Highlights•Feed and withdrawal times are currently the most important pre-harvest
factors.•Vacuum and active packaging are currently the most important post-harvest …

Meat analogue products are considered to help consumers reducing their meat
consumption. Their key success factor is their high similarity in sensory properties compared …

Meat color is important for consumer acceptability, with excessively dark meat often
associated with consumer rejection. It is determined chromatically by pigment content …

Over the last two decades, proteomics have been employed to decipher the underlying
factors contributing to variation in the quality of muscle foods, including beef tenderness …

Following a century of major discoveries on the mechanisms determining meat colour and
tenderness using traditional scientific methods, further research into complex and interactive …

This review focuses on the mechanisms responsible for some the achromatic aspects of
meat colour (paleness or darkness) due to light scatter from structures within the tissue …

Meat color is an important aspect for the meat industry since it strongly determines the
consumers' perception of product quality and thereby significantly influences the purchase …

Background Implementation of proteomics over the last decade has been an important step
toward a better understanding of the complex biological systems underlying the conversion …

This study investigated the association between DFD beef color and other quality traits and
explained the possible mechanisms. Beef longissimus thoracis (LT) was assessed and …

Comprehensive characterization of the post-mortem muscle proteome defines a
fundamental goal in meat proteomics. During the last decade, proteomics tools have been …