PSVIII-11 Transcriptome profiling of bovine satellite cell differentiation in Hanwoo longissimus dorsi and semimembranosus muscle
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Biological Differences between Hanwoo longissimus dorsi and semimembranosus Muscles in Collagen Synthesis of Fibroblasts
Variations in physical toughness between muscles and animals are a function of growth rate and extend of collagen type I and III. The current study was designed to investigate the ability of growth rate, collagen concentration, collagen synthesizing and degrading genes on two different fibroblast cells derived from Hanwoo m. longissimus dorsi (LD) and semimembranosus (SM) muscles. Fibroblast ce...
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Lipid oxidation was studied in M. longissimusdorsiand M. semimembranosusin male lambs of Northeastern Bulgarian Fine Wool Breed and cross of this breed with Ile de France, reared indoors and on pasture. The oxidation of the lipids was determined by quantification of thiobarbituric acid reactive substances (TBARS), formed during the storage of the muscles at 4 ˚С until 6th dayand -20 ˚С until 90...
متن کاملProtein Oxidation in M. longissimus dorsi and M. semimembranosus Lambs Reared Indoors and on Pasture
Protein oxidationM.longissimus dorsi andM. semimembranosuswas studied in ram lambs of Northeastern Bulgarian Fine Wool Breed and cross of this breed with Ile de France, reared and in doors and on pasture.The degree of protein oxidation is determined by measuring the content of carbonyls, formed during the storage of the investigated muscles at low temperatures(4˚С till6thday and -20˚С till90thd...
متن کاملEffects of Aging Period Prior to Freezing on Meat Quality of Hanwoo Muscle (Longissimus dorsi)
This study was conducted to evaluate the effect of the aging period prior to freezing on the meat quality of Hanwoo longissimus dorsi (LD) muscle. Three different combinations of aging and freezing periods (0/90, 20/70, and 40/50) were examined using LD muscle at 24 h postmortem under an identical storage time of 90 d. The pH and lightness slightly increased with increasing aging period. Howeve...
متن کاملEating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking Temperature
Interaction between carcass quality grade and end-point cooking temperature on eating quality of Hanwoo m. longissimus was investigated. Ten (10) of steers were sampled from a commercial population; carcasses with QG 1(++) (n=5) and QG 1 (n=5) were chosen. Samples were cooked by electric oven at 60 or 82℃ and compared with uncooked control samples. The pH was not affected by cooking temperature...
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ژورنال
عنوان ژورنال: Journal of Animal Science
سال: 2019
ISSN: 0021-8812,1525-3163
DOI: 10.1093/jas/skz258.618