MEASUREMENT OF NITRIC-OXIDE AND THE EFFECT OF ENHANCING OR INHIBITINGIT ON TENDERNESS CHANGES OF MEAT

Authors
COOK CJ SCOTT SM DEVINE CE
Citation
Cj. Cook et al., MEASUREMENT OF NITRIC-OXIDE AND THE EFFECT OF ENHANCING OR INHIBITINGIT ON TENDERNESS CHANGES OF MEAT, Meat science, 48(1-2), 1998, pp. 85-89
Citations number
9
Categorie Soggetti
Food Science & Tenology
Journal title
Meat science → ACNP
ISSN journal
03091740
Volume
48
Issue
1-2
Year of publication
1998
Pages
85 - 89
Database
ISI
SICI code
0309-1740(1998)48:1-2<85:MONATE>2.0.ZU;2-S
Abstract
Possible roles of the cellular messenger nitric oxide (NO) in post-mor tem meat ageing were investigated in bull m. longissimus lumborum. Bot h enhancement and inhibition of NO activity had positive and negative effects, respectively, on early rates of ageing. These also correlated with direct measurements of NO in the meat samples. However, by 8 day s of storage, the tenderness was not significantly different to non tr eated meat samples. (C) 1997 Elsevier Science Ltd. All rights reserved .