title: Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beef.
abstract: The aim of this study was to investigate the effect of muscle, inner and outer Musculus biceps femoris (IBF and OBF respectively) and Musculus longissimus dorsi (LD), on the post-mortem rate of pH and temperature fall, and the activity of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) during simulated retail display. At day 0 of display (2 days post-mortem), the CAT and GSH-Px activities were lower in IBF than in OBF and LD (P<0.001), and the SOD activity was lower in OBF compared to IBF and LD (P<0.001). At day 10 of display, SOD and CAT activities had decreased in all three muscles compared to day 0 (P<0.001), whereas the GSH-Px activity did increase with time of display. Across muscles, there were significant relationships between temperature fall, colour, lipid and colour stability and antioxidant enzyme activities.
authors.affiliation: Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium.
authors.forename: Umaporn
authors.initials: U
authors.lastname: Pastsart
authors.forename: Maarten
authors.initials: M
authors.lastname: De Boever
authors.forename: Erik
authors.initials: E
authors.lastname: Claeys
authors.forename: Stefaan
authors.initials: S
authors.lastname: De Smet
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000378:metabolism*; D002374:Catalase / Q000378:metabolism; D002417:Cattle; D003116:Color; D005979:Glutathione Peroxidase / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000378:metabolism*; D011180:Postmortem Changes; D013482:Superoxide Dismutase / Q000378:metabolism; D013696:Temperature
chemical_list: D000975:Antioxidants; D002374:Catalase; D005979:Glutathione Peroxidase; D013482:Superoxide Dismutase