Proteomic Biomarkers for Color in Beef Longissimus Lumborum Aged for 21 Days
نویسندگان
چکیده
منابع مشابه
Sampling and aging effects on beef longissimus color stability measurements1
The present study was conducted to determine the repeatability of color stability measurements and to evaluate relationships among color stability data collected under differing sampling and aging protocols. Beef (Bos taurus) carcasses (n = 100) were selected at grading in a commercial facility, after which a LM steak was removed from the 13th rib of each carcass and immediately placed in simul...
متن کاملSampling and aging effects on beef longissimus color stability measurements.
The present study was conducted to determine the repeatability of color stability measurements and to evaluate relationships among color stability data collected under differing sampling and aging protocols. Beef (Bos taurus) carcasses (n = 100) were selected at grading in a commercial facility, after which a LM steak was removed from the 13th rib of each carcass and immediately placed in simul...
متن کاملTenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness.
The present experiments were conducted to evaluate the use of longissimus shear force at 1 or 2 d postmortem as a predictor of beef longissimus shear force at 14 d postmortem. Experiments 1 (n = 400) and 2 (n = 554) included carcasses slaughtered and processed under laboratory and commercial conditions, respectively. A carcass was classified as "tender," "intermediate," or "tough" if its longis...
متن کاملEffect of long- or short-term feeding of alpha-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics, and beef color stability.
Three experiments were conducted to examine the effects of vitamin E supplementation on feedlot cattle. Vitamin E supplementation did not affect feedlot performance or carcass characteristics of cattle fed a high-concentrate diet (P greater than .1). The major finding was the effectiveness of vitamin E in extending the color stability of displayed beef (P less than .01). Color stability during ...
متن کاملThe use of visible and near infrared reflectance spectroscopy to predict beef M. longissimus thoracis et lumborum quality attributes.
Visible and near infrared reflectance spectroscopy was used to predict pH at 24h (pH24) post-mortem, sarcomere length (SL), cooking loss (CL), Warner-Bratzler Shear Force (WBSF) and colour parameters (L(∗), a(∗), b(∗)) in beef cattle samples. Samples from M. longissimus thoracis et lumborum from 30 bulls were aged at 4°C for 1, 3, 7 and 14 days and analysed for pH, SL, CL, WBSF and colour. NIRS...
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ژورنال
عنوان ژورنال: Meat and Muscle Biology
سال: 2017
ISSN: 2575-985X
DOI: 10.22175/rmc2016.143