Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beef |
| |
Authors: | Umaporn Pastsart Maarten De BoeverErik Claeys Stefaan De Smet |
| |
Affiliation: | Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium |
| |
Abstract: | The aim of this study was to investigate the effect of muscle, inner and outer Musculus biceps femoris (IBF and OBF respectively) and Musculus longissimus dorsi (LD), on the post-mortem rate of pH and temperature fall, and the activity of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) during simulated retail display. At day 0 of display (2 days post-mortem), the CAT and GSH-Px activities were lower in IBF than in OBF and LD (P < 0.001), and the SOD activity was lower in OBF compared to IBF and LD (P < 0.001). At day 10 of display, SOD and CAT activities had decreased in all three muscles compared to day 0 (P < 0.001), whereas the GSH-Px activity did increase with time of display. Across muscles, there were significant relationships between temperature fall, colour, lipid and colour stability and antioxidant enzyme activities. |
| |
Keywords: | Beef Biceps femoris Longissimus dorsi Superoxide dismutase Catalase Glutathione peroxidase |
本文献已被 ScienceDirect 等数据库收录! |
|