Metmyoglobin reducing capacity of fresh normal, PSE, and DFD pork during retail display

• Published in: Journal of food science Vol. 63; no. 3; pp. 390 - 393
• Main Authors: Zhu, L.G. (Univ. of Illinois, Urbana, IL.), Brewer, M.S
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-05-1998; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: ANIMAL TISSUES; Biological and medical sciences; CARNE DE CERDO; COLOR; COLOUR; CONSOMMATION D'OXYGENE; CONSUMO DE OXIGENO; COULEUR; Food industries; Food packaging; Food preservation; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; MEAT PRODUCTS; metmyoglobin reductase; MIOGLOBINA; MUSCLE; MUSCLES; MUSCULOS; MYOGLOBIN; MYOGLOBINE; OXYGEN CONSUMPTION; oxygen consumption rate; PORK; PRODUCTOS DE LA CARNE; PRODUIT CARNE; reducing capacity; soft exudative; TEJIDOS ANIMALES; TISSU ANIMAL; VIANDE PORCINE; Hemoprotein; Enzyme; Color; Meat product; Alteration; Oxygen consumption; Environmental factor; Dark firm dry meat; Refrigerated storage; Enzymatic activity; Light; Metmyoglobin; Oxidoreductases; Comparative study; Pork; Pale soft exudative meat
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1998.tb15749.x

Fresh pale, soft, exudative (PSE), dark, firm, dry (DFD), and normal pork were stored under light or dark conditions at 4 degrees C for 7 days. Sample pH, metmyoglobin reductase activity, oxygen consumption rate, and relative surface metmyoglobin and oxymyoglobin contents were determined. DFD pork had the highest metmyoglobin reductase activity and oxygen consumption rate. Enzyme activity of PSE was lower than that of normal pork, but no difference existed in oxygen consumption rate between PSE and normal samples. Metmyoglobin reductase activity dropped slowly during meat storage; oxygen consumption rate sharply decreased during the first day of storage. Both metmyoglobin reductase activity and oxygen consumption rate declined more rapidly in the light. Results can help develop guidelines for display and packaging of pork