Color and texture deviations
Résumé
This chapter reviews the genetic and environmental deviations of color and texture in meat, with emphasis mainly on PSE
and DFD defects. Color deviations include abnormally paler or darker color, whereas texture deviations mainly address meat
tenderness or toughness, or even muscle destruction. Both are influenced by intrinsic factors such as rigor mortis development
in muscle, muscle features and animal stress reactivity. Extrinsic factors affecting color and texture deviations include
rearing conditions, pre-slaughter treatment, slaughter techniques, and carcass processing conditions. In this chapter, a focus
on genetic determinants of color and texture deviation is done on Halothane and RN genes for pigs, myostatin gene for cattle,
callipyge gene for sheep, and myopathies for poultry. Handling and chilling conditions also are presented.