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METMYOGLOBIN FORMATION IN BEEF MUSCLES AS INFLUENCED BY WATER CONTENT AND ANATOMICAL LOCATION
Author(s) -
LEDWARD D. A.
Publication year - 1971
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.1365-2621.1971.tb02055.x
Subject(s) - metmyoglobin , myoglobin , chemistry , longissimus dorsi , dehydration , anatomy , food science , biochemistry , medicine
SUMMARY– The influence of relative humidity on the formation of metmyoglobin at 0‐2°C, was studied. Decreased water content of semitendinosus muscle led to increased metmyoglobin formation, but only at degrees of dehydration that led to marked discoloration due to other causes e.g., heme concentration. Metmyoglobin formation was very dependent on the anatomical location of The muscle (P <0.001). The susceptibility to metmyoglobin formation for the four muscles studied was biceps femoris > semimembranosus > longissimus dorsi = semitendinosus.