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A Novel Role for Non-Heme Iron in Myoglobin Oxidation: An Examination of the Antioxidant Effects of Iron Chelating Compounds in Meat and Myoglobin Model Systems
Myoglobin (Mb) oxidation, and the subsequent browning, is the primary basis for consumer rejection of fresh retail beef. Considerable effort has been directed by the industry towards the development of techniques that can enhance color stability. However, the underlying mechanism of Mb oxidation has been studied extensively, but is still not entirely understood. It is known that chelation of iron and copper delays Mb oxidation and browning, but a clear role for these metals has not beendoi:10.26076/d4ec-6045 fatcat:co7mxxo3izajrmess5lw3jdxri