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Myoglobin Post-Translational Modifications And Fresh Beef Color Stability, Yifei Wang
Myoglobin Post-Translational Modifications And Fresh Beef Color Stability, Yifei Wang
Theses and Dissertations--Animal and Food Sciences
Surface color of fresh beef is the major trait influencing consumers’ purchase decisions. Fresh beef color is determined by the myoglobin (Mb) redox stability. Post-translational modifications (PTMs) play a critical role in regulating Mb structure and functionality. This thesis focuses on the PTMs in Mb and their impact on fresh beef color stability.
In the first experiment, Mb PTMs in beef longissimus lumborum (LL) muscle during postmortem aging and their influence on fresh beef color stability were examined. Beef LL muscle from nine (n = 9) beef carcasses (24 h postmortem) were subjected to wet-aging for 0, 7, 14 …