Optical sensing as analytical tools for meat tenderness measurements - A review.
Meat Science, 2022 Meat tenderness is the most important attribute related to consumer satisfaction. No analytical tool is currently available to measure or predict tenderness in real-time.
M. Kamruzzaman
semanticscholar +1 more source
Meta-analysis of the relationship between collagen characteristics and meat tenderness.
Meat Science, 2021 Meta-analysis methods were used to investigate the effects of collagen content, solubility and pyridinoline cross-link content on Warner-Bratzler shear force (WBSF) and sensory tenderness in major meat species.
Xiying Li, M. Ha, R. Warner, F. Dunshea
semanticscholar +1 more source
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
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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
doaj +1 more source
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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Statistical model choice including variable selection based on variable importance: A relevant way for biomarkers selection to predict meat tenderness. [PDF]
Sci Rep, 2019 In this paper, we describe a new computational methodology to select the best regression model to predict a numerical variable of interest Y and to select simultaneously the most interesting numerical explanatory variables strongly linked to Y.
Ellies-Oury MP +5 more
europepmc +2 more sources
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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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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Association of μ-Calpain and Calpastatin Polymorphisms with Meat Tenderness in a Brahman-Angus Population. [PDF]
Front Genet, 2018 Autogenous proteolytic enzymes of the calpain family are implicated in myofibrillar protein degradation. As a result, the μ-calpain gene and its specific inhibitor, calpastatin, have been repeatedly investigated for their association with meat quality ...
Leal-Gutiérrez JD +5 more
europepmc +2 more sources