ArticleJournal of the American Chemical Society2024
Discovery of Electrochemical Indicators upon Sarcoplasmic Meat Discoloration.
Article in Journal of the American Chemical Society, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
2 citing papers in PubMed.
- Linking Nanoscale Film Properties to Electrochemical Response in Cytochrome P450 Membrane Enzyme Films.ACS measurement science au · 2026Article
- Electrochemical Measurement of Freeze-Thaw Cycle Impact on Sarcoplasmic Oxidation in Beef.ACS measurement science au · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat discoloration is one of the challenges facing the food industry, which affects both quality and shelf life. In this report, we present our groundbreaking discovery of electrochemically probing specific redox peaks associated with meat discoloration and successfully monitor its delay when controlled biochemically with added antioxidants. We have validated the redox features by spectrophotometry measurements of the relative levels of oxymyoglobin, which gives meat its cherry red color, and metmyoglobin, which causes the meat to turn brown in relation to discoloration. The insights from this research open up new avenues for the development of innovative electroanalytical tools for studying meat color and quality. These new tools could potentially minimize nutritious beef waste, lessen the environmental burden associated with waste disposal, and reduce CO
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