Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in Longissimus thoracis, Rectus abdominis, Semimembranosus and Semitendinosus muscles.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10275
Abstract: BACKGROUND This study aimed to identify relationships between components of intramuscular connective tissue, the proportions of the different fiber types, intramuscular fat and sensory tenderness of beef cooked at 55°C. For that, four muscles differing… read more here.
Keywords: longissimus thoracis; muscle; connective tissue; beef tenderness ... See more keywords
Quantitative proteomic analysis of beef tenderness of Piemontese young bulls by SWATH-MS.
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DOI: 10.1016/j.foodchem.2021.129711
Abstract: Quantitative proteomic approach is a suitable way to tackle the beef tenderness. Ten aged-beef samples from Longissimus thoracis of Piemontese breed classified as tender (n = 5) and tough (n = 5) meat were evaluated using SWATH-MS and bioinformatic… read more here.
Keywords: beef tenderness; beef; quantitative proteomic; proteomic analysis ... See more keywords
An intelligent machine vision-based smartphone app for beef quality evaluation
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.12.009
Abstract: Abstract Beef tenderness is the most important attribute correlated with beef quality, consumer satisfaction, and purchasing decisions. Nowadays, a rapid, non-invasive, and non-destructive evaluation and prediction of beef tenderness and quality from fresh product attributes… read more here.
Keywords: beef; smartphone; quality; beef tenderness ... See more keywords
Research on a beef tenderness detection method using a bionic mastication system based on a pressure sensor
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DOI: 10.1039/c7ay00802c
Abstract: Beef tenderness is a significant factor which influences consumer purchase opinion. Conventional assessment of tenderness requires lengthy procedures with tedious sample preparations. An objective and rapid bionic mastication system combined with a pressure sensor and… read more here.
Keywords: system; pressure sensor; beef tenderness; mastication system ... See more keywords
Gene Co-expression Analysis Indicates Potential Pathways and Regulators of Beef Tenderness in Nellore Cattle
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DOI: 10.3389/fgene.2018.00441
Abstract: Beef tenderness, a complex trait affected by many factors, is economically important to beef quality, industry, and consumer’s palatability. In this study, RNA-Seq was used in network analysis to better understand the biological processes that… read more here.
Keywords: analysis; beef tenderness; nellore cattle; tenderness nellore ... See more keywords
Beef tenderness and intramuscular fat proteomic biomarkers: muscle type effect
Sign Up to like & getrecommendations! Published in 2018 at "PeerJ"
DOI: 10.7717/peerj.4891
Abstract: Tenderness and intramuscular fat content are key attributes for beef sensory qualities. Recently some proteomic analysis revealed several proteins which are considered as good biomarkers of these quality traits. This study focuses on the analysis… read more here.
Keywords: intramuscular fat; tenderness intramuscular; beef tenderness; muscle type ... See more keywords