Genetic improvement of animals is a long term process and breeding programmes need to consider aspects that are of importance in the future. In addition to cost-effective pig production, factors that affect marketing of pork will become increasingly important. One important factor in marketing of pork is leanness. Consumers prefer lean meat for health reasons. This is taken into account in toda...

Meat quality is a term used to describe a range of attributes of meat. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. The present paper highlights recent information on the factors that affect tenderness. While the precise aetiology is not fully understood, a number of factors have bee...

Meat is a good source of quality protein but undergoes rapid deterioration due to physical, chemical and microbial influence. Hence, the need develop nutrient-dense product like kilishi with significant storage stability, increased cost efficiency, variety promote food security. Kilishi was produced from different meat sources; beef (KB), chicken (KC), chevon (KV) mutton (KM) assessed for proxi...

Quantitative trait loci (QTL) were identified for traits related to carcass and meat quality in Scottish Blackface sheep. The population studied comprised a double backcross between lines of sheep previously divergently selected for carcass lean content (LEAN and FAT lines), comprising nine half-sib families. Carcass composition (600 lambs) was assessed non-destructively using computerised tomo...

Purpose – This paper was written to gain an understanding of the quality cues that consumers look for in purchasing fresh meat and fresh fruit and vegetables in Malaysia. Through a perceived quality model, this paper identifies the implicit, intrinsic, extrinsic and credence quality cues consumers’ use in their decision to purchase fresh meat and fresh fruit and vegetables. Design/methodology/a...

Biological processes underlie all livestock traits, including post-mortem meat quality traits. Biomarkers are molecular components of the biological processes showing differential expression associated with the phenotype of the trait. The phenotypes of the meat quality traits are determined by the animal’s genotype interacting with the environment affecting the expression of the genome. The “om...

The objective of the current review is to highlight biochemical processes and products, from slaughter to the time of beef consumption, that relate to response to stress at slaughter, meat quality and consumer health. Biochemical processes and products involved in the use of catecholamine and dopamine levels at slaughter, in predicting meat quality, are reviewed. Furthermore, meat quality chara...

The objective was to investigate the effect of sex and slaughter weight on muscle fibre and meat quality traits of longissimus thoracis (LT) muscle in lambs. Used were 22 female and 30 male lambs of Polish Longwool sheep from two slaughter weight groups: I – 15-20 kg and II – 25-30 kg. LT muscle samples were taken to categorize fibre types (I, IIA and IIB) according to their NADHtetrazolium red...

Sažetak For the last few years in poultry industry there was increased the use of mechanically separated meat, meat of lower quality value, which is the product obtained by removing meat from poultry carcasses or by removing meat from flesh-bearing bones after boning. In this process, the loss or modification of the muscle fiber structure occurs. Since such meat has lower quality value, it is n...