In addressing the topic of “The Relationship of Animal Leanness to Meat Tenderness,” I think it is extremely important to establish how much variability in tenderness exists and the extent to which the lack of tenderness is a problem. In addition, it is important to establish a definition or description of “animal leanness.” Carcasses may be lean because animals were fed beta-agonists, injected...

This study aims to determine whether a low weight at birth may influence muscle characteristics and meat quality traits in pigs at market weight. At 68 days of age, a total of 30 female piglets were assigned within litter to one of the two experimental groups (n = 15 per group): low birth weight (LW: 1.05 + 0.04 kg) or heavy birth weight (HW: 1.89 + 0.02 kg). Pigs were penned individually and f...

It has long been recognized that meat tenderness is related to both the components inside the muscle fibers (predominantly the myofibril) and the connective tissues surrounding the fibers (predominantly collagen). It has also been shown that the tenderness of meat increases with time of storage postmortem. Most work attempting to determine the mechanism of this postmortem tenderization has conc...

Recent meat demand models incorporate demand functions for cuts of meat rather than whole carcasses. However, parameters for “meat quality” are seldom included in such models. Modelling difficulty arises as meat cuts are heterogeneous in their quality attributes. Meat quality may be assessed by measurement of attributes including tenderness, juiciness and flavour. Cooking method and cooking tim...

The micromolar calcium activated neutral protease (CAPN1) and calpastatin (CAST) have been widely regarded as genes related to muscle growth and meat tenderness. The objective of this study was to verify the association of SNPs of CAPN1 and CAST genes with carcass and tenderness traits and search the possible change patterns of SNPs in CAPN1 and CAST genes in six generations of broiler breeding...

The livestock and meat industry is under increasing pressure to reduce fat while maintaining tenderness and palatability of its products. In the case of slaughter cattle, considerable variation exists in composition of beef carcasses and tenderness of product, a significant part of which is genetic in origin. In this paper, results from the Germplasm Evaluation (GPE) program at the Roman L. Hru...

The objectives of this study were to examine calpain activity and meat tenderness by three different feeding patterns in Korean native cattle (KNC). Total forty-five animals were assigned each fifteen in long term restriction feeding (LTFR), long-term restriction feeding and hormone treatment (LTFR-tH), and short term non-restriction feeding (STFNR), respectively. Concentrate was restricted bas...

A whole-genome scan was carried out in New Zealand and Australia to detect quantitative trait loci (QTL) for live animal and carcass composition traits and meat quality attributes in cattle. Backcross calves (385 heifers and 398 steers) were generated, with Jersey and Limousin backgrounds. The New Zealand cattle were reared and finished on pasture, whilst Australian cattle were reared on grass ...

BACKGROUND The aim of this study was to explore the influence of acid, alkaline and water-oil marinating on morphological changes and sensory properties of horse meat (m. Longissimus dorsi). METHODS Nine samples (C - control stored in air, AL - alkaline marinated in 2% polyphosphates and 2% sodium chloride brine solution, AC - acid marinated in 2% sodium lactate and 2% sodium chloride brine s...