Role of Mitochondria in Beef Color: A Review | Zendy

Ranjith Ramanathan | Zendy; R.A. Mancini | Zendy

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Role of Mitochondria in Beef Color: A Review

Author(s) -

Ranjith Ramanathan,

R.A. Mancini

Publication year - 2018

Publication title -

meat and muscle biology

Language(s) - English

Resource type - Journals

ISSN - 2575-985X

DOI - 10.22175/mmb2018.05.0013

Subject(s) - metmyoglobin , citric acid cycle , myoglobin , mitochondrion , glycolysis , biochemistry , succinate dehydrogenase , chemistry , biology , enzyme

In postmortem muscle, mitochondria remain active and can influence beef color by oxygen consumption and metmyoglobin reduction. Enzymes involved in glycolysis and the tricarboxylic acid cycle can generate reducing equivalents such as succinate or NADH. Mitochondrial activity is critical to maintain steaks that are bright cherry-red and improve color stability. This review seeks to characterize the role of mitochondria in beef color; more specifically to understand the effects of mitochondrial function on myoglobin redox stability.

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