Current research in meat color.

By R. Mancini, M. Hunt. Meat Science, 2005

2,011 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Physiology

View Paper: https://www.semanticscholar.org/paper/076d8a3d696ce41f990eba8f8e04f331b8de4f8f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. Di Wu
2. Da‐Wen Sun
3. P. Joseph
4. S. Suman
5. D. Bureš
6. R. Mancini
7. A. Adedeji
8. Ahmed M. Rady

In Physiology

1. Da‐Wen Sun
2. Di Wu
3. P. Joseph
4. S. Suman

Citations in the corpus

• Colour measurements by computer vision for food quality control – A review (2013, methodology): “Computer vision is considered as a promising method for predicting colour of meat (Mancini & Hunt, 2005; Tan, 2004).”
• Role of Mitochondria in Beef Color: A Review (2018, background): “Several reviews (Giddings, 1977; Faustman and Cassens, 1990; Cornforth, 1994; Bekhit and Faustman, 2005; Mancini and Hunt, 2005) have discussed in detail the factors affecting discoloration, however, no published reviews have focused specifically on the role of mitochondria in meat color.”
• Application of Hyperspectral Imaging and Machine Learning Methods to Detect and Quantify Adulterants in Minced Meats (2020, background): “Other pigments such as hemoglobin and cytochrome C, may also contribute to meat color (Mancini and Hunt 2005).”
• Myoglobin chemistry and meat color. (2013, background): “(Adapted with permission from Mancini & Hunt 2005.) leads to the variations in the color of meat and meat products, from bright cherry-red in bloomed fresh meat to dull brown in cooked meat.”
• The effect of production system and management practices on the quality of meat products from ruminant livestock (2014, background): “A number of reports confirm that pasture-fed cattle have darker meat (Therkildsen et al., 1998; Bruce et al., 2004; Mancini & Hunt, 2005).”
• Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review (2012, neutral): “Colour is the main factor that greatly influences purchasing decisions (Mancini and Hunt 2005).”
• Growth performance, carcass traits and meat quality of bulls and heifers slaughtered at different ages (2018, background): “Meat colour plays an important role in a consumer’s purchase decision and may be influenced by a number of pre- and post-slaughter factors (reviewed by Mancini and Hunt, 2005).”