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Carboxymethyl cellulose-based edible coatings emulsified with Lemongrass oil for enhancing the storage stability of refrigerated broiler meat. [PDF]

Food Sci Anim Resour
Ahmad U, Ishaq A, Khalid N.
europepmc   +1 more source

Effect of Dietary Supplementation with Methyl Salicylate on Performance, Blood Biochemistry, Intestinal Morphology, and Meat Quality of White-Feather Broilers. [PDF]

J Poult Sci
Li J, Ma Y, Mao J, Tang W, He M, Wang Y, Wang H.   +6 more
europepmc   +1 more source

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Myoglobin Chemistry and Meat Color

Annual Review of Food Science and Technology, 2013
Consumers rely heavily on fresh meat color as an indicator of wholesomeness at the point of sale, whereas cooked color is exploited as an indicator of doneness at the point of consumption. Deviations from the bright cherry-red color of fresh meat lead to product rejection and revenue loss.
Surendranath P, Suman, Poulson, Joseph
openaire   +4 more sources

Current research in meat color

Meat Science, 2005
This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties. The appearance of meat and meat products is a complex topic involving animal genetics, ante- and postmortem conditions, fundamental muscle chemistry, and many factors related ...
R A, Mancini, M C, Hunt
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Utilizing Haematococcus pluvialis to simulate animal meat color in high-moisture meat analogues: Texture quality and color stability

Food Research International
The effect of Haematococcus pluvialis (HP) (0.25∼1.25 %) as a colorant during high moisture extrusion (50 %) on the texture and microstructural properties of soy protein-based high moisture meat analogs (HMMA) was evaluated. Furthermore, the stability of HP-induced meat like color of the HMMA as a function of light exposure, freeze/thawing, frozen ...
Zehua Huang, Ying Liu, Hongzhou An, Zoltan Kovacs, Mehdi Abddollahi, Zhongke Sun, Gaoyang Zhang, Chengwei Li   +7 more
openaire   +4 more sources