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
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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
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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
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CIELAB color paths during meat shelf life
Meat Science, 2019 Meat color evolution from freshly cut to beyond shelf life, up to 40% of metmyoglobin, has been theoretically modeled using the Kubelka-Munk theory and a set of measured reference reflectance spectra of deoxymyoglobin, oxymyoglobin and metmyoglobin. Color evolution depicts characteristic color paths in CIELAB color space.
Hernández Salueña, Begoña +3 more
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Multi-Omics Revealed Breed Dominates over Plumage Color in Regulating Pigeon Meat Quality and Flavor [PDF]
AnimalsBoth breed and plumage color are considered potential genetic factors influencing meat quality in pigeons, yet their independent effects remain poorly distinguished.
Yuanxin Guan +8 more
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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.
D L, Fletcher, M, Qiao, D P, Smith
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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
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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. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated
Ermie Mariano +8 more
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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
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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
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