Results 11 to 20 of about 192,317 (301)

Ruminant meat tenderness. I. Overview of factors affecting meat tenderness. Review [PDF]

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   +1 more source

Tenderness and Color Stability of Beef Longissimus Thoracis and Semimembranosus Steaks From Carcasses With Varying Hot Carcass Weights

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, Laura Grube, Michaela Fevold, Robert Maddock, Wanda Keller   +4 more
doaj   +2 more sources

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

A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness [PDF]

, 2021
Objective:The objective is to better understand the contribution of each tenderness factor to the perception of tenderness of three specific beef muscles with similar tenderness ratings. Study Description:Longissimus lumborum (loin), tensor fascia latae (
Chao, M. D., G. Magnin-Bissel, Chun, C. K., T. G. O'Quinn, Wu, W., D. L. Boyle, Welter, A. A., A. A. Welter, W. Wu, M. D. Chao, C. K. Chun, Boyle, D. L., O\u27Quinn, T. G., Magnin-Bissel, G.   +13 more
core   +1 more source

Growth, carcass, and meat quality of 2 dual-purpose chickens and a layer hybrid grown for 67 or 84 D compared with slow-growing broilers

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, L. Taddei, D. Albiker, M. Kreuzer, M. Siegrist, R.E. Messikommer, I.D.M. Gangnat   +6 more
doaj   +1 more source

Free Calcium Concentration, Calpain-2 Activity, and Final Product Tenderness of Electrically Stimulated Beef

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, Gordon K Murdoch, James A Nasados, Jaxon H Smart, Jessica M Lancaster, Jessie B Van Buren, Kizkitza Insausti, Matthew E Doumit, Michael Colle, Phillip Bass, Tanya M Weber, William J Price   +11 more
doaj   +2 more sources

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, Yeong Jong Kim, Hae Seong Jeong, Juntae Kim, Farouq Heidar Barido, Sung Ki Lee   +5 more
doaj   +1 more source

Enhancing the tenderness of beef [PDF]

, 1999
End of Project ReportThis project investigated various methods which had potential to increase beef tenderness and was also aimed at elucidating the biochemical mechanism underlying the improved ...
Troy, Declan J.
core   +1 more source

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, Hadrien Lorenzo, Christophe Denoyelle, Jérôme Saracco, Brigitte Picard   +4 more
doaj   +1 more source

Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating

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, Yuewen Chen, Xiuping Dong, Fanyu He, Yugang Shi, Tingting Chai   +5 more
doaj   +1 more source