Impact of Up- and Downregulation of Metabolites and Mitochondrial Content on pH and Color of the Longissimus Muscle from Normal-pH and Dark-Cutting Beef-Reference-Cited by-同舟云学术

Impact of Up- and Downregulation of Metabolites and Mitochondrial Content on pH and Color of the Longissimus Muscle from Normal-pH and Dark-Cutting Beef

Published:2020-06-12 Issue:27 Volume:68 Page:7194-7203
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ramanathan Ranjith¹^ORCID,Kiyimba Frank¹,Gonzalez John²,Mafi Gretchen¹,DeSilva Udaya¹

Affiliation:

1. Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Oklahoma 74078, United States

2. Department of Animal and Dairy Science, University of Georgia, Athens, Georgia 30602, United States

Funder

National Institute of Food and Agriculture

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c01884

Reference53 articles.

1. AMSA AMSA Meat Color Measurement Guidelines; American Meat Science Association: Champaign, Illinois USA, 2012, pp 1–135.

2. National Beef Quality Audit–2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers

3. Can potential for dark cutting be predicted by phenotype? II: Relationships between farm, phenotype, carcass characteristics and the incidence of dark cutting beef in heifers

4. Respiration of Mitochondria Isolated from Dark-Cutting Beef

5. Lawrie's meat science

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