The importance of including metmyoglobin levels in reflectance-based oxygen consumption measurements

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences Meat Science Pub Date : 2024-09-07 DOI:10.1016/j.meatsci.2024.109651

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Abstract

Reflectance-based oxygen consumption measurement utilizes changes in oxymyoglobin levels between bloomed and vacuum-packaged meat, assuming that oxymyoglobin is converted to deoxymyoglobin. However, the interconversion of oxymyoglobin to deoxymyoglobin depends on the age of the meat and the length of display; hence, oxygen consumption calculations might yield inaccurate interpretations if deoxymyoglobin is not the final form. The objective was to evaluate the effectiveness of determining metmyoglobin levels during oxygen consumption analysis and its relationship to beef color stability. Seven psoas major (color labile) and longissimus (color stable) were displayed in retail for 6 d and evaluated for oxygen consumption on the retail (oxygen exposed) and interior (non‑oxygen exposed) surfaces. The retail surface had greater (P < 0.05) metmyoglobin formed during oxygen consumption than the interior surface on d 6 of the display. Furthermore, the psoas major muscle exhibited greater (P < 0.05) metmyoglobin content during oxygen consumption than the longissimus on the retail surface paralleling with the decline in color stability. Therefore, the study indicates that sampling location and including metmyoglobin content in oxygen consumption calculations, along with changes in oxymyoglobin, will better explain meat color stability.

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将高铁血红蛋白水平纳入基于反射率的耗氧量测量的重要性

基于反射率的耗氧量测量利用了膨胀肉和真空包装肉之间氧合肌红蛋白水平的变化，假定氧合肌红蛋白会转化为脱氧肌红蛋白。然而，氧合肌红蛋白向脱氧肌红蛋白的相互转化取决于肉的年龄和展示时间的长短；因此，如果脱氧肌红蛋白不是最终形式，耗氧量计算可能会产生不准确的解释。我们的目的是评估在耗氧量分析过程中测定高铁血红蛋白水平的有效性及其与牛肉颜色稳定性的关系。七块腰大肌牛肉（易变色）和长肌牛肉（颜色稳定）在零售店陈列 6 天，并对零售店（暴露在氧气中）和内部（不暴露在氧气中）表面的耗氧量进行评估。在展示的第 6 天，零售表面在耗氧过程中形成的高铁血红蛋白比内部表面更高（P < 0.05）。此外，零售表面的腰大肌在耗氧过程中的高铁血红蛋白含量（P < 0.05）高于长肌，这与颜色稳定性的下降是一致的。因此，该研究表明，取样位置和将高铁血红蛋白含量纳入耗氧量计算，以及氧高铁血红蛋白的变化，将更好地解释肉的颜色稳定性。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.