Abstract：Metmyoglobin-reducing activity (MRA) is considered as a major factor that influences the brightness and stability of meat color. The underlying pathways and mechanism have attracted much attention from meat researchers. Mitochondria is a key organelle for MRA, and the close relationship between them has become a hot direction of meat research. In this paper, we summarize the key factors affecting mitochondria-mediated metmyoglobin reduction and the underlying pathways and elucidate the relationship between meat color changes and the structure and function of mitochondria, which will provide some useful information for further research of meat color.
郜 娜，葛 玲，薛洋洋，韩青莉，马 飞. 线粒体介导高铁肌红蛋白还原活性与肉色变化关联性研究进展[J]. 肉类研究, 2021, 35(3): 60-65.
GAO Na, GE Ling, XUE Yangyang, HAN Qingli, MA Fei. Progress in Understanding the Relationship between Mitochondria-Mediated Metmyoglobin Reduction and Changes in Meat Color. Meat Research, 2021, 35(3): 60-65.
2021, Vol. 35 
