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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, Leonard Koolman, Michael Whelan, Aidan Moloney   +3 more
doaj   +4 more sources

Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment [PDF]

Meat and Muscle Biology, 2021
Meat tenderness is a quality trait critical to consumer acceptance and determines satisfaction, repeat purchase, and willingness to pay premium prices. The aim of this review was to explore instrumental and sensory methods for assessing meat tenderness ...
Frank Dunshea, Minh Ha, Peter Purslow, Rhonda K. Miller, Robyn Warner, Rozita Spiroska Vaskoska, Tommy L. Wheeler, Xin Li   +7 more
doaj   +4 more sources

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, Ling Ge, Weibo Zhang, Xiaoyang Lv, Shanhe Wang, Xiukai Cao, Wei Sun   +6 more
doaj   +3 more sources

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, Daniele Fernanda Jovino Gimenez, Danielly Beraldo dos Santos Silva, Roger Barthelson, Fernando Baldi, Jesus Aparecido Ferro, Lucia Galvão Albuquerque   +6 more
doaj   +3 more sources

Exploring how papaya juice improves meat tenderness and digestive characteristics in Wenchang chickens [PDF]

Poultry Science
Wenchang 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, Yucan Wu, Chunhui Zhang, Feng Huang   +3 more
doaj   +2 more sources

Single-Nucleotide Polymorphisms in Calpastatin (CAST) and Micro-Calpain (CAPN1) Genes Influencing Meat Tenderness in Crossbred Beef Cattle in Thailand [PDF]

Veterinary Sciences
This 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, Supawit Triwutanon, Preeda Lertwatcharasarakul, Nitipong Homwong, Theera Rukkwamsuk   +4 more
doaj   +2 more sources

DNA Amplification of Meat Tenderness Gene of Bali Cattle

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
The aim of this study was to know DNA band pattern as a result of amplification using DNA primer from meat tenderness gene of Bali cattle. Sample used in this study was DNA isolated from blood Bali cattle.
Agus Susilo, Soeparno Soeparno, Tety Hartatik, Wayan Tunas Artama   +3 more
doaj   +6 more sources

Co-Regulation of Very Fast Chilling Treatment and the Follow-Up Storage Temperature on Meat Tenderness Through Glycolysis. [PDF]

Foods
The effects of storage temperature (4 °C, −1 °C, and −4 °C) after the very fast chilling (VFC) treatment on the glycolysis in lamb were investigated. The meat tenderness, glycolytic rates, activity, phosphorylation, and acetylation levels of glycolytic ...
Bai Y, Ren C, Wu S, Hou C, Li X, Zhang D.   +5 more
europepmc   +2 more sources

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
doaj   +2 more sources

Psychophysical investigations into the tenderness of meat

Meat Science, 1990
Tenderness of five veal meat cuts was determined by two groups of subjects: a panel of skilled butchers and a consumers' panel. The butchers estimated tenderness with and without assistance of visual information.
Broekhuijsen, M. L., Van Willigen, J. D.
core   +4 more sources