The aim of this work was to characterizes, by the non-destructive technique based on laser-backscattering imaging analysis, effect pre-treatment with papain enzyme (1% w/w), action time (0, 3, 6 and 24 h at 4 °C) cooking (80 °C for 3 min) pork loin tenderness. Texture image analyses were run untreated treated samples, uncooked cooked samples. Images laser pattern generated meat surface decompos...

The aim of this study was to evaluate the influence dietary oilseed grains on physico-chemical and sensory parameters meat Nellore steers. animals were distributed in a completely randomized design four treatments that consisted diets: one without addition lipids (control diet) others containing cottonseed, soybean, sunflower seed. from fed with soybean scored highest for succulence tenderness....

The objective of this study was to determine the effect of sampling methodology on the relationship between longissimus tenderness and measures of biochemical meat traits. Sampling methodology included measurements of sarcomere length, collagen concentration, and postmortem desmin proteolysis on raw samples and measurements of these same traits on the same cooked meat used for shear force measu...

The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, thereby improving customer satisfaction ratings. An in-home study evaluated top sirloin steaks (gluteus medius) as influenced by calcium chloride in...

The overall aim of this thesis was to investigate genetic and ageing effects on beef quality. To study the genetic effects, association analyses were carried out between single nucleotide polymorphisms (SNPs) at DGAT1, LEP, SCD1, CAPN1 and CAST genes with colour, marbling, water holding capacity (WHC) and tenderness in meat from young bulls of the beef cattle population in Sweden. In total 243 ...

A total of 450 commercial hybrid rabbits were employed to study on meat quality the effects of males castration in comparison with entire males and females when slaughtered at 14, 17 or 20 weeks of age. After unfreezing, left hindleg + 1⁄2 loin were cooked together in a oven at first during 5mn at 250 °C with a dry heat, then with humid heat in order to obtain a central temperature of 80°C to 8...

Using a multitrait animal model BLUP, selection was conducted over seven generations for growth rate (ADG), real-time ultrasound LM area (LMA), backfat thickness (BF), and intramuscular fat content (IMF) to develop a new line of purebred Duroc pigs with enhanced meat production and meat quality. This selection experiment examined 543 slaughtered pigs (394 barrows and 153 gilts) from the first t...

By combining genotype, age and nutrition it is possible to achieve modulation within a wide range of intramuscular lipid levels. Increasing lipid levels mainly results in increased triglyceride, saturated and mono-unsaturated fatty acids in duck meat. The activity of glycolytic energy metabolism is decreased while that of oxidative energy metabolism is stimulated. Lightness, yellowness, juice l...

Intramuscular fat (IMF) content is an important determinant of quality characteristics such as tenderness, juiciness and flavour, and of its acceptability by consumers. Research has therefore focused on improving meat quality by optimizing IMF. The present review describes evidence from studies of physiology, biochemistry, cell biology, genetics, candidate genes and nutritional regulation as we...

Objective of this study was to assess the association of SNP in the diacylglycerol O-acyltransferase 1 (DGAT1), thyroglobulin (TG), and micromolar calcium-activated neutral protease (CAPN1) genes with carcass composition and meat quality traits in Bos indicus cattle. A population of Brahman calves (n = 479) was developed in central Florida from 1996 to 2000. Traits analyzed were ADG, hip height...