Delayed carcass chilling improves tenderness of the beef gluteus medius muscle
نویسندگان
چکیده
منابع مشابه
Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris.
The objective of this study was to determine the relationship of longissimus tenderness classes to tenderness of three other major muscles. Ninety-eight crossbred steers and heifers (14 to 17 mo of age) were humanely slaughtered over 9 wk and the carcasses were chilled 48 h at 0 degrees C. At 48 h postmortem, carcasses were assigned to one of three tenderness classes (tender < or = 26 kg, inter...
متن کاملMuscle Activity of the Gluteus Medius at Different Gait Speeds
[Purpose] The present study aimed to determine the changes in the muscle activities of the gluteus medius, latissimus dorsi, and gluteus maximus at different gait speeds, to collect basic data for the study of the gluteus medius. [Subjects and Methods] The subjects were 18 young and healthy male adults whose mean age, height, and weight were 26.4 years, 173.37 cm, and 72.5 kg, respectively. Ele...
متن کاملEffect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius.
Purveyors are concerned about the potential food safety risk of nonintact meat products and are seeking strategies to ensure adequate meat tenderness without blade tenderization. This study was conducted to determine the effects of blade tenderization and time and temperature of aging on beef longissimus lumborum (LL) and gluteus medius (GM) tenderness. Beef strip loins (n = 300) and top sirloi...
متن کاملGluteus medius muscle activation during isometric muscle contractions.
CONTEXT Functional subdivisions are proposed to exist in the gluteus medius (GM) muscle. Dysfunction of the GM, in particular its functional subdivisions, is commonly implicated in lower limb pathologies. However, there is a lack of empirical evidence examining the role of the subdivisions of the GM. OBJECTIVES To compare the activation of the functional subdivisions of the GM (anterior, midd...
متن کاملBeef Carcass Chilling: Current Understanding, Future Challenges
Introduction Chilling freshly harvested beef carcasses is necessary for food safety and quality purposes. Before mechanical refrigeration, meat either had to be consumed immediately after slaughter or be preserved through salting, curing, and/or smoking. With the advent of mechanical refrigeration and networks of refrigerated carriers, the production, processing, and distribution of carcasses a...
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ژورنال
عنوان ژورنال: Pesquisa Agropecuária Brasileira
سال: 2019
ISSN: 1678-3921,0100-204X
DOI: 10.1590/s1678-3921.pab2019.v54.00099