Results 301 to 310 of about 353,600 (351)
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C R C Critical Reviews in Food Technology, 1973
This review presents a critical evaluation of the recent developments in the study of fresh meat color. Importance of color as a primary quality attribute deciding the consumer acceptance of fresh meats, is pointed out. The stability of myoglobin pigment, essential for the maintenance of fresh meat color, is examined in the light of 3‐dimensional ...
S. Govindarajan, H. E. Snyder
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This review presents a critical evaluation of the recent developments in the study of fresh meat color. Importance of color as a primary quality attribute deciding the consumer acceptance of fresh meats, is pointed out. The stability of myoglobin pigment, essential for the maintenance of fresh meat color, is examined in the light of 3‐dimensional ...
S. Govindarajan, H. E. Snyder
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Myoglobin Chemistry and Meat Color
Annual Review of Food Science and Technology, 2013Consumers 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
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Current research in meat color
Meat Science, 2005This 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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Metabolomics of Meat Color: Practical Implications
Current Proteomics, 2022Objective: Meat is biochemically active. Various pre-and post-harvest processes affect meat quality. Metabolomics is a valuable tool to elucidate metabolite changes in meat. The overall goal of this mini-review was to provide an overview of various techniques, data analysis, and application of metabolomics in meat color research.
Ranjith Ramanathan +3 more
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Protein Phosphorylation Affects Meat Color
2020The relationship between meat color stability and protein phosphorylation was studied. By adding phosphatase and protein kinase inhibitors into sarcoplasmic proteins from minced ovine longissimus thoracis et lumborum (LTL) muscle, we found out that protein phosphorylation had a significant relationship with lactate accumulation, as well as pH decline ...
Dequan Zhang +4 more
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Color Stability of Radappertized Cured Meat
Journal of Food Science, 1981ABSTRACT Porcine semimembranosus muscles were cured (with different levels of nitrite, nitrate, and their combination), smoked, and irradiated with 3.2 Mrad gamma radiation at −40°C. Subjective studies by a trained panel, objective studies of total color difference (calculated from tristimulus values), and behavior of residual nitrite
A. R. KAMAREI, M. KAREL, E. WIERBICKI
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Irradiation effects on meat color – a review
Meat Science, 2004Color changes in irradiated fresh meat occur because of the susceptibility of the myoglobin molecule, especially the iron, to alterations in the chemical environment and to energy input. The potential for iron electrons to exist in various states makes the environment adjacent to the iron atom particularly vulnerable to the presence of electron ...
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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 +7 more
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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 +7 more
openaire +2 more sources