A5034050059- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Biochemical effects in animals
- Protein Hydrolysis and Bioactive Peptides
- Muscle metabolism and nutrition
- Identification and Quantification in Food
- Bee Products Chemical Analysis
- Biochemical Analysis and Sensing Techniques
- Hemoglobin structure and function
- Pharmacological Effects and Assays
- Advanced Chemical Sensor Technologies
- Adipose Tissue and Metabolism
- Mass Spectrometry Techniques and Applications
- Insect Utilization and Effects
- Calpain Protease Function and Regulation
- Metabolomics and Mass Spectrometry Studies
- Aquaculture Nutrition and Growth
- Sensory Analysis and Statistical Methods
- Animal Behavior and Welfare Studies
- Insect and Pesticide Research
- Antioxidant Activity and Oxidative Stress
- Dye analysis and toxicity
- Spectroscopy and Chemometric Analyses
- Iron Metabolism and Disorders
- Genetic and phenotypic traits in livestock
University of Kentucky
2015-2024
University of Connecticut
2004-2013
Providence College
2011
University of Rhode Island
2011
Vanderbilt University
2006
Indian Veterinary Research Institute
2003
Consumers rely heavily on fresh meat color as an indicator of wholesomeness at the point sale, whereas cooked is exploited doneness consumption. Deviations from bright cherry-red lead to product rejection and revenue loss. Myoglobin sarcoplasmic heme protein primarily responsible for color, chemistry myoglobin species specific. The mechanistic interactions between multiple extrinsic intrinsic factors govern raw well meats. objective this review provide overview current research in how...
The objective of the present study was to differentiate sarcoplasmic proteome color-stable (Longissimus lumborum; LL) and color-labile (Psoas major; PM) beef muscles. LL PM muscles from seven carcasses (24 h post-mortem) were fabricated into 2.54 cm steaks, aerobically packaged, assigned refrigerated retail display for 9 days. steaks demonstrated greater (P < 0.05) color stability lower lipid oxidation than steaks. Proteome analyses identified 16 differentially abundant proteins in PM,...
Meat color is an important aspect of a consumer’s purchase decisions regarding meat products. Perceived meatcolor results from the interaction light, detector (i.e., human eye), and numerous factors, both intrinsic extrinsic tothe muscle, that influence chemical state myoglobin. The complex nature these interactions dictates decisionsregarding evaluations be made carefully investigators have basic knowledge physical andchemical factors affecting their evaluations. These guidelines were...
Woody breast meat has recently become prevalent in the broiler industry both United States and European Union. Recent publications have described quality characteristics of woody as having hardened areas pale ridge-like bulges at caudal cranial regions breast. The present study investigated (pH, color, cooking loss, shear force) protein (protein salt-soluble content) compared to normal meat. In addition, differences muscle proteome profiles were characterized. Results indicated that had a...
Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color stability, both which influence consumer acceptance. Therefore, improving stability significant value to industry consumers. While extensive literature available on domestic ungulates, wild ungulates notably lacking. With an increasing global demand for meats from it critical identify knowledge gaps regarding their stability. The objective this paper overview exogenous endogenous influencing...
Deviation from a bright cherry-red color of fresh meat results in less consumer acceptance and either discounted or discarded products the value chain. Tissue homeostasis changes immediately after exsanguination, leading to acidification muscle. Any alteration pH drop can influence both muscle structure enzymatic activity related oxygen consumption redox state myoglobin. This review focuses on fundamental applied approaches under-stand effects biochemical changes, diffusion, its impact...
Abstract Myoglobin (Mb) redox state affects meat color and is destabilized by lipid oxidation products such as 4‐hydroxy‐2‐nonenal (HNE). Our objective was to investigate oxidation‐induced oxymyoglobin (OxyMb) in Mb from two major meat‐producing livestock species utilizing MS proteomics tools. Porcine OxyMb incubated with HNE analyzed for metmyoglobin (MetMb) formation. MetMb formation greater the presence of than controls at pH 7.4 37°C ( p <0.05). MALDI‐TOF used identify adduct...
Pale, Soft, and Exudative (PSE) broiler breast meat has poor protein functionality, which leads to quality problems economic loss in the poultry industry. Proteomics been applied characterize biochemical mechanisms governing tenderness, color, water-holding capacity meat. However, proteome basis of PSE not yet characterized for Therefore, this study was conducted determine differences (cooking shear force), descriptive sensory characteristics, consumer acceptance, whole muscle between normal...
Beef color is a muscle-specific trait, and sarcoplasmic proteome influences variations in beef stability. Postmortem aging the of muscles. Nonetheless, changes muscles with differential stability during have not been characterized yet. Therefore, our objective was to examine 3 differentially stable from hindquarters postmortem aging. Longissimus lumborum (LL), psoas major (PM), semitendinosus (ST) separated 8 (n = 8) carcasses (24 h postmortem) were subjected vacuum packaging (2°C) for 0, 7,...