Intramuscular color stability variations in beef semimembranosus have been reported previously. Mitochondria remain biochemically active in postmortem muscle and can influence fresh beef color stability. However, the role of mitochondrial functionality in intramuscular color variations in beef semimembranosus is yet to be examined. We examined the functionality of mitochondria isolated from outside (OSM) and inside (ISM) regions of beef semimembranosus. Semimembranosus muscles (n = 5) were collected from inside rounds of beef carcasses 48 h post-mortem and were separated to OSM and ISM steaks. Color attributes were evaluated instrumentally and biochemically on days 0 and 4 of retail display, whereas mitochondrial oxygen consumption rate (OC...
Dark-cutting beef is an example of color deviation, in which beef fails to have a characteristic bri...
Supplementation of vitamin E improves beef colour stability by minimizing lipid oxidation-induced my...
The oxidation state of myoglobin is a major factor in fresh red meat colour and is a result of net o...
The bright-red colour of meat that consumers prefer depends on the depth of oxygen diffusion into th...
Oxygen consumption is a muscle property that influences beef color. A greater amount of oxygen consu...
Mitochondria remain active in postmortem muscle, consuming oxygen and influencing myoglobin redox st...
Myoglobin is the main pigment in meat and exists in three predominant states; deoxymyoglobin (DMb), ...
Forty-one M. semimembranosus (S.M.) muscles of beef were collected from the local slaughterhouse in ...
Beef carcasses exhibiting four levels of dark cutting severity (DCS): Severe,Moderate,Mild, and Shad...
Beef color is a major attribute consumers utilize to make purchasing decisions. It is estimated poor...
Beef exhibits intramuscular difference in color stability, and the inside region (ISM) of the muscl...
The beef inside round muscle, especially the deep portion, has poor color stability, a troublesome...
Inherent metabolite differences in muscles can significantly affect biochemical properties and meat ...
Surface color of fresh beef is the major trait influencing consumers’ purchase decisions. Fresh beef...
Two experiments were conducted to investigate biochemical factors that influence beef lean color and...
Dark-cutting beef is an example of color deviation, in which beef fails to have a characteristic bri...
Supplementation of vitamin E improves beef colour stability by minimizing lipid oxidation-induced my...
The oxidation state of myoglobin is a major factor in fresh red meat colour and is a result of net o...
The bright-red colour of meat that consumers prefer depends on the depth of oxygen diffusion into th...
Oxygen consumption is a muscle property that influences beef color. A greater amount of oxygen consu...
Mitochondria remain active in postmortem muscle, consuming oxygen and influencing myoglobin redox st...
Myoglobin is the main pigment in meat and exists in three predominant states; deoxymyoglobin (DMb), ...
Forty-one M. semimembranosus (S.M.) muscles of beef were collected from the local slaughterhouse in ...
Beef carcasses exhibiting four levels of dark cutting severity (DCS): Severe,Moderate,Mild, and Shad...
Beef color is a major attribute consumers utilize to make purchasing decisions. It is estimated poor...
Beef exhibits intramuscular difference in color stability, and the inside region (ISM) of the muscl...
The beef inside round muscle, especially the deep portion, has poor color stability, a troublesome...
Inherent metabolite differences in muscles can significantly affect biochemical properties and meat ...
Surface color of fresh beef is the major trait influencing consumers’ purchase decisions. Fresh beef...
Two experiments were conducted to investigate biochemical factors that influence beef lean color and...
Dark-cutting beef is an example of color deviation, in which beef fails to have a characteristic bri...
Supplementation of vitamin E improves beef colour stability by minimizing lipid oxidation-induced my...
The oxidation state of myoglobin is a major factor in fresh red meat colour and is a result of net o...