Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d’Aquitaine Bulls Using Protein Biomarkers-Reference-Cited by-同舟云学术

Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d’Aquitaine Bulls Using Protein Biomarkers

Published:2015-07-22 Issue:30 Volume:63 Page:6799-6809
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gagaoua Mohammed¹²³,Terlouw E. M. Claudia¹²,Micol Didier¹²,Boudjellal Abdelghani³,Hocquette Jean-François¹²,Picard Brigitte¹²

Affiliation:

1. INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France

2. Clermont Université, VetAgro Sup, UMR 1213 Herbivores, B.P. 10448, F-63000 Clermont-Ferrand, France

3. Equipe Maquav, INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria

Funder

Sixth Framework Programme

European Commission

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b02615

Reference60 articles.

1. Current research in meat color

2. Meat color

3. Autoxidation of purified myoglobin from two bovine muscles

4. Beef colour evolution as a function of ultimate pH

5. Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds

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