the objective of the present study was to determine if modifications would occur due to epinephrine perfusion and simulating stressful situations (2 µg/ kg/ min, an animal)and transportation,causing change of the values of extractable protein concentrations, sds page profiles and the calpain calpastatin complex in silver rabbit longissimus muscles resulting in consequent changes in meat tendern...

background: meat products may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. objective: the aim of this study was using meat acid marination method on some physicochemical and sensory characteristics of beef burgers. methods: meat was marinated in three concentrations (0.5%, 1% and 1.5%) of lactic and citric acid solutions (1:4 w/v) at 4 ...

The micromolar calcium-activated neutral protease gene (CAPN1) is a physiological candidate gene for meat tenderness. Four previously identified single nucleotide polymorphism (SNP) markers located within the CAPN1 gene were evaluated for their associations with variation in the meat tenderness of a Chinese indigenous chicken breed, a higher meat quality breed (i.e., Qingyuan partridge chicken)...

The improvement of overall tenderness and the reduction in variability of tenderness was identified by the National Cattlemen’s Beef Carcass Quality Task Force as a high priority and a major issue facing the beef industry. The National Beef Tenderness Survey (Morgan et al., 1991) evaluated the overall tenderness of beef cuts in the retail meat case. Sources of variation in beef tenderness were ...

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...

This research was aimed to determine the effect of unripe papaya extract on tenderness, pH value, and water holding capacity (WHC) laying duck meat. conducted in January 2020 Laboratory Animal Production Husbandary Department Agricultural Technology, Faculty Agriculture, Lampung University. The materials this were 20 pieces thigh used Completely Randomized Design (CRD) with 4 treatments 5 reapl...

BACKGROUND Cooking has a great influence on meat tenderness, and we assumed that changes of tenderness in this process resulted from the liberation of actin and associated structural changes. Therefore, in this study, we investigated changes in the microstructure and tenderness when duck breast muscle were cooked to different internal endpoint temperatures (70, 80, 90, 95 °C) by three cooking r...

Meat texture and some biochemical characteristics that could influence meat tenderness were studied in rabbit loins. Rabbits from three synthetic lines were compared, lines V and A selected for litter size at weaning and line R selected for growth rate between weaning and slaughter time. The activities of cathepsins, collagen content and textural properties measured by Warner-Bratzler (WB) shea...

The development of technologies that could be used by the U.S. beef packing industry to accurately characterize beef for tenderness has been a major focus of this laboratory. Because longissimus comprises a higher proportion of total carcass value than any other muscle and there is more carcassto-carcass tenderness variation in longissimus than any other major beef muscle (Shackelford et al., 1...