meat color is an important quality trait influencing the purchase decisions of consumers at the point of sale. maintaining the cherry-red color of fresh meat desirable to consumers is critical to retailing, and discolorationinduced quality deterioration leads to a $1 billion annual revenue loss in the US meat industry. the redox chemistry of myoglobin and its interactions with other biomolecule...

Structural and functional properties of the skeletal muscle determine the meat quality in agriculturally used animals. Post-mortem changes of these properties vary among individual animals and can eventually lead to occurrence of poor meat quality depending on environmental conditions at slaughter. In pigs, as well as in poultry species, the PSE meat condition [pale, soft, exudative meat] predo...

In a previous study regarding the effects of Kosher and conventional slaughter techniques on carcass and meat quality of cattle, it was speculated that electrical stimulation may have affected some of the meat qualities. Therefore, the objective of this study was to investigate the effects of electrical stimulation (ES) and non-electrical stimulation (NES) on key carcass and meat quality attrib...

Meat quality is always subject to consumer scrutiny when purchasing from retail markets on mislabeling as fresh meat. Repeated cycles of ‘freeze-thaw’ degrade the quality of meat. Existing studies have primarily embarked on physical, chemical and biochemical changes induced by variable storage conditions. The authentication of fresh versus thawed meat quality can be further explored with the da...

Deboning of meat is an important technology to improve yield and sustainability of meat production. Mechanically separated meat (MSM) is generally considered to be of inferior quality, and its use is subject to strict regulations. Manually deboned meat is accepted as regular meat, and not subjected to the same restrictions. Today, the development of the technology for mechanical meat-bone separ...

In this study, meat quality traits were compared between Chinese lard- and European lean-type pigs. The association between expression of four genes (ADSL, GARS-AIRS-GART, DGAT1, and DECR1) and meat quality traits was also investigated. Meat quality traits were found to differ significantly between pig breeds. Meat color parameter values (a* and b*) and intramuscular fat content in Anqingliubai...

Per capita consumption of meat and meat products in Malaysia more than doubled from 15.70 kg in 1970 to 35.71 kg in 1990. This increase in meat consumption is mainly due to the rapid development and wide acceptance of value added meat and poultry products amongst Malaysian consumers. Meat products such as burgers, sausages, hotdogs and nuggets are widely accepted and consumed by all ethnic grou...

Karamucki T., Gardzielewska J., Rybarczyk A., Jakubowska M., Natalczyk-Szymkowska W. (2011): Usefulness of selected methods of colour change measurement for pork quality assessment. Czech J. Food Sci., 29: 212–218. A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried ou...

An experiment was conducted to develop a plant extracts based quality indicator for monitoring aerobically packed chicken meat quality during storage at room temperature (25±1oC) until spoiled. Ripen black mulberry (Morus nigra) fruit extracts containing anthocyanins was used for developing quality indicator. Filter paper based indicator was exposed to the closed fresh meat environment. Changes...