Genome-Wide Association Study and FST Analysis Reveal Four Quantitative Trait Loci and Six Candidate Genes for Meat Color in Pigs [PDF]
Frontiers in Genetics, 2022 Meat color is the primary criterion by which consumers evaluate meat quality. However, there are a few candidate genes and molecular markers of meat color that were reported for pig molecular breeding.
Hang Liu +17 more
doaj +2 more sources
Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates [PDF]
Meat and Muscle Biology, 2017 Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance.
Nikki E. Neethling +4 more
doaj +2 more sources
American Meat Science Association Guidelines for Meat Color Measurement
Meat and Muscle Biology, 2023 Meat color is an important aspect of a consumer’s purchase decisions regarding meat products. Perceived meatcolor results from the interaction of light, a detector (i.e., human eye), and numerous factors, both intrinsic and extrinsic tothe muscle, that ...
Anand Mohan +19 more
doaj +3 more sources
Researches on the color of cured meats
Nihon Chikusan Gakkaiho, 1955 Cured-meat pigmentと一酸化窒素ミオグロビン (MbNO) について, その酸化機構を検討した結果, 次の点が明きらかとなつた。1. Cured-ment pigmentはヘム蛋白質の一酸化窒素結合物であり, その主体はMbNOである。2. Cured-meat pigmentは, 空気中の酸素により徐々に酸化され, これに光が加わると, 急激に酸化されてメトミオグロビン (met Mb) に変化する。3.温度20°～25℃, 照度3,000～4,000ルツクスの室内で, pH5.6～5.9のcured-meat pigmentおよびMbNOの光酸化速度恒数は1.26hr-1で, pH7付近ではかなり光酸化が抑制される。4.還元剤の使用によつて ...
YOSHIO HASHIMOTO, TSUTOMU YASUI
openaire +14 more sources
The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review
Food Science of Animal ResourcesNovel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated
Ermie Mariano +8 more
openaire +4 more sources
Recent Progress in Research on the Effect of Oxidative Stress on Beef Color and Stability [PDF]
Shipin Kexue, 2023 As a key indicator to measure meat quality, meat color has always been the focus of attention in the meat industry. A large number of reactive oxygen species (ROS) are produced in the freshly slaughtered cattle carcass due to hypoxia and ischemia.
QI Tingting, ZHANG Yimin, YANG Xiaoyin, LUO Xin, MAO Yanwei
doaj +1 more source
Genetic Parameter Estimates for Growth, Meat Yield and Foot Color Traits of Pacific Abalone Haliotis discus hannai [PDF]
AnimalsThis study was designed to evaluate the genetic parameters of growth, meat yield and foot color in Pacific abalone (Haliotis discus hannai) to support the development of a quality-oriented breeding program. Using data from 141 pedigreed full-sib families,
Shoudu Zhang +5 more
doaj +2 more sources
Research Progress on Chromogenic Mechanism and Application of Microorganisms for Replacing Nitrite in Fermented Meat Products [PDF]
Shipin Kexue, 2023 Color is one of the most important sensory quality indexes of fermented meat products. Addition of nitrite makes traditional fermented meat products have a good color.
KONG Lingjie, DENG Jieying, WU Ying, GE Jinxia, XU Baocai
doaj +1 more source
Feeding regimens affecting carcass and quality attributes of sheep and goat meat — A comprehensive review [PDF]
Animal Bioscience, 2023 Sheep and goats can efficiently convert low quality forage into high-quality meat which contains specific nutrients and quality traits. Carcass traits and quality attributes of sheep and goat meat depend upon several factors and one of most effective ...
Yafeng Huang +7 more
doaj +1 more source
Animals, 2023 Meat color is one of the most important economic traits in chickens. However, the gene network and regulatory mechanisms contributing to meat color traits in chickens remain largely unknown.
Xing Guo +9 more
doaj +1 more source