Integrative Genomic and Metabolomic Analysis Identifies mQTLs Associated with Genetic Selection for Tenderness in Nellore Cattle [PDF]
MetabolitesBackground: Beef tenderness is a key quality attribute that significantly influences consumer satisfaction; however, it exhibits considerable variability due to both genetic and environmental factors.
Joao Marcos Bovetto de Campos Valim +13 more
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Tenderness and the Calpain System of Three Different Types of Muscles of Kejobong Does under Two Different Energy Levels [PDF]
Animal Production: Indonesian Journal of Animal Production, 2012 . The purpose of research was to investigate whether there was influence of the addition of concentrates in basal feed on meat tenderness and calpastatin and calpain activities of three muscles of Kejobong does.
M Socheh +3 more
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Isolation and characterization of a protease from the Actinidia arguta fruit for improving meat tenderness. [PDF]
Food Sci Biotechnol, 2016 Wang J +10 more
europepmc +3 more sources
Kualitas Fisik dan Mikroba Daging Sapi yang Ditambah Jahe (Zingiber officinale Roscoe) pada Konsentrasi dan Lama Penyimpanan yang Berbeda [PDF]
Media Peternakan, 2004 The objective of this research was to determine the effect of ginger addition in pasta form with different concentration and time of storages on meat tenderness, total microbe, and pH value.
Komariah, I. I. Arief, Y. Wiguna
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Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment
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 +7 more
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Feeding regimens affecting carcass and quality attributes of sheep and goat meat — A comprehensive review [PDF]
Animal Bioscience, 2023 Sheep and goats can efficiently convert low quality forage into high-quality meat which contains specific nutrients and quality traits. Carcass traits and quality attributes of sheep and goat meat depend upon several factors and one of most effective ...
Yafeng Huang +7 more
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Aging mechanism for improving the tenderness and taste characteristics of meat
Journal of Animal Science and Technology, 2023 Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste ...
Seon-Tea Joo +6 more
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Shipin gongye ke-ji, 2022 Tenderness is an important index to evaluate the quality of meat products, and improving the tenderness of meat products is conducive to attracting consumers to buy again.
Songping WANG +4 more
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Determinants of meat quality: tenderness [PDF]
Proceedings of the Nutrition Society, 2003 Meat quality is a term used to describe a range of attributes of meat. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. The present paper highlights recent information on the factors that affect tenderness.
Charlotte, Maltin +3 more
openaire +2 more sources
Associations between c.2832a > g polymorphism of cast gene and meat tenderness in cattle: a meta-analysis [PDF]
Kafkas Universitesi Veteriner Fakültesi Dergisi, 2022 Genes or genetic markers related to meat quality have been studied for many years. Th e CAST gene is one candidate gene aff ecting meat tenderness in cattle.
Ender UZABACI, Deniz DINCEL
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