Date of Award:
5-1985
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Nutrition and Food Sciences
Committee Chair(s)
Daren P. Cornforth
Committee
Daren P. Cornforth
Committee
Darrell T. Bartholomew
Committee
Haven B. Hendricks
Abstract
The effects of acidification, low temperature, high oxygen concentration, and rotenone on the color of dark colored beef muscle were determined by use of the Hunter color difference meter. Pre-rigor and dark cutting muscle homogenates bloomed (turned bright red) in the presence of low pH or rotenone. Dark cutting homogenates also bloomed at low temperature. Pre-rigor and dark cutting muscle slices turned bright red at low temperature in an oxygen atmosphere. In dark cutting beef muscle however, low temperature was sufficient to cause the development of bloom. Factors which inhibit mitochondrial respiration influence the development of bloom in dark colored muscle by allowing myoglobin at exposed surfaces to remain oxygenated. The formation of oxymyoglobin results in the development of the bright red, typical post-rigor meat color.
Checksum
eadf544f393919759d58765b1a4fcda8
Recommended Citation
Egbert, William Russell, "Factors Which Influence the Development of Bloom (Redness) in Dark Colored Muscle" (1985). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5300.
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