Results 61 to 70 of about 51,277 (323)
Lamb meat tenderness prediction using neural networks and sensitivity analysis [PDF]
, 2005 The assessment of quality is a key factor for the meat industry, where the aim is to fulfill the consumer's needs. In particular, tenderness is considered the most important characteristic affecting consumer perception of taste.
Cadavez, Vasco +4 more
core +1 more source
The use of edible insects in human food
Journal of the Science of Food and Agriculture, EarlyView.Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira +5 more
wiley +1 more source
Research Progress on the Mechanism for the Effect of Ubiquitination on Meat Quality [PDF]
Shipin KexueMeat quality is closely related to consumer experience and the benefits of deep processing enterprises, and it is influenced by diverse and complex factors.
WANG Mengxue, LIU Jitong, LI Jiqiang, ZHANG Lei, LIU Chenyue, ZHAO Wenyue, CHENG Haijian, TONG Lin, MAO Yanwei, ZHANG Yimin
doaj +1 more source
Association of Calpastatin (CAST) Gene with Growth Traits and Carcass Characteristics in Bali Cattle [PDF]
, 2015 Calpastatin (CAST) gene is well known as an inhibitor of muscle protein degradation and relates to muscle growth and meat tenderness. The objective of this study was to determine the association of CAST gene with growth traits and carcass characteristics
Gunawan, A. (A) +3 more
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Direct fed microbials (DFM) are natural and safe enteric methane mitigants for ruminant livestock systems. While previous studies have demonstrated the effect of Lactobacillus spp. on methane mitigation, challenges remain in effectively delivering DFM in extensive grazing systems. The objective of this experiment was to evaluate the
Sreemol Suthan Nair +7 more
wiley +1 more source
Comparison of tenderness and calpains activity of yak meat in different ages during postmortem aging [PDF]
Kafkas Universitesi Veteriner Fakültesi Dergisi, 2019 Yak is a rare breed of resources in Tibetan Plateau, with high protein and low-fat content, and has other important application value. Yaks are managed by herders and slaughtered in various ages, changing from three years to twelve years of age, and ...
Pengcheng WEN +6 more
doaj +1 more source
Heat shock protein beta-6 emerges as a potential biomarker to predict meat tenderness [PDF]
, 2009 The mechanisms controlling meat tenderness involve a multitude of cellular functions. A novel approach to identify the protein(s)/peptide(s) bands associated with tenderness, measured by Warner Bratzler Shear (WBS), is the use of functional proteomics ...
Zapata, Isain
core
Direct Ambient Mass Spectrometry for Food, Beverage, and Agricultural Sample Analysis and Research
Mass Spectrometry Reviews, EarlyView.ABSTRACT Ambient and direct mass spectrometry (MS) methods are becoming increasingly used for the rapid analysis of food, beverage and agricultural samples. Novel ionization approaches combined with targeted, or untargeted workflows provide analytical outcomes within a greatly reduced time period compared to traditional separation science coupled with ...
Leigh M. Schmidtke +3 more
wiley +1 more source
Probability of beef tenderness in confined cows - a meta-analytic approach
Semina: Ciências Agrárias, 2019 This study aimed to assess the probability of meat tenderness in confined cows. For this purpose, CAPES and SciELO platforms were searched for papers under this subject published in Brazil between 2000 and 2015.
Rangel Fernandes Pacheco +7 more
doaj +1 more source
A Survey on Some Parameters of Beef and Buffalo Meat Quality [PDF]
, 2009 A survey was carried out on 13 Vietnamese Yellow cattle, 14 LaiSind cattle and 18 buffalos in Hanoi to estimate the quality of longissimus dorsi in terms of pH, color, drip loss, cooking loss and tenderness at 6 different postmortem intervals.
Binh, Dang Vu +5 more
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