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

doi:10.1016/S0309-1740(97)00079-X

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 journal › Article › peer-review

38 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 language	English
Pages (from-to)	85-89
Number of pages	5
Journal	Meat Science
Volume	48
Issue number	1-2
DOIs	https://doi.org/10.1016/S0309-1740(97)00079-X
Publication status	Published - 1998
Externally published	Yes

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10.1016/S0309-1740(97)00079-X

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title = "Measurement of nitric oxide and the effect of enhancing or inhibiting it on tenderness changes of meat",

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.",

author = "Cook, \{Christian John\} and Scott, \{Sheryl Marie\} and Devine, \{Carrick Erskine\}",

year = "1998",

doi = "10.1016/S0309-1740(97)00079-X",

language = "English",

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journal = "Meat Science",

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T1 - Measurement of nitric oxide and the effect of enhancing or inhibiting it on tenderness changes of meat

AU - Cook, Christian John

AU - Scott, Sheryl Marie

AU - Devine, Carrick Erskine

PY - 1998

Y1 - 1998

N2 - 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.

AB - 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.

UR - https://www.scopus.com/pages/publications/0031615188

U2 - 10.1016/S0309-1740(97)00079-X

DO - 10.1016/S0309-1740(97)00079-X

M3 - Article

AN - SCOPUS:0031615188

SN - 0309-1740

VL - 48

SP - 85

EP - 89

JO - Meat Science

JF - Meat Science

IS - 1-2

ER -

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

Abstract

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