Concepedia

Postmortem Pigment Changes

Postmortem Pigment Changes is a biochemical phenomenon characterized by the transformation of muscle myoglobin into various oxidation states and derivatives following animal slaughter, which distinctly alters the color stability and visual quality of meat during storage and display.

53

Publications

3.8K

Citations

204

Authors

83

Institutions

Publications per year

2017–2026

8

Parents

Publications

53

Myoglobin Chemistry and Meat Color

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

, , +17

Effect of Selection for Improved Body Composition on Muscle and Meat Characteristics of Broilers from Experimental and Commercial Lines

Cécile Berri, Nathaële Wacrenier, N. Millet et al. · Poultry Science · 2001 · 304 citations · Full text

, , +17

Bruch's membrane and choroidal macrophages in early and advanced age-related macular degeneration

Svetlana Cherepanoff, Paul G. McMenamin, Mark C. Gillies et al. · British Journal of Ophthalmology · 2009 · 243 citations

, , +17

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

Alaa El‐Din A. Bekhit, David Hopkins, Fahri T. Fahri et al. · Comprehensive Reviews in Food Science and Food Safety · 2013 · 239 citations

, , +17

Muscle activity at slaughter: I. Changes in flesh colour and gaping in rainbow trout

David Robb, S. Kestin, P. D. Warriss · Aquaculture · 2000 · 170 citations

, , +9

1–5 of 53

Authors

204

  1. RD
    Ruitong Dai

    China Agricultural University, China

    3 publications · 252 citations

    3

    h-index

  2. XL
    Xingmin Li

    China Agricultural University, China

    3 publications · 252 citations

    3

    h-index

  3. WW
    Wei Wu

    China Agricultural University, China

    3 publications · 252 citations

    3

    h-index

  4. HG
    Hörður G. Kristinsson

    University of Florida, United States

    3 publications · 71 citations

    3

    h-index

  5. RR
    Ranjith Ramanathan

    Oklahoma State University, United States

    3 publications · 202 citations

    3

    h-index

1–5 of 204

Institutions

83

  1. China Agricultural University

    Beijing, China

    4 h-index

    20 publications

    1.4K citations

  2. Oklahoma State University

    Stillwater, United States

    4 h-index

    13 publications

    915 citations

  3. University of Kentucky

    Lexington, United States

    3 h-index

    6 publications

    858 citations

  4. University of Florida

    Gainesville, United States

    3 h-index

    15 publications

    372 citations

  5. Aarhus University

    Aarhus, Denmark

    2 h-index

    2 publications

    177 citations

  6. Colorado State University

    Fort Collins, United States

    2 h-index

    2 publications

    112 citations

  7. Shaanxi Normal University

    Xi'an, China

    1 h-index

    4 publications

    80 citations

  8. Virginia Tech

    Blacksburg, United States

    1 h-index

    10 publications

    170 citations

1–8 of 83

Venues

  1. Journal of Food Science

    JFS · 9 publications · 597 citations

    9

    h-index

  2. Journal of Animal Science

    5 publications · 268 citations

    5

    h-index

  3. Meat Science

    5 publications · 214 citations

    5

    h-index

  4. Poultry Science

    3 publications · 383 citations

    3

    h-index

  5. Journal of the Science of Food and Agriculture

    3 publications · 106 citations

    3

    h-index

1–5