Genome-wide association studies on collagen contents trait for meat quality in Hanwoo
Journal of Animal Science and Technology, 2023 Beef consumers valued meat quality traits such as texture, tenderness, juiciness, flavor, and meat color that determining consumers’ purchasing decision.
KyeongHye Won +4 more
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A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review [PDF]
Asian-Australasian Journal of Animal Sciences, 2013 Tenderness is the most important meat quality trait, which is determined by intracellular environment and extracellular matrix. Particularly, specific protein degradation and protein modification can disrupt the architecture and integrity of muscle cells
Ting Lian, Linjie Wang, Yiping Liu
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Changes in Water Holding Capacity and Shear Force in Fallow Deer Muscles during Ageing
Applied Sciences, 2023 The aim of the study was to determine changes in water-holding and water-binding capacities in relation to the tenderness of fallow deer semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles during ageing. In the study, muscles obtained
Monika Modzelewska-Kapituła +1 more
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BCIT Environmental Public Health Journal, 2014 Background: In 2012, mechanically tenderized meat raised public health concern when an E.Coli 0157:H7 outbreak was linked to the tenderization process. It was discovered that the machinery pushed the E.Coli from the surface of contaminated meat products such as steaks and roasts, into the interior, where it was able to survive the cooking ...
Kimberly Wrixon +3 more
openaire +2 more sources
Plant and bacterial proteases: A key towards improving meat tenderization, a mini review
Cogent Food & Agriculture, 2016 Meat consumers are very concerned about the quality and tenderness of meat. Meat tenderness generally depends upon connective tissue, sarcomere length, and the proteolytic potential of muscle.
Muhammad Sajid Arshad +8 more
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Comparison between Allo-Kramer and Warner-Bratzler devices to assess rabbit meat tenderness
Italian Journal of Animal Science, 2010 A study was conducted to compare Allo-Kramer (AK) and Warner-Bratzler (WB) devices to evaluate rabbit meat texture and to assess their correlations with sensory tenderness.
C. Cavani +3 more
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Lamb meat quality assessment by support vector machines [PDF]
, 2006 The correct assessment of meat quality (i.e., to fulfill the consumer's needs) is crucial element within the meat industry. Although there are several factors that affect the perception of taste, tenderness is considered the most important ...
A. Smola +18 more
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Relation of postmortem protease activity to tenderness in buffalo meat and Brahman beef
Italian Journal of Animal Science, 2010 We previously showed that meat from crossbred water buffalo had significantly higher tenderness than beef from crossbred Brahman cattle of the same age, gender, and diet.
M. Hirabayashi +9 more
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Enhancing poultry industry competitiveness: consumer perspective on chicken meat quality based on sensory characteristics [PDF]
, 2014 The increasing demand for chicken meat has caused producers to increase their productivity through enhanced production techniques. Further increase in demand for quality meat products has been predicted in the country.
Abd Latif, Ismail +3 more
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Pressurization technique: principles and impact on quality of meat and meat products
Food and Agricultural Immunology, 2022 High-pressure processing as a unique technique of meat preservation is being widely used to preserve the meat and meat products by which a commercially feasible product’s production is possible to meet the consumer’s demand with no chemical preservatives
Javeed Akhtar, Mebrhit Gebremariam Abrha
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