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Article

Study of the influence of genes related to muscle oxidative processes on beef color.

Meat science - 1 Oct 2015

Falomir-Lockhart A H, Rogberg-Muñoz A, Papaleo-Mazzucco J, Goszczynski D E, Lirón J P, Fernández M E, Añon M C, Melucci L M, Giovambattista G

Abstract excerpt

The biochemical bases of meat color are determined by the concentration and redox state of myoglobin, hemoglobin, cytochromes, and other pigments. Post-mortem depletion of cellular oxygen results in oxidative stresses that consume NADH and affects reducing activity, while enzymatic detoxification influences the cellular oxidative processes, both affecting meat color. The aim of this work was to study the...

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Identifiers

PMID: 26010991
DOI: 10.1016/j.meatsci.2015.05.005

Genes

GSTP1

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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