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https://hdl.handle.net/2142/83672
Description
Title
Mechanism of Fresh Meat Color and Discoloration
Author(s)
Zhu, Liugen
Issue Date
2001
Doctoral Committee Chair(s)
Susan Brewer
Department of Study
Food Science and Human Nutrition
Discipline
Food Science and Human Nutrition
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Language
eng
Abstract
From a series of experiments heating metmyoglobin solutions at pHs from 5.0 to 7.0, the effects of temperature and pH on thermal stability of metmyoglobin were investigated. The percent metmyoglobin denatured at temperatures from 25 to 80°C was determined. pHs lower than 6.5 caused metmyoglobin denaturation at various temperatures from 25 to 80°C, but was particularly apparent when pH < 5.6. Metmyoglobin denaturation did not occur until 60°C at pHs from 5.3 to 7.0. It occurred at 55°C at pH 5. A slow heating rate (0.9°C/min) caused more thermal metmyoglobin denaturation than a fast heating rate (1.3°C/min). The denaturation caused by low pH alone was reversible.
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