MITOCHONDRIAL ACTIVITY AND BEEF MUSCLE COLOR STABILITY

被引：68
|
作者：
LANARI, MC
CASSENS, RG
机构：
[1] Dept of Meat & Animal Science, Muscle Biology, Meat Science Laboratory, Univ of Wisconsin-Madison, Madison, Wisconsin, 53706
[2] Centro de Investigatión Y Desarrollo En Criotecnologia de Alimentos, Fac Ciencias Exactas, Universidad National de la Plata, La Plata
来源：
JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 06期
关键词：
BEEF; COLOR; MITOCHONDRIA; METMYOGLOBIN STABILITY;
D O I：
10.1111/j.1365-2621.1991.tb08619.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Concentration, oxygen consumption rate (OCR), oxygen consumption rate/g meat (OCRM) and metmyoglobin reducing activity (MRA) of muscle mitochondria were determined for beef longissimus dorsi and gluteus medius muscles of Holstein and crossbred steers which differed in color stability. OCR and OCRM decreased but no significant changes were observed in MRA during postmortem storage time. Significant effects of muscle and breed type on OCR, OCRM, and MRA were observed. Muscles and breeds of lower color stability had the highest levels of OCR, OCRM, and MRA. Differences in OCR of muscle mitochondria may be a contributing factor in the effects of muscle and breed on the rate of discoloration.
引用
收藏
页码：1476 / 1479
页数：4
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