The impact of gender and age on the nutritional parameters of alpaca (Vicugna pacos) meat, colour stability and fat traits.
Sign Up to like & getrecommendations! Published in 2017 at "Meat science"
DOI: 10.1016/j.meatsci.2016.08.012
Abstract: Meat quality parameters for 50 huacaya alpacas, representing three age groups (18, 24 and 36months) and two genders (females and castrated males) were studied. Prior to chilling, samples of m. longissimus thoracis et lumborum (LL)… read more here.
Keywords: impact gender; age; meat colour; meat ... See more keywords
Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review).
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DOI: 10.1016/j.meatsci.2019.107941
Abstract: 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… read more here.
Keywords: chemistry; meat colour; colour due; variations meat ... See more keywords
Comparison and relationship between meat colour and antioxidant capacity of different pig breeds.
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DOI: 10.1071/an16184
Abstract: The objectives of this study were to evaluate meat colour, antioxidant performance of longissimus muscle in different pig breeds, including five Chinese native pig breeds, a Chinese bred pig breed as well as a commercial… read more here.
Keywords: pig breeds; antioxidant capacity; meat colour;
A genome-wide association study of meat colour in commercial crossbred pigs
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DOI: 10.1139/cjas-2016-0248
Abstract: Abstract: Phenotypes of meat colour (Minolta L*, a*, and b*) measured from six different positions and genotypes (Illumina PorcineSNP60 version 2 Genotyping Beadchip) were obtained from 1977 crossbred commercial pigs. A genome-wide association study (GWAS)… read more here.
Keywords: genome wide; candidate regions; meat colour; association ... See more keywords