Following a century of major discoveries on the mechanisms determining meat colour and
tenderness using traditional scientific methods, further research into complex and interactive …

Comprehensive characterization of the post-mortem muscle proteome defines a
fundamental goal in meat proteomics. During the last decade, proteomics tools have been …

Any deviation from a bright-red color leads to a discounted price or beef is discarded.
Limited data are currently available on the economic losses due to retail beef discoloration …

The color of fresh pork is a crucial quality attribute that significantly influences consumer
perception and purchase decisions. This review first explores consumer expectations and …

Although many efforts have been made to improve and control the eating quality of meat,
there is still high variability in palatability, which may ultimately result in customer …

This study aimed to evaluate pH effects on moisture loss and meat quality characteristics of
dry-aged beef. Strip loins from six normal pH carcasses (pH= 5.47±0.02) and dark cutting …

Dark-cutting beef is a condition in which beef fails to have a characteristic bright-red color
when the cut surface is exposed to oxygen. However, the mechanistic basis for this …

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 …

This study investigated the effect of agro-industrial hazelnut skin by-products
supplementation on lamb meat color variation and the changes in the sarcoplasmic muscle …

The objective of this study was to characterize the major proteomes and metabolites in beef
exudate and determine their relationship to color and oxidative quality of beef muscles. Beef …