[HTML][HTML] Nitrites in cured meats, health risk issues, alternatives to nitrites: A review
Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have
numerous useful applications in cured meats and a vital component in giving cured meats …
numerous useful applications in cured meats and a vital component in giving cured meats …
Improving beef color stability: Practical strategies and underlying mechanisms
This paper overviewed the current literature on strategies to improve beef color and
attempted to logically explain the fundamental mechanisms involved. Surface color and its …
attempted to logically explain the fundamental mechanisms involved. Surface color and its …
Association between meat color of DFD beef and other quality attributes
This study investigated the association between DFD beef color and other quality traits and
explained the possible mechanisms. Beef longissimus thoracis (LT) was assessed and …
explained the possible mechanisms. Beef longissimus thoracis (LT) was assessed and …
Metabolomics profiling to determine the effect of postmortem aging on color and lipid oxidative stabilities of different bovine muscles
The objective of this study was to identify metabolites that could be associated with oxidative
stability of aged bovine muscles. Three muscles (longissimus lumbrum (LL) …
stability of aged bovine muscles. Three muscles (longissimus lumbrum (LL) …
[HTML][HTML] Exogenous and endogenous factors influencing color of fresh meat from ungulates
NE Neethling, SP Suman, GO Sigge… - Meat and Muscle …, 2017 - iastatedigitalpress.com
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. Therefore …
meat color and color stability, both of which influence consumer acceptance. Therefore …
Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability
The sarcoplasmic proteome of beef Longissimus lumborum demonstrating animal-to-animal
variation in color stability was examined to correlate proteome profile with color …
variation in color stability was examined to correlate proteome profile with color …
[HTML][HTML] Intrinsic and extrinsic factors affecting the color of fresh beef meat—comprehensive review
Meat color research from the last two decades suggests that a combination of different
intrinsic (ultimate pH, age of the animals, muscle position, breed, slaughter weight, and sex) …
intrinsic (ultimate pH, age of the animals, muscle position, breed, slaughter weight, and sex) …
Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls
The influence of muscle source on color stability of fresh beef from purebred Bos indicus
cattle was investigated. Longissimus lumborum (LL) and psoas major (PM) muscles …
cattle was investigated. Longissimus lumborum (LL) and psoas major (PM) muscles …
Proteomic approaches to characterize biochemistry of fresh beef color
Color of retail fresh beef is the most important quality influencing the consumers' purchase
decisions at the point of sale. Discolored fresh beef cuts are either discarded or converted to …
decisions at the point of sale. Discolored fresh beef cuts are either discarded or converted to …
Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork
X Zequan, S Yonggang, L Guangjuan, X Shijun, Z Li… - Meat Science, 2021 - Elsevier
We investigated ten pale, soft, and exudative (PSE), and ten normal meat samples from pig
carcasses. The meat quality at 0, 5, 12, and 24 h post-mortem and the key enzyme activities …
carcasses. The meat quality at 0, 5, 12, and 24 h post-mortem and the key enzyme activities …