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Degenerative Disc Disease ll: Pathophysiology

Degenerative Disc Disease ll: Pathophysiology

The symptoms of degenerative disc disease arise from a combination of mechanical compression, vascular compromise, and biochemical inflammation, which together disrupt nerve function and produce pain.Mechanical CompressionDisc degeneration reduces height and elasticity, predisposing to herniation of the nucleus pulposus, a major cause of radicular pain. Herniations may be protrusion (bulging with intact annulus), extrusion (nucleus extends beyond disc but remains connected), or sequestration...

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Related Experiment Video

Updated: May 27, 2026

A Rapid and Specific Microplate Assay for the Determination of Intra- and Extracellular Ascorbate in Cultured Cells

A Rapid and Specific Microplate Assay for the Determination of Intra- and Extracellular Ascorbate in Cultured Cells

Published on: April 11, 2014

Ascorbic acid minimizes lumbar vertebrae discoloration.

R A Mancini¹, M C Hunt, K A Hachmeister

¹Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506-0201, USA.

|November 9, 2011

Summary

This summary is machine-generated.

Ascorbic acid effectively prevents bone discoloration in beef steaks. Higher concentrations (0.5%-2.5%) minimized bone discoloration during display, preserving meat quality.

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Area of Science:

Food Science
Meat Science
Biochemistry

Background:

Bone discoloration is a significant issue affecting the visual appeal and marketability of beef products.
Oxidative processes contribute to undesirable color changes in bone tissue.

Purpose of the Study:

To evaluate the efficacy of ascorbic acid in preventing bone discoloration in beef steaks.
To determine optimal ascorbic acid concentrations for minimizing bone color degradation.

Main Methods:

Beef bone-in t-bone steaks were treated with varying concentrations of ascorbic acid (0% to 2.5%).
Color measurements (L(*)a(*)b(*)) and visual evaluations were conducted under controlled oxygen/carbon dioxide atmospheres and display conditions (1°C for five days).

Main Results:

Lower ascorbic acid concentrations (0%-0.1%) resulted in significant bone discoloration.
Concentrations of 0.5% and above, particularly 1.5% and 2.5%, effectively minimized vertebrae discoloration.
Ascorbic acid did not negatively impact the color of the longissimus muscle.

Conclusions:

Ascorbic acid is a viable solution for preventing bone discoloration in beef steaks.
Concentrations of 1.5% to 2.5% ascorbic acid are recommended for effective bone color preservation during refrigerated display.