Differences in light scattering between pale and dark beef longissimus thoracis muscles are primarily caused by differences in the myofilament lattice, myofibril and muscle fibre transverse spacings.
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DOI: 10.1016/j.meatsci.2018.11.006
Abstract: Beef colour is essential to consumer acceptability with dark muscle colours being problematic. Dark meat has less light scattering but the mechanisms are unknown. We hypothesise that three mechanisms are responsible for decreased light scattering… read more here.
Keywords: longissimus thoracis; muscle; dark; beef longissimus ... See more keywords
Early differential gene expression in beef Longissimus thoracis muscles from carcasses with normal (5.9) ultimate pH.
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DOI: 10.1016/j.meatsci.2019.03.013
Abstract: The objective of this study was to investigate early postmortem (0.5 h) gene expression in beef Longissimus thoracis (LT) muscles from carcasses with NORMAL (5.9) ultimate pH (pHu). A total of 53 transcripts were differentially expressed… read more here.
Keywords: longissimus thoracis; thoracis muscles; gene expression; beef longissimus ... See more keywords
Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef M. longissimus thoracis et lumborum.
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DOI: 10.1016/j.meatsci.2019.107915
Abstract: The aim of this study was to calibrate chemometric models to predict beef M. longissimus thoracis et lumborum (LTL) sensory and textural values using visible-near infrared (VISNIR) spectroscopy. Spectra were collected on the cut surface of… read more here.
Keywords: longissimus thoracis; visible near; near infrared; beef longissimus ... See more keywords