Results 1 to 10 of about 48,445 (253)
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.
Wuduo Zhou +2 more
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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
A Novel Chicken Meat Quality Evaluation Method Based on Color Card Localization and Color Correction
IEEE Access, 2020 Among all the chicken meat quality evaluation metrics, color is one of the most significant factors directly related to the freshness of meat inducing the purchase desire.
Mengbo You, Jiahao Liu, Mingdong Xv
exaly +3 more sources
The relationship of raw broiler breast meat color and pH to cooked meat color and pH
Poultry Science, 2000 Three replicate trials were conducted to determine the influence of raw breast meat color and pH on subsequent cooked meat color and pH. In each trial, approximately 50 breast fillets were obtained from a commercial processing plant based on being either normal, lighter than normal, or darker than normal.
Dl Fletcher, D P Smith
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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.
Ermie Mariano +8 more
doaj +3 more sources
Annals of Agricultural Sciences, 2020 Texture and color are some of the most important qualitative features of meat and its products. They affect the acceptance among consumers, and they are very important parameters of the culinary and meat industry's usefulness of meat.
Agnieszka Latoch
exaly +3 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
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
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
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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
+17 more sources