Publications by authors named "Morgan Denzer"
Article Synopsis
- Reflectance-based oxygen consumption measurement relies on the conversion of oxymyoglobin to deoxymyoglobin in meat, but this process is influenced by the meat's age and display time, potentially leading to inaccurate results.* -
- This study aimed to assess how measuring metmyoglobin during oxygen consumption affects the understanding of beef color stability, using two types of muscles: psoas major (less stable color) and longissimus (more stable color).* -
- Results showed that metmyoglobin levels were higher on the oxygen-exposed surface compared to the interior, especially in the psoas major, suggesting that including metmyoglobin in oxygen consumption assessments can provide a clearer picture of meat color stability.*
Meat discoloration starts at the interface between the bright red oxymyoglobin layer and the interior deoxymyoglobin layer. Currently, limited tools are available to characterize myoglobin forms formed within the sub-surface of meat. The objective was to demonstrate a needle-probe based single-fiber reflectance (SfR) spectroscopy approach for characterizing sub-surface myoglobin forms of beef psoas major muscles during retail storage.
View Article and Find Full Text PDFMeat discoloration starts from the interior and spreads to oxymyoglobin layer on the surface. The effects of oxygen exposure within a steak on the metabolome have not been evaluated. Therefore, the objective of this study was to evaluate the impact of oxygen exposure on the metabolome of the longissimus lumborum muscle.
View Article and Find Full Text PDFHigh-pressure processing (HPP) negatively impacts fresh meat color. The objective of the study was to use a sarcoplasmic (meat extract) model to better understand the effects of HPP on meat color. Sarcoplasm was extracted at pHs of 5.
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