Meat and Muscle Biology最新文献_第2页

A survey of the microbial communities of commercial pre-sliced, packaged deli-style ham throughout storage 商业预切片，包装熟食火腿在整个储存过程中的微生物群落调查

Meat and Muscle Biology Pub Date : 2022-08-01 DOI: 10.22175/mmb.15446

Rebecca A Furbeck, Chad G. Bower, S. Fernando, G. Sullivan

{"title":"A survey of the microbial communities of commercial pre-sliced, packaged deli-style ham throughout storage","authors":"Rebecca A Furbeck, Chad G. Bower, S. Fernando, G. Sullivan","doi":"10.22175/mmb.15446","DOIUrl":"https://doi.org/10.22175/mmb.15446","url":null,"abstract":"The goal of this study was to evaluate the variation in spoilage microbiota associated with sliced, pre-packaged, deli-style ham from varying processing environments available in the retail market in the United States. Three different brands of pre-sliced ham, water added were purchased at local markets and evaluated every two weeks beginning four weeks prior to the sell-by date until four weeks beyond the sell-by date. Analysis of 16S rRNA genes using operational taxonomic units (OTUs) showed that brand A had a different bacterial community structure compared to brands B and C, according to unweighted(P = 0.006) and weighted (P < 0.001) UniFrac distance matrices. Brand A had a greater proportion of sequence reads mapping to Carnobacterium, Bacillus, and Prevotella, while B and C had greater proportions of Pseudomonas, Photobacterium, and Lactococcus. Brand A also had a lower salt concentration(P < 0.007), greater moisture percentage and less fat percentage (P< 0.012) and increased aerobic plate count (APC) (P = 0.017). Differences in spoilage microbiota can in part be attributed to the factors involved with different processing locations, as shown by three different brands of ham, as well as slight differences in formulation including salt concentration and organic acid use.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84720004","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of Salmonella strains and environmental microorganisms isolated from a meat plant with Salmonella recurrence 沙门氏菌复发肉厂分离沙门氏菌菌株及环境微生物的特性分析

Meat and Muscle Biology Pub Date : 2022-08-01 DOI: 10.22175/mmb.15442

Rong Wang, S. Chitlapilly Dass, Qiyue Chen, M. Guragain, J. Bosilevac

{"title":"Characterization of Salmonella strains and environmental microorganisms isolated from a meat plant with Salmonella recurrence","authors":"Rong Wang, S. Chitlapilly Dass, Qiyue Chen, M. Guragain, J. Bosilevac","doi":"10.22175/mmb.15442","DOIUrl":"https://doi.org/10.22175/mmb.15442","url":null,"abstract":"Salmonella enterica is a leading causeof foodborne illness in the U.S. In this study, three S. entericastrains (serovars Cerro, Montevideo, and Typhimurium) were isolated from a beefprocessing plant with a history of Salmonella recurrence. Floor drainsof the hotbox area and storage cooler of the same plant were sampled forenvironmental microorganisms. Biofilm formation on stainless steel (SS) surfaceby the isolated S. enterica strains and the microorganisms recoveredfrom the drains were assessed. Pathogen survival and community compositionsafter sanitization (quaternary ammonium compound, QAC) were examined. Alone theCerro strain formed greater (p<0.05) biofilm mass (5.4 Log10CFU/SS chip) than the Montevideo or Typhimurium strains (4.6 and 4.8 Log10CFU/SS chip, respectively). The Typhimurium strain was the most QAC tolerant(0.3 log reduction) while the Cerro and Montevideo strains exhibited similar sensitivities(1.6 log and 1.1 log reduction, respectively). The environmental microorganismsfrom the drain samples all developed biofilms ranging from 5.7 to 6.0 Log10CFU/SS chip. All S. enterica strains were efficiently integrated intothe drain biofilms where the Montevideo and Typhimurium strains ranged from 3.8to 4.7 Log10 CFU/chip, and the Cerro strain at 4.0 to 5.8 Log10CFU/chip. Enhanced QAC tolerance was only exhibited by the Montevideo strainwhen integrated into the drain biofilms. Metagenomic analysis of the drainbiofilms showed the most abundant genus was Pseudomonas (57.7%), followedby Brochothrix (28.6%), Serratia (7.2%), Lactococcus (4.2%),and Carnobacterium (1.1%), with all varying significantly among thedifferent biofilm samples and their response to QAC treatment. Thus, various factorsunderlie the survival advantages of the S. enterica strains allowingthem to tolerate stress, outcompete and coexist with environmental companionbacteria for protection, which might lead to pathogen prevalence and recurrentproduct contamination. ","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84506906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

AMSA 75th Reciprocal Meat Conference Abstracts AMSA第75届互惠肉类会议摘要

Meat and Muscle Biology Pub Date : 2022-06-24 DOI: 10.22175/mmb.15450

Deidrea Mabry

引用次数: 0

Myoglobin and hemoglobin: discoloration, lipid oxidation and solvent access to the heme pocket 肌红蛋白和血红蛋白:变色，脂质氧化和溶剂进入血红素口袋

Meat and Muscle Biology Pub Date : 2022-06-03 DOI: 10.22175/mmb.14400

M. Richards, J. Whalin, Yuting Wu, S. Suman, Yifei Wang, J. Shohet

{"title":"Myoglobin and hemoglobin: discoloration, lipid oxidation and solvent access to the heme pocket","authors":"M. Richards, J. Whalin, Yuting Wu, S. Suman, Yifei Wang, J. Shohet","doi":"10.22175/mmb.14400","DOIUrl":"https://doi.org/10.22175/mmb.14400","url":null,"abstract":"Conversion of the heme iron in myoglobin (Mb) and hemoglobin (Hb) from Fe2+ to Fe3+is a critical step that causes quality deterioration in muscle foods, such as discoloration and generation of oxidative species, including dissociated heme that oxidize lipids and proteins. Increased solvent access to the heme pocket has been proposed to cause oxidation of the heme iron and decrease heme affinity, although empirical results are lacking. This review introduces plasma induced modification of biomolecules (PLIMB) as an approach to modify amino acids of Mb and Hb and thereby assess solvent access to the heme pocket. After PLIMB, liquid chromatography tandem mass spectrometry (LC-MS/MS) peptide analysis and a user-friendly, software platform is utilized to quantify modified amino acid side chains of the heme proteins. Our current findings indicate that PLIMBàLC-MSMS provides a platform to measure solvent access to portions of the heme pocket environment. Evaluation of PLIMB at additional conditions (e.g. different pH values) is underway to better delineate the role of solvent access to the heme pocket relative to the ‘outer-sphere’ mechanism of heme protein oxidation and the ability of hydrogen bonding to stabilize heme within metHbs. Some aspects of heme protein-mediated lipid oxidation that occur at low O2 partial pressures are discussed in relation to solvent access to the heme pocket. Other approaches to study mechanisms of discoloration and lipid oxidation related to Mb/Hb oxidation and heme loss from metHb are also discussed.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88179267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Inter-relationships between visual and instrumental measures of ground beef color 肉末颜色的视觉测量和仪器测量之间的相互关系

Meat and Muscle Biology Pub Date : 2022-05-16 DOI: 10.22175/mmb.14040

R. Mancini, R. Ramanathan, M. Hunt, D. Kropf, G. Mafi

{"title":"Inter-relationships between visual and instrumental measures of ground beef color","authors":"R. Mancini, R. Ramanathan, M. Hunt, D. Kropf, G. Mafi","doi":"10.22175/mmb.14040","DOIUrl":"https://doi.org/10.22175/mmb.14040","url":null,"abstract":"Two experiments were conducted to betterunderstand the practical applications of reflectance values and how instrumentalmeat color measurements are interpreted. In experiment 1, L*, a*,and b* values and various reflectance traits of the Farnsworth Munsell85-Hue tiles were measured. Incremental changes of the tiles were used topredict changes in a* values and other color variables that can be seenby a trained visual panel. Regression analysis suggests that trained paneliststhat pass the Farnsworth Munsell Hue test can discriminate a change of 0.95 in a*,0.9 in b*, and 2.54 in hue angle values when Illuminant A is used. Inexperiment 2, ground beef was assigned randomly to 1 of 36 combinations of 3 storagetemperatures, 4 storage times and 3 display temperatures to create a variety ofsurface colors. A 10% change in ground beef metmyoglobin content correspondedto 3.2 units of a* (R2 = 0.95). Of all the instrumentalmeasurements, a* (r = -0.97) and chroma (r = -0.97) best represented thered color intensity that panelists saw on the surface of ground beef. Significantsurface discoloration occurred at 37.1% metmyoglobin and an a* value of25.4 (with Illuminant A). Using a five-point visual lean color scale, thechange required in a* value for a unit change visual color score was 4.6.In conclusion, a* and chroma are highly related with visual colorscores and changes in metmyoglobin, and a change in a* of 0.95 can beobserved by visual panelists that have passed the Farnsworth Munsell test. ","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73938567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Price determinants of graded brisket 分级胸肉的价格决定因素

Meat and Muscle Biology Pub Date : 2022-05-13 DOI: 10.22175/mmb.13874

Charles C. Martinez, C. Boyer, David Anderson

{"title":"Price determinants of graded brisket","authors":"Charles C. Martinez, C. Boyer, David Anderson","doi":"10.22175/mmb.13874","DOIUrl":"https://doi.org/10.22175/mmb.13874","url":null,"abstract":"Beef briskets were on average the lowest valued primal cut on a beef carcass for many years, but recently has been ranked as high as the the third most valuable cut on a carcass. The objective of this research is to determine factors that have impacted wholesale graded briskets prices. this study used a multivariate price determination model for Prime, Choice, Select, and Ungraded briskets using monthly data from 2004 to 2019. This study makes several unique contributions to literature, but the specific hypotheses are growing the introduction of a brisket in the quick service restaurant chain increased brisket prices. Also, we hypothesize that consumer interest is also increasing brisket prices. only Choice briskets were found to have a significant own-price flexibility (P<0.01) and cross-price flexibility (P<0.01). That means when the supply of Choice brisket changes, the price of Choice and other graded briskets changed, which is expected since Choice briskets are the largest portion in the supply chain. Cross-quantity flexibilities showed substitutes across brisket quality grades and pork shoulders (P<0.05). The Google Trends variable revealed that as interest, defined as more internet searches, increased, the brisket prices increased over time (P<0.01). Finally, we found the impact of Arby's entrance into the brisket market had a positive impact on graded and ungraded briskets (P<0.01).","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89762269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Expression of beef- versus dairy-type in crossbred beef × dairy cattle does not impact shape, eating quality, or color of strip loin steaks 在杂交的牛与奶牛中，牛肉型与乳型的表达不影响长腰牛排的形状、食用质量或颜色

Meat and Muscle Biology Pub Date : 2022-05-11 DOI: 10.22175/mmb.13926

B. A. Foraker, B. Johnson, R. Rathmann, J. Legako, J. Brooks, Markus F Miller, D. Woerner

{"title":"Expression of beef- versus dairy-type in crossbred beef × dairy cattle does not impact shape, eating quality, or color of strip loin steaks","authors":"B. A. Foraker, B. Johnson, R. Rathmann, J. Legako, J. Brooks, Markus F Miller, D. Woerner","doi":"10.22175/mmb.13926","DOIUrl":"https://doi.org/10.22175/mmb.13926","url":null,"abstract":"Phenotypic expression of dairy-influence often carries negative implications in beef production; thus, considerable variation in expression of beef- versus dairy-type might adversely affect value of crossbred beef × dairy cattle. This study evaluated effects of beef- versus dairy-type on meat quality in crossbred beef × dairy cattle. Effects were blocked within commercial feedlot pens because cattle within a pen were contemporaries for sex, age, management, and source. On their harvest date, 592 Angus or [Simmental × Angus] × Holstein cattle from 9 pens were assessed by 3 expert evaluators. Scores for muscling and frame size were used to categorize and subset cattle in a pen into 4 phenotype groups: (1) fully dairy-type, (2) partially dairy-type, (3) partially beef-type, and (4) fully beef-type. Strip loin steaks were obtained from selected cattle (n = 82 to 84 per group) and evaluated for descriptive sensory attributes, shear force, pH, color at retail display, steak dimensions, muscle fiber type, and fatty acid composition. Data were tested for fixed effects of phenotype group with random effects of pen. Despite distinct expression of visual beef- versus dairy-type among cattle sampled, phenotype groups were largely not different (P > 0.05) in shape, sensory attributes, color, or biochemical properties of strip loin steaks. Other body regions, separate from the loin, were likely responsible for differences in live animal muscling. Additional research is needed on effects of sire breed, individual sire, and management strategies on meat quality in beef × dairy crossbreds. Because expression of beef- versus dairy-type does not affect meat quality, the beef × dairy mating system should focus on increasing complementarity of beef breeds and sires to produce more profitable, beef-type cattle. Finally, marketing programs rooted in production of consistent and premium products may benefit from including beef from beef × dairy crossbreds. ","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"110 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80656603","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Muscle protein oxidation and functionality: a global view of a once neglected phenomenon 肌肉蛋白质氧化和功能:一个曾经被忽视的现象的整体观点

Meat and Muscle Biology Pub Date : 2022-04-29 DOI: 10.22175/mmb.14349

Y. Xiong

{"title":"Muscle protein oxidation and functionality: a global view of a once neglected phenomenon","authors":"Y. Xiong","doi":"10.22175/mmb.14349","DOIUrl":"https://doi.org/10.22175/mmb.14349","url":null,"abstract":"Muscle is a highly organized apparatus with a hierarchicmicrostructure that offers the protection of cellular components againstreactive oxygen species (ROS). However, fresh meat immediately postmortem andmeat undergoing processing become susceptible to oxidation due to physicaldisruption and the influx of molecular oxygen. Upon the activation byendogenous prooxidants, oxygen species are rapidly produced, and bothmyofibrillar and sarcoplasmic proteins become their primary targets. Direct ROSattack of amino acid sidechains and peptide backbone leads to proteinconformational changes, conversion to carbonyl and thiol derivatives, andsubsequent aggregation and polymerization. Interestingly, mild radical andnonradical oxidation enables orderly protein physicochemical changes, which explainswhy gels formed by ROS-modified myofibrillar protein has improved rheologicalproperties and binding potential in comminuted meat and meat emulsions. Theincorporation of phenolic and other multi-functional compounds promotes gelnetwork formation, fat emulsification, and water immobilization; however,extensive protein modification induced by high levels of ROS impairs proteinfunctionality. Now recognized to be a natural occurrence, once-neglectedprotein oxidation has drawn much interest and is being intensively studiedwithin the international community of meat science. This review describes thehistory and evolution of muscle protein oxidation, the mechanism andfunctionality impact hereof, and innovative oxidant/antioxidant strategies tocontrol and manipulate oxidation in the context of meat processing, storage,and quality. It is hoped that the review will stimulate in-depth discussion of scientificas well as industrial relevance and importance of protein oxidation and inspirerobust international collaboration in addressing this global challenge. ","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79173744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Fate of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli on Slices of Beef Bresaola During Refrigerated Storage 单细胞增生李斯特菌和产志贺毒素大肠杆菌在布雷绍拉牛肉切片冷藏过程中的命运

Meat and Muscle Biology Pub Date : 2022-04-20 DOI: 10.22175/mmb.13918

A. Porto-Fett, A. McCoy, L. Shane, Elizabeth Henry, Manuela Osoria, B. Shoyer, S. G. Campano, D. Burson, J. Luchansky

{"title":"Fate of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli on Slices of Beef Bresaola During Refrigerated Storage","authors":"A. Porto-Fett, A. McCoy, L. Shane, Elizabeth Henry, Manuela Osoria, B. Shoyer, S. G. Campano, D. Burson, J. Luchansky","doi":"10.22175/mmb.13918","DOIUrl":"https://doi.org/10.22175/mmb.13918","url":null,"abstract":"The viability of multi-strain cocktails of geneticallymarked strains of Listeriamonocytogenes and Shigatoxin-producing Escherichiacoli (STEC) wereseparately monitored on slices of one brand of a commercially-producedbresaola (ca. pH 6.7 and aw 0.899) during extendedrefrigerated storage. Two slices (ca. 8 g each; ca. 10.2 cm wide, ca. 11 cmlong) of bresaola were layered horizontally within a nylon-polyethylene bag.The outer surface of each slice was inoculated (50 µL total; ca. 3.5 logCFU/package)with a rifampicin-resistant (100 mg/ml)cocktail of either L.monocytogenes (fivestrains) or STEC (eight strains). Bags were vacuum-sealed and then stored at 4°or 10°C for 180 or 90 days, respectively. In each of five trials, three bagswere analyzed for pathogen presence at each sampling interval via the USDA-ARSpackage rinse method. In general, levels of L. monocytogenes and STEC decreased by 3.0and 2.4log CFU/package, respectively, after 180 days when bresaola was stored at 4°C.When bresaola was stored at 10°C for 90 days, levels of L. monocytogenes and STEC decreased by 2.4 and 3.1log CFU/package, respectively. Thus, the (brand of) sliced bresaola evaluatedherein did not provide a favorable environment for either persistence oroutgrowth of surface-inoculated cells of L. monocytogenes or STEC.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87408561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

AMSA Meat Color Measurement Guidelines 肉色测量指南

Meat and Muscle Biology Pub Date : 2022-03-29 DOI: 10.22175/mmb.12473

D. King, M. Hunt, S. Barbut, James (Jim) Claus, Darren Cornforth, P. Joseph, Brad Kim, G. Lindahl, R. Mancini, Mahesh N Nair, Kjell Merok, A. Milkowski, A. Mohan, F. Pohlman, R. Ramanathan, C. Raines, M. Seyfert, O. Sørheim, S. Suman, Mellissa Weber

{"title":"AMSA Meat Color Measurement Guidelines","authors":"D. King, M. Hunt, S. Barbut, James (Jim) Claus, Darren Cornforth, P. Joseph, Brad Kim, G. Lindahl, R. Mancini, Mahesh N Nair, Kjell Merok, A. Milkowski, A. Mohan, F. Pohlman, R. Ramanathan, C. Raines, M. Seyfert, O. Sørheim, S. Suman, Mellissa Weber","doi":"10.22175/mmb.12473","DOIUrl":"https://doi.org/10.22175/mmb.12473","url":null,"abstract":"Meat color is an important aspect of consumer’spurchase decisions regarding meat products. Perceived meat color results from the interaction of light, a detector(i.e. human eye), and numerous factors that are both intrinsic and extrinsic tothe muscle which influence the chemical state of myoglobin. The complex nature of these interactions dictatesthat decisions regarding evaluations of meat color be made carefully, and thatinvestigators have a basic knowledge of the physical and chemical factorsaffecting their evaluations. Theseguidelines were compiled to aid investigators in navigating the pitfalls ofmeat color evaluation and ensure the reporting of information needed forappropriate interpretation of the resulting data. The guidelines provide an overview ofmyoglobin chemistry, the perception of meat color, in addition to details ofinstrumentation used in meat color evaluation. Moreover, these guidelines detail practical considerations for simulatedretail display studies and provide details of the most common laboratorytechniques used in meat color literature. Importantly, the guidelines indicate the information that should beincluded when reporting meat color research to aid in appropriateinterpretation. Practical considerationsneeded for troubleshooting meat color problems in a commercial setting areincluded as well. Investigators areencouraged to review the entire guidelines before designing and conducting meatcolor research.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"80 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88496777","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 49