This paper overviews the biophysical methods developed to gain access to meat structure information. The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. Fast and non-invasive sensors will shortly be deployed, based on the development of biophysical methods for assessing meat structure. Reliab...

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Calcium (Ca) and potassium (K) are essential nutrients in animal nutrition. Furthermore, the Ca content can influence meat tenderness because it is needed by the proteolytic system of calpains and calpastatins, major factors in postmortem tenderization of skeletal muscles. K content, which is needed for muscle contraction, can also affect meat tenderness. This study showed that K positively aff...

A selection of second cross lambs (18 to 24 kg, fat score 2 to 3), processed at a country abattoir, were subjected to either high voltage (HV) or low voltage (LV) electrical stimulation (ES) within 30 minutes of slaughter. Warner Bratzler (WB) shear force measurements were made on loin and leg muscles to investigate the effects of electrical stimulation on tenderness. Ultimate pH, meat colour a...

tion 38, 331-352. Toldrá, F., Monica Flores, M-C. Aristoy, R. Virgili, G. Parolari (1996a): Pattern of muscle proteolytic and lipolytic enzymes from light and heavy pigs. Journal of the Science of Food and Agriculture 71, 124-128. Toldrá, F., M. Reig, P. Hernéndez, J.L. Navarro (1996b): Lipids from pork meat as related to healthy diet. Recent Res. Development In Nutrition 1, 79-86. Uremović, Ma...

The objective of the study was to determine the quality and fatty acid profiles of mutton cuts purchased from rural and urban localities in South Africa. Five hundred and ten samples were collected in four seasons from both rural and urban shops and butcheries. Samples were immediately transported to the laboratory in cooler boxes with ice where the following physico-chemical characteristics of...

The objective was to investigate the effect of sex and slaughter weight on muscle fibre and meat quality traits of longissimus thoracis (LT) muscle in lambs. Used were 22 female and 30 male lambs of Polish Longwool sheep from two slaughter weight groups: I – 15-20 kg and II – 25-30 kg. LT muscle samples were taken to categorize fibre types (I, IIA and IIB) according to their NADHtetrazolium red...

This work was designed to study the effects of carcass maturity on meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle from Chinese native Yellow steers. Chemical determinations, histological and mechanical measurements were performed on the raw and cooked meat at 4 days post mortem. In raw meat, intramuscular fat, collagen solubility, mechanical stren...