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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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
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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
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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
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Using Genetic Panels to Predict Tenderness in Beef Cattle
Meat and Muscle Biology, 2020 Genetic panel use as a selection tool has grown in popularity in the beef industry. The objective of the study was to determine whether beef cattle genetically selected for tenderness generated a tender product.
Brianna J Buseman +7 more
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Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking
FoodsThe purpose of this study was to evaluate the effect of temperature and time of sous-vide cooking method on the characteristics of Thoroughbred horse loin.
Joko Sujiwo +6 more
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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
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Changes in Collagen across Pork Tenderloin during Marination with Rosehip Nanocapsules
Applied SciencesThe objective of this study was to prepare zein–gum Arabic nanocapsules with rosehip oil (NC-RH), apply them to pork tenderloin, and analyze the changes in collagen structure under different conditions (pH 6.5 and 4.0) and temperatures (25 °C and 4 °C ...
Araceli Ulloa-Saavedra +6 more
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Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms
Meat and Muscle Biology, 2019 The objective was to characterize ham and loin quality of carcasses ranging from 78 to 145 kg (average ∼119 kg). Hot carcass weight (HCW), back fat depth, and loin depth was measured on 666 carcasses.
Anna C. Dilger +20 more
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Rapid Non-Destructive Detection Technology in the Field of Meat Tenderness: A Review
FoodsTraditionally, tenderness has been assessed through shear force testing, which is inherently destructive, the accuracy is easily affected, and it results in considerable sample wastage.
Yanlei Li +5 more
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