However, it has excellent meat quality characteristics such as a solid fat structure, white colored fat, rich meat juice, red meat color, and good marbling [ 1].
Pigs fed BV2 diet evidenced better meat color and firmness (p < 0.05) than other groups.
Overall, NaCl at lower concentrations along with HHP treatment improved white chicken meat color and texture.
Meat color and marbling were not significantly affected by the diets (P>0.05), but they were superior in animals on TMR-2 than on TMR-1.
Economic values per trait unit using tasted meat samples were −0.78 € for shear force (SF), 57.52 € for intramuscular fat content (IMF), −0.43 € for meat color (COL) and 14.65 € for drip loss (DL).
These results suggest that overexpression of pig NUDT7 may be associated with heme biosynthesis downregulation in skeletal muscle, which may partially explain differences in meat color among breeds of livestock.
Pressure higher than 300 MPa induces modifications of meat color parameters such a decrease of the total color difference (ΔE), a decrease in the total flora and a 1 week delay before microbial growth (520 MPa, 260 s).
In meat research, the high through-put proteomic techniques rendered themselves as powerful tools to examine the molecular mechanisms governing conversion of muscle to meat, tenderization, meat color stability, and dry-curing.
The Curious Cook column last Wednesday, about the chemistry of meat color, referred incorrectly to the chemical that binds with the pigment myoglobin to make nitrite-cured meat pink.
The grading system rates beef on marbling, firmness, meat color and quality of fat.
Traits related to meat color have pQTL overlapping eQTL on SSC15 (OCand and SSC8 (LIMETAP1METAP1).
