Results 11 to 20 of about 318,143 (335)
Ruminant meat tenderness. I. Overview of factors affecting meat tenderness. Review
Животновъдни науки, 2023 The aim of the present article was to make an overview of tenderness of meat from large and small ruminants and to outline some factors that affect it. At present, the tenderness of meat is one of its most important quality traits.
Nikolay Ivanov
doaj
Meat and Muscle Biology, 2021 Beef top loin steaks from Top Choice (Modest and Moderate marbling), Choice (primarily Small marbling), and Select (Slight marbling) beef strip loins from Texas and Non-Texas (Kansas, Nebraska, and Colorado) beef processing establishments were obtained ...
Ashley Arnold +7 more
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Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review
Foods, 2020 Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences.
Rhonda Miller
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Meat and Muscle Biology, 2021 Our objectives were to determine how beef hot carcass weights relate to temperature and pH decline, Warner-Bratzler shear force, and objective color of steaks from the longissimus thoracis and semimembranosus.
Kasey Carlin +4 more
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Journal of Applied Poultry Research, 2020 Summary: To avoid chick culling, meat production can be carried out with either dual-purpose hybrids, where both genders are used, or layer males. However, comparative in-depth studies are lacking.
S. Mueller +6 more
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An Original Methodology for the Selection of Biomarkers of Tenderness in Five Different Muscles
Foods, 2019 For several years, studies conducted for discovering tenderness biomarkers have proposed a list of 20 candidates. The aim of the present work was to develop an innovative methodology to select the most predictive among this list.
Marie-Pierre Ellies-Oury +4 more
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Effect of age and carcass weight on quality traits of m. rectus abdominis from Charolais heifers
Animal, 2017 In practice cattle may be slaughtered at different combinations of age and weight. As each of these factors could affect meat quality traits, the present work aimed to identify which combination can be expected to increase overall meat quality of m ...
M.P. Ellies-Oury +5 more
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Meat and Muscle Biology, 2020 The objective of this study was to evaluate the effect of timing of electrical stimulation on free calcium concentration, calpain-2 activity, Warner-Bratzler shear force (WBSF), and consumer sensory analysis.
Brianna J Buseman +11 more
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Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old [PDF]
Asian-Australasian Journal of Animal Sciences, 2020 Objective The objective of this study was to compare the quality of dry-aged beef from cull Hanwoo cows slaughtered at 60 or 80 months old. Methods A total of eight cull Hanwoo carcasses with a quality grade of 3 (low-grade) were selected and divided ...
Dicky Tri Utama +5 more
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International Journal of Food Properties, 2021 This study was aimed to investigate the effect of low-temperature vacuum heating (LTVH; versus the traditional thermal method– TC - 100°C boiling water) on water content/distributions, microstructure, and tenderness of sturgeon fillets.
Jianling Wei +5 more
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