| dc.contributor.advisor | Ramanathan, R. | |
| dc.contributor.author | Lawson, M. | |
| dc.contributor.author | Denzer, M. L. | |
| dc.contributor.author | Kiyimba, F. | |
| dc.contributor.author | Mafi, G. G. | |
| dc.contributor.other | Wentz Research Scholars | |
| dc.date.accessioned | 2021-05-25T18:58:19Z | |
| dc.date.available | 2021-05-25T18:58:19Z | |
| dc.date.issued | 2021-04 | |
| dc.identifier | oksd_Wentz_2021_lawson | |
| dc.identifier.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. | |
| dc.identifier.uri | https://hdl.handle.net/11244/329864 | |
| dc.description.abstract | 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. | |
| dc.description.sponsorship | Lew Wentz Foundation | |
| dc.format | application/pdf | |
| dc.language | en_US | |
| dc.publisher | Oklahoma State University | |
| dc.rights | In the Oklahoma State University Library's institutional repository this paper is made available through the open access principles and the terms of agreement/consent between the author(s) and the publisher. The permission policy on the use, reproduction or distribution of the article falls under fair use for educational, scholarship, and research purposes. Contact Digital Resources and Discovery Services at lib-dls@okstate.edu or 405-744-9161 for further information. | |
| dc.title | Effect of mitochondrial inhibitor on fresh meat color | |
| osu.filename | oksd_Wentz_2021_lawson.pdf | |
| dc.description.department | Animal and Food Sciences | |
| dc.type.genre | Presentation | |
| dc.type.material | Text | |
| dc.subject.keywords | mitochondria | |
| dc.subject.keywords | rotenone | |
| dc.subject.keywords | oxygen consumption | |
| dc.subject.keywords | fresh meat color | |
| dc.subject.keywords | beef | |
