Enzymic and nonenzymic factors affecting lipid peroxidation in raw beef muscles
- Additional Document Info
- View All
The longissimus dorsi, psoas major, semimembranosus, and semitendinosus beef muscles from steers and bulls were analyzed for ether-extractable fat, myoglobin, and nonheme iron content, microsomal enzymic lipid peroxidation activity, fiber type profile, and other properties. Each muscle was also ground and stored at 4 C for 0 and 7 days to monitor lipid peroxidation by the thiobarbituric acid (TBA) test. For muscles from steers, microsomal enzymic lipid peroxidation activity was positively correlated with intermediate fiber number, but inversely related to ether-extractable fat content and red fiber number; for muscles from bulls, it was positively correlated with nonheme iron content, but inversely related to white fiber number. While TBA values of refrigerated, ground muscles were correlated with microsomal lipid peroxidation activity for muscles from steers, they were correlated with total pigment and myoglobin content for muscles from bulls. 1986, American Chemical Society. All rights reserved.
Journal of Agricultural and Food Chemistry
author list (cited authors)
Rhee, K. S., Seideman, S. C., & Cross, H. R.
complete list of authors
Rhee, Ki Soon||Seideman, Steven C||Cross, H Russell