In order to study the effect of oxygen concentration on shear force and oxidation of lipids and proteins, pork loins were stored in modified atmosphere (MA) with either 0, 20, 40, 60, or 80% O2 and 20% CO2 and N2 as filler gas at 5 ºC for 14 days. Allo-Kramer shear force and TBARS increased with increasing oxygen concentration. Free thiol groups was greater in meat packaged under oxygen (20 – 80%). Myosin heavy chain (MHC) cross-linking, a more specific marker of protein oxidation, was greater in MAP with 80% oxygen. Desmin degradation and µ-calpain activity was not affected by the presence of oxygen, suggesting that the oxygen-induced toughening of meat is through protein oxidation leading to cross-linking of structural proteins rather than through inactivation of proteolytic enzymes leading to reduced proteolysis.
|Title of host publication||Proceedings of 61st International Conference of Meat Science and Technology|
|Number of pages||4|
|Place of Publication||Clermont-Ferrand|
|Publication date||Aug 2015|
|Publication status||Published - Aug 2015|
|MoE publication type||D3 Professional conference proceedings|
|Event||International congress of meat science and technology - Clermont-Ferrand, France|
Duration: 23 Aug 2015 → 28 Aug 2015
Conference number: 61
Fields of Science
- 416 Food Science
Bao, Y., & Ertbjerg, P. (2015). Effect of oxygen concentration on shear force and protein oxidation of pork packaged under modified atmosphere. In Proceedings of 61st International Conference of Meat Science and Technology Clermont-Ferrand: INRA.