Source:http://linkedlifedata.com/resource/pubmed/id/19200079
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Predicate | Object |
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rdf:type | |
lifeskim:mentions | |
pubmed:issue |
1
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pubmed:dateCreated |
2009-2-9
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pubmed:abstractText |
Discoloration characteristics of 3 major muscles (LD, Longissimus dorsi; PM, Psoas major; SM, Semimemebranosus) from Korean native cattle (Hanwoo) were monitored during 7 d of cold storage at 4 degrees C. The muscles were obtained from 12 Hanwoo carcasses at 24 h postmortem. Meat color (CIE L*, a*, b*), myoglobin (Mb) concentration, chemical form, metmyoglobin (MetMb) reducing ability (MRA), mitochondria concentration, and thiobarbituric acid reactive substance (TBARS) were measured at 1, 3, 5, and 7 d of storage. Although there were no significant differences in CIE a* and b*-values between the 3 muscles at day 1, the values of PM muscle were significantly (P < 0.05) lower than those of LD and SM muscles at day 5 and 7. PM muscle showed a rapid decrease in the oxymyoglobin (OxyMb) and an increase in MetMb, which resulted in a significantly (P < 0.05) higher percentage of MetMb in PM muscle compared to LD and SM muscles. Also, the Mb and mitochondria concentration of PM muscle was significantly (P < 0.05) higher than those of LD and SM muscles. However, there were no significant differences in MRA, pH, or TBARS between the 3 muscles during 7 d of cold storage. It was concluded that rapid discoloration (that is, MetMb accumulation) in PM muscle of Hanwoo could be due to its higher contents of Mb and mitochondria.
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pubmed:language |
eng
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pubmed:journal | |
pubmed:citationSubset |
IM
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pubmed:chemical | |
pubmed:status |
MEDLINE
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pubmed:issn |
1750-3841
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pubmed:author | |
pubmed:issnType |
Electronic
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pubmed:volume |
74
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pubmed:owner |
NLM
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pubmed:authorsComplete |
Y
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pubmed:pagination |
C1-5
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pubmed:dateRevised |
2010-5-24
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pubmed:meshHeading |
pubmed-meshheading:19200079-Animals,
pubmed-meshheading:19200079-Cattle,
pubmed-meshheading:19200079-Cold Temperature,
pubmed-meshheading:19200079-Food Preservation,
pubmed-meshheading:19200079-Hydrogen-Ion Concentration,
pubmed-meshheading:19200079-Meat,
pubmed-meshheading:19200079-Metmyoglobin,
pubmed-meshheading:19200079-Mitochondria, Muscle,
pubmed-meshheading:19200079-Muscle, Skeletal,
pubmed-meshheading:19200079-Myoglobin,
pubmed-meshheading:19200079-Oxidation-Reduction,
pubmed-meshheading:19200079-Pigmentation,
pubmed-meshheading:19200079-Thiobarbituric Acid Reactive Substances,
pubmed-meshheading:19200079-Time Factors
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pubmed:articleTitle |
Discoloration characteristics of 3 major muscles from cattle during cold storage.
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pubmed:affiliation |
Gyeongsang Natl. Univ., Jinju, Korea.
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pubmed:publicationType |
Journal Article,
Research Support, Non-U.S. Gov't
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