Metmyoglobin Reducing Capacity of Fresh Normal, PSE, and DFD Pork During Retail Display |
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Authors: | L.G. ZHU M.S. BREWER |
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Affiliation: | Authors Zhu and Brewer are affiliated with the Dept. of Food Science &Human Nutrition, 399 Bevier Hall, Univ. of Illinois, 905 S. Goodwin Ave., Urbana, IL61801. |
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Abstract: | Fresh pale, soft, exudative (PSE), dark, firm, dry (DFD), and normal pork were stored under light or dark conditions at 4°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. |
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Keywords: | pork soft exudative reducing capacity metmyoglobin reductase oxygen consumption rate |
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