Effect of mitochondrial inhibitor on fresh meat color
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Date
2021-04Author
Lawson, M.
Denzer, M. L.
Kiyimba, F.
Mafi, G. G.
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Oxygen consumption is a muscle property that influences beef color. A greater amount of oxygen consumption results in less bloom and darker meat color while lower oxygen consumption produces a more desirable, bright, cherry red color. In postmortem muscles, mitochondria are greatly involved with the process of oxygen consumption. This research investigates the addition of Rotenone as a mitochondrial inhibitor to analyze the inhibition of ATP Synthesis in the mitochondria.
Citation
Lawson, M., Denzer, M. L., Kiyimba, F., Mafi, G. G., & Ramanathan, R. (2021, April). Effect of mitochondrial inhibitor on fresh meat color. Poster session presented at the Oklahoma State University Wentz Research Scholars Symposium, Stillwater, OK.