle [13,14]. The redox state of myoglobin is influenced by the b* color parameter [13].…”

Section: Correlation Between Drip Loss Proteins and Quality Traitsmentioning

confidence: 99%

“…In these studies, researchers tried to find a critical factor influencing drip loss [5][6][7][8][9][10][11] and tenderness [6,11,12] or to identify biochemical mechanisms responsible for meat color variability [11,13,14].…”

Section: Introductionmentioning

confidence: 99%