Background: Edible films and coatings have potential benefits for food packaging, particularly meat products. These coatings prevent weight loss and texture changes during shelf life by reducing moisture loss in fresh and frozen meat products. In this study, effect of calcium alginate edible coating on microbial and chemical properties of refrigerated lamb meat over a period of  5 days was...

Mature pregnant crossbred ewes (n = 90) were used in a randomized complete block design experiment and were assigned to 1 of 3 winter-feeding systems differing in primary feed source: haylage (HL), limit-fed corn (CN), or limit-fed dried distillers grains (DDGS). Effects of these winter-feeding strategies on postweaning progeny performance were determined. Lamb progeny (n = 96) were weaned at 6...

As an important type of noncoding RNA molecules, long non-coding RNAs (lncRNAs) act as versatile players in various biological processes. However, little is known about lncRNA regulators during sheep muscle growth. To explore functional lncRNAs during sheep muscle growth, we systematically investigated lncRNAs using strand-specific Ribo-Zero RNA sequencing at three key developmental stages in H...

The objective of this study was to develop a palatable precooked lamb leg roast. Lamb legs (n = 60) were fabricated into 240 roasts. Roasts were assigned to one of four spice treatments: control (CON), Italian, Mexican, prime rib. After being injected with a 15 percent brine mixture, roasts were smoked to an internal temperature of 63°C, vacuum packaged, and frozen at -10°C. Roasts were thawed ...

Abstract This study aims to determine the amount of protein content in Aceh cattle beef quadriceps muscle (chuck) and find out best storage between cold frozen levels beef. used 10 samples parts which were divided into 3 treatment groups, group I meat was treated fresh condition, Group II at 8 °C III will be -19 °C. Protein analysed by Independent Samples Test. The results showed that fresh; 15...

This Data article provides Supplementary data related to the research article titled "In-depth characterisation of the lamb meat proteome from longissimus lumborum" by Yu et al. [1]. This research article reports the proteome catalogue of the 48 h post-mortem lamb longissimus lumborum. A list of 388 ovine-specific proteins were identified and characterised after separating the samples into sarc...

Lamb carcass value is widely reported to be a function of lean meat yield, which is the relationship between muscle, fat and bone. Five retailers and five wholesalers assessed 47 lamb carcasses from diverse genotypes and scored seven attributes. A hedonic model reveals that conformation attributes were more highly valued (16 c/kg) relative to yield characteristics (4 c/kg). Meat colour and fat ...

Lamb carcass value is widely reported to be a function of lean meat yield, which is the relationship between muscle, fat and bone. Five retailers and five wholesalers assessed 47 lamb carcasses from diverse genotypes and scored seven attributes. A hedonic model reveals that conformation attributes were more highly valued (16 c/kg) relative to yield characteristics (4 c/kg). Meat colour and fat ...

This study was conducted to evaluate the effect of frozen storage time (30, 60, 90 or 180 days) and cooking (100 °C, 30 min) on the physical characteristics and oxidative stability of M. Gastrocnemius pars interna (GN) and M. Iliofiburalis (IF) of rhea americana. Physical parameters measured included thawing and cooking loss, colour parameters (L*a*b*), while oxidation was assessed by determini...