Effects of Pyruvate on Lipid Oxidation and Ground Beef Color

: Our overall objective was to better understand the effects of added pyruvate on enhanced beef color stability. The 2 possible mechanisms assessed were the role of pyruvate in lipid oxidation and direct interaction between pyruvate and beef myoglobin. Microsomes were incubated with pyruvate at pH...

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Veröffentlicht in:	Journal of food science 2012-08, Vol.77 (8), p.C886-C892
Hauptverfasser:	Ramanathan, Ranjith, Mancini, Richard A., Van Buiten, Charlene B., Suman, Surendranath P., Beach, Carol M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antioxidants - chemistry Beef beef color Biological and medical sciences Cattle Color enhancement Food industries Food Packaging - methods Food Preservation - methods Fundamental and applied biological sciences. Psychology Grounds Hydrogen-Ion Concentration Lipid Metabolism lipid oxidation Lipids Meat - analysis Meat and meat product industries Metmyoglobin - chemistry Metmyoglobin - drug effects myoglobin Myoglobin - chemistry Myoglobin - drug effects Nitric oxide Oxidation Oxidation-Reduction Oxygen Oxygen - chemistry Polyvinyl chlorides pyruvate Pyruvates Pyruvic Acid - chemistry Stability Thiobarbituric Acid Reactive Substances Vacuum
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