Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum
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چکیده
منابع مشابه
Physicochemical properties of M. longissimus dorsi of Korean native pigs
Background The meat quality of Korean native pigs (KNP) and crossbred pigs (LYD; Landrace × Yorkshire × Duroc) was examined to generate data useful for selecting native pigs for improved pork production. Methods Fifty Korean native pigs (KNP) and 50 crossbred pigs (LYD) were tested. Loin samples (M. longissimus dorsi) of the two breeds were analyzed to determine meat quality and sensory prope...
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...
متن کاملEffects of anabolic implants and ractopamine-HCl on muscle fiber morphometrics, collagen solubility, and tenderness of beef longissimus lumborum steaks.
The objective of this study was to examine the effects of growth-promoting technologies (GP) and postmortem aging on longissimus lumborum muscle fiber cross-sectional area (CSA), collagen solubility, and their relationship to meat tenderness. Two groups of black-hided crossbred feedlot heifers (group 1: = 33, initial BW 430 ± 7 kg; group 2: = 32, initial BW 466 ± 7 kg) were blocked by BW and as...
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 کاملEffect of g.2728g > A and g.3996t > C polymorphisms at the leptin gene locus on microstructure and physicochemical properties of longissimus lumborum muscle of Polish Landrace pigs.
The influence ofHindIII (g.2728G > A) and Bg/II (g.3996 T > C) polymorphisms at the leptin gene locus on muscle fibre characteristics and meat quality of longissimus lumborum muscle was studied in 146 barrows of the Polish Landrace breed. Leptin gene polymorphism was identified by PCR-RFLP. Fibre type percentage, fibre diameter and the following technological parameters ofmeat were also determi...
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ژورنال
عنوان ژورنال: CyTA - Journal of Food
سال: 2020
ISSN: 1947-6337,1947-6345
DOI: 10.1080/19476337.2020.1834458