title: Influence of redox reactive iron, lactate, and succinate on the myoglobin redox stability and mitochondrial respiration.
abstract: Metabolic intermediates of glycolysis and the tricarboxylic cycle can stabilize beef color through improved metmyoglobin-reducing activity. Inorganic redox reactive iron (RRI) forms are pro-oxidants that have been shown to oxidize myoglobin in model systems. This study investigated how RRI, in the presence of added metabolic intermediates lactate and succinate, influences myoglobin (Mb) redox stability and color of beef strip loin homogenates and how it affects mitochondrial respiration. Homogenates with added RRI and either lactate or succinate had lower (p < 0.05) a* values than control homogenates. Oxymyoglobin increased (p < 0.05) as ferrous ion increased in the lactate and succinate treatments. The presence of ferrous or ferric ions reduced the mitochondrial oxidation rates of lactate and succinate (p < 0.05). The benefit of color stability offered by the metabolic intermediates and mitochondria-assisted metmyoglobin reduction was reduced by inorganic iron ions.
authors.affiliation: Department of Food Science and Technology, University of Georgia , 100 Cedar Street, Athens, Georgia 30602-2610, United States.
authors.forename: Anuj
authors.initials: A
authors.lastname: Purohit
authors.forename: Rakesh K
authors.initials: RK
authors.lastname: Singh
authors.forename: William L
authors.initials: WL
authors.lastname: Kerr
authors.forename: Anand
authors.initials: A
authors.lastname: Mohan
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D007501:Iron / Q000378:metabolism*; D019344:Lactic Acid / Q000378:metabolism*; D008460:Meat / Q000032:analysis*; D008928:Mitochondria / Q000378:metabolism*; D018482:Muscle, Skeletal / Q000737:chemistry / Q000378:metabolism*; D009211:Myoglobin / Q000378:metabolism*; D010084:Oxidation-Reduction; D019802:Succinic Acid / Q000378:metabolism*
chemical_list: D009211:Myoglobin; D019344:Lactic Acid; D019802:Succinic Acid; D007501:Iron
keywords: beef; color stability; meat color; myoglobin oxidation; redox reactive iron