1999
DOI: 10.1016/s0309-1740(98)00114-4
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Metmyoglobin reductase activity in porcine m. longissimus dorsi muscle

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Cited by 49 publications
(36 citation statements)
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“…Meat has a limited ability to reduce the oxidised ferric state of myoglobin to the reduced ferrous state via its endogenous reducing system, which includes essential co-factors such as NADH and metmyoglobin reductase (Giddings 1974;Bekhit and Faustman 2005). Several studies report that metmyoglobin reductase is not heat-stable and its activity decreases with increasing temperatures (Hagler et al 1979;Livingston et al 1985;Faustman et al 1988;Mikkelsen et al 1999;Osborn et al 2003). Rapid pH decline has also been reported to decrease metmyoglobin reductase enzyme activity (Faustman and Cassens 1990).…”
Section: Metmyoglobin-reducing Activity and Oxygen Consumptionmentioning
confidence: 99%
“…Meat has a limited ability to reduce the oxidised ferric state of myoglobin to the reduced ferrous state via its endogenous reducing system, which includes essential co-factors such as NADH and metmyoglobin reductase (Giddings 1974;Bekhit and Faustman 2005). Several studies report that metmyoglobin reductase is not heat-stable and its activity decreases with increasing temperatures (Hagler et al 1979;Livingston et al 1985;Faustman et al 1988;Mikkelsen et al 1999;Osborn et al 2003). Rapid pH decline has also been reported to decrease metmyoglobin reductase enzyme activity (Faustman and Cassens 1990).…”
Section: Metmyoglobin-reducing Activity and Oxygen Consumptionmentioning
confidence: 99%
“…Metmyoglobin reductase activity of samples was spectrophotometrically determined as described by Mikkelsen et al (1999). 10 g of skeletal muscle was homogenized…”
Section: Metmyoglobin Reductase Activity (Mra)mentioning
confidence: 99%
“…Metmyoglobin reductase was extracted from freezestored samples (-80°C) as described by Mikkelsen et al (1999). A 12 g sample and 20 ml phosphate buffer, pH 7.0, was homogenized for 30 s with a Polytron PT 3100 (Polytron, Littau, China) at 13,500 rpm.…”
Section: Metmyoglobin-reducing Activitymentioning
confidence: 99%
“…The solution was centrifuged at 15,000 g for 20 min at 4°C and the volume of the supernatant adjusted to 20 ml with 2.0 mM phosphate buffer pH 7.0. Metmyoglobin-reducing activity was determined as described by Mikkelsen et al (1999) using a Unicam UV4 spectrometer (Unicam Ltd., China). The standard assay mixture contained 0.1 ml 5 mM EDTA, 0.1 ml 50 mM phosphate buffer (pH 7.0), 0.1 ml 3.0 mM K 4 Fe(CN) 6 , 0.1 ml water, 0.2 ml 0.75 mM Mb Fe(III) in 2.0 mM phosphate buffer (pH 7.0), 0.3 ml muscle extract, and 0.1 ml 2.0 mM NADH.…”
Section: Metmyoglobin-reducing Activitymentioning
confidence: 99%