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 …

This review aimed to examine the literature about blooming to determine any practical
implications for meat colour and colour stability. Blooming is critical to surface colour in …

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 …

Abstract Changes of color, proportions of myoglobin forms, pH, Warner-Bratzler shear force
(WBSF) of beef m. semimembranosus (SM) were examined during 21 days of vacuum …

Quality of bovine longissimus lumborum, infraspinatus and cleidooccipitalis muscles after
high-intensity ultrasound (HIU; 40 kHz and a power of 11 W/cm 2 for 0, 40, 60, and 80 min) …

The objective of this study was to evaluate the effect of freezing prior to wet aging on the
color of Nellore and Aberdeen Angus cattle meat. Samples of the Longissimus thoracis …

Featured Application The results of this study may have practical applications because an
increase in the values of color parameters during beef ageing and the color of beef after …

This study aimed to assess two methodologies (K/S and Krzywicki methods) based on
reflectance measurements for estimating the myoglobin (Mb) meat redox forms …