Search Results - "Faustman, C."

Metmyoglobin reducing activity by Bekhit, A.E.D., Faustman, C.

“…Meat colour is a major factor that influences the purchase decision by consumers. Many intrinsic and extrinsic factors contribute to the final colour of meat…”
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Krzywicki revisited: equations for spectrophotometric determination of myoglobin redox forms in aqueous meat extracts by Tang, J, Faustman, C, Hoagland, T.A

“…Krzywicki's equations have been widely used for estimating the relative proportions of myoglobin (Mb) redox forms in aqueous solution. However, these equations…”
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Changes of pigments and color in sardine ( Sardinella gibbosa) and mackerel ( Rastrelliger kanagurta) muscle during iced storage by Chaijan, Manat, Benjakul, Soottawat, Visessanguan, Wonnop, Faustman, Cameron

“…Changes in pigments and color of sardine and mackerel muscles during iced storage were investigated. When the storage time increased, a gradual increase in pH…”
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Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry by Naveena, B.M., Faustman, C., Tatiyaborworntham, N., Yin, S., Ramanathan, R., Mancini, R.A.

“…4-Hydroxy-2-nonenal (HNE), an unsaturated aldehyde generated by peroxidation of polyunsaturated fatty acids, is highly reactive and destabilizes myoglobin (Mb)…”
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Induction of Redox Instability of Bovine Myoglobin by Adduction with 4-Hydroxy-2-nonenal by Alderton, A. L, Faustman, C, Liebler, D. C, Hill, D. W

“…The redox stability of myoglobin (Mb) is compromised by many factors, including lipid oxidation and its products. 4-Hydroxy-2-nonenal (HNE) is an…”
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The effects of antioxidant combinations on color and lipid oxidation in n − 3 oil fortified ground beef patties by Lee, S., Decker, E.A., Faustman, C., Mancini, R.A.

“…This study was carried out to determine an effective combination of chelators, reductants and free radical scavengers for enhancing color stability and…”
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Effect of antioxidants on stabilization of meat products fortified with n − 3 fatty acids by Lee, S., Faustman, C., Djordjevic, D., Faraji, H., Decker, E.A.

“…The effects of an n − 3 oil emulsion, with and without added antioxidants, on lipid oxidation in n − 3 polyunsaturated fatty acid (PUFA)-fortified meat…”
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Effect of Aldehyde Lipid Oxidation Products on Myoglobin by Lynch, M. P, Faustman, C

“…The effects of aldehyde lipid oxidation products on myoglobin (Mb) were investigated at 37 °C and pH 7.2. Oxymyoglobin (OxyMb) oxidation increased in the…”
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Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles by Seyfert, M., Mancini, R.A., Hunt, M.C., Tang, J., Faustman, C.

“…Steaks from five bovine muscles [ psoas major (PM), longissimus lumborum (LL), deep semimembranosus (DSM), superficial semimembranosus (SSM), and…”
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Interaction of Fish Myoglobin and Myofibrillar Proteins by Chaijan, M, Benjakul, S, Visessanguan, W, Lee, S, Faustman, C

“…Interactions between fish myoglobin (Mb) and myofibrillar proteins were investigated in a Mb-natural actomyosin (NAM) model at 4 °C. Increases in metmyoglobin…”
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Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna (Thunnus albacares) Loins by Lee, S., Joo, S.T., Alderton, A.L., Hill, D.W., Faustman, C.

“…ABSTRACT The present study characterized oxymyoglobin (OxyMb) and lipid oxidation in yellowfin tuna, and determined the influence of various aldehydes on tuna…”
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Porcine oxymyoglobin and lipid oxidation in vitro by Lee, S, Phillips, A.L, Liebler, D.C, Faustman, C

“…The present study was carried out to investigate the effect of dietary α-tocopherol supplementation on porcine oxymyoglobin (OxyMb) and lipid oxidation (TBARS)…”
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α,β-Unsaturated Aldehydes Accelerate Oxymyoglobin Oxidation by Faustman, C, Liebler, D. C, McClure, T. D, Sun, Q

“…This study investigates the potential basis for enhancement of oxymyoglobin (OxyMb) oxidation by lipid oxidation products. Aldehydes known to be formed as…”
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Beef color update: the role for vitamin E by Faustman, C. (University of Connecticut, Storrs.), Chan, W.K.M, Schaefer, D.M, Havens, A

“…Dietary supplementation of livestock with vitamin E results in improved quality of meat subsequently obtained from these animals. The effect is especially…”
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Effects of reducing agents on premature browning in ground beef by Sepe, H.A., Faustman, C., Lee, S., Tang, J., Suman, S.P., Venkitanarayanan, K.S.

“…This study was performed to investigate the effects of food-grade reducing agents on counteracting premature browning (PMB) and to determine the relative heat…”
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Effect of Ionic Strength and Temperature on Interaction between Fish Myoglobin and Myofibrillar Proteins by Chaijan, M, Benjakul, S, Visessanguan, W, Lee, S, Faustman, C

“…The effects of ionic strength (0, 0.3, and 0.6 M KCl) and temperature (4 and 25 °C) on the interaction between fish myoglobin and myofibrillar proteins were…”
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Species-Specific Effects of Sarcoplasmic Extracts on Lipid Oxidation in vitro by Ramanathan, R, Konda, M.K.R, Mancini, R.A, Faustman, C

“…The degree to which lipid and myoglobin (Mb) oxidation processes interact in meat can be species-specific. We investigated the effects of beef and pork…”
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Effect of Water Activity on Lipid Oxidation and Protein Solubility in Freeze-dried Beef during Storage by Sun, Q, Senecal, A, Chinachoti, P, Faustman, C

“…Ground beef patties (15% fat) were freeze-dried to different a(w) endpoints and stored at 25°C or 49°C. Water activity, total moisture (%), lipid oxidation…”
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Aldehyde reactivity with 2-thiobarbituric acid and TBARS in freeze-dried beef during accelerated storage by Sun, Q, Faustman, C, Senecal, A, Wilkinson, A.L, Furr, H

“…When lipid oxidation is evaluated in freeze-dried beef, a yellow 450-nm-absorbing pigment develops during the 2-thiobarbituric acid (TBA) assay. TBA analysis…”
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Detection of Lipid-Derived Aldehydes and Aldehyde:Protein Adducts In Vitro and in Beef by Lynch, M.P., Faustman, C., Silbart, L.K., Rood, D., Furr, H.C.

“…Aldehyde lipid oxidation products and protein:aldehyde adducts were detected in vitro and in stored ground beef. Propional, pentenal, hexanal and…”
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