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Effect of Additives and Refrigeration on Reducing Activity, Metmyoglobin and Malonaldehyde Of Raw Ground Beef
Author(s) -
HUTCHINS BOBBIE K.,
LIU THERESA H. P.,
WATTS BETTY M.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb01297.x
Subject(s) - metmyoglobin , chemistry , food science , papain , oxytetracycline , raw material , myoglobin , biochemistry , antibiotics , organic chemistry , enzyme
SUMMARY— The effect of chlortetracycline (CTC), oxytetracycline (OTC), papain, and refrigerator storage temperatures on metmyoglobin (MetMb) reducing activity (MRA) and oxygen utilizing capacity of ground raw beef was investigated. CTC did not affect either MRA or oxygen utilization. OTC showed variable effects on MRA but did not affect oxygen utilization. Papain increased MRA over that of controls, and papain treated samples maintained higher MRA longer than controls. Reduction of MetMb took place in the refrigerator at both 0° and 9°C; the rate of MetMb reduction decreased with decreasing temperature. Significant positive correlations were found between MetMb and malonaldehyde in stored refrigerated meats. MRA and MetMb were negatively correlated.