Effects of Low Temperature and Increased Oxygen Concentration on Color of Intact Pre-Rigor Muscle

Authors

Daren P. Cornforth, Utah State University
W. R. Egbert
D. V. Sisson

Document Type

Article

Journal/Book Title/Conference

Journal of Food Science

Volume

50

Issue

4

Publication Date

1985

First Page

1021

Last Page

1024

Abstract

Abstract References The effects of low temperature and increased oxygen concentration on color of intact pre-rigor muscle were determined by use of the Hunter color difference meter. Normally dark,intact,pre-rigor muscle turned bright red when held at low temperature and high oxygen concentration.The effect was reversible in that the muscle again turned dark when returned to air at room temperature. The bright red color observed in pre-rigor muscle at low temperature and in oxygen was due to lower mitochondrial oxygen consumption at low temperature, which allowed myoglobin to become oxygenated at high oxygen concentration.

Comments

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

Recommended Citation

Cornforth, D.P., Egbert, W.R., and Sisson, D.V. 1985. Effects of low temperature and increased oxygen concentration on color of intact pre-rigor muscle. J. Food Sci. 50:1021.