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 …

In postmortem muscle, mitochondria remain active and can influence beef color by oxygen
consumption and metmyoglobin reduction. Enzymes involved in glycolysis and the …

The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63
days) on beef quality characteristics and consumer sensory perception of gluteus medius …

Peer-reviewed journal articles (n= 1068) were used to gather instrumental color
measurement information in meat science research. The majority of articles, published in 10 …

To assess the effects of aging time (0, 15, 30, and 45 d) and temperature (0 or 5° C) on beef
mitochondria and steak color, vacuum packaged longissimus (n= 15) and cardiac muscles …

Interrelationship between mitochondria and myoglobin function influence beef color. NADH
level in postmortem muscle is an important determinant of mitochondrial activity and …

High oxygen modified atmosphere packaging (MAP) is currently used by the industry to
maintain an attractive color in fresh meat. However, it can also promote lipid oxidation and …

Beef color is a muscle-specific trait, and sarcoplasmic proteome influences muscle-specific
variations in beef color stability. Postmortem aging influences the color and sarcoplasmic …

This study investigated whether beef m. longissimus lumborum (LL) can be merchandised
under retail conditions, following long-term superchilled storage (− 1° C). At 24 h post …

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 …