Effects of sodium bicarbonate (SBC) injection on meat quality and functionality of porcine M. longissimus lumborum were investigated. Fifteen pigs (100±5 kg) were randomly selected at a commercial slaughter plant. After slaughtering the loins were dissected from the carcass before chilling at approximately 30 minutes post mortem. The loins were divided into four cuts for sample treatment, and S...

Proximate data, consumer palatability scores and volatile compounds were investigated for four beef muscles (Longissimus lumborum, Psoas major, Semimembranosus and Gluteus medius) and five USDA quality grades(Prime, Upper 2/3 Choice, Low Choice, Select, and Standard). Quality grade did not directly affect consumer scores or volatiles but interactions (P < 0.05) between muscle and grade were det...

BACKGROUND Muscle functional magnetic resonance imaging (mfMRI) measures transverse relaxation time (T2), and allows for determination of the spatial pattern of muscle activation. The purposes of this pilot study were to examine whether MRI-derived T2 or side-to-side differences in T2 (asymmetries) differ in low back muscles between subjects with acute low back pain (LBP) compared to asymptomat...

Abstract Background Intramuscular fat (IMF) content has become one of the most important indicators for measuring meat quality, and levels IMF are affected by various genes. Long non-coding RNAs (lncRNAs) widely expressed that play an regulatory role in a variety biological processes; however, research on lncRNAs involved sheep deposition is still its infancy. Aohan fine-wool (AFWS), China’s me...

The objective of this study was to evaluate processing methods for frozen beef subprimals; the effects of freezing and thawing rates on tenderness, sensory properties, and retail display were evaluated. There were 6 treatments: fresh, never frozen 14 d wet aged (14D); fresh, never frozen 21 d wet aged (21D); blast frozen-fast thawed (BF); blast frozen-slow thawed (BS); conventionally frozen-fas...

Our objective was to assess the effects of lactate enhancement in combination with different packaging systems (vacuum; high-oxygen, 80% O2 + 20% CO2; or 0.4% CO, 30% CO2 + 69.4% N2) on beef Longissimus lumborum and Psoas major steak redness. Subprimals (n = 16) were divided in half and randomly assigned to 1 of 4 injection treatments (non-injected control, water-injected control, 1.25% lactate...

The objective of this study was to examine the online use of near infrared reflectance (NIR) spectroscopy to estimate the concentration of individual and groups of fatty acids (FA) as well as intramuscular fat (IMF) in crossbred Aberdeen Angus (AA×) and Limousin (LIM×) cattle. This was achieved by direct application of a fibre-optic probe to the muscle immediately after exposing the meat surfac...