The effect of salt on myoglobin forms of cattle and pig muscles

Walczycka, Maria; Nowak, Marzena; Kolczak, T.

doi:10.2298/bah0502213w

Cited by 4 publications

(1 citation statement)

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“…Content of myoglobin and their forms is the main factors influencing the colour of meat (Vaclavik & Christian, 2008). Meat discoloration into brown is seen as addle and causes lower demand (Walczycka et al, 2005). Prevention of meat colour deterioration would protect producers from the losses associated with return of products.…”

Section: Introductionmentioning

confidence: 99%

Low‐concentrated acidic electrolysed water treatment of pork: inactivation of surface microbiota and changes in product quality

Brychcy

Malik

Drożdżewski

et al. 2015

Int J of Food Sci Tech

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Summary The study analysed the effect of low‐concentrated acidic electrolysed water (LCAEW) treatment on meat. Microbiological analysis and colour and sensory quality testing during storage were performed on Longissimus thoracis. FT‐IR and FT‐Raman spectroscopy were used to detect eventual changes in the structure of meat after treatment. Meat samples were sprayed for 120 s with LCAEW (0.001%, 0.01% or 0.1% NaCl solution were electrolysed for 0, 5 or 10 min). The highest reduction in total number of micro‐organisms (3.25 log reduction), yeast and moulds (2.68 log reduction) and psychrotrophs (3.10 log reduction) was observed after spraying the meat samples with 0.1% NaCl electrolysed for 10 min. LCAEW caused a decrease in deoxymyoglobin and metmyoglobin concentration in unstored meat samples. The preliminary sensory studies proved that colour changes are not significant for consumers. The IR and Raman spectra indicate that the structure of compounds of meat tissues are not affected by chlorine and chlorine compounds (LCAEW components). LCAEW has no influence on denaturation of meat protein.

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Section: Introductionmentioning

confidence: 99%

Low‐concentrated acidic electrolysed water treatment of pork: inactivation of surface microbiota and changes in product quality

Brychcy

Malik

Drożdżewski

et al. 2015

Int J of Food Sci Tech

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Effect of verjuice (Vitis vinifera L.) on physicochemical and textural properties of beef M. biceps femoris

Sabzi,

Varidi,

Varidi

et al. 2024

Food Science & Nutrition

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The objective of this study was to investigate the effect of verjuice on beef M. biceps femoris (BF). BF blocks were marinated with 30%, 70%, and 100% verjuice solutions containing 2% NaCl, for different marination times (12, 24, 48, and 72 h). Verjuice marination reduced the pH values of BF samples from 6.77 in control sample to 3.66 in 100% of verjuice for 72 h. The decreased values of water holding capacity (from 54.06% to 47.46%) with increasing verjuice concentration (from 30% to 100% for 72 h) confirmed the drop of proteins isoelectric point of the muscle due to salt presence preventing fibers swelling. Less cookout was observed with increasing acid concentration. Marination time had no significant effect on L* and a* coordinates of uncooked samples while acidification made the samples lighter and less red. Enzymatic proteolysis of myosin and troponin‐T concomitant with increase in myofibrillar fragmentation index contributed to the decrease of shear force in a way dependent on verjuice concentration and marination time. Sensory panelists gave the highest score to cooked samples marinated with 70% verjuice solution.

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Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage

et al. 2018

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The effect of salt on myoglobin forms of cattle and pig muscles

Abstract: nema

Cited by 4 publications

References 0 publications

Low‐concentrated acidic electrolysed water treatment of pork: inactivation of surface microbiota and changes in product quality

Low‐concentrated acidic electrolysed water treatment of pork: inactivation of surface microbiota and changes in product quality

Effect of verjuice (Vitis vinifera L.) on physicochemical and textural properties of beef M. biceps femoris

Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage

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