Concepedia

Meat Pigments

Meat Pigments is a biochemical category of nitrogen-containing chromoproteins primarily responsible for the characteristic coloration of muscle tissues in slaughtered animals, distinguished by their ability to bind and transport oxygen and undergo redox transformations that affect meat color stability during storage and processing.

435

Publications

26.1K

Citations

1.4K

Authors

396

Institutions

Publications per year

2017–2026

90

Parents

Children

Publications

435

Current research in meat color

R.A. Mancini, Melvin C. Hunt · Meat Science · 2005 · 2.1K citations

, , +12

The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments

H. C. Hornsey · Journal of the Science of Food and Agriculture · 1956 · 873 citations

, , +17

Myoglobin Chemistry and Meat Color

Surendranath P. Suman, P. Joseph · Annual Review of Food Science and Technology · 2012 · 757 citations

, , +17

Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis

Gerald Offer · Meat Science · 1991 · 388 citations

, , +12

The determination of haem pigments in meat

Karol Krzywicki · Meat Science · 1982 · 369 citations

, , +11

1–5 of 435

Authors

1.4K

  1. MC
    Melvin C. Hunt

    Kansas State University, United States

    11 publications · 3.1K citations

    11

    h-index

  2. FS
    Fereidoon Shahidi

    Memorial University of Newfoundland, Canada

    10 publications · 379 citations

    10

    h-index

  3. DU
    Dong Uk Ahn

    Iowa State University, United States

    10 publications · 638 citations

    10

    h-index

  4. RM
    R.A. Mancini

    University of Connecticut, United States

    9 publications · 2.8K citations

    9

    h-index

  5. RG
    R. G. Cassens

    University of Wisconsin–Madison, United States

    8 publications · 801 citations

    8

    h-index

1–5 of 1.4K

Institutions

396

  1. University of Wisconsin–Madison

    Madison, United States

    14 h-index

    48 publications

    3K citations

  2. Kansas State University

    Manhattan, United States

    14 h-index

    50 publications

    7.6K citations

  3. Iowa State University

    Ames, United States

    11 h-index

    25 publications

    2.4K citations

  4. University of Nebraska–Lincoln

    Lincoln, United States

    9 h-index

    24 publications

    868 citations

  5. Utah State University

    Logan, United States

    9 h-index

    22 publications

    1.5K citations

  6. Memorial University of Newfoundland

    St. John's, Canada

    9 h-index

    20 publications

    714 citations

  7. University of Connecticut

    Storrs, United States

    9 h-index

    28 publications

    2.1K citations

  8. University of Kentucky

    Lexington, United States

    8 h-index

    19 publications

    2.9K citations

1–8 of 396

Venues

  1. Journal of Food Science

    JFS · 74 publications · 4.7K citations

    39

    h-index

  2. Meat Science

    55 publications · 6.2K citations

    37

    h-index

  3. Poultry Science

    29 publications · 954 citations

    22

    h-index

  4. Journal of Agricultural and Food Chemistry

    24 publications · 1.6K citations

    20

    h-index

  5. Food Chemistry

    21 publications · 1.5K citations

    18

    h-index

1–5