Variation in haem pigment concentration and colour in meat from British pigs

Warriss, P. D.; Brown, S. N.; Adams, Sam; Lowe, D.B.

doi:10.1016/0309-1740(90)90046-9

Cited by 35 publications

(20 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Warriss et al (1990) observed greater a* values and lower hue values in gilts compared to castrates, whereas no differences were noticed in L*, b*, and chroma values. Simela et al (2004) reported that meat from intact male goats had lower a* values than females and castrates, and the chroma of the intact males and females was lower than that of the castrates.…”

Section: Sexmentioning

confidence: 55%

“…In pork, differences in meat color between gilts and castrates have been documented in several studies (Warriss et al, 1990;Jeremiah et al, 1999;Franco and Lorenzo, 2014), while other investigations found no differences (Unruh et al, 1996;Lindahl et al, 2001;Li et al, 2013). Warriss et al (1990) observed greater a* values and lower hue values in gilts compared to castrates, whereas no differences were noticed in L*, b*, and chroma values.…”

Section: Sexmentioning

confidence: 96%

“…Meat color differences between species is largely due to the differences in Mb content (Warriss et al, 1990;Kranen et al, 1999;Gatellier et al, 2001;Suman and Joseph, 2013), proportion of muscle fiber type (Vestergaard et al, 2000), and intramuscular fat content (Lawrie and Ledward, 2006). In a similar manner, the darker color of venison and game meat is attributed to greater Mb content (Vestergaard et al, 2000;Díaz et al, 2002;Kritzinger et al, 2003;Daszkiewicz et al, 2011), differences in muscle fiber types (Curry et al, 2012;North and Hoffman, 2015) and lower levels of intramuscular fat (Hoffman et al, 2005) in comparison to many domestic species.…”

Section: Speciesmentioning

confidence: 99%

“…Myoglobin concentration affects the perceived meat color (Warriss et al, 1990;Kranen et al, 1999;Gatellier et al, 2001) such that the older animals had darker (lower L* values) and redder (higher a* values) meat. The increase in Mb may also lead to a decrease in color stability with age (Insausti et al, 1999).…”

Section: Animal Agementioning

confidence: 99%

See 3 more Smart Citations

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

View full text Add to dashboard Cite

Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.

show abstract

Section: Sexmentioning

confidence: 55%

Section: Sexmentioning

confidence: 96%

Section: Speciesmentioning

confidence: 99%

Section: Animal Agementioning

confidence: 99%

See 2 more Smart Citations

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

View full text Add to dashboard Cite

show abstract

“…Meat colour is the major factor limiting the quality and acceptability of meat and meat products. The right colour of meat can be conditioned by the ferrous oxymioglobin (oxyMb) -Philips et al (2001), which is directly connected with the percentage and size of the muscle fibre types (Warriss et al, 1990).…”

Section: Resultsmentioning

confidence: 99%

The effect of genotype on muscle fibre characteristics of m. longissimus lumborum of fatteners

Wojtysiak

Migdał

2007

BIOTEC ANIM HUSB

View full text Add to dashboard Cite

For histochemical analysis of muscle fibre types the activity of dehydrogenase NADH 2 (diaphorase) was detected using specific histochemical testes. The results of the current histochemical investigations showed that genotypes of fatteners can influence on histochemical composition of the muscle fibre types -especially on percentage and size of muscle fibre. These changes can have some influence on meat consumption quality.

show abstract

Proteomics of lipid oxidation‐induced oxidation of porcine and bovine oxymyoglobins

et al. 2007

View full text Add to dashboard Cite

Myoglobin (Mb) redox state affects meat color and is destabilized by lipid oxidation products such as 4-hydroxy-2-nonenal (HNE). Our objective was to investigate lipid oxidation-induced oxymyoglobin (OxyMb) oxidation in Mb from two major meat-producing livestock species utilizing MS and proteomics tools. Porcine OxyMb was incubated with HNE and analyzed for metmyoglobin (MetMb) formation. MetMb formation was greater in the presence of HNE than controls at pH 7.4 and 37 degrees C (p <0.05). MALDI-TOF MS was used to identify adduct formation; only mono-adducts of HNE (via Michael addition) with porcine Mb were detected. LC-ESI-MS/MS identified three histidine (HIS) residues in porcine Mb that were readily adducted by HNE (HIS 24, 36 and 119), whereas in bovine Mb seven histidine residues (HIS 24, 36, 81, 88, 93, 119 and 152) were adducted. Quantitation of HNE-adducted peptides using isotope-labeled phenyl isocyanate indicated that, initially, HIS 36 was preferentially adducted in porcine Mb whereas HIS 81, 88 and 93 were the predominant sites of early HNE adduction in bovine Mb. Preferential HNE adduction at the proximal histidine (HIS 93) was observed exclusively in bovine OxyMb and may explain why lipid oxidation-induced OxyMb oxidation appears more extensive in beef, than in pork.

show abstract

Variation in haem pigment concentration and colour in meat from British pigs

Cited by 35 publications

References 8 publications

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

The effect of genotype on muscle fibre characteristics of m. longissimus lumborum of fatteners

Proteomics of lipid oxidation‐induced oxidation of porcine and bovine oxymyoglobins

Contact Info

Product

Resources

About