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Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle
Methodology for measuring surface and subsurface metmyoglobin-reducing activity (MRA) of beef longissimus lumborum, semimembranosus, and psoas major was evaluated by submerging samples from the upper one half of 2.54 cm thick steaks in 0.3% NO 2 - , vacuum packaging, and incubating at 30 °C for 2 h...
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| Published in: | Meat science 2008-06, Vol.79 (2), p.244-251 |
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| creator | Mancini, R.A. Seyfert, M. Hunt, M.C. |
| description | Methodology for measuring surface and subsurface metmyoglobin-reducing activity (MRA) of beef
longissimus lumborum,
semimembranosus, and
psoas major was evaluated by submerging samples from the upper one half of 2.54
cm thick steaks in 0.3%
NO
2
-
, vacuum packaging, and incubating at 30
°C for 2
h to promote pigment reduction. Initial metmyoglobin formation (IMF) and post-reduction metmyoglobin (PRM) were measured and used to calculate relative and absolute MRA values. The subsurface of all muscles maintained more (
P
<
0.05) reducing capacity after 6
d of display than the surface. Subsurface MRA was not significantly (
P
>
0.05) correlated with surface colour stability whereas IMF was most correlated with colour stability (|
r|
>
0.77;
P
<
0.05).
Longissimus steaks packaged in 20% O
2 had more (
P
<
0.05) surface MRA than steaks packaged in 80% O
2 although measurement of MRA for steaks packaged in high-oxygen with this methodology is questioned. Determination of IMF is a better indicator of MRA for steaks exposed to atmospheric O
2 than more traditional measurements based on the amount of pigment reduced over time. |
| doi_str_mv | 10.1016/j.meatsci.2007.09.008 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_902807756</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0309174007002999</els_id><sourcerecordid>902807756</sourcerecordid><originalsourceid>FETCH-LOGICAL-c418t-e68d3377d2dca08edb77d63954cdab0a837d29b782df0ab44d5fa9731ec4c60c3</originalsourceid><addsrcrecordid>eNqFksmOFDEMhksIxDQDjwDkgrhQjSu1JHUaodGwSCNxgDlHrsTVSqsqaZLUaPrBeD_SC8uNkyP782_Lf4riZQXrCqru_XY9E6ao7ZoDiDX0awD5qFhVUtRlU9XycbGCGvqyEg1cFM9i3AJAVXP5tLjgHDouWr4qft6MI-kUmR-ZwYSMHnaBYrTevWMR591EbPIa0zGBzjD_sN-QYzsMyeLEjvQSiHnHrLPHXA7B6kxaQ2ymNO_9ZvKDdWz0YT5qHaX-LZWBzKKt25Sok723aZ_LeFCeyaUszQaikc1L1BM9L56MOEV6cY6Xxd3Hm-_Xn8vbr5--XH-4LXVTyVRSJ01dC2G40QiSzJDfXd23jTY4AMo6l_pBSG5GwKFpTDtiL-qKdKM70PVl8fakuwv-x0IxqdlGTdOEjvwSVQ9cghBtl8n2ROrgYww0ql2wM4a9qkAdDFNbdTZMHQxT0KtsWO57dZ6wDDOZP12_HcrAmzOAUeM0BnTaxr8c8FaK5rDA6xM3ole4CZm5-8az4XmKkD30mbg6EZQvdm8pqLwMOU3GhvwFlPH2P8v-AguXxf8</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>902807756</pqid></control><display><type>article</type><title>Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle</title><source>ScienceDirect Freedom Collection</source><creator>Mancini, R.A. ; Seyfert, M. ; Hunt, M.C.</creator><creatorcontrib>Mancini, R.A. ; Seyfert, M. ; Hunt, M.C.</creatorcontrib><description>Methodology for measuring surface and subsurface metmyoglobin-reducing activity (MRA) of beef
longissimus lumborum,
semimembranosus, and
psoas major was evaluated by submerging samples from the upper one half of 2.54
cm thick steaks in 0.3%
NO
2
-
, vacuum packaging, and incubating at 30
°C for 2
h to promote pigment reduction. Initial metmyoglobin formation (IMF) and post-reduction metmyoglobin (PRM) were measured and used to calculate relative and absolute MRA values. The subsurface of all muscles maintained more (
P
<
0.05) reducing capacity after 6
d of display than the surface. Subsurface MRA was not significantly (
P
>
0.05) correlated with surface colour stability whereas IMF was most correlated with colour stability (|
r|
>
0.77;
P
<
0.05).
Longissimus steaks packaged in 20% O
2 had more (
P
<
0.05) surface MRA than steaks packaged in 80% O
2 although measurement of MRA for steaks packaged in high-oxygen with this methodology is questioned. Determination of IMF is a better indicator of MRA for steaks exposed to atmospheric O
2 than more traditional measurements based on the amount of pigment reduced over time.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2007.09.008</identifier><identifier>PMID: 22062752</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Beef ; beef quality ; Biological and medical sciences ; carbon dioxide ; color ; color stability ; Colour ; Food industries ; food packaging ; food surfaces ; Fundamental and applied biological sciences. Psychology ; General aspects ; Handling, storage, packaging, transport ; Initial metmyoglobin formation ; longissimus dorsi ; Meat and meat product industries ; Metmyoglobin-reducing activity ; Modified-atmosphere packaging ; myoglobin ; nitrogen ; oxidation ; oxidative stability ; oxygen ; Sampling location ; steaks ; vacuum packaging</subject><ispartof>Meat science, 2008-06, Vol.79 (2), p.244-251</ispartof><rights>2007 Elsevier Ltd</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c418t-e68d3377d2dca08edb77d63954cdab0a837d29b782df0ab44d5fa9731ec4c60c3</citedby><cites>FETCH-LOGICAL-c418t-e68d3377d2dca08edb77d63954cdab0a837d29b782df0ab44d5fa9731ec4c60c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20258746$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22062752$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Mancini, R.A.</creatorcontrib><creatorcontrib>Seyfert, M.</creatorcontrib><creatorcontrib>Hunt, M.C.</creatorcontrib><title>Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Methodology for measuring surface and subsurface metmyoglobin-reducing activity (MRA) of beef
longissimus lumborum,
semimembranosus, and
psoas major was evaluated by submerging samples from the upper one half of 2.54
cm thick steaks in 0.3%
NO
2
-
, vacuum packaging, and incubating at 30
°C for 2
h to promote pigment reduction. Initial metmyoglobin formation (IMF) and post-reduction metmyoglobin (PRM) were measured and used to calculate relative and absolute MRA values. The subsurface of all muscles maintained more (
P
<
0.05) reducing capacity after 6
d of display than the surface. Subsurface MRA was not significantly (
P
>
0.05) correlated with surface colour stability whereas IMF was most correlated with colour stability (|
r|
>
0.77;
P
<
0.05).
Longissimus steaks packaged in 20% O
2 had more (
P
<
0.05) surface MRA than steaks packaged in 80% O
2 although measurement of MRA for steaks packaged in high-oxygen with this methodology is questioned. Determination of IMF is a better indicator of MRA for steaks exposed to atmospheric O
2 than more traditional measurements based on the amount of pigment reduced over time.</description><subject>Beef</subject><subject>beef quality</subject><subject>Biological and medical sciences</subject><subject>carbon dioxide</subject><subject>color</subject><subject>color stability</subject><subject>Colour</subject><subject>Food industries</subject><subject>food packaging</subject><subject>food surfaces</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Handling, storage, packaging, transport</subject><subject>Initial metmyoglobin formation</subject><subject>longissimus dorsi</subject><subject>Meat and meat product industries</subject><subject>Metmyoglobin-reducing activity</subject><subject>Modified-atmosphere packaging</subject><subject>myoglobin</subject><subject>nitrogen</subject><subject>oxidation</subject><subject>oxidative stability</subject><subject>oxygen</subject><subject>Sampling location</subject><subject>steaks</subject><subject>vacuum packaging</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFksmOFDEMhksIxDQDjwDkgrhQjSu1JHUaodGwSCNxgDlHrsTVSqsqaZLUaPrBeD_SC8uNkyP782_Lf4riZQXrCqru_XY9E6ao7ZoDiDX0awD5qFhVUtRlU9XycbGCGvqyEg1cFM9i3AJAVXP5tLjgHDouWr4qft6MI-kUmR-ZwYSMHnaBYrTevWMR591EbPIa0zGBzjD_sN-QYzsMyeLEjvQSiHnHrLPHXA7B6kxaQ2ymNO_9ZvKDdWz0YT5qHaX-LZWBzKKt25Sok723aZ_LeFCeyaUszQaikc1L1BM9L56MOEV6cY6Xxd3Hm-_Xn8vbr5--XH-4LXVTyVRSJ01dC2G40QiSzJDfXd23jTY4AMo6l_pBSG5GwKFpTDtiL-qKdKM70PVl8fakuwv-x0IxqdlGTdOEjvwSVQ9cghBtl8n2ROrgYww0ql2wM4a9qkAdDFNbdTZMHQxT0KtsWO57dZ6wDDOZP12_HcrAmzOAUeM0BnTaxr8c8FaK5rDA6xM3ole4CZm5-8az4XmKkD30mbg6EZQvdm8pqLwMOU3GhvwFlPH2P8v-AguXxf8</recordid><startdate>20080601</startdate><enddate>20080601</enddate><creator>Mancini, R.A.</creator><creator>Seyfert, M.</creator><creator>Hunt, M.C.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20080601</creationdate><title>Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle</title><author>Mancini, R.A. ; Seyfert, M. ; Hunt, M.C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c418t-e68d3377d2dca08edb77d63954cdab0a837d29b782df0ab44d5fa9731ec4c60c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Beef</topic><topic>beef quality</topic><topic>Biological and medical sciences</topic><topic>carbon dioxide</topic><topic>color</topic><topic>color stability</topic><topic>Colour</topic><topic>Food industries</topic><topic>food packaging</topic><topic>food surfaces</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Handling, storage, packaging, transport</topic><topic>Initial metmyoglobin formation</topic><topic>longissimus dorsi</topic><topic>Meat and meat product industries</topic><topic>Metmyoglobin-reducing activity</topic><topic>Modified-atmosphere packaging</topic><topic>myoglobin</topic><topic>nitrogen</topic><topic>oxidation</topic><topic>oxidative stability</topic><topic>oxygen</topic><topic>Sampling location</topic><topic>steaks</topic><topic>vacuum packaging</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mancini, R.A.</creatorcontrib><creatorcontrib>Seyfert, M.</creatorcontrib><creatorcontrib>Hunt, M.C.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mancini, R.A.</au><au>Seyfert, M.</au><au>Hunt, M.C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2008-06-01</date><risdate>2008</risdate><volume>79</volume><issue>2</issue><spage>244</spage><epage>251</epage><pages>244-251</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Methodology for measuring surface and subsurface metmyoglobin-reducing activity (MRA) of beef
longissimus lumborum,
semimembranosus, and
psoas major was evaluated by submerging samples from the upper one half of 2.54
cm thick steaks in 0.3%
NO
2
-
, vacuum packaging, and incubating at 30
°C for 2
h to promote pigment reduction. Initial metmyoglobin formation (IMF) and post-reduction metmyoglobin (PRM) were measured and used to calculate relative and absolute MRA values. The subsurface of all muscles maintained more (
P
<
0.05) reducing capacity after 6
d of display than the surface. Subsurface MRA was not significantly (
P
>
0.05) correlated with surface colour stability whereas IMF was most correlated with colour stability (|
r|
>
0.77;
P
<
0.05).
Longissimus steaks packaged in 20% O
2 had more (
P
<
0.05) surface MRA than steaks packaged in 80% O
2 although measurement of MRA for steaks packaged in high-oxygen with this methodology is questioned. Determination of IMF is a better indicator of MRA for steaks exposed to atmospheric O
2 than more traditional measurements based on the amount of pigment reduced over time.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22062752</pmid><doi>10.1016/j.meatsci.2007.09.008</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2008-06, Vol.79 (2), p.244-251 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_902807756 |
| source | ScienceDirect Freedom Collection |
| subjects | Beef beef quality Biological and medical sciences carbon dioxide color color stability Colour Food industries food packaging food surfaces Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport Initial metmyoglobin formation longissimus dorsi Meat and meat product industries Metmyoglobin-reducing activity Modified-atmosphere packaging myoglobin nitrogen oxidation oxidative stability oxygen Sampling location steaks vacuum packaging |
| title | Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle |
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