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Showing 1 to 14 of 14 for “"semimembranosus"”.
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The effect of blast chilling on fresh pork quality in cuts from the Longissimus dorsi, Psoas major, Semimembranosus, and Triceps brachii
… the Longissimus dorsi (LM), Psoas major (PM), Semimembranosus (SM), and the Triceps brachii (TB). The SM was further divided into a superficial (SMS) and the deep (SMD) portions. Carcasses were selected for fat-free lean (FFL) and HCW approximately 45 minutes postmortem. Carcasses were split …
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Composição tecidual e características qualitativas da carne de cabritos Canindé submetidos à restrição alimentar
… and compare the quality of Longissimus dorsi and Semimembranosus. The experiment was conducted at the experimental station of the São João do Cariri, where were used 21 castrated goats, with an average initial weight of 15 kg ± 1.0 kg, randomly assigned to individual pens. The experimental design …
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Comparison of thermal gelation properties of pork, beef, fish, chicken and turkey
Postrigor semimembranosus muscles of pork and beef, chicken breast (CB), chicken thigh (CT), turkey breast (TB), turkey thigh (TT), and catfish fillets were obtained. Gelation properties of muscle (10% protein at pH 5.5, 6.0, 6.5, or 7.0 and cooked at 0.7$\sp\circ$C or 3$\sp\circ$C/min to …
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Determining the Underlying Factors of Fresh Ham Color Variation
… as two-toning and is most often found in the semimembranosus (SM) and associated muscles of fresh hams and is exacerbated with curing. The underlying color of fresh meat may be a function of postmortem metabolism or the underlying characteristics of those muscles involved. Therefore, the …
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Lower limb muscle function during cycling.
… activity of the gluteus maximus, semitendinosus, semimembranosus, rectus femoris, vastus lateralis, soleus, gastrocnemius, and tibialis anterior muscles during stationary cycling at 160 W (90 r/min). The results showed that extension during the propulsive phase of the pedal cycle was the result of …
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Genes with Physiological Roles in Callipyge Muscle Hypertrophy
… that were differentially expressed in callipyge semimembranosus. Twenty-five transcripts were further verified by quantitative PCR in two hypertrophied muscles (semimembranosus and longissimus dorsi) and one non-hypertrophied muscle (supraspinatus). In order to identify the genes that are …
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Oven roasting vs. oven braising methods of cooking top round roasts
The semimembranosus muscles from eight U. S. Choice beef top rounds from four carcasses were used to study the effect of oven roasting and oven braising methods on selected beef characteristics. Roasts from different locations in the muscle were randomly allotted to the four methods of cooking: …
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Muscle-specific considerations for aging human skeletal muscle
… femoris short and long heads, semitendinosus, semimembranosus), psoas, rectus abdominis, lateral abdominals (obliques and transversus abdominis), and paraspinal muscles (erector spinae and multifidi) of older individuals from the Health ABC study at baseline and 5.0±0.1 years later (n=469, …
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Biochemical Basis of Fresh Ham Color Development
… across the cut surface, especially the semimembranosus (SM) muscle. This variation in fresh ham color, or two-toning, persists through further processing and contributes to production of a less desirable end product. In an attempt to understand the underlying source of this color …
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Functional Properties of Restructured Boneless Pork Produced From Pse and Rfn Pork Utilizing Non-Meat Adjuncts
… (PSE) and red, firm, and non-exudative (RFN) semimembranosus muscle differing in amount of modified food starch (MFS), sodium caseinate (SC), and soy protein concentrate (SPC). Response Surface Methodology was utilized to determine the effects of these adjuncts on water holding capacity, …
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Determining the mechanism of pulsed electric field for improving meat quality : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
… from culled dairy cows during ageing, cold-boned Semimembranosus (n=6) and Biceps femoris (n=6) were vacuum packaged and stored for 14 days at 4±1 °C. A significant (P<0.05) effect of ageing was observed on the pH, shear force and myofibrillar fragmentation index of both the muscles. Casein …
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Age End-Point Effects on Performance, Carcass Measurements, and Tenderness in Goats
… younger slaughter age groups. Longissimus (LM), semimembranosus (SM), biceps femoris (BF), and rectus femoris (RF) muscle L* values decreased (P ≤ 0.004) with increasing age at slaughter. Warner-Bratzler shear force values increased (P ≤ 0.001) in the SM and BF as d of age increased. Longissimus …
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FROM MUSCLE TO MEAT: MORPHO-FUNCTIONAL FOUNDATIONS FOR APPLICATIVE ASPECTS.
… It focused on muscles Longissimus dorsi (LD) and Semimembranosus (SM) of newborn piglets of two different breeds, the local Nero di Lomellina (NL) and the commercial hybrid Landrace x Duroc (CH), born in two different seasons (winter and summer). Moreover, muscle morpho-functional characterization …
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A study of factors that influence growth performance and carcass and meat quality of iberian pigs reared under intensive management systems : Estudio de los factores que influyen sobre la productividad y la calidad de la canal y la carne de cerdo Ibérico en intensivo
… trimmed (P<0.10) than CF. The pH24 of the m. Semimembranosus tended to be lower for IF than for CF. Also, IF had more moisture (71.0 vs. 69.1%) and less fat (6.64 vs. 9.12%) in the m. Longissimus dorsi than CF (P<0.05). Meat from IF was more lightness (L*; P<0.01), redder (a*; P<0.001) and had …