Results 71 to 80 of about 12,488 (219)
Ciência Rural, 2002 É bem conhecido o fato de que o encurtamento pelo frio pode influenciar negativamente a textura da carne. Por isso, a determinação do grau de contração do tecido muscular é um recurso analítico de grande importância quando se estuda a otimização dos ...
Riana Jordão Barrozo Heinemann +3 more
doaj +1 more source
Targeting Myostatin for Sustainable Meat Production: Insights From Multiple Species
Animal Genetics, Volume 57, Issue 3, June 2026.ABSTRACT Myostatin gene (MSTN), a TGF‐β superfamily member, negatively regulates skeletal muscle growth, positioning it as a prime genetic target for enhancing livestock meat production. This review synthesizes evidence from 1979 to 2025 on MSTN mutations across cattle, pigs, poultry, sheep, goats, and rabbits, emphasising impacts on yield, quality ...
Chiara Santomassimo +9 more
wiley +1 more source
Revista Brasileira de Zootecnia, 2004 Objetivou-se, com este trabalho, estudar níveis de substituição (0; 50 e 100%) do milho grão seco moído pela silagem de grãos úmidos de milho (SGUM) na ração de cordeiros alimentados em creep feeding.
Gercílio Alves de Almeida Júnior +5 more
doaj +1 more source
Effect of betaine on muscle, liver and serum amino acid composition in finishing swine
浙江大学学报. 农业与生命科学版, 2001 One hundred fifty finishing pigs (Duroc× Landrace×yorkshire) were allotted to five groups which received the same basal diet, supplemented with 0, 1 000, 1 250, 1 500, 1 750 mg/kg betaine.
FENG Jie, XU Zi-rong
doaj +1 more source
Food Frontiers, Volume 7, Issue 3, May 2026.This graphical abstract summarizes the comprehensive framework of mutton quality, including evaluation indices, influencing factors, and improvement strategies. Meat quality is systematically assessed through multiple dimensions, including flavor, color, pH, tenderness, water‐holding capacity, intramuscular fat, and nutritional composition.
Man‐yu Liu +6 more
wiley +1 more source
Effects of Finishing Diet and Packaging on Longissimus Dorsi Color
Meat and Muscle Biology, 2019 ObjectivesMeat color is extremely influential in purchasing decisions as consumers associate a bright-red color with freshness. The type of finishing diet can influence beef color. Previous studies have shown that grass-finished cattle have darker muscle color than grain-finished cattle.
M. Perry +4 more
openaire +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Schematic overview of the extraction of camel myofibrillar proteins from Longissimus lumborum (LL) and Biceps femoris (BF) muscles and the evaluation of freezing‐induced changes. The study integrates techno‐functional analyses (protein solubility, surface hydrophobicity, reactive sulfhydryl groups, SDS–PAGE) with nanoarchitectural characterization ...
Ahmed‐Laloui Hamza +6 more
wiley +1 more source
PENGARUH LAMA STIMULASI LISTRIK PADA TEGANGAN 220VOLT DAN LAMA PEMBEKUAN TERHADAP KUALITAS FISIK DAN KIMIA OTOT Longissimus dorsi SAPI PESISIR [PDF]
, 2018 Penelitian ini bertujuan untuk mengetahui pengaruh lama stimulasi listrik pada tegangan 220volt dan lama pembekuan terhadap kualitas fisik dan kimia otot Longissimus dorsi sapi Pesisir.
NUR, HAYANTI
core
Ciência Rural, 2008 Este estudo teve como objetivo avaliar a influência de diferentes níveis de substituição do alimento concentrado por resíduo úmido de cervejaria sobre a composição tecidual, a composição centesimal e o teor de colesterol da carne de cordeiros terminados ...
Sérgio Carvalho +1 more
doaj +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4008-4016, May 2026.Abstract BACKGROUND This study assessed the effects of dietary carnosine during the in vitro digestion of a healthy meal model based on the Mediterranean diet, comprising lean pork enriched with two levels of carnosine, whole grain bread, tomato, onion, and olive oil.
Yi Yao Li +6 more
wiley +1 more source