Studies on enzymatic activation and color stability of meat by electrical stimulation.

消费者对新鲜红肉的接受度受到红褐色色素和高铁肌红蛋白表面积累的限制。高铁肌红蛋白是影响新鲜红肉颜色稳定性的主要生化因素，其耗氧率或高铁肌红蛋白还原速率被认为是影响新鲜红肉颜色稳定性的主要因素。高铁肌红蛋白的还原可能通过将高铁肌红蛋白还原为紫色来延长颜色稳定性。在氧气存在的情况下，肌红蛋白通过保持消费者偏爱的樱桃红而形成红色的氧合肌球蛋白。从8种不同种类的肌肉中分离出电刺激的高铁肌红蛋白重排酶。高铁肌红蛋白的增加受死后老化肌肉类型的影响。就肌肉类型而言，背长肌肌红蛋白比肌红蛋白更稳定。肌肉中高铁肌红蛋白还原酶活性也不同，背最长肌高铁肌红蛋白还原酶活性较高，提示高铁肌红蛋白还原酶对颜色稳定性有多种影响。

Consumer acceptance of fresh red meat is limited by surface accumulation of redish brown color pigment, metmyoglobinThe biochemical factors either rate of oxygen consumption or rate of metmyoglobin reduction suggested as the primary responsible factor for color stability of fresh red meat.Reduction of metmyoglobin probably prolongs color stability by reducing metmyoglobin to myoglobin, which, is purple.In the presence of oxygen, the myoglobin forms oxymyoglobin, which is red, therby mainting the cherry red color preferred by consumers.Electrical stimulated metmyoglobin redustase has been isolated from muscles of different 8 species.Metmyoglobin acumlation was affected by postmotem aging muscle type.With regard to muscle type, M.longissmus dorsi more color-stable than M.psoas major. The muscle also differed in metmyoglobin reductase activity.Metmyoglobin reductase activity was greter in M.longissmus dorsi, suggesting that metmyoglobin reductase many affect color stability.