Subcutaneous fat (SF) and Longissimus thoracis et lumborum muscle (LM) depths of growing lambs from six breeds were monitored. Ram ewe Dohne Merino, Dormer, Dorper, Meatmaster, South African Mutton Merino White Dorper reared together under optimal feedlot management conditions subjected to ultrasound scans every fortnight the point when attained 20 kg body weight up until 300 days age. Exponent...

Twenty-five Pannon White male rabbits reared and fed in similar conditions were slaughtered at 11 weeks of age. The longissimus thoracis et lumborum muscles (LTL; right left) removed 24 h post-mortem allocated to four sampling/storage treatments: the left side LTL muscle was divided half perpendicularly, with posterior portion being analysed within one day (fresh), anterior vacuum packaged stor...

The objective of this paper was to evaluate the effect four levels (0%, 4.32%, 8.39% or 12.25%) avocado waste (AW) included in diets on productive performance, carcass characteristics and meat nutritional quality fattening rabbits. For that, one hundred twenty male rabbits (New Zealand × California; 945 ± 47 g initial body weight) were fed over 28 days, randomly distributed treatments (T) (T1 =...

Proteome changes in the longissimus thoracis bovine muscle in response to pre-slaughter stress were assessed on the basis of two-dimensional electrophoresis (2-DE) data. In this study, the bootstrap resampling statistical technique and a new measure of relative change of the volume of 2-DE protein spots are shown to be more efficient than commonly used statistics to reliably quantify changes in...

The chemical composition and volatile profile of the Longissimus thoracis et lumborum muscle lambs reared in two distinct production systems (intensive extensive) was evaluated. For this, sixty-six for meat autochthonous Gallega Iberian breed were raised with concentrate grass intensive (30 animals) extensive (36 system, respectively, until 4–4.5 months age when they slaughtered. Subsequently, ...

The aim was to study biophysical and chemical changes during low-temperature long-time (LTLT) heat treatment of pork by measuring cathepsin B+L activity, surface hydrophobicity myofibrils, particle size myofibrils effect on meat toughness as indicated Allo-Kramer shear force. Longissimus thoracis et lumborum muscles were divided into large pieces, vacuum packaged cooked in water baths at 53, 58...

The objective of this study was to determine the association of single nucleotide polymorphisms (SNP) in selected candidate genes with sensory and technological meat quality traits in commercial cattle. SNP in seven candidate genes were genotyped in 130 crossbred Bos taurus cattle using PCR-RFLP. Reported associations between calpastatin (CAST) and Warner-Bratzler shear force and carboxypeptida...

Abstract The objective of this study was to investigate the effect salt concentration on meat iridescence in cured cooked pork products. In addition, influence nitrite and pigmentary color its visual macroscopic perception ascertained. Sample cubes from pigs M. longissimus thoracis et lumborum were salted with either NaCl (20 g/kg, 40 g/kg) or curing (6 20 subsequently cooked. Control samples n...

The objective of this study was to determine the effect of sampling methodology on the relationship between longissimus tenderness and measures of biochemical meat traits. Sampling methodology included measurements of sarcomere length, collagen concentration, and postmortem desmin proteolysis on raw samples and measurements of these same traits on the same cooked meat used for shear force measu...