Testing different devices to assess the meat tenderness: preliminary results
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DOI: 10.1007/s13197-020-04941-1
Abstract: Meat tenderness is one of the principal attribute associated with consumer preferences. This study describes tenderness measurements at three final endpoint cooking temperatures (51, 61 and 71 °C) using a mechanical Warner–Bratzler (WBSF) as the standard… read more here.
Keywords: different devices; testing different; assess meat; devices assess ... See more keywords
Effect of mitochondrial apoptotic activation through the mitochondrial membrane permeability transition pore on yak meat tenderness during postmortem aging.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.04.185
Abstract: The effect of membrane permeability transition pore dependent mitochondrial apoptotic activation on yak meat tenderness was investigated. Results indicate that MPTP opening increased significantly and the mitochondrial membrane potential decreased markedly in the early aging… read more here.
Keywords: yak meat; mitochondrial membrane; mitochondrial apoptotic; meat tenderness ... See more keywords
Use of liquid isoelectric focusing (OFFGEL) on the discovery of meat tenderness biomarkers.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of proteomics"
DOI: 10.1016/j.jprot.2018.05.005
Abstract: Protein biomarkers of meat tenderness are known to be of primary importance for the prediction of meat quality, and hence, industry profitability. Proteome analysis was performed on meat from 8 Main Anjou beef cattle, previously… read more here.
Keywords: protein; meat; liquid isoelectric; meat tenderness ... See more keywords
Proteomic approach to investigate the impact of different dietary supplementation on lamb meat tenderness.
Sign Up to like & getrecommendations! Published in 2017 at "Meat science"
DOI: 10.1016/j.meatsci.2017.04.235
Abstract: The aim of this study was to evaluate the effect of dietary supplementation of linseed and/or quinoa on tenderness and on proteome of lamb meat. Thirty-two Italian Merino lambs were distributed into 4 groups with… read more here.
Keywords: dietary supplementation; meat; lamb meat; meat tenderness ... See more keywords
Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2019.05.009
Abstract: This study investigated the effectiveness of visible-near-infrared (VISNIR) spectroscopy at classifying Australian lamb for: a) ultimate pH (pH 24), b) meat tenderness (i.e. shear force at day 5 of ageing, SF5) and c) intramuscular fat (IMF)… read more here.
Keywords: australian lamb; ultimate meat; content; meat ... See more keywords
Association of CAST-gene polymorphism with mRNA levels and meat tenderness in goats
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DOI: 10.1071/an18612
Abstract: Context Meat tenderness is affected by numerous factors that can cause considerable economic loss as it is one of the characteristics of meat most appreciated by consumers. Higher expression of the calpastatin gene (CAST) has… read more here.
Keywords: cast gene; meat; expression; meat tenderness ... See more keywords
Genomewide association mapping and pathway analysis of meat tenderness in Polled Nellore cattle.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of animal science"
DOI: 10.2527/jas.2016.1348
Abstract: Brazil is one of the world's largest beef exporters, although the product has a low price due to quality issues. The meat exported by Brazil is considered medium and low quality by international buyers, mainly… read more here.
Keywords: analysis; polled nellore; genomewide association; meat tenderness ... See more keywords
Effects of liver abscess severity and quality grade on meat tenderness and sensory attributes in commercially finished beef cattle fed without tylosin phosphate1
Sign Up to like & getrecommendations! Published in 2017 at "Translational Animal Science"
DOI: 10.2527/tas2017.0036
Abstract: Abstract Strip loin steaks (n = 119) were used to evaluate the association between liver abscess severity and USDA quality grade and meat tenderness and sensory attributes of steaks from finished feedlot cattle. Steaks were… read more here.
Keywords: quality grade; liver abscess; meat tenderness; sensory attributes ... See more keywords
Preliminary Results about Lamb Meat Tenderness Based on the Study of Novel Isoforms and Alternative Splicing Regulation Pathways Using Iso-seq, RNA-seq and CTCF ChIP-seq Data
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11081068
Abstract: Tenderness is an important indicator of meat quality. Novel isoforms associated with meat tenderness and the role of the CCCTC-binding factor (CTCF) in regulating alternative splicing to produce isoforms in sheep are largely unknown. The… read more here.
Keywords: alternative splicing; meat tenderness; seq data; meat ... See more keywords