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Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review

Ramanathan, Ranjith ; Suman, Surendranath P ; Faustman, Cameron

Journal of agricultural and food chemistry, 2020-11, Vol.68 (46), p.12779-12787 [Periódico revisado por pares]

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Título:
Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review
Autor: Ramanathan, Ranjith ; Suman, Surendranath P ; Faustman, Cameron
Assuntos: Animals ; Color ; Lipids - chemistry ; Meat - analysis ; Muscle, Skeletal - chemistry ; Myoglobin - chemistry ; Oxidation-Reduction ; Postmortem Changes
É parte de: Journal of agricultural and food chemistry, 2020-11, Vol.68 (46), p.12779-12787
Notas: ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
content type line 23
ObjectType-Review-1
Descrição: Appearance is an important sensory property that significantly influences consumers’ perceptions of fresh meat quality. Failure to meet consumer expectations can lead to rejection of meat products, concomitant loss in value, and potential production of organic waste. Immediately after animal harvest, skeletal muscle metabolism changes from aerobic to anaerobic. However, anoxic post-mortem muscle is biochemically active, and biomolecular interaction between myoglobin, mitochondria, metabolites, and lipid oxidation determines meat color. This review examines how metabolites and mitochondrial activity can influence myoglobin oxygenation and metmyoglobin reducing activity. Further, the review highlights recent research that has examined myoglobin redox dynamics, sarcoplasmic metabolite changes, and/or post-mortem biochemistry.
Editor: United States: American Chemical Society
Idioma: Inglês

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