Results 301 to 310 of about 354,892 (342)

Fresh meat color

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
openaire   +1 more source

Metabolomics of Meat Color: Practical Implications

Current Proteomics, 2022
Objective: 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, Morgan L. Denzer, Frank Kiyimba, Gretchen G. Mafi   +3 more
openaire   +1 more source

Protein Phosphorylation Affects Meat Color

2020
The 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, Xin Li, Li Chen, Chengli Hou, Zhenyu Wang   +4 more
openaire   +1 more source

Color Stability of Radappertized Cured Meat

Journal of Food Science, 1981
ABSTRACT 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
openaire   +1 more source

Irradiation effects on meat color – a review

Meat Science, 2004
Color 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 ...
openaire   +2 more sources

Cooked meat color

Journal of Food Science, 1978
David A Ledward, ‐G. G. Giddings
openaire   +1 more source

Meat Color

2012
CASTIGLIEGO, LORENZO, ARMANI, ANDREA, GUIDI, ALESSANDRA   +2 more
openaire   +3 more sources

Meat color and iridescence: Origin, analysis, and approaches to modulation

Comprehensive Reviews in Food Science and Food Safety, 2023
Monika Gibis, Jochen Weiss
exaly  

Meat Color, Relation of Free Sulfhydryl Groups to Cured Meat Color

Journal of Agricultural and Food Chemistry, 1955
B. M. Watts, A. M. Erdman, Jane Wentworth   +2 more
openaire   +1 more source

Meat Color

2001
Owen Young, John West
openaire   +1 more source