Results 11 to 20 of about 294,146 (290)
Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies.
Meat Science, 2021 Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent advances in tenderness research from a variety of perspectives are presented.
R. Warner +10 more
semanticscholar +1 more source
Food Research International, 2020 This meta-proteomics review focused on proteins identified as candidate biomarkers of beef tenderness by comparing extreme groups of tenderness using two-dimensional electrophoresis (2-DE) associated with mass spectrometry (MS).
B. Picard, M. Gagaoua
semanticscholar +1 more source
Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe.
Meat Science, 2020 This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. According to
Jingjing Liu +9 more
semanticscholar +1 more source
The Journal of the Science of Food and Agriculture, 2020 BACKGROUND This study aimed to identify relationships between components of intramuscular connective tissue, the proportions of the different fiber types, intramuscular fat and sensory tenderness of beef cooked at 55°C.
A. Listrat +9 more
semanticscholar +1 more source
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
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
doaj +1 more source
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
doaj +2 more sources
Role of calpain system in meat tenderness: A review
Food Science and Human Wellness, 2018 Aging is a popular method used by meat industry for improving the sensory attributes of meat. Despite the advent of many novel technologies, aging has not lost its charm and is still widely used commercially as a post-mortem intervention for ...
Z. Bhat, J. Morton, S. Mason, A. Bekhit
semanticscholar +1 more source
Influence of oxidative damage to proteins on meat tenderness using a proteomics approach.
Meat Science, 2019 The objective of this study was to evaluate the association between oxidative damage to proteins (represented by protein carbonylation) and beef tenderness. Three experimental groups were selected by shear force (SF): tender (38.2 ± 2.9 N), intermediate (
J. Malheiros +6 more
semanticscholar +1 more source
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
doaj +1 more source