Results 31 to 40 of about 22,577 (225)

Comparative analysis of meat sensory quality, antioxidant status, growth hormone and orexin between Anqingliubai and Yorkshire pigs

Journal of Applied Animal Research, 2019
The pig breeds play an important role in post-mortem meat sensory quality. The aim of this study was to analyse the differences of meat sensory quality, antioxidative ability, growth hormone and orexin between Anqingliubai and Yorkshire pigs.
Hong Hu, Chaodong Wu, Yueyun Ding, Xiaodong Zhang, Min Yang, Aiyou Wen, Zongjun Yin   +6 more
doaj   +1 more source

Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks [PDF]

, 2015
peer-reviewedThe objective of this study was to investigate the physiochemical changes and consumer acceptability of meat packed in high oxygen modified atmosphere during 12 days of storage with and without pre-aging in vacuum for 7 days.
Lopacka, Joanna, Pietras, Jacek, Poltarak, Andrzej, Wierzbicka, Agnieszka, Zontala, Katarzyna   +4 more
core   +1 more source

Proteome Analysis of Bovine Longissimus dorsi Muscle Associated with the Marbling Score [PDF]

Asian-Australasian Journal of Animal Sciences, 2012
The breeding value of marbling score in skeletal muscle is an important factor for evaluating beef quality. In the present study, we investigated proteins associated with the breeding value of the marbling score for bovine sirloin to select potential biomarkers to improve meat quality through comparative proteomic analysis.
Shen, Y. N., Kim, S. H., Yoon, D. H., Lee, H. G., Kang, H. S., Seo, K. S.   +5 more
openaire   +3 more sources

Caracterização do processo de rigor mortis em músculos de eqüinos e maciez da carne Caracterization of rigor mortis process of muscle horse and meat tenderness

Ciência Rural, 2004
Esta pesquisa utilizou 12 eqüinos de diferentes idades, abatidos em um matadouro-frigorífico (SIF 1803) em Araguari-MG, e estudou a temperatura, pH, comprimento de sarcômero em diferentes intervalos de tempo após abate (1h, 5h, 8h, 10h, 12h, 15h e 24h) e
Tatiana Pacheco Rodrigues, Teófilo José Pimentel da Silva, Eulógio Carlos Queiroz de Carvalho, Mônica Queiroz de Freitas, Flávia de Oliveira Paulino   +4 more
doaj   +1 more source

Metabolomics Analysis Provides Novel Insights into the Difference in Meat Quality between Different Pig Breeds

Foods, 2023
The Chuanzang black (CB) pig is a new crossbred between Chinese local breeds and modern breeds. Here, we investigated the growth performance, plasma indexes, carcass traits, and meat quality characteristics of conventional DLY (Duroc × Landrace ...
Hongwei Liu, Jun He, Zehong Yuan, Kunhong Xie, Zongze He, Xiang Zhou, Man Wang, Jian He   +7 more
doaj   +1 more source

Fatty acid composition of the longissimus dorsi muscle in crossbred steers fed different sources of fatty acids

Revista Brasileira de Zootecnia, 2012
The objective of this study was to evaluate the fatty acid composition of the longissimus dorsi muscle in carcasses of ¾ Bos taurus taurus ¼ Bos taurus indicus steers fed different sources of fatty acids.
Gabriela Aferri, Paulo Roberto Leme, Angélica Simone Cravo Pereira, Saulo da Luz e Silva, Soraia Marques Putrino, José Esler de Freitas Júnior, Francisco Palma Rennó   +6 more
doaj   +1 more source

Identification of marbling-related candidate genes in M-longissimus dorsi of high- and low marbled Hanwoo (Korean native cattle) steers [PDF]

, 2008
This study was conducted to identify marbling-related candidate genes in M. longissimus dorsi of high- and low-marbled Hanwoo. The longissimus dorsi muscles were selected for gene expression from eight Hanwoo steer carcasses based on crude fat content ...
Cho, Yong-Min, Choy, Yeon-Ho, Im, Seok-Ki, Kim, Bum-Soo, Kim, Kyoung-Hoon, Kim, Nam-Kuk, Lee, Sang-Hong, Lee, Seung-Hwan, Oh, Sung-Jong, Park, Eung-Woo, Yoon, Duhak   +10 more
core   +1 more source

Tenderization of Bovine Longissimus Dorsi Muscle using Aqueous Extract from Sarcodon aspratus [PDF]

Korean Journal for Food Science of Animal Resources, 2015
The aim of this study was to investigate the effects of aqueous extract from Sarcodon aspratus on tenderization of the bovine longissimus dorsi muscles in comparison with commercial proteolytic enzymes. Furthermore, meat quality and muscle protein degradation were examined.
Kim, Ho-Kyoung, Lee, Sang-Hoon, Ryu, Youn-Chul   +2 more
openaire   +2 more sources

Idade e sexo na maciez da carne de ovinos da raça Corriedale Meat lamb tenderness influenced by age and sex in Corriedale lineage

Ciência Rural, 2000
A maciez da carne geralmente é o atributo mais importante para o consumidor. Vários são os fatores que influem sobre esSe aspecto no animal, como por exemplo: genótipo, idade, sexo, entre outros. Neste estudo, verificou-se a influência da idade e do sexo
Márcia Arocha Gularte, Rosa de Oliveira Treptow, Juvêncio Luís Fernandes Pouey, José Carlos Osório   +3 more
doaj   +1 more source

Two-Stage Multimodal Method for Predicting Intramuscular Fat in Pigs

Agriculture
Intramuscular fat (IMF) content significantly influences pork tenderness, flavor, and juiciness. Maintaining an optimal IMF range not only enhances nutritional value but also improves the taste of pork products.
Wenzheng Liu, Tonghai Liu, Jianxun Zhang, Fanzhen Wang   +3 more
doaj   +1 more source