EFFECTS OF LOW TEMPERATURE AND INCREASED OXYGEN CONCENTRATION ON COLOUR OF INTACT PRE-RIGOR MUSCLE.
Author(s) : CORNFORTH D. P., EGBERT W. R., SISSON D. V.
Type of article: Article
Summary
THE EFFECTS OF LOW TEMPERATURE AND INCREASED OXYGEN CONCENTRATION ON COLOUR OF INTACT PRE-RIGOR MUSCLE WERE DETERMINED. NORMALLY DARK, INTACT, PRE-RIGOR MUSCLE TURNED BRIGHT RED WHEN HELD AT LOW TEMPERATURE AND HIGH OXYGEN CONCENTRATION. THE EFFECT WAS REVERSIBLE. THE BRIGHT RED COLOUR OBSERVED IN PRE-RIGOR MUSCLE AT LOW TEMPERATURE AND IN OXYGEN WAS DUE TO LOWER MITOCHONDRIAL OXYGEN CONSUMPTION AT LOW TEMPERATURE, WHICH ALLOWED MYOGLOBIN TO BECOME OXYGENATED AT HIGH OXYGEN CONCENTRATION.
Details
- Original title: EFFECTS OF LOW TEMPERATURE AND INCREASED OXYGEN CONCENTRATION ON COLOUR OF INTACT PRE-RIGOR MUSCLE.
- Record ID : 1986-0672
- Languages: English
- Publication date: 1985
- Source: Source: J. Food Sci.
vol. 50; n. 4; 1985.07-08; 1021-1024; 1028; 1 fig.; 4 tabl.; 7 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Oxygen; Meat; Rigor mortis; Chilling; Organoleptic property; Colour
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