Results 21 to 30 of about 294,146 (290)
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
doaj +1 more source
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
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 +5 more
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Research Progress of Calcium Salt Regulating Beef Quality Factors and Its Application
Shipin gongye ke-ji, 2022 Tenderness and meat color are the two most important factors affecting consumers to buy beef, but also directly affect the quality of beef. In order to improve the quality of meat tenderness and meat color, many methods have been developed.
Xiaodong YANG +11 more
doaj +1 more source
Muscle-specific effect of aging on beef tenderness
LWT, 2019 Tenderness is a muscle-specific trait critically influencing consumers’ acceptance of beef and overall eating satisfaction. Muscles in a beef carcass differ in their biochemical properties and thus may respond differentially to postmortem aging ...
M. Nair, A. Canto, G. Rentfrow, S. Suman
semanticscholar +1 more source
The effect of structural and biochemical changes of muscles during post-mortem process on meat tenderness [PDF]
Journal of Central European Agriculture, 2017 The aim of this paper was to describe the main structural and biochemical changes of muscles during post-mortem process implicated with meat tenderness.
Ana KAIĆ, Silvester ŽGUR
doaj +1 more source
Translational Animal Science, 2018 The objectives of this study were to evaluate the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience and to evaluate the risk of overall palatability failure due to the unacceptable level of one or more of ...
T. O’Quinn +3 more
semanticscholar +1 more source
Influence of Hempseed Meal on Fresh Goat Meat Characteristics Stored in Vacuum Packaging
Animals, 2023 The objective of this study was to determine the influence of hempseed meal (HSM) on goat meat characteristics. Goats (N = 10/treatment) were allocated to a diet concentration (0, 10, 20, or 30%) of HSM, fed for 60 days, and harvested.
Virginia E. Zorn +7 more
doaj +1 more source