Premium
SOME OBSERVATIONS ON MYOGLOBIN AND LIPID OXIDATION IN FROZEN BEEF
Author(s) -
LEDWARD D. A.,
MACFARLANE J. J.
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.tb03327.x
Subject(s) - metmyoglobin , myoglobin , lipid oxidation , chemistry , medius , food science , biochemistry , anatomy , antioxidant , biology
SUMMARY –The observed curvilinear correlation between metmyoglobin formation and lipid oxidation in beef gluteus medius samples (3 mm thick) stored in polyethylene at ‐5°C was dependent (P < 0.001) on initial treatment, namely freeze‐thawing, delayed freezing or mincing. However, these initial treatments accelerated both metmyoglobin formation and lipid oxidation. In slices initially held in 1% oxygen at 0°C to increase the relative amount of metmyoglobin, the concentration of this pigment was first reduced during frozen storage at ‐5°C before increasing again. High initial metmyoglobin concentrations had no effect on the rate of lipid oxidation.