Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status [PDF]
Foods, 2022 Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during ...
Carlos Álvarez +3 more
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Preliminary Results about Lamb Meat Tenderness Based on the Study of Novel Isoforms and Alternative Splicing Regulation Pathways Using Iso-seq, RNA-seq and CTCF ChIP-seq Data [PDF]
Foods, 2022 Tenderness is an important indicator of meat quality. Novel isoforms associated with meat tenderness and the role of the CCCTC-binding factor (CTCF) in regulating alternative splicing to produce isoforms in sheep are largely unknown.
Zehu Yuan +6 more
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Veterinary Medicine and Science, 2022 Background Tenderness is the main quality of meat products. However, the meat tenderness formation is a complex biological process, and pathways and proteins that affect the tenderness of yak meat are unknown.
Shengsheng Li, Shujie Liu
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Exploring how papaya juice improves meat tenderness and digestive characteristics in Wenchang chickens [PDF]
Poultry ScienceWenchang chicken meat, used as the primary ingredient, was combined with papaya juice in different proportions for pickling and stewing. The objective of this study was to examine the effects of papain in papaya juice on the tenderness, structure and ...
Zihan Zhang +3 more
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Differences in global gene expression in muscle tissue of Nellore cattle with divergent meat tenderness [PDF]
BMC Genomics, 2017 Background Meat tenderness is the consumer’s most preferred sensory attribute. This trait is affected by a number of factors, including genotype, age, animal sex, and pre- and post-slaughter management. In view of the high percentage of Zebu genes in the
Larissa Fernanda Simielli Fonseca +6 more
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Single-Nucleotide Polymorphisms in Calpastatin (CAST) and Micro-Calpain (CAPN1) Genes Influencing Meat Tenderness in Crossbred Beef Cattle in Thailand [PDF]
Veterinary SciencesThis study investigated single-nucleotide polymorphisms (SNPs) within the CAPN1 316, CAPN1 4751, and CAST 2959 markers using high-resolution melting (HRM) analysis to predict meat tenderness in crossbred beef cattle.
Thanathip Thaloengsakdadech +4 more
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Ruminant meat tenderness. I. Overview of factors affecting meat tenderness. Review
Животновъдни науки, 2023 The aim of the present article was to make an overview of tenderness of meat from large and small ruminants and to outline some factors that affect it. At present, the tenderness of meat is one of its most important quality traits.
Nikolay Ivanov
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Improving Tenderness of Spent Layer Hens Meat Using Papaya Leaves (Carica papaya) [PDF]
Pakistan Veterinary Journal, 2013 Two experiments were performed to study the use of papaya leaves as a meat tenderizer. The first experiment was to evaluate the effect of papaya dry leaves added to hen’s diet before slaughter.
H. O. Abdalla, N. N. A. Ali, F. S. Siddig and S. A. M. Ali*
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Kualitas Daging Kancil (Tragulus javanicus) [PDF]
Media Peternakan, 2010 Lesser mouse deer is a native animal, which is commonly found in the forest of Java and information concerning this animal is still limited. This research explored the quality of lesser mouse deer meat (Tragulus javanicus).
D. Rosyidi +3 more
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Food Chemistry: XOula Tibetan sheep meat has rich nutritional value but relatively poor tenderness. Recently, apoptosis of muscle cells has gradually become a research hotspot for improving meat tenderness during postmortem aging.
Jingyu Wang +8 more
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