{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Zhang R"],"funding":["Meat Industry Association of New Zealand Holdings"],"pagination":["4031"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC10650127"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["12(21)"],"pubmed_abstract":["Meat is an important source of high-value protein providing sustainable nutrition for human health. The discolouration of meat results in significant waste, which threatens the sustainability of meat production in terms of availability, affordability, and utilisation. Advancing the knowledge of factors and underlying mechanisms for meat discolouration supports the sustainability transformation of meat production practices. Previous studies found that colour stability may be associated with signature changes in certain metabolites, including NADH, glutamate, methionine, and testosterone. This study aimed to confirm the effect of these metabolites and sex, sire, and muscle type on lamb meat colour. NADH and glutamate improved colour stability as evidenced by the increased metmyoglobin reduct"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Effects of Metabolites, Sex, Sire, and Muscle Type on Chilled Lamb Meat Colour."],"pmcid":["PMC10650127"],"funding_grant_id":["A22170"],"pubmed_authors":["McEwan JC","Farouk MM","Wu G","Zhang R","Staincliffe M"],"additional_accession":[]},"is_claimable":false,"name":"Effects of Metabolites, Sex, Sire, and Muscle Type on Chilled Lamb Meat Colour.","description":"Meat is an important source of high-value protein providing sustainable nutrition for human health. The discolouration of meat results in significant waste, which threatens the sustainability of meat production in terms of availability, affordability, and utilisation. Advancing the knowledge of factors and underlying mechanisms for meat discolouration supports the sustainability transformation of meat production practices. Previous studies found that colour stability may be associated with signature changes in certain metabolites, including NADH, glutamate, methionine, and testosterone. This study aimed to confirm the effect of these metabolites and sex, sire, and muscle type on lamb meat colour. NADH and glutamate improved colour stability as evidenced by the increased metmyoglobin reduct","dates":{"release":"2023-01-01T00:00:00Z","publication":"2023 Nov","modification":"2025-04-18T16:17:50.241Z","creation":"2025-04-07T03:26:09.709Z"},"accession":"S-EPMC10650127","cross_references":{"pubmed":["37959150"],"doi":["10.3390/foods12214031"]}}