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Showing 1 to 20 of 120 for “"meat quality"”.
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EFFECT OF SAPONINS ON LAMB MEAT QUALITY
… was to evaluate the effects of saponins on lamb meat quality. In the first experiment, increasing levels of saponins from Quillaja saponaria L. were supplemented to lambs to evaluate their effects on fatty acid composition and cholesterol content in the muscle longissimus dorsi. In the second …
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Nitric oxide influences muscle physiology and meat quality
… of these processes are critical determinants of meat quality, the hypothesis of this thesis is that NO influences physiological determinants of meat quality.
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Early postmortem determination of porcine meat quality using Raman spectroscopy
… in the Raman spectra using the example of pork meat in the first hours after slaughter, to identify the underlying mechanisms and to evaluate the potential of early postmortem Raman spectra to predict important meat quality traits. At first, pH and lactate concentration were chosen as indicators …
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Defining the role of mitochondria in fresh meat quality development
… to an ultimate pH near 5.6. The ultimate pH of meat is widely valued as an indicator of fresh meat quality as it directly affects the quality characteristics of color, texture, and water holding capacity. Therefore, our research was conducted to identify the processes responsible for determining …
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QTL Mapping and Molecular Dissection of Meat Quality Traits in Swine
Improvement of meat quality is important for consumer satisfaction. As many pork quality traits cannot be assessed in the live animal, selection for these traits must rely upon genetic determinants known as quantitative trait loci (QTL). To facilitate fine-mapping of swine QTL, a ∼1 …
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Biological, Nutritional, and Processing Factors Affecting Breast Meat Quality of Broilers
… nutritional, and processing factors on breast meat quality of broilers. In the first experiment, the influence of genetic strain, plane of nutrition, and age at slaughter on breast meat quality was evaluated. Breast meat from a high yield line of broilers had lower pH at 24 h postmortem (PM), …
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Establishing the relationships among carcass characteristics and meat quality traits of pork
… and transported to the University of Illinois Meat Science Laboratory. At the end of the 14-d aging period, loins were weighed, measured for stretched length (stretched to maximum length without distortion), compressed length (compressed to minimum length without distortion) and sliced into …
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Pectoralis muscle of turkey displays divergent function as correlated with meat quality
Fresh turkey meat color is influenced by a myriad of biological factors which include muscle fiber type composition and heme protein concentrations. These factors either contribute to or are subject to the biochemical events involved in the conversion of muscle to meat. Subtle deviations in the …
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Effect of accelerated boning of pork carcasses on fresh meat quality and tenderisation
Variations in pork tenderness, ageing and overall meat quality were investigated to determine optimal boning methods to overcome tenderness problems associated with pork. Accelerated boning, stunning method (carbon dioxide verses electrical), chilling conditions and low voltage electrical …
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Postmortem changes in meat quality and myofibrillar protein degradation in turkey breast muscle
… pH or with postrigor muscle on turkey breast meat quality. Two groups of twelve turkey carcasses with similar ultimate pH values were selected based on 15 min postmortem (PM) breast muscle pH (rapid-glycolyzing (RG), pH 6.0). One side of each carcass was held near 40°C and immersion chilling …
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Microwave ring resonator based on thermoplastic substrate for chicken breast meat quality identification application
… (MRR) based on the thermoplastic substrate for meat quality identification. Recently, the quality of meat, especially chicken meat, has sparked an interest in both the producers and the consumers, due to the increasing trend of consumption of chicken meat as one of the primary foods in Malaysia. …
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Influence of conventional and Kosher slaughter techniques in cattle on carcass and meat quality
… slaughter techniques in cattle on carcass and meat quality parameters. The conventional slaughter was done using a pneumatic captive bolt gun to stun the animals before sticking, while Kosher slaughter was done by sticking the animals and then stunning them with a 0.22 calibre cash special …
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Meat Quality of Broiler Breast Fillets with White Striping and Woody Breast Muscle Myopathies
… has been faced with emerging broiler breast meat quality issues known as white striping and woody breast. Two experiments were conducted to evaluate effects of white striping and woody breast hardness on meat quality traits in broiler breast fillets. Birds were processed at 8 wk (Exp.1) and …
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Effects of Extrinsic and Intrinsic Factors on Meat Quality and Muscle Biology of Livestock
<p>In order to improve the meat quality of livestock, intrinsic and extrinsic factors that impact meat quality have been studied for a long time to optimize production quality. Nutrition, breed, and environment are the three most common factors to improve meat quality and muscle growth. The …
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Effect of hot carcass weight and anatomical carcass location on postmortem temperature and meat quality
Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2023-12-04 without embargo terms
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Effect of electrical stimulation and genotype on meat quality traits of Nellore and crossbreed cull cows
… systems, resulting in better productivity, meat quality and competitiveness. Electrical stimulation (ES) has been used as an innovation in the meat industry to improve meat tenderness and colour of beef carcass. The study aimed to evaluate ES and genotype’s effects on carcass pH and …
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Effects of Ractopamine and Muscle Fiber Number on Swine Growth Performance, Carcass Traits, and Meat Quality
… IN) on swine growth performance, carcass traits, meat quality and if its response is influenced by varying muscle fiber number and birth weight. The swine industry is under increasing pressure to maximize efficiency, profitability, and lean meat production. Advances in nutrition, genetics, and …
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Effects of ractopamine and muscle fiber number on swine growth performance, carcass traits, and meat quality
… IN) on swine growth performance, carcass traits, meat quality and if its response is influenced by varying muscle fiber number and birth weight. The swine industry is under increasing pressure to maximize efficiency, profitability, and lean meat production. Advances in nutrition, genetics, and …
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The Influence of Chromium Supplementation on the Insulin Pathway, Carcass Traits, and Meat Quality of Feedlot Steers
… was to determine how Cr affects carcass traits, meat quality, and the insulin pathway in feedlot steers. Calf-fed steers were allotted to 0 ppb (CON) or 400 ppb Cr propionate (Cr400) for 210d in experiment 1. Two longissimus muscle (LM) biopsies were collected to examine protein abundance and …
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