Concepedia

Pigment Reduction

Pigment Reduction is a methodological approach in meat science that systematically decreases the concentration of heme pigments in muscle tissues through controlled physicochemical or enzymatic processes to alter color stability and oxidative properties.

303

Publications

13K

Citations

1.1K

Authors

392

Institutions

Publications per year

2017–2026

42

Parents

Publications

303

On cytochrome, a respiratory pigment, common to animals, yeast, and higher plants

D. Keilin · Proceedings of the Royal Society of London Series B Containing Papers of a Biological Character · 1925 · 543 citations · Full text

, , +12

Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles

D.R. McKenna, P.D. Mies, B.E. Baird et al. · Meat Science · 2005 · 401 citations

, , +16

Inhibitory Effect of an Ellagic Acid-Rich Pomegranate Extract on Tyrosinase Activity and Ultraviolet-Induced Pigmentation

Mineka Yoshimura, Yuko Watanabe, Kouichi Kasai et al. · Bioscience Biotechnology and Biochemistry · 2005 · 195 citations · Full text

, , +14

Lipid Oxidation and Pigment Changes in Raw Beef

B. E. GREENE · Journal of Food Science · 1969 · 193 citations

, , +17

Not every white bird is an albino: sense and nonsense about colour aberrations in birds

Hein van Grouw · 2006 · 162 citations

, , +10

1–5 of 303

Authors

1.1K

  1. LH
    Leif H. Skibsted

    University of Copenhagen, Denmark

    8 publications · 217 citations

    8

    h-index

  2. CF
    C. Faustman

    University of Connecticut, United States

    5 publications · 178 citations

    5

    h-index

  3. CE
    Christina E. Adamsen

    Royal Agricultural University, United Kingdom

    4 publications · 131 citations

    4

    h-index

  4. RM
    R.A. Mancini

    University of Connecticut, United States

    4 publications · 214 citations

    4

    h-index

  5. RC
    Reimar C. Bruening

    Columbia University, United States

    3 publications · 324 citations

    3

    h-index

1–5 of 1.1K

Institutions

392

  1. University of Wisconsin–Madison

    Madison, United States

    7 h-index

    19 publications

    729 citations

  2. University of Connecticut

    Storrs, United States

    6 h-index

    23 publications

    1.4K citations

  3. Royal Agricultural University

    Cirencester, United Kingdom

    5 h-index

    15 publications

    477 citations

  4. University of Copenhagen

    Copenhagen, Denmark

    5 h-index

    9 publications

    148 citations

  5. University of Nebraska–Lincoln

    Lincoln, United States

    5 h-index

    21 publications

    713 citations

  6. Universidade de São Paulo

    São Paulo, Brazil

    4 h-index

    10 publications

    315 citations

  7. Texas A&M University

    College Station, United States

    4 h-index

    11 publications

    2.7K citations

  8. University of Illinois Urbana-Champaign

    Urbana, United States

    4 h-index

    13 publications

    666 citations

1–8 of 392

Venues

  1. Journal of Food Science

    JFS · 27 publications · 1.3K citations

    20

    h-index

  2. Meat Science

    14 publications · 977 citations

    14

    h-index

  3. Poultry Science

    14 publications · 396 citations

    13

    h-index

  4. Journal of Agricultural and Food Chemistry

    10 publications · 438 citations

    10

    h-index

  5. Food Chemistry

    9 publications · 513 citations

    9

    h-index

1–5