The color of fresh meat is an extremely important characteristic influencing the consumer's purchase decision. The stability of pigments in meat is highly variable and is governed by a variety of factors. The effects of exogenous factors (i.e., storage and display conditions) have been well researched. The control of these variables currently offers the best means for maximizing meat color stability. Biochemical factors which are inherent to the meat itself have received far less research attention and an understanding of these presents the greatest potential for prolonging color stability in fresh meat.

The biochemical basis for discoloration in fresh meat: a review

The sections in this article are:


1
Motor Unit Types
1.1
Muscle Fiber Types: Histochemical Profiles and Ultrastructural Correlations

1.2
Motor Unit Types: Physiological Profiles in Experimental Animals

1.3
Motor Units in Human Muscle

1.4
Stability of Motor Unit Types

1.5
Developmental Considerations

1.6
Skeletofusimotor Units




2
Anatomical Considerations
2.1
Anatomy of Muscle Units

2.2
Anatomy of Motor Nuclei

2.3
Motoneuron Anatomy in Relation to Unit Type

2.4
Electrophysiological Properties Intrinsic to Motoneurons

2.5
Organization of Synaptic Input

2.6
Control of Motoneuron Excitability: Interactive Factors




3
Control of Muscular Action: Recruitment and Rate Modulation
3.1
Motor Unit Recruitment

3.2
Precision and Stereotypy in Recruitment Process

3.3
Output Modulation by Rate and Pattern of Motoneuron Firing

3.4
Recruitment or Rate and Pattern Modulation?




4
Summary and Concluding Comments

Motor Units: Anatomy, Physiology, and Functional Organization

Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality

The two most important quality attributes for poultry meat are appearance and texture. Appearance is critical for both the consumers' initial selection of the product as well as for final product s...

Poultry meat quality

C. R. Ashmore

Papers

Postnatal development of muscle fiber types in domestic animals.

Biphasic development of muscle fibers in the fetal lamb.

Development of muscle fibers in the fetal pig.

Respiration of Mitochondria Isolated from Dark-Cutting Beef: Postmortem Changes

Effects of stress on cattle with hereditary muscular hypertrophy.