The experiment involved 68 heifers obtained from Polish Black-and-White Lowland dams (with no more than 50 % Holstein Friesian blood) sired by Limousin bulls. The study was arranged to determine the slaughter and carcass traits, chemical composition and physical properties of musculus longissimus lumborum (MLL) as related to the level of marbling, and to examine the correlation between some of ...

The effect of aging the M. longissimus dorsi of 13 impala at 4oC over a ten-day period was investigated. Large variation between animals was observed for the percentages drip and cooking loss as well as for the CIELab colour (L*, a*, b*) values. No trend could be observed for these physical characteristics over time. Means for all traits correspond to that reported in the literature for this sp...

Existing objective methods to predict sensory attributes of pork in general do not yield satisfactory correlation to panel evaluations, and their applications in meat industry are limited. In this study, a Raman spectroscopic method was developed to evaluate and predict tenderness, juiciness and chewiness of fresh, uncooked pork loins from 169 pigs. Partial Least Square Regression models were d...

Broiler meat quality is one of the primary factors considered by the poultry industry. This study was conducted to estimate heritability and genetic correlation coefficients for meat quality traits in a single male broiler line. The meat ultimate pH (24 h after slaughter) and lightness presented the highest heritability estimates. Given the estimated genetic correlations, the pH measured at 15 ...

The objective of the study was to compare Muscovy and Pekin ducks for proximate analysis, colour attributes, tenderness, meat microstructure, content some minerals in liver. material sexed 51 47 ducks. At end rearing period, 40 birds were selected dissection. Duck genotype influenced water, protein, fat, collagen, zinc, iron, haematin, redness, chroma, hue angle, WB shear force, muscle fibre di...

In this study physicochemical and quality traits of biceps femoris and longissimus thoracis muscles of male and female Iranian one-humped camel were determined during 14 days of refrigeration storage. Analysis of variance of the results showed that only shear force and temperature were affected by the gender (p<0.05). Anatomical location of the muscle influenced the meat properties except for d...

This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance. Beef loin was injected with a solution of 6.0% pineapple concentrate, 2.5% honey, 0.5% monosodium L-glutamate, 0.5% phosphate, and 0.3% salt (w/w) to 120% (w/w) of initial m...

The objective of this study was to investigate the effect of rapid chilling (RC) on beef quality and the degradation of cytoskeletal proteins. Twenty Chinese Yellow crossbred bulls were selected and randomly divided into two groups. RC and conventional chilling (CC) were applied to left and right sides of the carcasses respectively after slaughtering. To determine whether electrical stimulation...

Meat from small ruminants is considered a high quality and delicacy product in many countries. Several benefits have been perceived probiotics as dietary supplements, such improved carcass weight, color, tenderness, flavor, muscle fiber structure, water-holding capacity, healthy fatty acid profile of the meat. Thus, present review focuses on effect improving meat ruminants. Though associated wi...

tenderness is the single most important factor influencing consumer acceptance of meat. the calpain proteolytic system is known to be responsible for the post-mortem tenderization of meat. the purpose of this study was to determine and compare the tensile strength and total calpain activities in different muscles of camel, cattle, sheep and goat. in camels, the effect of age and sex of animal w...