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Related Concept Videos

Epistasis01:39

Epistasis

In addition to multiple alleles at the same locus influencing traits, numerous genes or alleles at different locations may interact and influence phenotypes in a phenomenon called epistasis. For example, rabbit fur can be black or brown depending on whether the animal is homozygous dominant or heterozygous at a TYRP1 locus. However, if the rabbit is also homozygous recessive at a locus on the tyrosinase gene (TYR), it will have an unshaded coat that appears white, regardless of its TYRP1...
Background and Environment Affect Phenotype02:27

Background and Environment Affect Phenotype

Although the genetic makeup of an organism plays a major role in determining the phenotype, there are also several environmental factors, such as temperature, oxygen availability, presence of mutagens, that can alter an organism’s phenotype.
An example of how genetic background affects phenotype can be seen in horses. The Extension gene in horses is responsible for their coat color. A wild-type gene (EE) produces black pigment in the coat, while a mutant gene (ee) produces red pigment. A...
Complementation Tests00:49

Complementation Tests

A complementation test is a simple cross to identify whether the two mutations are located on the same gene or different genes. It was first performed by Edward Lewis in the 1940s while working on fruit flies. He developed the test to identify the location and arrangement of different mutations on chromosomes.
Organisms heterozygous for different mutations are crossed pairwise in all combinations. If present on different genes, the mutations can complement each other by providing the missing...
Assessment of Airway, Skin Color, and Use of Accessory Muscles01:30

Assessment of Airway, Skin Color, and Use of Accessory Muscles

A thorough assessment of respiratory health is paramount in clinical settings to identify and manage respiratory distress and ensure adequate oxygenation. This article elaborates on the critical aspects of respiratory evaluation, including airway assessment, skin color examination, and the observation of accessory muscle use, which are integral to effectively diagnosing and managing patients with respiratory conditions.
Introduction
The initial evaluation of a patient's respiratory system...
Pigmentation01:19

Pigmentation

The color of the skin is influenced by a number of pigments, including melanin, carotene, and hemoglobin. Recall that melanin is produced by cells called melanocytes, which are found scattered throughout the stratum basale of the epidermis. The melanin is transferred to the keratinocytes via melanosomes.
Melanin occurs in two primary forms: eumelanin that provides black and brown pigment and pheomelanin that provides red color. Dark-skinned individuals produce more melanin than those with pale...
Changes in Skin Color: Clinical Perspectives01:14

Changes in Skin Color: Clinical Perspectives

The first thing a clinician sees is the skin, so the examination of the skin should be part of any thorough physical examination. Most skin disorders are relatively benign, but a few, including melanomas, can be fatal if untreated. A couple of the more noticeable disorders, albinism and vitiligo, affect the appearance of the skin and its accessory organs.
Albinism
Albinism is a genetic disorder that affects (completely or partially) the coloring of skin, hair, and eyes. The defect is primarily...

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Related Experiment Video

Updated: May 27, 2026

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
09:26

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Published on: September 20, 2016

Current research in meat color.

R A Mancini1, M C Hunt

  • 1Department of Animal Sciences and Industry, Kansas State University, 224 Weber Hall, Manhattan, KS 66506-0201, USA.

Meat Science
|November 9, 2011
PubMed
Summary
This summary is machine-generated.

Understanding meat color requires knowing how myoglobin chemistry, oxygen consumption, and metmyoglobin reduction interact. This review covers factors influencing meat appearance from genetics to processing, aiding meat scientists.

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Area of Science:

  • Food Science
  • Meat Science
  • Biochemistry

Background:

  • Meat appearance is influenced by a complex interplay of factors including animal genetics, pre- and postmortem conditions, and processing.
  • Myoglobin chemistry, pigment redox stability, and meat color are critical for consumer acceptance.
  • Understanding these factors is essential for maximizing meat color stability and quality.

Purpose of the Study:

  • To review recent literature on factors affecting myoglobin chemistry and meat color.
  • To consolidate knowledge on pigment redox stability and evaluation methodologies.
  • To identify key variables influencing meat appearance across global contexts.

Main Methods:

  • Literature review of scientific publications on meat color and myoglobin chemistry.
  • Analysis of factors influencing meat appearance from animal genetics to consumption.
  • Examination of methodologies for evaluating meat color properties.

Main Results:

  • Key factors influencing meat color include oxygen consumption and metmyoglobin reduction rates.
  • Antemortem research links meat color to genomics, nutrition, and environment.
  • Postmortem factors like chilling, pH, packaging, and interventions are better understood.
  • New color measurement techniques, including digital imaging, have emerged.

Conclusions:

  • A comprehensive understanding of myoglobin chemistry is crucial for improving meat color and stability.
  • Continued research is needed to address remaining questions in meat color science.
  • Meat scientists should focus on both basic principles and novel applications for enhanced meat color.