This paper reviewed the interactive transforming reaction and effect of four myoglobin molecules,including deoxymyoglobin,oxymyoglobin,metmyoglobin and carboxymyoglobin,on livestock or poultry muscle and fresh meat color.

Oxidative stability and color from yanbian cattle of various ages

Influence of spraying vitamin A and vitamin E on the color and antioxidative stability of cooled beef from Yanbian cattle

Selecting and using 12 heads of healthy Korean cattle of similar weight,the effects of addition of different levels of Rhus verniciflua powder on the antioxidant and color properties of unfrozen beef were studied.

Utilization of meat color candidate genes in early postnatal prediction of pig meat color trait

100 Sutai pigs of marketing body weight were slaughtered and longissimus dorsimuscle was sampled for measuring various parameters related to meat color.

The experiments were conducted to study the effects of different selenium source on fresh meat color and drip loss in finishing pigs.

Based on the practice of nectarine breeding,the systematical inheritance of peel tomenta,flesh color,pollen fertility and flavor of parents and their hybridization offsprings was analysed.

The contents of protein and amino acids differed among the sweet potatoes of different flesh color,in the order of purple>red>yellow.