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Pre‐slaughter injection of sodium ascorbate as a method of inhibiting metmyoglobin formation in fresh beef
Author(s) -
Hood D. Edward
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740260110
Subject(s) - metmyoglobin , medius , chemistry , sodium ascorbate , sodium , food science , ascorbic acid , biochemistry , myoglobin , anatomy , biology , organic chemistry
Colour deterioration, measured by metmyoglobin accumulation, in four muscles, from 10 beef animals, intravenously injected pre‐slaughter with sodium ascorbate, is compared with similar muscles from 10 control animals, at 0 °C and 5 °C. Meat from sodium ascorbate treated animals has significantly better colour stability, particularly M. psoas major and M. gluteus medius at the higher storage temperature.