Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review).

08:00 EDT 4th September 2019 | BioPortfolio

Summary of "Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)."

This review focuses on the mechanisms responsible for some the achromatic aspects of meat colour (paleness or darkness) due to light scatter from structures within the tissue. Recent investigations have highlighted the role of three key mechanisms contributing to variations in the lightness of meat: (1) Variations in the myofilament lattice spacing, and the resultant changes in myofibril diameter and muscle fibre diameter. A 20% increase in lightness (L* value) between muscles with ultimate pH of 6.1 versus 5.4 is accompanied by a 17% change in muscle fibre diameter. (2) Variations in sarcomere length, if these are associated with changes in myofilament and myofiber diameter, (3) Variations in sarcoplasmic protein distribution, including whether these are bound or precipitated onto the myofilaments, as demonstrated by an increase of 1.24 in the ratio of X-ray diffraction intensities from mass centered on the thin filaments versus thick filaments in dark (pH 6.15) versus light (pH 5.47) muscles. For clarity, the discussion of these mechanisms is principally in relation to pH and temperature at rigor (5 °C-35 °C), although the possibility of contributions from numerous other factors is acknowledged.


Journal Details

This article was published in the following journal.

Name: Meat science
ISSN: 1873-4138
Pages: 107941


DeepDyve research library

PubMed Articles [17150 Associated PubMed Articles listed on BioPortfolio]

Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display.

Loins from fifty-six lambs were allocated to 2 ageing times (6 and 12 days post mortem) and a Frozen treatment (6 days of ageing followed by freeze/thaw process). Instrumental colour parameters, c...

A facile isoelectric focusing of myoglobin and hemoglobin used as markers for screening of chicken meat quality in China.

A novel analytical protocol was developed for general quality screening of chicken meat based on isoelectric focusing (IEF) and protein extraction. To demonstrate the developed protocol, twenty-four c...

Addition of sodium ascorbate to extend the shelf-life of tuna meat fish: A risk or a benefit for consumers?

We investigate the effects of antimicrobial (sodium citrate tribasic, E331) and antioxidant (ascorbic acid, E300 and sodium ascorbate, E301) additives on the meat drip from defrosted yellowfin tuna fi...

Values and cognitive mechanisms: Comparing the predictive factors of Australian meat intake.

Recent studies have found values for animal-welfare, personal-health and the environment to be the main factors motivating veg*n diets. However, studies are yet to simultaneously compare these values ...

Drivers of meat consumption.

Increasing global levels of meat consumption are a threat to the environment and to human health. To identify measures that may change consumption patterns towards more plant-based foods, it is necess...

Clinical Trials [3363 Associated Clinical Trials listed on BioPortfolio]

Biomarkers of Processed Meat Intake

The intake of processed meat products has been linked to several adverse health outcomes. However, estimation of their intake proves difficult. This study aims at identifying biomarkers of...

Impact of Reducing Dietary Intake of Red and Processed Meat Intake on Postprandial Lipemia in Healthy Participants

Excessive meat consumption, particularly of red and processed meat, is associated with increased risk of developing a range of chronic diseases. Meat production also significantly contribu...

Amino-acid Uptake After Meat Protein Intake

The purpose of the project is to provide evidence for the use of hydrolysed meat protein (HMP) as a protein supplement for elderly who has difficulty meeting the recommended daily protein ...

SWAP-MEAT: Study With Appetizing Plant Food - Meat Eating Alternatives Trial

This study aims to investigate the impact of replacing meat consumption with plant-based meat alternative consumption on cardiovascular health, the gut microbiome, and metabolic status.

Prevalence and Severity of Colour Vision Deficiency Among Turkish Children

To evaluate the usability of the Colour Assessment and Diagnosis (CAD) test in children. To determine the prevalence of colour vision deficiency (CVD) among Turkish children, to identify t...

Medical and Biotech [MESH] Definitions

Meat such as beef, pork, or lamb which contains more MYOGLOBIN than POULTRY or SEAFOOD.

The aggregate enterprise of technically producing packaged meat.

Nitrous acid sodium salt. Used in many industrial processes, in meat curing, coloring, and preserving, and as a reagent in ANALYTICAL CHEMISTRY TECHNIQUES. It is used therapeutically as an antidote in cyanide poisoning. The compound is toxic and mutagenic and will react in vivo with secondary or tertiary amines thereby producing highly carcinogenic nitrosamines.

Virulence factors of pathogenic plant bacteria, such as XANTHOMONAS species, that bind to specific sequences in the PROMOTER REGIONS of host DNA to induce transcription of specific host genes. Variations in the DNA binding domain of TALE family members account for the variations in DNA specificity. The TALE DNA-binding domains are used in various GENETIC TECHNIQUES by fusing them with various DNA modifying enzymes to detect and manipulate sequence-specific targeted DNA sites.

Organic chemistry methodology that mimics the modular nature of various biosynthetic processes. It uses highly reliable and selective reactions designed to "click" i.e., rapidly join small modular units together in high yield, without offensive byproducts. In combination with COMBINATORIAL CHEMISTRY TECHNIQUES, it is used for the synthesis of new compounds and combinatorial libraries.

Quick Search

DeepDyve research library

Relevant Topics

Arthritis Fibromyalgia Gout Lupus Rheumatic Rheumatology is the medical specialty concerned with the diagnosis and management of disease involving joints, tendons, muscles, ligaments and associated structures (Oxford Medical Diction...

Within medicine, nutrition (the study of food and the effect of its components on the body) has many different roles. Appropriate nutrition can help prevent certain diseases, or treat others. In critically ill patients, artificial feeding by tubes need t...

Searches Linking to this Article