Results 31 to 40 of about 353,600 (351)

A polymorphism in porcine miR-22 is associated with pork color

Frontiers in Veterinary Science, 2022
MicroRNAs (miRNAs) are posttranscriptional regulators that play key roles in meat color regulation. Changes in miRNA expression affect their target mRNAs, leading to multifunctional effects on biological processes and phenotypes.
Han Wang, Zhonghao Shen, Ruihua Huang, Ayong Zhao, Jiani Jiang, Pinghua Li, Xiaolong Zhou, Songbai Yang, Liming Hou   +8 more
doaj   +1 more source

Effect of changes in the structure of myoglobin on the color of meat products

Food Materials Research
Color is an important factor in determining a consumer's desire to buy and an important indicator of meat quality. Processing and storage processes affect the color of meat products.
Jun Han, Yaru Wang, Yi Wang, Shiqin Hao, Kaiping Zhang, Jianjun Tian, Ye Jin   +6 more
doaj   +1 more source

Effect of meat marinating in kefir, yoghurt and buttermilk on the texture and color of pork steaks cooked sous-vide

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
doaj   +1 more source

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

Animals, 2020
The effects of using grape pomace as natural antioxidant in polyunsaturated fatty acids enriched broiler diets (4% flaxseed meal) on color, texture and lipid peroxidation of meat were evaluated.
Raluca Paula Turcu, Tatiana Dumitra Panaite, Arabela Elena Untea, Cristina Șoica, Mădălina Iuga, Silvia Mironeasa   +5 more
doaj   +1 more source

Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets

Foods, 2022
The aim of this work was to study the effect of finishing diets including distiller grains (DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions, with or without previous aging.
Manuela Merayo, Sergio Aníbal Rizzo, Luciana Rossetti, Dario Pighin, Gabriela Grigioni   +4 more
doaj   +1 more source

Physical Quality Assessment of Aceh Cattle Meat and Their Relationship with Meat Types and Hair Color Differences [PDF]

E3S Web of Conferences, 2020
This study aimed to investigate the physical quality of silverside and sirloin meats of aceh cattle, Indonesian beef cattle native to Aceh Province. Meat samples, 250-300 gram each, were collected in triplicate from cull female Aceh cattle have different
Azhar Al, Akmal Muslim, Hambal Muhammad, Sabri Mustafa, Rosa Teuku S., Rahmaddiansyah Rahmaddiansyah, Purwantara Bambang, Dasrul Dasrul   +7 more
doaj   +1 more source

Enhancing poultry industry competitiveness: consumer perspective on chicken meat quality based on sensory characteristics [PDF]

, 2014
The increasing demand for chicken meat has caused producers to increase their productivity through enhanced production techniques. Further increase in demand for quality meat products has been predicted in the country.
Abd Latif, Ismail, Imran, Siti Nasihah, Kamarulzaman, Nitty Hirawaty, Mohd Nawi, Nolila   +3 more
core   +1 more source

Genome-Wide Association Study of Meat Quality Traits in Hanwoo Beef Cattle Using Imputed Whole-Genome Sequence Data

Frontiers in Genetics, 2019
The discovery of single nucleotide polymorphisms (SNP) and the subsequent genotyping of large numbers of animals have enabled large-scale analyses to begin to understand the biological processes that underpin variation in animal populations.
Mohammed Bedhane, Julius van der Werf, Cedric Gondro, Naomi Duijvesteijn, Dajeong Lim, Byoungho Park, Mi Na Park, Roh Seung Hee, Samuel Clark   +8 more
doaj   +1 more source

Recent Updates in Meat Color Research: Integrating Traditional and High-Throughput Approaches

Meat and Muscle Biology, 2020
Deviation from a bright cherry-red color of fresh meat results in less consumer acceptance and either discounted or discarded products in the value chain.
Gretchen Mafi, Mahesh N. Nair, Melvin C Hunt, Morgan L. Denzer, Ranjith Ramanathan, Richard A. Mancini, Surendranath P. Suman   +6 more
doaj   +2 more sources

The effect of dry and wet aging of horse meat on color [PDF]

BIO Web of Conferences
The color of horse meat may depend on several factors, including storage conditions, animal type and age, as well as meat processing methods. Studies aimed at comparing the color of dry aging and wet aging of horse meat have not been the subject of much ...
Tikhonov S.L., Mukhamedov T.A., Tikhonova N.V., Zdereva L.B.   +3 more
doaj   +1 more source