Effect of oxygen concentration on shear force and protein oxidation of pork packaged under modified atmosphere

Yulong Bao, Per Ertbjerg

Research output: Chapter in Book/Report/Conference proceedingConference contributionProfessional

Abstract

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.
Original languageEnglish
Title of host publicationProceedings of 61st International Conference of Meat Science and Technology
Number of pages4
Place of PublicationClermont-Ferrand
PublisherINRA
Publication dateAug 2015
Publication statusPublished - Aug 2015
MoE publication typeD3 Professional conference proceedings
EventInternational congress of meat science and technology - Clermont-Ferrand, France
Duration: 23 Aug 201528 Aug 2015
Conference number: 61

Fields of Science

  • 416 Food Science

Cite this

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.