Results 31 to 40 of about 12,488 (219)

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

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

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

Fat content in the longissimus dorsi in Xinjiang brown cattle.

, 2018
A: Control group A, with the lowest fat content in the longissimus dorsi. B: Group B, with the highest fat content in the longissimus dorsi.
Na Li (6550), Hai-Peng Li (233458), Yang Zhang (30734), Wei Du (88790), Ling Han (155543), Xiang-Min Yan (5950241), Jin-Shan Zhang (5950244), Hong-Bo Li (326865), Qun-Li Yu (5950247)   +8 more
core   +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

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

Multi‐Omics Insights Into the Mechanisms of Early Muscle Fiber Difference and Transformation Between Lean‐Type and Chinese Indigenous Pigs

Advanced Science, EarlyView.
Multi‐omics analyses uncover breed‐specific cis‐regulatory landscapes and higher‐order chromatin architectural differences that underlie early postnatal muscle fiber divergence in pigs. A super‐enhancer upstream of PPP3CB recruits MEF2C to activate PPP3CB transcription, while the PPP3CB–MEF2C positive feedback loop promotes oxidative muscle fiber ...
Shuailong Zheng, Hainan Wu, Min Liu, Kunpeng Wu, Shuntao Huang, Zulfiqar Ahmed, Lenox Pius, Mengjin Zhu, Dequan Xu   +8 more
wiley   +1 more source

Predicting the eating quality of meat [PDF]

, 2000
End of Project ReportA novel, water soluble protein fragment [1735Da] was isolated from beef striploin and characterised. As soluble components of the proteolytic system are easily extracted from muscle they may be suitable for routine factory analysis ...
Troy, Declan J., Murray, Brendan, Mullen, Anne Maria   +2 more
core  

Revisiting paravertebral muscles in European rabbits (Oryctolagus cuniculus) and European brown hares (Lepus europaeus) (Leporidae; Lagomorpha)

The Anatomical Record, EarlyView.
Abstract Domesticated European rabbits (Oryctolagus cuniculus) have long been chosen as laboratory model organisms. Despite this, there has been no definitive study of the vertebral musculature of wild rabbits. Relevant descriptions of well‐studied veterinary model mammals (such as dogs) are generally applicable, but not appropriate for a species ...
Nuttakorn Taewcharoen, Emma Sherratt, Philip Stott, Rachel Norris   +3 more
wiley   +1 more source