Distinct country-specific production concepts encompassing genetics and husbandry exert a stronger influence on pork quality than within-system modifications: a cross-national comparison of loin and backfat from Spain, Italy and Denmark [0.03%]
Marlene Schou Grønbeck,Isabel Revilla,Anna Pinna et al.
Marlene Schou Grønbeck et al.
This study compared pork loin and backfat quality from welfare-oriented production systems in Spain (Iberian-type), Italy (heavy pigs for PDO), and Denmark (Danish Landrace/Yorkshire/Duroc). The aim was to determine if country-specific syst...
Carcass weight-dependent chilling rate modulates early postmortem metabolism and lean color development in beef [0.03%]
尸重依赖的冷却速率调节牛肉宰后的早期代谢及瘦肉发色发育
Grace C Johnson,Mariane Beline,Kara A Reynolds et al.
Grace C Johnson et al.
Smaller carcasses are routinely subjected to the same chilling protocols, potentially altering postmortem temperature decline and the metabolic processes that regulate pH decline and lean color development, perhaps predisposing them to qual...
Blended rumen undegradable protein sources improve growth performance, and H-FABP expression in fattening lambs [0.03%]
日加乐配合使用瘤胃非降解蛋白源可改善育肥羊的生产性能和H-FABP表达
Ali Asadi,Ali Kiani,Ali Forouharmehr et al.
Ali Asadi et al.
This study evaluated the effects of a mixture of rumen undegradable protein (RUP) sources including soybean meal (SBM), corn gluten meal (CGM) and fish meal (FM) on performance, meat quality, and relative expression of μ-calpain-1 (CAPN1),...
Relationship between cattle age and tongue tenderness, color life, intramuscular fat content, and palatability outcomes [0.03%]
关于牛年龄与舌嫩度、色泽寿命、肌内脂肪含量和可食性的关系研究
Kade E Lawrence,Trent E Schwartz,Megan E Eckhardt et al.
Kade E Lawrence et al.
We evaluated the relationship of dental age at harvest on color life and palatability of beef tongues from cull dairy cows. Tongues (n = 60) were procured at harvest from carcasses exhibiting 2, 4, 6, or 8 permanent incisors (PI). Tongues w...
Enhancing tenderness of Nelore (Bos indicus) beef through high-intensity ultrasound and papain: An integrative instrumental, microstructural, and sensory evaluation [0.03%]
高强度超声和木瓜蛋白酶改善 nelore ( Bos indicus )牛肉嫩度：一种整体的仪器、微结构和感官评价方法
Sarah Mafeis de Jesus,João Pedro Sousa do Vale,Murilo Ferreira Galliani et al.
Sarah Mafeis de Jesus et al.
Beef from Nelore cattle (Bos indicus) is often characterized by high toughness, particularly when exhibiting a normal ultimate pH (5.4 ≤ pH < 5.8). This study investigated the individual and combined effects of papain and high-intensity ul...
Prediction of Japanese quality and yield grades using enhanced instrumental grading at the Canadian beef grading site [0.03%]
利用增强型仪器分级预测日本品质等级和加拿大牛肉分级点的产量等级
N Prieto,J Segura,H R Attema et al.
N Prieto et al.
Enhanced instrumental beef grading is widely implemented in beef processing facilities to perform objective grading assessments and segregations. Commercial beef carcasses were evaluated through the use of Dual Energy X-ray Absorptiometry (...
Modernized meat inspection and application of technological innovations to improve food safety [0.03%]
现代肉类检验以及应用技术创新提高食品安全性
Stevie C Thate,Erica R Miller,John A Scanga et al.
Stevie C Thate et al.
Reducing risk of food safety illnesses from consumption of meat remains a vital public health priority. Consequently, food safety inspection systems have transitioned toward risk-based, preventive methodologies that emphasize the identifica...
Discrimination of beef meat according to the level of farming intensification through visible and near infrared spectroscopy data and chemometrics [0.03%]
基于可见及近红外光谱数据与化学计量学的牛肉鉴别及其养殖强度分级
Annalaura Lopez,Elea Caumette,Rennie C Eppenstein et al.
Annalaura Lopez et al.
The European livestock sector is highly diverse, comprising beef production systems which differ significantly in their levels of intensification, from grass-fed cull cows to intensive feedlot systems finishing young cattle. Different produ...
Mechanism of phospholipid regulated thermal aggregation of myosin in emulsified meat systems: Protein-lipid co-assembly and molecular thermodynamics [0.03%]
磷脂调控乳化肉体系中肌球蛋白热聚集的机理：蛋白质-脂质协同组装及分子热力学性质
Jing Liu,Chongxian Zheng,Zonglin Guo et al.
Jing Liu et al.
This study investigated the role of phospholipids in myosin thermal aggregation in emulsified meat systems by constructing a myosin-phospholipid model and combining thermal analysis, spectroscopy, aggregation characterization, microscopy, a...
Beef carcass electrical stimulation enhances Calpain-1 autolysis but not proteolysis [0.03%]
电刺激对牛肉卡他林-1的自溶作用增强但不影响蛋白水解作用
J S Bodmer,M Beline,C N Yen et al.
J S Bodmer et al.
Tenderness is a key determinant of consumer acceptance of beef. Electrical stimulation (ES) is commonly used to improve tenderness by reducing the impact of cold-shortening but also disrupts muscle structure, accelerates pH decline, and aug...