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Biochemical Study of Rapid Discolouration Mechanisms in Bison Meat

出版	University of Manitoba, 2022
URL	http://books.google.com.hk/books?id=9TeizwEACAAJ&hl=&source=gbs_api

註釋Studies were conducted i) to examine lipid [malondialdehyde (MDA), 4-hydroxy-2-nonenal (HNE)] and protein [(carbonyl content (CAR)] oxidation products affecting colour stability in bison muscles, longissimus lumborum (LL) and psoas major (PM), ii) to investigate the potential of visible-near infrared (Vis-NIR) and short-wave infrared (SWIR) spectroscopy to segregate LL and PM based on muscle type, retail display and ageing time, and iii) to examine the proteome changes in LL and PM muscles to characterize muscle-specific colour stability during ageing. LL muscles exhibited higher redness (a* value; P = 0.04), lower surface discolouration (P 0.01) including lower MDA, HNE, and CAR compared with PM (P