This study evaluated the effect of sodium nitrate reduction on following parameters: thiobarbituric acid reactive substances, color parameters (CIE L* a* b*), total heme pigments, iron content and nutritional value related to N-nitrosamines as well nitrite residues traditionally produced fermented loins. Raw loins (m. longissimus thoracis et lumborum) products with different levels added (0, 50...

This study was aimed at assessing the pigment and lipid stability characterising microbial ecology by classical methods metagenetics in beef with an extremely long shelf-life. Bovine longissimus thoracis et lumborum subprimals from different origins (Australia, Brazil, Ireland, United Kingdom), displaying a shelf-life 35 to 140 days vacuum packaging, were aged −1 (subzero storage) or −1/+4°C tw...

Trunk muscles are important for postural adjustments associated with voluntary movements but little has been done to analyze mechanisms of supraspinal control of these muscles at a cellular level. The present study therefore aimed to investigate the input from pyramidal tract (PT) neurons to motoneurons of the musculus longissimus lumborum of the erector spinae and to analyze to what extent it ...

Our objective was to compare measurement of Warner-Bratzler shear force of beef longissimus within and among institutions when each institution used its own protocol and when all institutions used a standardized protocol. In Exp. 1, each of five institutions (A, B, C, D, and E) received two adjacent steaks from each of 27 beef strip loins (longissimus lumborum). Warner-Bratzler shear force was ...

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...

This study was conducted to determine the commercial feasibility of feeding a 15% ground flaxseed diet to finishing hogs for up to 42 d before slaughter and to compare the fatty acid composition of the resulting pork products with commercially produced haddock and mackerel. Eighty-seven pigs were fed a control diet (predominantly corn, soybean meal-based) and then a similar diet containing 15% ...