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Showing 1 to 16 of 16 for “"meat color"”.
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Myoglobin redox form stabilization: role of metabolic intermediates and NIR detection
… generation, metmyoglobin reducing activity, and color stability using beef muscles (Longissimus lumborum, Psoas major, and Semitendinosus) extracts. We observed that, nonenzymatic reduction of horse MMb in vitro in a malate-MDH-NADH system increased with increasing NAD[superscript]+ and L-malate …
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An evaluation of the effectiveness of FreshCase® technology to extend the shelf life of beef and pork
… and ground pork sausages by stabilizing fresh meat color. FreshCase® utilizes a high-barrier nitrite containing film in conjunction with vacuum packaging technology. Storage life was defined by the number of days required to reach an aerobic psychrotrophic plate count of 107 log CFU/g, and all …
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The Effects of Irradiation and Antioxidants on Myoglobin Derived From Beef Hearts
… the effect of antioxidants and irradiation on meat color, myoglobin (Mb) was extracted from beef hearts. Mb was treated with one of four antioxidants (control, citric acid (CA), ethylenediaminetetraacetic acid (EDTA) or propyl gallate (PG)) and irradiated at 0.00, 1.25 or 2.50 kGy. Samples were …
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Pectoralis muscle of turkey displays divergent function as correlated with meat quality
Fresh turkey meat color is influenced by a myriad of biological factors which include muscle fiber type composition and heme protein concentrations. These factors either contribute to or are subject to the biochemical events involved in the conversion of muscle to meat. Subtle deviations in the …
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Tumble Marination Strategies to Improve pH, Color, and Water-Holding Capacity in Pale, Soft, and Exudative (PSE) Broiler Breast Fillets
… the incidence of pale soft and exudative poultry meat. Pale, soft, and exudative (PSE) meat is caused by a decline in pH early postmortem while carcass temperatures are still high. This decrease in pH leads to protein denaturation attributing to the pale color and poor water holding capacity (WHC) …
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Implementierung der Schuss-Schlag-Betäubung im zugelassenen Schlachtbetrieb
… bolt stunning. The examination of several meat quality parameters did not yield any clear deviations from meat maturation after captive bolt stunning. Meat color, pH value and temperature were measured in the Musculus longissimus dorsi. The most important conclusion of this study is that …
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Determining the Underlying Factors of Fresh Ham Color Variation
Consumers associate meat color with quality. In some cases, especially in fresh and cured hams, the surface of a ham, whole, boneless or sectioned and formed displays a color gradient, which is unsightly and generally is considered of lower quality and must be discounted or processed different …
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Effects of Extrinsic and Intrinsic Factors on Meat Quality and Muscle Biology of Livestock
<p>In order to improve the meat quality of livestock, intrinsic and extrinsic factors that impact meat quality have been studied for a long time to optimize production quality. Nutrition, breed, and environment are the three most common factors to improve meat quality and muscle growth. The …
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The effect of high pressure processing on pork quality, shelf life, palatability, and further processed products
… muscles were evaluated for pH objective color; subjective color and firmness; drip loss; cook loss and Warner-Bratzler shear force analysis. Ultimate pH (48 h) was higher (P < 0.05) for all treated muscles except the Psoas mjor. In general, treatment effect was not consistent across …
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Reduction of Pink Color Development in Cooked,Uncured Ground Turkey Breast by the Addition of Dairy Proteins
A sporadic pink color development in cooked, uncured turkey products remains a problem within the poultry industry because consumers associate this defect with inadequate cooking. Previous research demonstrated that nonfat dry milk (NFDM) has the ability to reduce pink color. The objective of this …
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Biological, Nutritional, and Processing Factors Affecting Breast Meat Quality of Broilers
… nutritional, and processing factors on breast meat quality of broilers. In the first experiment, the influence of genetic strain, plane of nutrition, and age at slaughter on breast meat quality was evaluated. Breast meat from a high yield line of broilers had lower pH at 24 h postmortem (PM), …
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The characterization and utilization of mechanically separated bovine spleen
… spleen and its potential uses in comminuted meat products. Scientific data may generate interest and lead to the better utilization of this valuable source of iron and protein in human nutrition. An effective, economical means of removing capsular and internal connective tissue from splenic …
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Biochemical Basis of Fresh Ham Color Development
Commercial hams display variation in color uniformity across the cut surface, especially the semimembranosus (SM) muscle. This variation in fresh ham color, or two-toning, persists through further processing and contributes to production of a less desirable end product. In an attempt to understand …
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Expectation of Genetic Alteration of Muscle Composition and Growth Traits in Rainbow Trout (Salmo gairdneri)
… economically important quality traits such as meat color and carcass score to average 30% in rainbow trout compared to 5-20% for similar characters in farm animals. Therefore increased genetic variability in addition to greater fecundity allow a greater potential for selective breeding among …
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Characterization of Broiler Lines Divergently Selected for Breast Muscle Color
… This has led to an increase in atypical meat and issues with appearance. Color is a direct result of a pH decline as meat goes through rigor mortis with meat generally becoming lighter. If the pH declines too rapidly or too slowly, meat quality can suffer. Physical properties of meat can …