Results 181 to 190 of about 12,488 (219)
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The effects of training aids on the longissimus dorsi in the equine back
Comparative Exercise Physiology, 2008This study aimed to determine whether training aids (side reins and a Pessoa) increased the use of the longissimus dorsi when horses are being lunged. Horses were lunged on a circle under four different conditions on the left and right reins in walk and trot, and electromyographic (EMG) and speed measurements were taken using surface EMG at T16 and GPS,
Suzanne Cottriall +2 more
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The pH1 of longissimus dorsi muscle in purebred and commercial pigs
Livestock Production Science, 1975Abstract The pH was measured at 45 min post-mortem (pH 1 ) in the longissimus dorsi muscle (lumbar region) of 8 188 pigs as a criterion of meat quality. The results showed that purebred animals had a lower average pH 1 (6.53 ± 0.01) than commercial (6.59 ± 0.01) and that the Irish Landrace breed had a lower average (6.48 ± 0.01) than the Large White
J.V. McLoughlin, Patricia McGloughlin
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Effects of manipulative therapy on the longissimus dorsi in the equine back
Equine and Comparative Exercise Physiology, 2006AbstractPain, atrophy and dysfunction of thelongissimus dorsiin the equine back can lead to poor performance and altered biomechanics. Back problems are often treated by manipulative therapy to this muscle. The purpose of this study was to identify if manipulative therapy resulted in changes to muscle tone or electromyographic (EMG) activity ...
James M Wakeling +3 more
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Automatic segmentation of beef longissimus dorsi muscle and marbling by an adaptable algorithm
Meat Science, 2009An algorithm for automatic segmentation of beef longissimus dorsi (LD) muscle and marbling has been developed. The algorithm used simple thresholding to remove the background and then used clustering and thresholding with contrast enhancement via a customised greyscale to remove marbling.
Patrick, Jackman +2 more
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Influence of hydrocortisone acetate of the Longissimus dorsi muscle during gestation of rats
Food / Nahrung, 1987AbstractThe evolution in detail of the N retention during gestation was studied, dividing it in short periods of time, and how that retention affects Longissimus dorsi muscle. Simultaneously, the same study in pregnant rats treated with hydrocortisone acetate was done.During gestation N balance maintains high values that tend to increase at days 18 to ...
M, Lopez-Jurado +3 more
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Electromyographic activity of the longissimus dorsi muscles in horses during trotting on a treadmill
American Journal of Veterinary Research, 2004Abstract Objective—To use electromyography (EMG) to measure physiologic activity of the longissimus dorsi muscles of horses during trotting on a treadmill. Animals—15 adult horses (5 to 20 years old that weighed 450 to 700 kg) that did not have clinical signs of back pain. Procedure—Data were recorded for each horse during
Theresia F, Licka +2 more
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Tenderising in M. longissimus dorsi of beef, veal, rabbit, lamb and pork
Meat Science, 1981The decrease in toughness of M. longissimus dorsi with storage time at 1°C was effectively described by an exponential decay equation. The average rate constant for beef, veal and rabbit was 0·17 whilst that for lamb was 0·21 and that for pork, 0·40 days(-1).
E, Dransfield, R C, Jones, H J, Macfie
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Changes in colour of beef m. longissimus dorsi muscle during ageing
Meat Science, 1996The effects of vacuum packaging, chilling rate (slow or fast), and fat cover thickness (⩽4 mm or 7-8 mm) on the colour parameters of beef m. longissimus dorsi muscle were assessed during ageing. The m. longissimus dorsi muscle was aged on the carcass or in vacuum packaging.
K, Boakye, G S, Mittal
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Water distribution in porcine M. longissimus dorsi in relation to sensory properties
Meat Science, 1986The water distribution in M. longissimus dorsi (LD) from purebred Hampshire and Swedish Yorkshire pigs was recorded by proton-pulse-NMR. Three domains of water were seen with this type of method, designated as free, extracellular and intracellular water, respectively. The relative proton population for the free water increased from 1·8% in raw, to 3·3%
S, Fjelkner-Modig, E, Tornberg
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Deformation during curing of the longissimus dorsi muscle of the pig
The Journal of Agricultural Science, 1958In pig progeny testing and in bacon carcass competitions some of the marks are awarded on the basis of measurements taken on the intact sides. These measurements help in assessing the value of the side, but to obtain a more complete picture of the amount of fat and to assess the size and shape of the longissimus dorsi muscle, another important point ...
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