This review surveyed recent literature focused on factors that affect myoglobin chemistry,
meat color, pigment redox stability, and methodology used to evaluate these properties. The …

Fresh meat quality is greatly determined through biochemical changes occurring in the
muscle during its conversion to meat. These changes are key to imparting a unique set of …

Despite intensive research, a large variation in meat quality is still observed in most meat
producing species. It is widely accepted that myofibre type composition is an important …

The aim of this study was to investigate the histochemical parameters of muscle fibers, and
to estimate the correlation of muscle fiber characteristic to postmortem metabolic rate and …

In the past decades, metabolomics has been used to comprehensively understand a variety
of food materials for improvement and assessment of food quality. Farm animal skeletal …

Total volatile basic nitrogen (TVB-N) content is one of important index of pork's freshness,
and Warner–Bratzler shear force (WBSF) is seen as the important index of pork's …

This study examined the relation between glycogen, lactate content and muscle fiber type
composition, and evaluated their influence on postmortem glycolytic rate and meat quality …

This study investigated the effects of feeding Hermetia illucens larvae (0, 4, and 8%; HI0,
HI4, and HI8 groups, respectively) on growth performance, carcass traits, and meat quality of …

Partial least-squares (PLS) models based on visible (Vis) and near infrared reflectance
(NIR) spectroscopy data were explored to predict intramuscular fat (IMF), moisture and …

The purpose of this study was to compare the muscle histochemical characteristics and meat
quality traits between Berkshire, Landrace, Yorkshire, and crossbred pigs. A total of 594 pigs …