Reverse Stability Kinetics of Meat Pigment Oxidation in Aqueous Extract from Fresh Beef

Abstract

A better understanding of the kinetics of quality loss in a meat system allows for a re-examination of the current recommendations for frozen storage. The deviant kinetic behavior observed in this study indicates that the relationship between quality loss and temperature in a frozen food is not as simple as once thought. Product-specific recommendations could be implemented in the future that would allow for a decrease in energy consumption without a significant loss of quality.

Response to “On the Reverse Stability Kinetics of Meat Pigment Oxidation in Aqueous Extract from Fresh Beef”

“…The content of the Letter to the Editor demonstrates that the alternative thermodynamic approach agrees with the outcomes presented in the original paper. Even though the enthalpyentropy compensation cannot be derived from the basics of thermodynamics, it provides a relationship that agrees with the kinetic approach presented by Frelka et al (2017). The authors of the original paper acknowledge that both approaches describe a rare phenomenon, but one that occurs in frozen protein structures.…”

“…The comments in the Letter to the Editor from Kang and Kang provide new insights into the concepts originally presented in "Reverse Stability Kinetics of Meat Pigment Oxidation in Aqueous Extract from Fresh Beef" by Frelka, Phinney, Wick, and Heldman (2017). The analysis performed illustrates the temperature dependence of the Gibbs free energy ( G) for the oxidation of myoglobin in a native environment.…”

“…Corrected Figure 2-from Frelka et al (2017). Arrhenius plots of rate constants calculated for the oxidation of oxymyoglobin in sarcoplasmic extract (pH 6.8) with 0% (A) and 0.5% (B) added NaCl.…”

On the Reverse Stability Kinetics of Meat Pigment Oxidation in Aqueous Extract from Fresh Beef

“…Even though this phenomenon is not theoretically impossible, it is rare in nature (Chang, ). While the original paper (Frelka et al., ) reports this peculiar phenomenon, it does not provide the physical origin of the phenomenon. In this letter we show our analysis of the data of Frelka et al.…”

“…An article recently published in the Journal of Food Science (Frelka, Phinney, Wick, & Heldman, ) provides important kinetics data about meat pigment oxidation in aqueous extract from fresh beef in the absence or presence of NaCl under two different ranges of temperatures, both frozen and unfrozen. The authors employed the Arrhenius formalism in the analysis of their kinetic data to examine the effects of temperature and salt concentration on the oxidation of a meat pigment, oxymyoglobin.…”