Effect of Rotenone and pH on the Color of Pre-Rigor Muscle

Document Type

Article

Journal/Book Title/Conference

Journal of Food Science

Volume

50

Issue

1

Publication Date

1985

First Page

34

Last Page

35

Abstract

The effects of rotenone and pH on color of pre-rigor muscle homogenates were determined by use of the Hunter Color Difference Meter and by visual appraisal. Both rotenone and low pH treatment led to development of bright red color in pre-rigor beef muscle homogenates. Both effects are probably due to mitochondrial inhibition or inactivation, so that myoglobin remains oxygenated in presence of air. It is concluded that dark color of pre-rigor muscle is due to oxygen consumption by actively respiring mitochondria at muscle surfaces, keeping myoglobin deoxygenated. It is likely that dark color associated with heat ring defect and dark cutting meat is also related to active mitochondrial respiration.

Comments

Originally published by Wiley Interscience. Abstract and full text available via remote link.

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