Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in Longissimus thoracis, Rectus abdominis, Semimembranosus and Semitendinosus muscles.
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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
Comparison of myosin heavy chain content determined by label-free quantification between porcine longissimus thoracis, psoas major and semimembranosus muscles.
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DOI: 10.1016/j.foodres.2017.07.050
Abstract: The present study was conducted to quantify MHCs in porcine longissimus thoracis (LT), psoas major (PM) and semimembranosus (SM) muscles through the label-free quantification (LFQ). To estimate the accuracy of LFQ, quantitative RT-PCR (qRT-PCR), immunohistochemistry… read more here.
Keywords: longissimus thoracis; porcine longissimus; semimembranosus muscles; thoracis psoas ... See more keywords
The longissimus thoracis muscle proteome in Alentejana bulls as affected by growth path.
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DOI: 10.1016/j.jprot.2016.10.020
Abstract: Beef production is an important economic activity. In Southern Europe there are two types of beef production systems based on growth paths: continuous (CG) versus discontinuous growth (DG). DG is a traditional system dependent on… read more here.
Keywords: longissimus thoracis; production; thoracis muscle; growth ... See more keywords
Fatty acid composition of the intramuscular fat in the longissimus thoracis muscle of Apulo-Calabrese and crossbreed pigs
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DOI: 10.1016/j.livsci.2019.103878
Abstract: Abstract The aim of this study was to investigate the fatty acid profile of the longissimus thoracis muscle in two genetic types of pigs. Fifty one pigs of the Italian local breed Apulo-Calabrese and 52… read more here.
Keywords: longissimus thoracis; fatty acid; thoracis muscle; acid composition ... See more keywords
Computed tomography has improved precision for prediction of intramuscular fat percent in the M. longissimus thoracis et lumborum in cattle compared to manual grading.
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DOI: 10.1016/j.meatsci.2018.07.025
Abstract: This study assessed the ability of computed tomography (CT) to predict intramuscular fat (IMF) % in the M. longissimus thoracis et lumborum of 64 cattle undergoing Meat Standards Australia (MSA) marbling score. The striploin was… read more here.
Keywords: longissimus thoracis; computed tomography; longissimus; imf ... See more keywords
Differences between porcine longissimus thoracis and semitendinosus intramuscular fat content and the regulation of their preadipocytes during adipogenic differentiation.
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DOI: 10.1016/j.meatsci.2018.09.002
Abstract: Intramuscular fat (IMF) plays an important role in pork quality. However, differences in the adipogenic regulation of IMF content between pig longissimus thoracis (LT) and semitendinosus (ST) remain unclear. Here, we found that IMF content… read more here.
Keywords: longissimus thoracis; intramuscular fat; ima ima; content ... See more keywords
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
Biochemical alterations in the Musculus triceps brachii and Musculus longissimus thoracis during early postmortem period in pigs.
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DOI: 10.1016/j.meatsci.2019.02.023
Abstract: Muscle-to-meat-transition is influenced by alterations of the energy metabolism. Porcine Musculus triceps brachii (MT) consisted of more fast-twitch-glycolytic muscle fibers and samples, collected 0, 10 and 20 min after slaughter (p.m.), showed higher mitochondrial respiratory activities… read more here.
Keywords: longissimus thoracis; triceps brachii; musculus triceps; biochemical alterations ... 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
Colour characteristics of beef longissimus thoracis during early 72 h postmortem.
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DOI: 10.1016/j.meatsci.2020.108245
Abstract: This study aimed to investigate the characteristics of beef meat colour during the initial 72 h postmortem to assess the possible effects of mitochondria on meat colour development. Bovine longissimus thoracis muscles (n = 5) were collected from… read more here.
Keywords: longissimus thoracis; characteristics beef; early postmortem; colour characteristics ... See more keywords