Meat quality can be affected by stress, exhaustion, feed composition, and other physical and
environmental conditions. These stressors can alter the pH in postmortem muscle, leading to …

This work investigated the ability of 8 potential biomarkers (phosphoglycerate kinase-1
(PGK1), pyruvate kinase-M2 (PKM2), phosphoglucomutase-1 (PGM1), β-enolase (ENO3 …

The formation of key aroma compounds in roasted mutton during the traditional charcoal
process were investigated. The results indicated that the samples roasted for 0–15 min …

The aim of this study was to investigate the effects of chilling rate on phosphorylation and
acetylation levels of the glycolytic enzymes in meat, including glycogen phosphorylase …

This study aimed to investigate the effect of postmortem pH decline rate on caspase‐3
activity and bovine muscle tenderness during aging. Protein denaturation, reactive oxygen …

Goat meat is popular with consumers for its rich nutritional content. Muscle fiber
characteristics have been shown to play a crucial role in determining the quantity and quality …

This study explored the changes in postmortem metabolites of atypical and typical DFD beef
using UHPLC-Q-TOF/MS. The longissimus thoracis muscles were categorized into normal …

This work investigated the ability of 8 potential biomarkers (phosphoglycerate kinase-1
(PGK1), pyruvate kinase-M2 (PKM2), phosphoglucomutase-1 (PGM1), β-enolase (ENO3 …

Dysregulated muscle glycogen metabolism preslaughter contributes to aberrant postmortem
muscle pH (> 5.8) in dark-cutting beef phenotypes. However, the underlying mechanisms …

Modern poultry production is stressful for the birds, and this stress is recognized as a major
cause of inferior meat quality. Chlorogenic acid (CGA), a plant phenolic acid, has excellent …