Lactate dehydrogenase regulation of the metmyoglobin reducing system to improve color stability of bovine muscles through lactate enhancement

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dc.contributor.advisor Savell , Jeffrey W en_US
dc.contributor.committeeMember Berghman , Luc R en_US
dc.creator Kim , Yuan Hwan en_US
dc.date.accessioned 2010 -01 -15T00 :11 :20Z
dc.date.accessioned 2014 -02 -19T19 :33 :41Z
dc.date.available 2010 -01 -15T00 :11 :20Z
dc.date.available 2014 -02 -19T19 :33 :41Z
dc.date.created 2008 -08 en_US
dc.date.issued 2009 -05 -15 en_US
dc.identifier.uri http : / /hdl .handle .net /1969 .1 /ETD -TAMU -2966
dc.description.abstract The primary objectives of this research were to characterize the involvement of lactate dehydrogenase (LDH ) in color stability of physiologically different bovine muscles , and to investigate the influence of lactate enhancement on the myoglobin redox state of bovine muscles . In experiment 1 , three different bovine muscles ; Longissimus lumborum (LD ) , Semimembranosus (SM ) , Psoas major (PM ) were (n=7 respectively ) cut into steaks , and displayed for 7 days . Instrumental color , LDH -B , LDH isozyme expression , and NADH were measured . In experiment 2 , strip steaks (n=8 ) were cut into half , and one side was injected with oxamate (LDH inhibitor ) , and the other was injected with water . Surface color , LDH , and NADH were measured after 10 days . In experiment 3 , the three bovine muscles (n=10 ) were enhanced with solutions containing lactate and /or phosphate . Steaks were stored and displayed for 14 days . Instrumental color , LDH -B , total reducing activity (TRA ) , and NADH were measured . In experiment 4 , fifteen beef strip loins were divided individually into four equal sections , and one of six treatments containing phosphate and /or calcium lactate with or without irradiation (2 .4 kGy ) randomly assigned to each loin section (n=10 ) . Steaks were packaged in highoxygen modified atmosphere package , irradiated , stored in the dark at 1 ?C for 14 days . Instrumental color , TRA , lipid oxidation , and NADH were measured . LD remained the most red , whereas PM was most discolored . LD had a significantly higher level of LDH -1 responsible for LDH -B activity as compared to SM and PM . Consequently , LD had a higher LDH -B , and more NADH (p < 0 .05 ) . Inclusion of oxamate inhibited LDH -B , decreased NADH , and consequently discolored more . Potassium lactate enhancement led to more NADH through elevated LDH flux and subsequently increased (p < 0 .05 ) color stability of LD and PM throughout display . Loins with calcium lactate /phosphate maintained the most stable red color during display . Calcium lactate /phosphate in loins increased NADH concentration , TRA , and were the least oxidized over display . These results confirm the involvement of LDH in meat color stability through replenishment of NADH . Lactate enhancement promotes meat color stability by providing superior antioxidant capacity and increased reducing activity of myoglobin by elevating NADH concentration . en_US
dc.format.medium electronic en_US
dc.format.mimetype application /pdf en_US
dc.language.iso en _US en_US
dc.subject LDH en_US
dc.title Lactate dehydrogenase regulation of the metmyoglobin reducing system to improve color stability of bovine muscles through lactate enhancement en_US
dc.type Book en
dc.type.genre Electronic Dissertation en_US
dc.type.material text en_US
dc.format.digitalOrigin born digital en_US

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Lactate dehydrogenase regulation of the metmyoglobin reducing system to improve color stability of bovine muscles through lactate enhancement. Available electronically from http : / /hdl .handle .net /1969 .1 /ETD -TAMU -2966 .

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