Liha töötlemine
1992; Gorraiz et al. 2002; Bruce et al. ferrous form. Under low oxygen tension con-
2005). Positive flavor compounds, such ditions, Mb exists in the purple-colored,
as 3-hydroxy-2-butanone, 2-pentyl furan, reduced form (Fe2+). Exposed to oxygen for
2,3-octanedione, and 1-octene3-ol, decrease a short period of time, the central iron (Fe2+)
with aging; and negative compounds, such as reversibly binds oxygen, producing oxymyo-
pentanal, nonanal, and butanoic acid, increase globin (MbO2), which is bright pink or red.
with aging (Stetzer et al. 2008). Aging beef However, when exposed to O2 for an extended
can result in changes in umami taste. period, the central iron atom can lose an elec-
Glutamic acid content more than doubles tron (oxidized to Fe3+), producing metmyo-
during the first 7 days of aging (Bauer 1983)
annaabi.ee 
