Effects of high-pressure processing on cooked color and eating qualities of dark-cutting beef

Reesman, Cole; Sullivan, Gary A.; Danao, Mary‐Grace C.; Mafi, G.; Pfeiffer, Morgan; Ramanathan, Ranjith

doi:10.1016/j.afres.2022.100260

Cited by 8 publications

(1 citation statement)

References 40 publications

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“…Sedangkan, warna coklat pada daging yang dimasak terbentuk karena adanya ferrihemochrome. Beberapa faktor yang dapat mempengaruhi warna daging yang dimasak diantaranya adalah bentuk mioglobin sebelum dimasak dan pH atau derajat keasaman (Reesman et al, 2023)…”

Section: Pengaruh Proses Pemanasan Suhu Tinggi Terhadap Perubahan Mio...unclassified

Effect of Beef Treatment at Different Temperatures on Myoglobin Changes : A Brief Review

Izzah,

Nurtiana,

Ningrum

et al. 2024

jtfat

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Myoglobin is the most important protein in the human and animal bodies, because myoglobin has a very important role in storing and transporting oxygen in muscle cells and giving meat its characteristic color. Each treatment used at different temperatures will have different changes. Meat storage treatments at different temperatures can have an effect on. The temperature methods used include room temperature, high temperature, low temperature and thawing. The color of the meat will change due to the interaction between myoglobin and oxygen which will form metmyoglobin after protein denaturation, so that it can change the color of the meat from reddish to brown and unattractive. When storing meat, it must be well controlled starting from air conditions and humidity so that it can maintain the red color of the meat. Apart from that, storage conditions and temperature control play an important role in storing meat, so that the quality of the meat lasts longer.

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Section: Pengaruh Proses Pemanasan Suhu Tinggi Terhadap Perubahan Mio...unclassified

Effect of Beef Treatment at Different Temperatures on Myoglobin Changes : A Brief Review

Izzah,

Nurtiana,

Ningrum

et al. 2024

jtfat

View full text Add to dashboard Cite

show abstract

Enhancing Bactericidal Efficacy of High-Pressure Processing (HPP) Against Foodborne Pathogens: The Role of pH and Mechanistic Insights

Kim,

Lee,

Park

2024

Food Bioprocess Technol

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Sarcoplasmic model to study the effects of high-pressure processing on beef color

et al. 2023

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Effects of high-pressure processing on cooked color and eating qualities of dark-cutting beef

Cited by 8 publications

References 40 publications

Effect of Beef Treatment at Different Temperatures on Myoglobin Changes : A Brief Review

Effect of Beef Treatment at Different Temperatures on Myoglobin Changes : A Brief Review

Enhancing Bactericidal Efficacy of High-Pressure Processing (HPP) Against Foodborne Pathogens: The Role of pH and Mechanistic Insights

Sarcoplasmic model to study the effects of high-pressure processing on beef color

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