Results 191 to 200 of about 22,577 (225)
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LYSOSOMAL‐TYPE ENZYMES IN BEEF LONGISSIMUS DORSI MUSCLE
Journal of Food Science, 1970SUMMARY Biochemical evidence for the presence of lysosomes in bovine longissimus dorsi muscle has been presented. Comparisons of enzymatic activities among lysosomal fractions from rat liver, bovine liver and bovine I. dorsi muscle indicate that there are specific as well as organic differences with respect to the activities of some ...
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Textural effect of chilling hot Longissimus dorsi muscle with solid CO2
Meat Science, 1999This paper covers the work carried out on the textural effects of chilling hot boned meat using solid carbon dioxide (CO(2)). The purpose was to measure the texture of beef Longissimus dorsi (LD) chilled in boxes with solid CO(2) and to compare this with conventionally chilled meat.
Swain, MVL, Gigiel, AJ, Limpens, G
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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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Aerobic Training, But Not Creatine, Modifies Longissimus Dorsi Muscle Composition
Journal of Equine Veterinary Science, 2007Abstract The goal of this study was to investigate by means of an ultrasound examination the composition of the longissimus dorsi muscle in 12 purebred Arabian horses submitted to aerobic training for 90 days, with and without creatine supplementation. Creatine supplementation was carried out by daily administration of 75 g creatine monohydrate mixed
D'Angelis, Flora H.F. +6 more
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Fibre types in Longissimus dorsi from wild and highly selected pig breeds
Meat Science, 1981Longissimus dorsi muscles from six pig breeds were examined histologically. It was found that mean fibre diameter increased with degree of selection in domestic pigs and that the percentage of red fibres decreased-i.e. from Mangulica and Black Slavonian to Large White and Swedish Landrace.
S, Rahelic, S, Puac
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Skatole and indole concentrations in Longissimus dorsi and fat samples of pigs
Meat Science, 2001A HPLC-NP (normal phase-high performance liquid chromatography) method for determining the concentration of skatole and indole in Longissimus dorsi samples is described. Lipids containing skatole and indole were extracted in chloroform:methanol (2:1) at room temperature and dehydrated by liquid-liquid extraction with an aqueous solution saturated with ...
M A, Rius, J A, García-Regueiro
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Fiber Arrangement and Micro‐Structure of Bovine Longissimus Dorsi Muscle
Journal of Food Science, 1965SUMMARY An experiment was conducted to establish the fiber arrangement and micro‐structure at three sites in the longissimus dorsi of horizontally placed and vertically suspended bovine carcass sides. Fiber angles, from transverse processes, increased markedly from anterior to posterior positions.
R. C. EISENHUT +3 more
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Kemijski i mineralni sastav M. longissimus dorsi istarske janjadi
2010Cilj ovog istraživanja bio je utvrditi osnovni kemijski i mineralni sastav janjećeg mesa te povezanost mase trupa (MT) i spola s navedenim pokazateljima. U tu svrhu je neposredno nakon klanja uzeto ukupno 15 uzoraka m. longissimus dorsi (MLD) s trupova mlade istarske janjadi (8 od muške i 7 od ženske).
Vnučec, Ivan +5 more
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Mineralni sastav m. longissimus dorsi janjadi ličke pramenke
2016Cilj ovog istraživanja bio je utvrditi sadržaj minerala u m. longissimus dorsi janjadi ličke pramenke te utjecaj spola i tjelesne mase pri klanju na spomenuta svojstva janjadi. Značajne razlike u mineralnom sastavu između mišićnog tkiva trupova muške i ženske janjadi ličke pramenke nisu utvrđene.
Širić, Ivan +3 more
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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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