Results 41 to 50 of about 22,577 (225)

Effects of Marination with Different Salt Concentrations on Some Quality Criteria of Beef Meat

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2021
In the present study, the effect of different salt concentrations on some quality properties such as the total number of coliform bacteria, texture, cooking loss, total salt content, metmyoglobin, pH, the water activity of steaks prepared from ...
Buket ER DEMİRHAN, Burak DEMİRHAN
doaj   +1 more source

Association of Calpastatin (CAST) Gene with Growth Traits and Carcass Characteristics in Bali Cattle [PDF]

, 2015
Calpastatin (CAST) gene is well known as an inhibitor of muscle protein degradation and relates to muscle growth and meat tenderness. The objective of this study was to determine the association of CAST gene with growth traits and carcass characteristics
Gunawan, A. (A), Jakaria, J. (Jakaria), Priyanto, R. (R), Putri, R. (R)   +3 more
core  

Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar [PDF]

, 2013
Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from Duroc x Yorkshire (D x Y), Duroc x Yorkshire x wild boar (D x Y x WB) crossbreeds and wild boars (WB) was investigated ...
Baltić Milan Ž., Ivanović Snežana D., Nešić Ksenija D., Pisinov Boris P., Popov-Raljić Jovanka V., Stojanović Zoran M.   +5 more
core   +2 more sources

Multiobjective Codesign Optimization of a Planar Pneumatic Artificial Muscle‐Based Snake‐Like Robot for Enhanced Agility and Energy Efficiency

Advanced Robotics Research, EarlyView.
A codesign multiobjective optimization framework was developed to enhance the morphology and controller of a snake‐like robot driven by artificial muscles. It improved planar locomotion, agility, and power efficiency. The approach optimized link geometry and controller gains, revealing that shorter muscles near joints and longer linkages maximize ...
Ayla Valles, Mahdi Haghshenas‐Jaryani
wiley   +1 more source

Composição química e de ácidos graxos do músculo longissimus dorsi e da gordura subcutânea de tourinhos Red Norte e Nelore Chemical composition and of fatty acids of the muscle longissimus dorsi and backfat of Red Norte and young Nellore bulls

Revista Brasileira de Zootecnia, 2012
Objetivou-se com este trabalho avaliar a composição química e o perfil de ácidos graxos do músculo longissimus dorsi e da gordura subcutânea de tourinhos Red Norte e Nelore terminados em confinamento. Utilizaram-se 44 animais, sendo 22 Red Norte com peso
Leandro Sâmia Lopes, Márcio Machado Ladeira, Otávio Rodrigues Machado Neto, Eduardo Mendes Ramos, Pedro Veiga Rodrigues Paulino, Mário Luiz Chizzotti, Mário César Guerreiro   +6 more
doaj   +1 more source

Faba beans in diets for growing-finishing pigs [PDF]

, 2003
Two experiments were carried out to study the effects of using the new faba bean (Vicia faba L.) cultivar Kontu as a domestic protein source for growing-finishing pigs.In Experiment 1,120 pigs were used with a body weight (BW)of 25–110 kg to study the ...
Alaviuhkola, Timo, Partanen, Kirsi, Siljander-Rasi, Hilkka, Suomi, Kaija   +3 more
core  

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

Medidas objetivas das carcaças e composição química do lombo de cordeiros alimentados e terminados com três níveis de proteína bruta em creep feeding Measurements of carcass and chemical composition of loin of suffolk lambs fed three crude protein levels in creep feeding

Revista Brasileira de Zootecnia, 2005
Objetivou-se avaliar o efeito de três níveis de proteína (15, 20 e 25% PB) na ração sobre as medidas objetivas das carcaças e do músculo Longissimus dorsi, os pesos e rendimentos dos cortes, além da composição química e maciez da carne de cordeiros ...
Jessé Siqueira Ortiz, Ciniro Costa, Cledson Augusto Garcia, Liciana Vaz de Arruda Silveira   +3 more
doaj   +1 more source

Longissimus dorsi Muscle’s Chemical Composition, Fatty Acid Pattern, and Oxidative Stability in Korean Hanwoo Finishing Cattle Following Slaughtering and Stunning with or without Brain Disruption and State of Consciousness

Foods, 2023
Handling during pre- and post-slaughter conditions can affect the quality and safety of meat. An experiment was conducted to compare slaughtering with or without a state of consciousness on Longissimus dorsi muscle’s proximate composition, cholesterol ...
A. B. M. Rubayet Bostami, Hong-Seok Mun, Chul-Ju Yang   +2 more
doaj   +1 more source

Fatty Acids Content Of M. Longissimus Dorsi Of Moravka Pigs

, 2017
Fatty acids composition of m. longissimus dorsi (MLD) of Moravka pigs was analyzed considering also the effect of sex and body weight of pigs at slaughter. Pigs were reared in facilities with the openaire section and fed a complete feed mixtures adapted to the stage of growth (from 20-60 kg mixture I: 15.50% of crude protein (CP) and 12.95 MJ ...
Savić, Radomir, Petrović, Milica, Radović, Čedomir, Parunović, Nenad, Radojković, Dragan, Stanišić, Nikola, Gogić, Marija, Čandek-Potokar, Marjeta   +7 more
openaire   +2 more sources