Discovery of Electrochemical Indicators upon Sarcoplasmic Meat Discoloration

Meat discoloration is one of the challenges facing the food industry, which affects both quality and shelf life. In this report, we present our groundbreaking discovery of electrochemically probing specific redox peaks associated with meat discoloration and successfully monitor its delay when contro...

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Bibliographic Details
Published in:Journal of the American Chemical Society 2024-11, Vol.146 (45), p.30728-30732
Main Authors: Kasthuri Dias, Sandun Bogahawaththa, Bhandari, Silan, Devage, Sachinthani A., Avery, Jennifer A., Kumar, Rishav, Ramanathan, Ranjith, Krishnan, Sadagopan
Format: Article
Language:English
Subjects:
Animals
Cattle
Color
Communication
Electrochemical Techniques
Meat - analysis
Metmyoglobin - analysis
Metmyoglobin - chemistry
Myoglobin - analysis
Myoglobin - chemistry
Oxidation-Reduction
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Summary:Meat discoloration is one of the challenges facing the food industry, which affects both quality and shelf life. In this report, we present our groundbreaking discovery of electrochemically probing specific redox peaks associated with meat discoloration and successfully monitor its delay when controlled biochemically with added antioxidants. We have validated the redox features by spectrophotometry measurements of the relative levels of oxymyoglobin, which gives meat its cherry red color, and metmyoglobin, which causes the meat to turn brown in relation to discoloration. The insights from this research open up new avenues for the development of innovative electroanalytical tools for studying meat color and quality. These new tools could potentially minimize nutritious beef waste, lessen the environmental burden associated with waste disposal, and reduce CO2 emissions linked to discoloration issues.
ISSN:0002-7863
1520-5126
1520-5126
DOI:10.1021/jacs.4c09375