Effects of Low Temperature and Increased Oxygen Concentration on Color of Intact Pre-Rigor Muscle
Journal of Food Science
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.
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.