Oxygen Consumption Rate of Permeabilized Cells and Isolated Mitochondria from Pork <i>M. Masseter</i> and Liver Examined Fresh and after Freeze‐Thawing at Different pH Values

Abstract

The mitochondrial state is believed to be important for myoglobin reduction, development of flavor, and possibly other meat qualities. By monitoring the oxygen consumption in mitochondria and meat we can better understand and control such processes following freezing and thawing.