Proteomics of Meat Color
نویسنده
چکیده
meat color is an important quality trait influencing the purchase decisions of consumers at the point of sale. maintaining the cherry-red color of fresh meat desirable to consumers is critical to retailing, and discolorationinduced quality deterioration leads to a $1 billion annual revenue loss in the US meat industry. the redox chemistry of myoglobin and its interactions with other biomolecules in postmortem skeletal muscles are the major factors governing meat color stability. Several intrinsic (sarcoplasmic proteins, lipid oxidation) and extrinsic (ligands) factors influence myoglobin chemistry, and elucidating the molecular basis of these interactions is critical to developing strategies to improve meat color stability.
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