Refine
Has Fulltext
- no (1)
Year of publication
- 2018 (1)
Document Type
- Article (1)
Language
- English (1)
Is part of the Bibliography
- yes (1)
Keywords
- Fluorescence (1)
- Meat storage (1)
- Microorganisms (1)
- Post mortem chemistry (1)
- Pseudomonas (1)
Institute
- Institut für Biochemie und Biologie (1) (remove)
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.