Effect of Additives and Refrigeration on Reducing Activity, Metmyoglobin and Malonaldehyde Of Raw Ground Beef

• BOBBIE K. HUTCHINS

• THERESA H. P. LIU

• BETTY M. WATTS

抄録

The effect of chlortetracycline (CTC), oxytetracycline (OTC), papain, and refrigerator storage temperatures on metmyoglobin (MetMb) reducing activity (MRA) and oxygen utilizing capacity of ground raw beef was investigated. CTC did not affect either MRA or oxygen utilization. OTC showed variable effects on MRA but did not affect oxygen utilization. Papain increased MRA over that of controls, and papain treated samples maintained higher MRA longer than controls. Reduction of MetMb took place in the refrigerator at both 0° and 9°C; the rate of MetMb reduction decreased with decreasing temperature. Significant positive correlations were found between MetMb and malonaldehyde in stored refrigerated meats. MRA and MetMb were negatively correlated.

収録刊行物

• Journal of Food Science

  Journal of Food Science 32 (2), 214-217, 1967-03

  Wiley

キーワード

• Food Science

詳細情報

• CRID: 1363388846202188800
• NII論文ID: 30022181319
• DOI: 10.1111/j.1365-2621.1967.tb01297.x
• ISSN: 17503841
• ISSN: 00221147
• Web Site: https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1967.tb01297.x
• Web Site: http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1967.tb01297.x/fullpdf
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