Results 271 to 280 of about 51,277 (323)
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Meat Science, 2002
This paper discusses the management of meat tenderness using a carcass grading scheme which utilizes the concept of total quality management of those factors which impact on beef palatability. The scheme called Meat Standards Australia (MSA) has identified the Critical Control Points (CCPs) from the production, pre-slaughter, processing and value ...
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This paper discusses the management of meat tenderness using a carcass grading scheme which utilizes the concept of total quality management of those factors which impact on beef palatability. The scheme called Meat Standards Australia (MSA) has identified the Critical Control Points (CCPs) from the production, pre-slaughter, processing and value ...
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Pediatrics, 1982
In a recent letter1 a reader commented on the therapeutic application of a meat tenderizer solution in hymenoptera envenomization. May I inject a note of skepticism. Since time immemorial the natives of the Polynesian Islands have used the papaya leaf to treat the injuries produced by the jellyfish. Even today when scuba divers meet they
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In a recent letter1 a reader commented on the therapeutic application of a meat tenderizer solution in hymenoptera envenomization. May I inject a note of skepticism. Since time immemorial the natives of the Polynesian Islands have used the papaya leaf to treat the injuries produced by the jellyfish. Even today when scuba divers meet they
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Meat tenderness and the gap filaments
Meat Science, 1977A theory is developed relating the myofibrillar component of meat tenderness to a third set of filaments in the sarcomere: the 'gap filaments'. It is prooposed that the gap filaments set the limit to the tensile strength of the raw or heat-denatured myofibril.
R H, Locker +3 more
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Biophysical aspects of meat tenderness
Meat Science, 1996Biophysical aspects of meat tenderness is reviewed, where the meat structural origin of variation in meat tenderness is tried to be elucidated. Processes, such as rigor development and ageing, known to influence the properties of the structural components, is covered, and variables that influence those processes, such as chilling, electrical ...
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Foodomics to investigate meat tenderness
TrAC Trends in Analytical Chemistry, 2013We describe the recent trends in investigations of meat tenderness by highlighting the main technical improvements, especially in proteomics and metabolomics. We also describe how these approaches have been so far applied to explore tenderness-related issues.
Angelo D’Alessandro, Lello Zolla
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Postmortem Mechanisms of Meat Tenderization
1999The conversion of muscle to meat is a complex process resulting in a set of conditions in postmortem muscle that are vastly different from those in living tissue. Efforts designed to understand the mechanism of postmortem meat tenderization must first define the postmortem biology of muscle tissue.
Elisabeth Huff-Lonergan +1 more
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Catheptic Enzymes and Meat Tenderization.
Journal of Food Science, 1968SUMMARY— A cathepsin has been purified from chicken leg muscle by ammonium sulfate fractionation and by chromatography on carboxy methyl‐ and diethylaminoethylcellulose. With respect to the specific activity of the initial 2% potassium chloride extract the cathepsin was purified 580. fold. The purified cathepsin
CARLOS BRUNET MARTINS, JOHN R. WHITAKER
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Protein Phosphorylation Affects Meat Tenderness
2020Tenderness is one of the most important quality attributes especially for beef and lamb. As protein phosphorylation and dephosphorylation regulate glycolysis, muscle contraction, and turnover of proteins within living cells, it may contribute to the conversion of muscle to meat.
Dequan Zhang +4 more
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Psychophysical investigations into the tenderness of meat
Meat Science, 1990Tenderness 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. For the consumers a procedure to measure the oral sensation by a forced choice method of successive comparison was developed.
Broekhuijsen, M. L., Van Willigen, J. D.
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Love me tender: An Omics window on the bovine meat tenderness network
Journal of Proteomics, 2012Meat tenderness prediction is a challenging task, especially in Maremmana, an Italian autochtonous and highly appreciated beef breed. In the present study we reported an integrated proteomics, phosphoproteomics and metabolomics overview of meat tenderness in longissimus dorsi from 15 male Maremmana individuals, through the discrimination of tender and ...
Angelo, D'Alessandro +5 more
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