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The high PSE incidence of pork reduced pork quality and restricted the down-stream processing of pork. Lots of scholars have studied the factors affecting the development of PSE pork recently, especially supplementary feeding before slaughter has become a research hotspot to reduce the incidence of PSE pork. However, there is a lack of systematic and in-depth review of the latest research results. This paper systematically summarizes the genetic and environmental factors affecting the development of PSE pork and the control measures. It mainly summarizes the effects and mechanism of the supplementation of vitamins, amino acids, electrolyte mineral elements, and natural compounds during fasting on PSE pork. The underlying mechanism of nutritional additives could reduce PSE incidence mainly includes increasing the content of superoxide dismutase and glutathione in serum, removing oxidizing free radicals and interrupting lipid peroxidation, delaying the decline of muscle pH after slaughter, improving the water holding capability of pork, and acting as the main source of energy material supply under stress. In addition, 1~3 h fasting time, −10~30 ℃ transport temperature, 6 min scalding time at 60 ℃, and the use of carbon dioxide stunning and two-stage chilling can also effectively reduce the occurrence of PSE meat.

During the conversion of muscle to meat, a series of biochemical changes are required for meat aging. Protein phosphorylation, a dynamic regulation mechanism of proteins, regulates almost every major biological process, and is one of the extensive post-translational modifications in the biological world. Therefore, studying the relationship between protein phosphorylation and postmortem muscle is helpful to the development of the meat industry. This article begins with an introduction to protein phosphorylation, discusses the technical progress in phosphorylated protein detection, summarizes the proteins that are phosphorylated in muscle after slaughter and the influential factors of protein phosphorylation, and reviews the effect of protein phosphorylation on meat quality attributes such as tenderness, color and water-holding capacity. The application of salts and amino acids in improving postmortem meat quality is reviewed and future research directions are also proposed.

As a key indicator to measure meat quality, meat color has always been the focus of attention in the meat industry. A large number of reactive oxygen species (ROS) are produced in the freshly slaughtered cattle carcass due to hypoxia and ischemia. The accumulation of ROS resultes in oxidative stress of the carcass, which further promotes the oxidation of myoglobin and adversely affectes the flesh color. However, currently there are few systematic reviews examining the effect of oxidative stress on meat color and its stability. In this article, the effects of oxidative stress on meat color and meat color stability are reviewed by regulating lipid oxidation, protein oxidation and degradation, and affecting the function of mitochondria to provide a theoretical rationale for maintaining good meat color by controlling post-mortem oxidative stress in the future.

To investigate the effect of high-pressure processing (HPP) on the quality of yak meat, yak meat was processed under pressure at 200, 400, and 600 MPa for 480 seconds, respectively, and the sensory, pH, microorganism, color, protein, and lipid oxidation of yak meat stored at 4 °C for 0, 4, 8, 12, and 16 days was determined. The results showed that HPP significantly lowered the total number of colonies and total volatile basic nitrogen (TVB-N) during storage (P

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Tenderness and meat color are the two most important factors affecting consumers to buy beef, but also directly affect the quality of beef. In order to improve the quality of meat tenderness and meat color, many methods have been developed. Calcium salt rejuvenation method is regarded as an economical and efficient method, in the appropriate amount of addition, it can significantly improve the meat color. However, there is still relatively little research on the mechanism and application of different calcium salts in regulating beef quality improvement, which hinders the further development of calcium salt tenderization method. Therefore, this paper reviews the way of calcium salt addition, the improvement factors of beef quality regulation and the application of calcium salt in beef, in order to provide reference significance for the further development of calcium salt in the field of meat products.

To investigate the effects of marketing days and genders on the bearded chicken’s quality, in this study, bearded chickens (roosters, 80, 90, 100, and 110 days of age; hens, 100, 120, 140, and 160 days of age) were slaughtered, and their slaughter performance, chicken skin microstructure, muscles color, breast muscle pH45 min, myofiber characteristics and water retention capacities were evaluated. The results showed the live weight, feathers weight, and blood weight of the bearded chicken from the same gender groups increased along with the increase of age (P0.05) for chickens which had not reached sexual maturity (roosters of 80~90 d and hens of 100~120 d), and significant differences (P

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of South China Fisheries Science is the property of South China Fisheries Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)