The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms.

Autor: Gagaoua M; PEGASE, INRAE, Institut Agro, Saint-Gilles 35590, France. Electronic address: mohammed.gagaoua@inrae.fr., Suman SP; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States., Purslow PP; The University of Melbourne, Parkville, VIC 3010, Australia., Lebret B; PEGASE, INRAE, Institut Agro, Saint-Gilles 35590, France.

Publikováno v: Meat science [Meat Sci] 2023 Dec; Vol. 206, pp. 109340. Date of Electronic Publication: 2023 Sep 07.

Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging.

Autor: Wang L; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: 2019108067@njau.edu.cn., Li J; College of Food Science and Technology, Anhui Science and Technology University, Chuzhou 233100, China., Teng S; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: tengshuang@njau.edu.cn., Zhang W; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: wangang.zhang@njau.edu.cn., Purslow PP; Tandil Centre for Veterinary Investigation (CIVETAN), National University of Central Buenos Aires Province, Tandil B7001BBO, Argentina. Electronic address: ppurslow@vet.unicen.edu.ar., Zhang R; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: 2018208025@njau.edu.cn.

Publikováno v: Meat science [Meat Sci] 2022 Mar; Vol. 185, pp. 108718. Date of Electronic Publication: 2021 Nov 19.

Enhancing the socio-cultural valuation of ecosystem services in Mountain animal production: a case study from piedmont's alpine valley (North-west Italy).

Autor: Costamagna, Chiara¹ (AUTHOR), Merlino, Valentina Maria¹ (AUTHOR) valentina.merlino@unito.it, Borra, Danielle¹ (AUTHOR), Baima, Lorenzo¹ (AUTHOR), Cornale, Paolo¹ (AUTHOR), Battaglini, Luca Maria¹ (AUTHOR)

Publikováno v: Italian Journal of Animal Science. Dec2024, Vol. 23 Issue 1, p842-858. 17p.

Effects of dry and wet ageing on culled goat meat quality.

Autor: Forte, Lucrezia¹ (AUTHOR) lucrezia.forte@uniba.it, De Palo, Pasquale¹ (AUTHOR), Natrella, Giuseppe² (AUTHOR), Aloia, Alessandra¹ (AUTHOR), Maggiolino, Aristide¹ (AUTHOR)

Publikováno v: Italian Journal of Animal Science. Dec2024, Vol. 23 Issue 1, p693-706. 14p.

Longissimus from Berkshire pigs in a small-scale supply chain have increased oxidative metabolism, tenderness and water-holding capacity, compared with Large White × Landrace pigs in a modern commercial supply chain.

Autor: LeMaster, Michelle Nicole¹ (AUTHOR), D'Souza, Darryl Nicholas² (AUTHOR), Hewitt, Robert John Edward² (AUTHOR), Chauhan, Surinder Singh¹ (AUTHOR), Ha, Minh^1,3 (AUTHOR), Leon Batt, Linton George⁴ (AUTHOR), Dunshea, Frank Rowland^1,5 (AUTHOR), Warner, Robyn Dorothy¹ (AUTHOR) rwarner@unimelb.edu.au

Publikováno v: Animal Production Science. 2024, Vol. 64 Issue 17, p1-11. 11p.