Meat quality holds significant importance for both consumers and meat producers. Various
factors influence meat quality, and among them, mitochondria play a crucial role. Recent …

Meat color research from the last two decades suggests that a combination of different
intrinsic (ultimate pH, age of the animals, muscle position, breed, slaughter weight, and sex) …

The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture,
flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study …

Understanding the pre-and post-rigor meat quality characteristics is crucial for the
development of featured goat meat products. To evaluate the quality characteristics of goat …

Simple Summary Freshwater crayfish species are critical for both local communities and the
modern food industry. The study characterised the meat of invasive spiny-cheek crayfish …

Reduction in muscle glycogen triggered by adverse antemortem handling events alters
postmortem energy metabolism and results in a high ultimate pH and dark, firm and dry beef …

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 …

The rationale behind this review is the potential of developing a single score tool for meat
quality evaluation based on visual and sensorial assessments of fresh meat. Based on the …

To study the stability of meat color in the post-slaughter storage process of Qinchuan cattle,
three different bovine muscles, including longissimus dorsi (LD), knee round (KR) and psoas …

The effect of gelatin-chitosan (GEL-CS) films supplemented with different concentration
(0.1%, 0.2%, 0.3%) of Cyclocarya paliurus flavonoid (CPF) on the freshness of beef was …