Results 31 to 40 of about 294,146 (290)
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
doaj +2 more sources
Polymorphism analysis in genes associated with meat tenderness in Nelore cattle
Meta Gene, 2018 The aims of this study were to identify haplotyped loci associated with meat tenderness (WBSF) in candidate genes and to search for new polymorphisms in these regions that influence such trait in Nelore cattle.
C. U. Braz +9 more
semanticscholar +1 more source
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
doaj +1 more source
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2009 Avaliaram-se a composição física da carcaça e a qualidade da carne de 22 novilhos contemporâneos, com média de idade de 22 meses, das raças Charolês ou Nelore, terminados em confinamento, e que receberam diferentes proporções de concentrado na dieta.
M.F. Silveira +7 more
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +2 more sources
FEBS Open Bio, EarlyView.KHS‐Cnd peptide is able to impair biofilm formation and disaggregate mature biofilms in Acinetobacter baumannii clinical isolates. Differences in extracellular metabolites reflect changes in biofilm metabolism due to KHS‐Cnd treatment. Among the differentially represented extracellular metabolites upon KHS‐Cnd treatment, the significantly altered ...
Fernando Porcelli +9 more
wiley +1 more source
Arthritis Care &Research, Accepted Article.Objective This study assessed sarilumab in treating patients with polyarticular‐course juvenile idiopathic arthritis (pcJIA). Methods This phase 2b, open‐label study (NCT02776735) consisted of three sequential parts (each with a core‐treatment and extension‐phase). During part 1, three doses were assessed in two weight groups (Group A/B: ≥30–60 kg/≥10–<
Fabrizio De Benedetti +19 more
wiley +1 more source
Arthritis Care &Research, EarlyView.Objective We aimed to validate the Pediatric Arthritis Ultrasound Scoring System (PAUSS) for upper extremity joints in children with juvenile idiopathic arthritis (JIA). Methods Children with JIA were evaluated for elbow, wrist, or finger arthritis by clinical examination (CE) and musculoskeletal ultrasound (MSUS) with images scored according to the ...
Patricia Vega‐Fernandez +12 more
wiley +1 more source