During the ageing period, meat organoleptic properties change, in particular tenderness due to proteolytic and derivative processes. The aim of this study was to evaluate the development of this qualitative parameter in beef during the first 10 days post-mortem in two different muscles (longissimus thoracis -LT and semitendinosusST) of 8 young bulls. Shear force in cooked meat was higher in ST ...

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...

Skeletal muscle consists of several tissues, such as muscle fibers and connective and adipose tissues. This review aims to describe the features of these various muscle components and their relationships with the technological, nutritional, and sensory properties of meat/flesh from different livestock and fish species. Thus, the contractile and metabolic types, size and number of muscle fibers,...

Brangus steers (n=247) finished on pasture were used to evaluate the effects of post-mortem ageing and polymorphism CAPN1 316 and CAPN1 4751 markers on meat tenderness and objective colour measurements (CIEL*a*b*) of m. Longissimus dorsi. Ageing meat for 7 days decreased shear force (SF) by 13.7% and improved a* (8.4%) and b* (10%) compared to ageing for 1 day. No difference between 7 and 14 da...

The present study was undertaken in order to evaluate the growth performances and meat quality of three indigenous chickens phenotypes reared under extensive conditions region Chlef Algeria. A week after hatching, 3 random groups 35 chicks from each phenotype; normal plumage free-range chicken (NPFRC), crested (CFRC) naked neck (NNFRC) were chosen for 18 weeks. highest performance shown by (CFR...

This study aimed to evaluate the effect of sous vide and electric oven cooking methods on physical sensory characteristics camel meat. A combination 4 temperatures (70, 80, 90, 100 °C) 6 times (30, 60, 120, 150, 180 min) was applied. Both significantly affected meat’s properties (pH, loss, density, lightness, redness, yellowness color components), except for water activity. Furthermore, tempera...

This study evaluated associations of heat shock proteins (HSP) and an oxidative stress protein, protein deglycase (DJ1), with beef quality tenderness. Samples from the longissimus thoracis (N = 99) were collected pre-rigor (day 0) after 14-d aging. Warner-Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), a trained sensory panel used to determine meat quality. Protein abundanc...