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
A comparative analysis of phosphoproteome in ovine muscle at early postmortem in relationship to tenderness.
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DOI: 10.1002/jsfa.8326
Abstract: BACKGROUND Tenderness is considered to be the most important quality characteristic of meat as it is the main cause of unacceptability of meat. Post-translational modification regulates protein functions that involve in postmortem changes in muscle… read more here.
Keywords: ovine muscle; phosphorylation; meat; postmortem ... See more keywords
Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness.
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DOI: 10.1016/j.meatsci.2016.11.017
Abstract: The objective of this experiment was to determine whether there is a difference between Warner-Blatzler shear force values of round (WBSF) and square (WBsSF) cross-section cores for assessment of beef tenderness. To compare the effect… read more here.
Keywords: beef; force values; shear force; values round ... See more keywords
Effects of gamma ray irradiation-induced protein hydrolysis and oxidation on tenderness change of fresh pork during storage.
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DOI: 10.1016/j.meatsci.2020.108058
Abstract: This study investigated the effect of irradiation (0, 3, 5 or 7 kGy) on the tenderness changes of pork during storage at 4 °C for two weeks by determining the total carbonyl, sulfhydryl groups, peptidomic profiles, Warner-Bratzler… read more here.
Keywords: storage; irradiation; shear force; pork storage ... See more keywords
Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meat.
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DOI: 10.1016/j.meatsci.2021.108655
Abstract: During the thermal processing, proteins of Hengshan goat meat undergo structural modifications such as degradation, oxidation and denaturation, ultimately affect the palatability and acceptability. The results of several objective metrics demonstrated that thermal processing exhibited… read more here.
Keywords: thermal processing; meat; tenderness; goat meat ... 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
PSI-B-14 Late-Breaking: Evaluation of mRNA isoforms expression profile using two approaches to measure meat tenderness from Longissimus thoracis muscle in beef cattle
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DOI: 10.1093/jas/skz258.642
Abstract: The Warner-Bratzler shear force (WBSF) and myofibrillar fragmentation index (MFI) are complementary methodologies commonly used to measure beef tenderness. To identify mRNA isoforms differentially expressed became an important tool to provide new insights to better… read more here.
Keywords: beef; muscle; measure; mrna isoforms ... See more keywords
The effect of postmortem pH decline rate on caspase-3 activation and tenderness of bovine skeletal muscle during aging.
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DOI: 10.1111/jfbc.14215
Abstract: This study aimed to investigate the effect of postmortem pH decline rate on caspase-3 activity and bovine muscle tenderness during aging. Protein denaturation, reactive oxygen species (ROS) levels, mitochondrial apoptosis factors, and shear force were… read more here.
Keywords: decline; postmortem decline; muscle; tenderness ... See more keywords
Using shear force, sarcomere length, particle size, collagen content and protein solubility metrics to predict consumer acceptance of aged beef tenderness.
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DOI: 10.1111/jtxs.12523
Abstract: In this study the relationship between sensory evaluation and several objective metrics of beef tenderness was tested. Objective metrics included shear force, sarcomere length, collagen content, myofibrillar and sarcoplasmic protein solubility and particle size analysis.… read more here.
Keywords: particle size; beef; shear force; sarcomere length ... See more keywords
THU0133 TENDERNESS CAN BE REGARDED AS A SIGN OF INFLAMMATION IN RHEUMATOID ARTHRITIS
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DOI: 10.1136/annrheumdis-2019-eular.7640
Abstract: Background In inflammatory joint diseases, joint swelling is regarded as a sign of inflammation, which is associated with structural progression [1-3]. However, the significance of tenderness without swelling is unclear. Objectives To determine whether clinical… read more here.
Keywords: none declared; tenderness; tns joints; rheumatoid arthritis ... See more keywords
Role of joint damage, malalignment and inflammation in articular tenderness in rheumatoid arthritis, psoriatic arthritis and osteoarthritis
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DOI: 10.1136/annrheumdis-2020-218744
Abstract: Objectives To determine whether clinical tenderness can be considered a sign of inflammatory joint activity in patients with rheumatoid arthritis (RA), osteoarthritis (OA) or psoriatic arthritis (PsA) and to assess other possible factors associated with… read more here.
Keywords: malalignment; inflammation; rheumatoid arthritis; damage ... See more keywords