Results 31 to 40 of about 451,243 (286)
Effects of polymorphisms in CAPN1 and CAST genes on meat tenderness of Chinese Simmental cattle. [PDF]
Arch Anim Breed, 2018 Considerable evidence has demonstrated that the μ-calpain (CAPN1) gene and its inhibitor calpastatin (CAST) gene are major factors affecting meat quality. Marker-assisted selection (MAS) has been widely used to improve beef quality traits. Therefore, the
Sun X +6 more
europepmc +2 more sources
Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness. [PDF]
J Food Sci Technol, 2018 Maqsood S +3 more
europepmc +2 more sources
Journal of animal breeding and genetics = Zeitschrift fur Tierzuchtung und Zuchtungsbiologie, 2020 The goal of this study was to compare the predictive performance of artificial neural networks (ANNs) with Bayesian ridge regression, Bayesian Lasso, Bayes A, Bayes B and Bayes Cπ in estimating genomic breeding values for meat tenderness in Nellore ...
Fernando Brito Lopes +9 more
semanticscholar +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Veterinary Medicine and Science, 2022 Background Tenderness is the main quality of meat products. However, the meat tenderness formation is a complex biological process, and pathways and proteins that affect the tenderness of yak meat are unknown.
Shengsheng Li, Shujie Liu
doaj +1 more source
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
doaj +1 more source
Insights on meat quality from combining traditional studies and proteomics [PDF]
, 2021 peer-reviewedFollowing a century of major discoveries on the mechanisms determining meat colour and tenderness using traditional scientific methods, further research into complex and interactive factors contributing to variations in meat quality is ...
Warner, Robyn D. +2 more
core +1 more source
Meat Science, 2021 The food industry has been slow in harnessing technological developments to expand opportunities and benefit the community. One such opportunity is in the application of proteolytic enzymes to the development of softer-textured meat products that require
C. Botinestean +4 more
semanticscholar +1 more source