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. 2022 Apr 9;14:100304. doi: 10.1016/j.fochx.2022.100304

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© 2022 The Authors

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Fig. 3 — Analyses of iron ion status, protein and lipid oxidation,and their correlations with water holding capacity. (a) Changes in the heme iron (left) and non-heme iron (right) content of bovine muscle during storage. (b) Changes in the contents of carbonyl (CB) (left) and sulfhydryl (SH) (right) of protein oxidation products. (c) Changes in the peroxide value (PV) (left) and malondialdehyde (MDA) (right) content of lipid oxidation products. (d) SDS-PAGE of myoglobin proteins in muscle at different storage times. (e) Correlation matrix heat maps of meat quality attributes and water holding capacity features during storage of bovine muscles. Molecular weight: Myosin light chain (MLC), 16–25 kDa; Troponin-T, 35 kDa; Tropomyosin, 36 kDa; Actin, 43 kDa; Paramyosin, 100 kDa; Myosin heavy chain (MHC), 220 kDa. Mb indicates myoglobin, Hb indicates haemoglobin. DeoMb, OxyMb and MetMb represent deoxymyoglobin, oxymyoglobin, and metmyoglobin respectively. Different letters (a-e) indicate significant differences between samples (p < 0.05). “*” indicates a significant correlation at p < 0.05. Red indicates positive correlation, blue indicates negative correlation, the darker the colour the higher the correlation.