Beef tenderness is a very complex and multifactorial sensorial meat quality trait, which depends partly on muscle characteristics. This tissue is very variable according to animal type (age, breed and sex) and rearing conditions. Consequently, beef tenderness exhibits a great variability. Different research programs have revealed several genes or proteins which could be good markers of beef ten...

Meat quality describes the attractiveness of meat to consumers. The present paper focuses on two major aspects of meat quality, tenderness and flavour. Both aspects of quality can be influenced by nutrition, principally through its effects on the amount and type of fat in meat. In several countries, high levels of intramuscular fat (marbling fat), i.e. above 30 g/kg muscle weight in longissimus...

We investigated the effects of calpain-system genetic markers on consumer beef quality ratings, including interactions of marker effects with hormonal growth promotant (HGP) use and tenderstretch hanging. Brahman cattle in New South Wales (NSW; n = 164) and Western Australia (WA; n = 141) were selected at weaning from commercial and research herds to achieve balance and divergence in calpastati...

A total of 192 broiler chicks were used to evaluate the influence of dietary α-lipoic acid (ALA) on growth performance, carcass characteristics and meat quality of broiler chickens with the purpose of developing a strategy to prevent the occurrence of pale, soft, and exudative (PSE) meat and to improve the meat quality of broilers. At 22 d of age, birds were allocated to 4 ALA treatments (0, 40...

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Meat from rabbits offers high nutritive properties as it has levels of essential amino acids, minerals and vitamins. Rabbit meat is also regarded lean, since contains less fat than many other types. The composition rabbit lipids favourable due to higher contents unsaturated fatty acids compared types meat. aim the present study was examine compare quality male female rabbits. A total 24 (12 mal...

We investigated the effects of calpainsystem genetic markers on consumer beef quality ratings, including interactions of marker effects with hormonal growth promotant (HGP) use and tenderstretch hanging. Brahman cattle in New South Wales (NSW; n = 164) and Western Australia (WA; n = 141) were selected at weaning from commercial and research herds to achieve balance and divergence in calpastatin...

An attempt was made to identify technological solutions that would improve the quality of products from meat Holstein-Friesian (HF) bulls, with particular emphasis on standardising longissimus lumborum (LL) and semimembranosus (SM) muscles. Marinating (Mar) grilling (Grill) were used in combination sous vide (SV) method. The effects type muscle (LL or SM) applied treatments (SV, SVMar, SVGrill)...

The effects of feeding in different quality rangelands on meat and fatty acids composition Angora goat kids bucks were determined. Twenty male selected from each farm that produces goats the area. There are three separate with previously determined classes (good, medium, low-quality). In farm, among these animals grazed completely rangeland, 7 heads 4-month-old 7-month-old slaughtered. Longissi...

The addition of various oils to meat analog has been an important topic improving its juiciness and tenderness. However, this causes a concern about oil leaching from the during long-term storage. Here, we aimed assess storage stability vegetable-oil-supplemented analogs analyze effects temperature period on their physiochemical characteristics. were prepared by adding 30 g castor oil, orange p...