The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Control of fresh meat quality through manipulation of muscle fiber characteristics
Open accessAbstract
Variations of fresh meat quality exist because the quality traits are affected by various intrinsic and extrinsic factors. Because the meat quality is basically dependent on muscle fiber characteristics, numerous studies have reported the relationship between quality traits and fiber characteristics. Despite intensive research, the relationship is yet to be fully established, however, the present knowledge suggests several potential ways to manipulate muscle fiber characteristics to improve meat quality. The present paper reviews the definition of fresh meat quality, meat quality traits and variations of meat quality. Also, this review presents recent knowledge underlying the relationship between fresh meat quality traits and muscle fiber characteristics. Finally, the present work proposes several potential factors including breed, genotype, sex, hormone, growth performance, diet, muscle location, exercise and ambient temperature that can be used to manipulate muscle fiber characteristics and subsequently meat quality in animals.
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Cites
Fiber Type Composition of the Vastus Lateralis Muscle of Young Men and Women
Staron, R. S., Hagerman, F. C., Hikida, R. S., Murray, T. F., Hostler, D. P., Crill, M. T., Ragg, K. E., & Toma, K. (2000) · Journal of Histochemistry & Cytochemistry · doi:10.1177/002215540004800506 · Cited by 730
Izumo, S., Nadal-Ginard, B., & Mahdavi, V. (1986) · Science · doi:10.1126/science.3945800 · Cited by 621
The expression of myosin genes in developing skeletal muscle in the mouse embryo.
Lyons, G. E., Ontell, M., Cox, R., Sassoon, D., & Buckingham, M. (1990) · The Journal of cell biology · doi:10.1083/jcb.111.4.1465 · Cited by 270
Cited by
Flavor formation based on lipid in meat and meat products: A review
Fu, Y., Cao, S., Yang, L., & Li, Z. (2022) · Journal of Food Biochemistry · doi:10.1111/jfbc.14439 · Cited by 319
Metadata
- Authors
- Joo, S. T., Kim, G. D., Hwang, Y. H., & Ryu, Y. C.
- Venue
- Meat Science
- Publisher
- Elsevier BV
- Published
- 2013-12
- Volume
- 95
- Issue
- 4
- Pages
- 828-836
- ISSN
- 0309-1740 (ISSN-L)
- OpenAlex
- W2079252549
- Cited by
- 625
- References
- 3
- FWCI
- 23.86
- Type
- journal article
- Language
- en
- Open access
- hybrid
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- Joo, S. T., Kim, G. D., Hwang, Y. H., & Ryu, Y. C. (2013). Control of fresh meat quality through manipulation of muscle fiber characteristics. Meat Science. https://doi.org/10.1016/j.meatsci.2013.04.044
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
