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.

Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies.

Autor: Gagaoua M; Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland. Electronic address: gmber2001@yahoo.fr., Terlouw EMC; INRAE, Université Clermont Auvergne, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France., Mullen AM; Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland., Franco D; Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain., Warner RD; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain., Purslow PP; Centro de Investigacion Veterinaria de Tandil (CIVETAN), Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil B7001BBO, Argentina., Gerrard D; Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, VA 24061, USA., Hopkins DL; NSW DPI, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia., Troy D; Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland., Picard B; INRAE, Université Clermont Auvergne, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.

Publikováno v: Meat science [Meat Sci] 2021 Feb; Vol. 172, pp. 108311. Date of Electronic Publication: 2020 Sep 19.

Effects of rumen-protected fat on performance, carcass and meat characteristics, and feeding behaviour of Nellore bulls finished in intensive grazing systems.

Autor: Silva, Edjane Pereira da¹ (AUTHOR), Zervoudakis, Joanis Tilemahos² (AUTHOR), Sousa, Osvaldo Alex de³ (AUTHOR), Fonseca, Mozart Alves⁴ (AUTHOR), Pereira, Danilo Vinicius da Silva¹ (AUTHOR), Dutra, Franciely de Oliveira⁵ (AUTHOR), Monge, Emanoelly Auxiliadora Paes¹ (AUTHOR), Silva, Vitória de Almeida e⁶ (AUTHOR), Mata, Deborá Kemelly Xavier da⁶ (AUTHOR), de Paula, Nelcino Francisco¹ (AUTHOR) nelcino.paula@ufmt.br

Publikováno v: Animal Production Science. 2024, Vol. 64 Issue 12, p1-10. 10p.

Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle.

Autor: Hughes JM; Agriculture and Food, CSIRO, Coopers Plains, Brisbane, QLD, 4108, Australia., Clarke FM; School of Environment and Science, Griffith University, Nathan, QLD, 4111, Australia., Purslow PP; Faculty of Veterinary Sciences, Food Science and Technology Department, National University of the Center of Buenos Aires Province, Tandil, B7000, Argentina., Warner RD; School of Agriculture and Food, The University of Melbourne, Parkville, VIC, 3010, Australia.

Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2020 Jan; Vol. 19 (1), pp. 44-63. Date of Electronic Publication: 2019 Dec 04.