Measurement of nitric oxide and the effect of enhancing or inhibiting it on tenderness changes of meat

Christian John Cook, Sheryl Marie Scott, Carrick Erskine Devine

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

Possible roles of the cellular messenger nitric oxide (NO) in post-mortem meat ageing were investigated in bull m. longissimus lumborum. Both 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 days of storage, the tenderness was not significantly different to non treated meat samples.

Original languageEnglish
Pages (from-to)85-89
Number of pages5
JournalMeat Science
Volume48
Issue number1-2
DOIs
Publication statusPublished - 1998
Externally publishedYes

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Meat
nitric oxide
Nitric Oxide
meat
meat aging
longissimus muscle
bulls
sampling

Cite this

Cook, Christian John ; Scott, Sheryl Marie ; Devine, Carrick Erskine. / Measurement of nitric oxide and the effect of enhancing or inhibiting it on tenderness changes of meat. In: Meat Science. 1998 ; Vol. 48, No. 1-2. pp. 85-89.
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Measurement of nitric oxide and the effect of enhancing or inhibiting it on tenderness changes of meat. / Cook, Christian John; Scott, Sheryl Marie; Devine, Carrick Erskine.

In: Meat Science, Vol. 48, No. 1-2, 1998, p. 85-89.

Research output: Contribution to journalArticle

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