Abstract
SUMMARYThe autoxidation rate in air for crystallized beef muscle myoglobin and the temperature dependence of the autoxidation were studied. Results show that autoxidation of beef muscle myoglobin is essentially the same as that reported by others for horse heart myoglobin. The rate constant for autoxidation was found to be dependent upon the amount of sodium hydrosulfite used to reduce metmyoglobin. It was shown that increased autoxidation, resulting from relatively high concentrations of sodium hydrosulfite, was not due to hydrogen peroxide. Control of the amount of sodium hydrosulfite used to 0.005% or less substantially reduced fluctuations observed in rate constants for autoxidation. For crystallized beef muscle myoglobin at pH 5.7 and 30°C, the rate constant is 0.21 ± 0.02 hr−1. The abnormally high temperature dependence of myoglobin autoxidation and the relative importance of bacteria and autoxidation as causes of meat discoloration were discussed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
