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  • Title: Effects of malate, lactate, and pyruvate on myoglobin redox stability in homogenates of three bovine muscles.
    Author: Mohan A, Hunt MC, Barstow TJ, Houser TA, Muthukrishnan S.
    Journal: Meat Sci; 2010 Oct; 86(2):304-10. PubMed ID: 20665983.
    Abstract:
    We investigated the effects of glycolytic and tricarboxylic acid cycle metabolic intermediates on myoglobin redox forms and meat colour stability. Eighteen combinations of malate (M), lactate (L), and pyruvate (P) were added to beef Longissimus lumborum, Psoas major, and Semitendinosus muscle homogenates to study their effect on metmyoglobin formation during incubation at 25 degrees C. Changes in surface colour at 0, 2, 4, 8, and 12 h were evaluated by using reflecto-spectrophotometry [both L*, a*, and b* and wavelengths specific for metmyoglobin (MMb)]. Addition of M, L, and P alone or in combinations stabilized (P < 0.05) L*, a*, and b* values and myoglobin redox forms in muscle homogenates; however, there was a trend for P to be least effective. At the 2% concentrations for the individual metabolites, L was most effective at retarding MMb formation in the Semitendinosus (M was intermediate and P was least effective), and M was most effective in the Psoas major and L. lumborum muscles (L was intermediate and P was least effective). Metmyoglobin was reduced most effectively with a combination of metabolites (M + L > M + P > L + P). Enhancing meat with these metabolites can effectively extend colour life of post-rigor meat, apparently by providing more reducing conditions for myoglobin, thus increasing myoglobin redox form stability.
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