Production system influences color stability and lipid oxidation in gluteus medius muscle

키워드

참고문헌 (40)

1. "Brazil: Livestock and products annual" (2021)[URL]
2. García-Torres S, "Intensive vs. free-range organic beef. A preference study through consumer liking and conjoint analysis", Meat Sci, 114, pp.114~120 (2016)[DOI]
3. Mancini RA, "Current research in meat color", Meat Sci, 71, pp.100~121 (2005)[DOI]
4. Cozzi G, "Comparison of two feeding finishing treatments on production and quality of organic beef", Ital J Anim Sci, 9, pp.e77~ (2010)[DOI]
5. Bjorklund EA, "Fatty acid profiles, meat quality, and sensory attributes of organic versus conventional dairy beef steers", J Dairy Sci, 97, pp.1828~1834 (2014)
6. Ferraz APCR, "Nutritional and qualitative values of bovine beef(Longissimus thoracis)from organic and conventional production systems. Free themed articles", Demetra : Food Nutr Health, 10, pp.61~75 (2015)
7. Faustman C, "Measurement of discoloration in fresh meat", Curr Protoc Food Anal Chem, 00, pp.F331~ (2001)[DOI]
8. González-Fuentes H, "Tenacity of Alaria alata mesocercariae in homemade German meat products", Int J Food Microbiol, 176, pp.9~14 (2014)[DOI]
9. American Meat Science Association, "Meat color measurement guidelines" (2012), American Meat Science Association
10. Sammel LM, "Comparison of assays for metmyoglobin reducing ability in beef inside and outside semimembranosus muscle", J Food Sci, 67, pp.978~984 (2002)[DOI]
11. Sinnhuber RO, "Characterization of the red pigment formed in the 2-thiobarbituric acid determination of oxidative rancidity", J Food Sci, 23, pp.626~634 (1958)[DOI]
12. Buege JA, "Microsomal lipid peroxidation", Methods Enzymol, 52, pp.302~310 (1978)[DOI]
13. Hwang YH, "The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo(Korean native cattle)steers", Meat Sci, 86, pp.456~461 (2010)[DOI]
14. McKenna DR, "Biochemical and physical factors affecting discoloration characteristics of 19bovine muscles", Meat Sci, 70, pp.665~682 (2005)[DOI]
15. Apaoblaza A, "Muscle from grass-and grain-fed cattle differs energetically", Meat Sci, 161, pp.107996~ (2020)[DOI]
16. Torrecilhas JA, "Effects of supplementation strategies during the growing phase on meat quality of beef cattle finished in different systems", Livest Sci, 247, pp.104465~ (2021)[DOI]
17. Revilla I, "The effect of grazing level and ageing time on the physicochemical and sensory characteristics of beef meat in organic and conventional production", Animals(Basel), 11, pp.635~ (2021)
18. Fruet APB, "Oxidative stability of beef from steers finished exclusively with concentrate, supplemented, or on legume-grass pasture", Meat Sci, 145, pp.121~126 (2018)[DOI]
19. Abril M, "Beef colour evolution as a function of ultimate pH", Meat Sci, 58, pp.69~78 (2001)[DOI]
20. Kim KW, "Effect of feeding regime on meat quality of elk deer loin during aging", J Food Nutr Res, 8, pp.355~361 (2020)[DOI]
21. Realini CE, "Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef", Meat Sci, 66, pp.567~577 (2004)[DOI]
22. Kim YH, "Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles", Meat Sci, 83, pp.376~382 (2009)[DOI]
23. Faustman C, "Myoglobin and lipid oxidation interactions : mechanistic bases and control", Meat Sci, 86, pp.86~94 (2010)[DOI]
24. Lanari MC, "Pasture and Grain Finishing Affect the color stability of beef", J Food Sci, 67, pp.2467~2473 (2002)[DOI]
25. Canto ACVCS, "Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls", Meat Sci, 121, pp.19~26 (2016)[DOI]
26. Ana Paula A. A. Salim, "Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle", Animal Bioscience, 32(7), pp.1036~1043 (2019), 아세아·태평양축산학회[DOI]
27. Soto-Hernandez M, "Phenolic compounds - natural sources, importance and applications" (2017), IntechOpen
28. Morales Gómez JF, "Feeding strategies impact animal growth and beef color and tenderness", Meat Sci, 183, pp.108599~ (2022)[DOI]
29. Guerrero A, "Effect of production system before the finishing period on carcass, meat and fat qualities of beef", Animal, 7, pp.2063~2072 (2013)[DOI]
30. Salim APAA, "Effect of different feeding systems on color of longissimus muscle from Bos cattle : A systematic review and meta-analysis", Meat Sci, 192, pp.108871~ (2022)[DOI]
31. Lindahl G, "Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs", Meat Sci, 59, pp.141~151 (2001)[DOI]
32. Luciano G, "Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentratebased rations", J Anim Sci, 89, pp.3759~3768 (2011)[DOI]
33. Turan E, "Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions", Meat Sci, 178, pp.108522~ (2021)[DOI]
34. Baldi G, "Comparison of a grainbased diet supplemented with synthetic vitamin E versus a lucerne(alfalfa)hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meat", Meat Sci, 148, pp.105~112 (2019)[DOI]
35. Faustman C, "alpha, betaunsaturated aldehydes accelerate oxymyoglobin oxidation", J Agric Food Chem, 47, pp.3140~3144 (1999)[DOI]
36. Insani EM, "Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina", Meat Sci, 79, pp.444~452 (2008)[DOI]
37. Wu W, "Towards muscle-specific meat color stability of Chinese Luxi yellow cattle : A proteomic insight into post-mortem storage", J Proteomics, 147, pp.108~118 (2016)[DOI]
38. Chen C, "Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain", Can J Anim Sci, 95, pp.189~195 (2015)[DOI]
39. Ramanathan R, "Covalent binding of 4-hydroxy-2-nonenal to lactate dehydrogenase decreases nadh formation and metmyoglobin reducing activity", J Agric Food Chem, 62, pp.2112~2117 (2014)[DOI]
40. Ramanathan R, "Effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks", Meat Sci, 84, pp.219~226 (2010)[DOI]

관련 논문AI추천