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Effects of low temperature and increased oxygen concentration on color in intact pre rigor muscle

Journal of Food Science 50(4): 1021-1024, 1028

Effects of low temperature and increased oxygen concentration on color in intact pre rigor muscle

The effects of low temperature and increased O2 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 O2 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 O2 was due to lower mitochondrial O2 consumption at low temperature, which allowed myoglobin to become oxygenated at high O2 concentration.

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Accession: 005312949

DOI: 10.1111/j.1365-2621.1985.tb13003.x

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Effects of low temperature and increased oxygen concentration on color of intact pre-rigor muscle. Journal of food science 50(4): 1021-1024, 1985

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