Date of Award:
Master of Science (MS)
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Nutrition and Food Sciences
D. P. Cornforth
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.
Egbert, William Russell, "Factors Which Influence the Development of Bloom (Redness) in Dark Colored Muscle" (1985). All Graduate Theses and Dissertations. 5300.
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