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Updated: Jan 8, 2026

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
07:46

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

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Effect of anthocyanin-luteolin copigmentation on beef color stability: Interaction with myoglobin

Handan Zhang1, Xinyue Ren2, Yanjie Guo1

  • 1Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China.

Food Chemistry
|December 17, 2025
PubMed

Keywords:
AnthocyaninLipid oxidationMb conformationPostmortem agingROS-mediated

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