1962
DOI: 10.1111/j.1365-2621.1962.tb00103.x View full text |Buy / Rent full text
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Abstract: SUMMARY Frozen meat‐water extracts stored under lights exhibit a pattern of metmyoglobin formation similar to that in frozen steaks. The spectrophotometric method of analysis was satisfactory for estimating the percent metmyoglobin in the solutions. Fluorescent lights significantly increased the formation of metmyoglobin in the solutions, similar to that reported for frozen steaks. Dialyzing the extract inhibited the increase of metmyoglobin in the frozen solution when stored under light. Addition of copper, m… Show more

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“…However, it has been shown that temperature and light have marked effects on the stability of color in packaged frozen retail beef cuts, where the primary cause of discoloration is formation of metmyoglobin (Mb+) (Townsend and Bratzler, 1958). Lane and Bratzler (1962) found that the formation of Mb+ in frozen-meat water extracts was similar to the pattern seen in frozen steaks, and was significantly increased by exposure to fluerescent lights and by the presence of magnesium and iron chlorides.…”
Section: Introductionmentioning
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“…However, it has been shown that temperature and light have marked effects on the stability of color in packaged frozen retail beef cuts, where the primary cause of discoloration is formation of metmyoglobin (Mb+) (Townsend and Bratzler, 1958). Lane and Bratzler (1962) found that the formation of Mb+ in frozen-meat water extracts was similar to the pattern seen in frozen steaks, and was significantly increased by exposure to fluerescent lights and by the presence of magnesium and iron chlorides.…”
Section: Introductionmentioning
“…Several recent papers have presented data on the autoxidation of various myoglobins at 0°C or higher (Brown and Dolev, 1962 ;Snyder and Ayres, 1961;Matsuura et al, 1962). In the present work the autoxidation of highly purified beef and tuna myoglobins was studied in solution at temperatures below freezing to determine what, if any, effect the physical change of ice formation would have on the oxidation reaction.…”
Section: Introductionmentioning
“…Methods for analysis have been reported by Ghorpade and Cornforth (1993), Girard et al (1990), Krzywicki (1979), Krzywicki (1982) and Oellingrath et al (1990) ; the e †ects of cooking on colour by Hunt et al (1994), Hague et al (1994), Ponce et al (1994) and Trout (1989) ; and the e †ects of refrigerated and frozen storage on the external coloration (bloom/darkening) of meats in retail outlets by Kropf (1980), Millar et al (1994), Hu †man (1980 and Lane and Bratzler (1962). A survey of the literature did not reveal data relating to the coloration of juices that would be apparent in the expressed juices from beef cooked to EPT as high as 79É4¡C, nor, the e †ects of frozen storage on the coloration of the juices that would be encountered as described previously for the imported beef.…”
Section: Introductionmentioning