Dark cutting in beef and sheep meat has been the subject of extensive research with
numerous associations established between it and various production practices. Despite …

This paper overviewed the current literature on strategies to improve beef color and
attempted to logically explain the fundamental mechanisms involved. Surface color and its …

Deviation from a bright cherry-red color of fresh meat results in less consumer acceptance
and either discounted or discarded products in the value chain. Tissue homeostasis …

This manuscript overviews the pertinent research on internal color of uncured cooked meats,
biochemical processes involved in meat cookery, and fundamental mechanisms governing …

This study aimed to evaluate pH effects on moisture loss and meat quality characteristics of
dry-aged beef. Strip loins from six normal pH carcasses (pH= 5.47±0.02) and dark cutting …

The objective of this study was to determine the association of single nucleotide
polymorphisms (SNP) in selected candidate genes with sensory and technological meat …

The objective of the current study was to evaluate the effects of aging on myoglobin
chemistry of dark-cutting beef. Ten USDA Choice (mean pH= 5.6; normal pH beef) and 10 …

High meat pH leads to an undercooked or an abnormal pink appearance in fully-cooked
product. High-pressure processing (HPP) promotes protein denaturation. The objective was …

In this study, carbon monoxide (CO) modified atmosphere packaging (MAP) was used to
increase redness (a*) and lightness (L*) values of dark cutting beef (ultimate pH (pHu)≥ …

The objective was to evaluate the effects of wet-aging, rosemary-enhancement, and
modified atmospheric packaging on the color of dark-cutting beef during simulated retail …