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Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
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Post-mortem metmyoglobin reduction in fresh venison.

A E D Bekhit1, L Cassidy, R D Hurst

  • 1AgResearch Limited, Ruakura MIRINZ Centre, East Street, Private Bag 3123, Hamilton, New Zealand.

Meat Science
|November 9, 2011
PubMed
Summary
This summary is machine-generated.

Venison meat can naturally reduce discolouring metmyoglobin (MetMb) under anaerobic conditions, especially when stored at lower temperatures. This inherent reducing activity in venison offers potential for maintaining fresh meat colour.

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Area of Science:

  • Food Science
  • Meat Science
  • Biochemistry

Background:

  • Metmyoglobin (MetMb) accumulation causes meat discolouration during storage.
  • Venison exhibits poorer meat colour stability compared to other meats.
  • Understanding MetMb reducing activity is key to preserving fresh meat colour.

Purpose of the Study:

  • To evaluate the metmyoglobin reducing capacity in discoloured venison under anaerobic conditions.
  • To determine the influence of post-mortem time, electrical stimulation, surface location, and rigor temperature on MetMb reduction in venison.

Main Methods:

  • Assessed MetMb reduction in venison at 1, 3, and 6 weeks post-mortem.
  • Investigated the effects of electrical stimulation, top/bottom surface location, and rigor temperatures (15°C vs. 35°C).
  • Measured changes in surface MetMb and deoxymyoglobin levels.

Main Results:

  • Surface MetMb significantly decreased while deoxymyoglobin increased during storage, indicating MetMb reduction.
  • Metmyoglobin reduction was significantly higher in venison entering rigor at 15°C.
  • Greater MetMb reduction occurred at the bottom surface compared to the top surface; electrical stimulation had no significant effect.

Conclusions:

  • Metmyoglobin reducing activity occurs anaerobically in discoloured venison post-storage.
  • Lower rigor temperature (15°C) and bottom surface location enhance MetMb reduction in venison.
  • Further research is needed to determine the practical applications of this finding for meat colour preservation.