Muscle-Specific Color Stability of Fresh Meat from Springbok ( )
نویسندگان
چکیده
منابع مشابه
Effects of Microflora on Fresh Meat Color
Color probably is the most frequently used criterion for judging shelf-life and acceptability o f fresh meats even though, from a theoretical point of view, the correlation between color and overall quality is of limited value. Surfaces of freshly cut meat, upon exposure to air, change quickly from a purplish-red due to myoglobin to a bright red due to oxymyoglobin. This bright, cherry red colo...
متن کاملMeat Science and Muscle Biology : Fresh Meat Quality and Muscle Biology
Intramuscular collagen contributes to the variation in background toughness of meat. Vitamin E may reduce intramuscular collagen maturity, while vitamin C has been reported to improve meat texture in beef. The objective of this study was to investigate whether vitamins E and C are able to regulate collagen turnover in bovine intramuscular fibroblasts, the cells responsible for its synthesis and...
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The influence of protein phosphorylation on meat color stability was investigated in this study. Phosphatase and protein kinase inhibitors were added to minced ovine Longissimus thoracis et lumborum (LTL) muscle to manipulate the global phosphorylation of sarcoplasmic proteins. The data obtained show that the rate and extent of pH decline, along with lactate accumulation in postmortem muscle, w...
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Pigment and lipid oxidations were investigated in longissimus lumborum (LL), semimembranosus (SM), and gluteus medius (GM) from Holstein steers fed four doses of vitamin E (64 [control], 295, 550, or 2,173 IU/d) for two durations (42 or 126d). Vitamin E dose did not affect (P = .30) carcass quality or yield characteristics. The LL was stored in vacuum packages at 4 degrees C for 14, 28, and 56 ...
متن کاملLongissimus muscle transcriptome profiles related to carcass and meat quality traits in fresh meat Pietrain carcasses.
High quality pork is consumed as fresh meat, whereas other carcasses are used in the processing industry. Meat quality is determined measuring technical muscle variables. The objective of this research was to investigate the molecular regulatory mechanisms underlying meat quality differences of pork originating from genetically different Piétrain boars. Piétrain boars were approved for high mea...
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ژورنال
عنوان ژورنال: Meat and Muscle Biology
سال: 2019
ISSN: 2575-985X
DOI: 10.22175/mmb2018.08.0023