Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 1 de 1
Filtrar
Más filtros











Base de datos
Intervalo de año de publicación
1.
J Anim Sci ; 83(9): 2189-204, 2005 Sep.
Artículo en Inglés | MEDLINE | ID: mdl-16100075

RESUMEN

Calcium chloride (CaCl2), zinc chloride (ZnCl2), or water infusions were used to investigate the biochemical factors that affect fresh lamb color, and to examine the role of metmyoglobin-reducing activity in regulating this important quality attribute. Immediately after exsanguination, lamb carcasses (n = 6 per treatment) were infused (10% of BW) with 0.3 M CaCl2, 0.05 M ZnCl2, or water via a catheter inserted into the left carotid artery. The right LM was excised at 24-h postmortem and divided into two halves. The caudal portion was cut into 2.5-cm-thick chops and displayed for 6 d under 1,076 lx of white fluorescent lighting at 2 degrees C, whereas the cranial half was vacuum-packaged and stored at 2 degrees C for 3 wk before retail display. Objective color measurements and samples for biochemical analysis were taken at 0, 1, 3, and 6 d of display. In infused carcasses, pH decline was more rapid (P < 0.05) than in untreated controls, and it was greatest for CaCl2-infused carcasses. Calcium chloride-infused carcasses had lower (P < 0.01) NAD and higher (P < 0.001) NADPH concentrations than water- and ZnCl2-infused or untreated control carcasses. The negative effects of calcium infusion on fresh lamb color, higher (P < 0.01) metmyoglobin accumulation rate, and lower (P < 0.01) L*, a*, and b* color measurements could be explained by the lower amounts of unbound water (P < 0.01), shorter sarcomere length (P < 0.01), lower NAD concentrations (P < 0.01), and higher lipid peroxidation (P < 0.01). Zinc and water-infusions produced less (P < 0.01) lipid oxidation and improved the color and color stability of fresh lamb (P < 0.001). Rate of lipid oxidation in LM chops was greater (P < 0.01) after 3 wk of vacuum-packaged storage than 24-h postmortem. Metmyoglobin-reducing activities (sarcoplasmic and myofibrillar) were decreased in response to infusion treatments (P < 0.001), and ZnCl2 infusion resulted in the lowest metmyoglobin-reducing activities (P < 0.001). A significant association between the myofibrillar metmyoglobin-reducing activity and lipid peroxidation was observed, but metmyoglobin-reducing activities were not associated with any improvement in lamb color. Strategies to increase the antioxidant levels in lamb are very important to improve lamb quality, especially during vacuum-packaging storage.


Asunto(s)
Cloruro de Calcio/farmacología , Cloruros/farmacología , Carne/normas , Metamioglobina/efectos de los fármacos , Agua/farmacología , Compuestos de Zinc/farmacología , Animales , Concentración de Iones de Hidrógeno/efectos de los fármacos , Hierro/análisis , Peroxidación de Lípido/efectos de los fármacos , Metamioglobina/análisis , Músculo Esquelético/efectos de los fármacos , NAD/análisis , NADP/análisis , Oxidación-Reducción/efectos de los fármacos , Pigmentación/efectos de los fármacos , Distribución Aleatoria , Sarcómeros/efectos de los fármacos , Ovinos , Factores de Tiempo
SELECCIÓN DE REFERENCIAS
DETALLE DE LA BÚSQUEDA