Importance of Intrinsic Parameters in Relation to In Vitro Zinc Protoporphyrin Ix Formation in Different Meat Sources

H. De Maere; S. Chollet; E. Claeys; C. Michiels; M. Govaert; E. De Mey; H. Paelinck; I. Fraeye

Importance of Intrinsic Parameters in Relation to In Vitro Zinc Protoporphyrin Ix Formation in Different Meat Sources

In: 63rd International Congress of Meat Science and Technology

Authors:

H. De Maere

H. De Maere ¹Research Group for Technology and Quality of Animal Products, Department M2S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Belgium

Search for other papers by H. De Maere in
Current site
Google Scholar
PubMed

S. Chollet

S. Chollet ²IICV – Institut Charles Viollette, EA 7394, USC 1281, ISA Lille, Lille, France

Search for other papers by S. Chollet in
Current site
Google Scholar
PubMed

E. Claeys

E. Claeys ³Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University, Belgium

Search for other papers by E. Claeys in
Current site
Google Scholar
PubMed

C. Michiels

C. Michiels ⁴Centre for Food and Microbial Technology, Department M2S, member of LFoRCe, KU Leuven, Belgium; ilse.fraeye@kuleuven.be

Search for other papers by C. Michiels in
Current site
Google Scholar
PubMed

M. Govaert

M. Govaert ¹Research Group for Technology and Quality of Animal Products, Department M2S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Belgium

Search for other papers by M. Govaert in
Current site
Google Scholar
PubMed

E. De Mey

E. De Mey ¹Research Group for Technology and Quality of Animal Products, Department M2S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Belgium

Search for other papers by E. De Mey in
Current site
Google Scholar
PubMed

H. Paelinck

H. Paelinck ¹Research Group for Technology and Quality of Animal Products, Department M2S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Belgium

Search for other papers by H. Paelinck in
Current site
Google Scholar
PubMed

, and

I. Fraeye

I. Fraeye ¹Research Group for Technology and Quality of Animal Products, Department M2S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Belgium

Search for other papers by I. Fraeye in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 821–822

DOI:: https://doi.org/10.3920/9789086868605_367

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

This study presents the screening of eight meat sources, namely chicken, turkey, pork, lamb, beef, veal, horse and porcine liver, on seven intrinsic parameters possibly important for the formation of zinc protoporphyrin IX (Zn(II)PPIX). For each meat source, the potential for endogenous Zn(II)PPIX formation was estimated by means of a meat-based in vitro model. Using Partial Least Squares Regression (PLS) analysis, the Zn(II)PPIX formation was related to the intrinsic parameters screened in order to identify their relative importance. Porcine liver tissue, but also horsemeat, had the highest ability to form Zn(II)PPIX. From the measured intrinsic parameters, zinc chelatase activity showed to be the most important one to explain Zn(II)PPIX formation in different meat sources.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000367.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	71	37	4
Full Text Views	1	1	0
PDF Views & Downloads	2	1	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Importance of Intrinsic Parameters in Relation to In Vitro Zinc Protoporphyrin Ix Formation in Different Meat Sources

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics