The Eating Quality of Meat
| Autor: | Cameron Faustman, Surendranath P. Suman |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
genetic structures
media_common.quotation_subject Sarcoplasm 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science chemistry.chemical_compound 0404 agricultural biotechnology Metmyoglobin Myoglobin chemistry Carboxymyoglobin Quality (business) Food science media_common |
| DOI: | 10.1016/b978-0-08-100694-8.00011-x |
| Popis: | The appearance of food is critical to its perception of quality and this is especially true for meat. Meat color is due to the protein myoglobin, and this heme-containing macromolecule continues to react within the postmortem myofiber sarcoplasm. The quantity and redox stability of myoglobin affect its perceived color, and these properties are influenced by a variety of factors that are endogenous and exogenous to meat. A thorough understanding of myoglobin chemistry/biochemistry is necessary to understand various color conditions observed in meat and for the purpose of developing processes for improved shelf-life extension and preservation of this nutrient-dense food. |
| Databáze: | OpenAIRE |
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