Quality characteristics of frozen cylindrical pork loin were evaluated following different tempering methods: 27.12 MHz curved-electrode radio frequency (RF) at 1000 and 1500 W, and forced-air convection (FC) or water immersion (WI) at 4°C and 20°C. The developed RF tempering system with the newly designed curved-electrode achieved relatively uniform tempering compared to a parallel-plate RF sy...

The aim of the study was to compare chemical composition and quality attributes of meat between male long fat tailed sheep (n = 17) and Small East African goats (n = 17) existing in Tanzania. Animals of 1.5 to 2 yrs in age and live body weight of 22.59±0.50 kg were purchased from livestock auction markets. Animals were fasted for 18 h and slaughtered according to standard halal procedure. Left ...

This study configures a first report regarding the variability of meat quality of locally adapted Pantaneiro sheep depending on different physiological stages and breeding systems. Pantaneiro sheep are raised in Brazil under a tropical wetland ecosystem denominated Pantanal. Twenty-nine Pantaneiro sheep from different sex and physiological stages were sorted into three groups, simulating three ...

BACKGROUND Back extension exercises are often used in the rehabilitation of low back pain. However, at present it is not clear how the posterior muscles are recruited during different types of extension exercises. Therefore, the present study will evaluate the myoelectric activity of thoracic, lumbar and hip extensor muscles during different extension exercises in healthy persons. Based on thes...

In genome wide association studies (GWAS), haplotype analyses of SNP data are neglected in favour of single point analysis of associations. In a recent GWAS, we found that none of the known candidate genes for intramuscular fat (IMF) had been identified. In this study, data from the GWAS for these candidate genes were re-analysed as haplotypes. First, we confirmed that the methodology would fin...

specific variations in sarcoplasmic proteome influence beef color. Post-mortem aging is a common practice employed by beef industry for improving beef tenderness and palatability. However, the color attributes and sarcoplasmic proteome of beef muscles undergo changes during aging. The objective of this study was to examine the changes in the sarcoplasmic proteome profile of three differentially...

BACKGROUND Plasma protein hydrolysates have been shown to possess antioxidant activity. However, no report has yet to examine the antioxidant effects of injection of plasma protein hydrolysates on meat quality. Therefore, in this study, the effects of injection of hydrolysis plasma protein solution on meat quality and storability were investigated in porcine M. longissimus lumborum. METHODS T...

Meat is an important source of animal protein but, at the same time, it includes saturated fatty acids, which makes it a potential cause of different cardiovascular diseases and still little is known about influence of age and sex on these parameters in roe deer muscles. The aim of this study was to determine the effect of age and sex on the CLA and other fatty acids content in the musculus lon...

The experiment involved 68 heifers obtained from Polish Black-and-White Lowland dams (with no more than 50 % Holstein Friesian blood) sired by Limousin bulls. The study was arranged to determine the slaughter and carcass traits, chemical composition and physical properties of musculus longissimus lumborum (MLL) as related to the level of marbling, and to examine the correlation between some of ...