Current research in meat color.

@article{Mancini2005CurrentRI,
  title={Current research in meat color.},
  author={R. Mancini and M. Hunt},
  journal={Meat science},
  year={2005},
  volume={71 1},
  pages={
          100-21
        }
}
This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties. The appearance of meat and meat products is a complex topic involving animal genetics, ante- and postmortem conditions, fundamental muscle chemistry, and many factors related to meat processing, packaging, distribution, storage, display, and final preparation for consumption. These factors vary globally, but the… Expand
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In purchasing fresh retail meat, the microbiological shelf life, color and general appearance are important features to the consumers. Underlying these features, food safety and product confidenceExpand
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TLDR
The results indicate that the inclusion of the halothane gene in pig production programmes results in meat with an inferior quality and it can be recommended to exclude the Halothane positive genotype from any pig production system where fresh pork quality is considered a primary goal. Expand
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: The effects of packaging atmosphere (aerobic, vacuum, or modified atmosphere with carbon monoxide) on ground beef treated with ionizing radiation were investigated. Measurements of color (CIE L*,Expand
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TLDR
The presence of 0.04% ERY in ground beef patties stored 58 h appeared to maintain red color at internal temperatures of 60 and 66°C, and there was no effect of ERY on color of beef p Patties cooked to 71 or 77°C. Expand
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ABSTRACT: Cooked meat color is an important quality attribute for consumers. This study compared color andthiobarbituric acid (TBA) values of cooked ground beef (internal temperatures of 49 to 79Expand
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TLDR
Response surface modelling was found to be very promising for modelling of chemical quality changes in meat stored under different conditions, but the large biological differences between animals may complicate the development of generally valid models. Expand
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Abstract The effects of antioxidants on oxidative processes and metmyoglobin-reducing activity in beef patties were investigated in two experiments. In the first experiment colour, colour stability,Expand
Color and Heat Denaturation of Myoglobin Forms in Ground Beef
: To determine the effects of myoglobin forms on internal cooked color in ground beef, patties containing predominantly deoxy-(DMb), oxy-(OMb), or metmyoglobin (MMb) were cooked to 55, 65, or 75 °C.Expand
Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality
OXIDATIVE PROCESSES IN MUSCLE FOODS. Oxidation of Lipids in Muscle Foods: Fundamental and Applied Concerns (F. Monahan). Mechanisms of Endogenous Skeletal Muscle Antioxidants: Chemical and PhysicalExpand
Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and Quality
: :The effects of several parameters on the development of internal cooked color in ground pork were evaluated. Patties were made from normal or pale, soft, and exudative (PSE) pork and the pigmentExpand
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