Role of Mitochondria in Beef Color: A Review
In postmortem muscle, mitochondria remain active and can influence beef color by oxygen consumption and metmyoglobin reduction. Enzymes involved in glycolysis and the tricarboxylic acid cycle can generate reducing equivalents such as succinate or NADH. Mitochondrial activity is critical to maintain...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Inglês |
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Iowa State University Digital Press
2018-10-01
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| Serier: | Meat and Muscle Biology |
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| Online adgang: | https://www.iastatedigitalpress.com/mmb/article/id/9068/ |
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