@article{KhozroughiKrohSchlueteretal.2018,
  author    = {Khozroughi, Amin Ghadiri and Kroh, Lothar W. and Schlueter, Oliver and Rawel, Harshadrai Manilal},
  title     = {Assessment of the bacterial impact on the post-mortem formation of zinc protoporphyrin IX in pork meat},
  series = {Food chemistry},
  volume    = {256},
  journal   = {Food chemistry},
  publisher = {Elsevier},
  address   = {Oxford},
  issn      = {0308-8146},
  doi       = {10.1016/j.foodchem.2018.01.045},
  pages     = {25 -- 30},
  year      = {2018},
  abstract  = {The post-mortem accumulation of the heme biosynthesis metabolite zinc protoporphyrin IX (ZnPP) in porcine muscle is associated with both a meat-inherent and a bacterial enzymatic reaction during meat storage. To estimate the bacterial impact on ZnPP formation, meat and meat-like media were investigated by HPLC-FLD (and MALDI-TOF-MS) after inoculation with a representative microorganism (P. fluorescens). Results indicate the principal ability of meat-inherent bacteria to form ZnPP in meat extracts and meat-like media, but not on the meat muscle. Thus it was concluded that the ZnPP formation in meat is due to a meat-inherent enzymatic reaction induced by porcine ferrochelatase (FECH), while the bacterial (FECH) induced reaction seems to be not significant.},
  language  = {en}
}