This study was designed to evaluate the relationship between marbling score and breed-type (Bos taurus vs < or = 1/4 Bos indicus) on palatability of cooked beef. One thousand six hundred sixty-seven steers and heifers (1,337 Bos taurus and 330 Bos indicus x Bos taurus crosses) that had been managed and fed alike were used. Shear force and tenderness rating indicated that meat from Bos indicus c...

Long-term progress or improvement in many economically important traits is ultimately the responsibility of the seedstock supplier. If selection progress is to be made in traits of economic importance, the trait must: 1) be accurately measurable, 2) show sufficient heritability, and 3) display an adequate level of variation. For such reasons, tremendous progress has been made in the swine indus...

Two experiments were conducted to compare the effects of a 70:30 argon:carbon dioxide Modified Atmosphere Stun-Kill (MASK) system to both a low voltage (LV) and a high current (HC) electrical stunning and conventional killing system on broiler breast rigor development and meat quality. In Experiment 1, the effects on breast muscle pH and meat tenderness of the MASK system and the LV system were...

Abstract The paper presents the results of a study on relationship between acidification (pH) and standard quality characteristics meat Polish Large White × Landrace pig crossbreds. for was obtained from 184 F 1 fatteners herd free stress-sensitivity gene. were analysed in groups formed according to meat’s measured pH 45 values (? 6.3; 6.3–6.7; &gt; 6.7) u 5.3; 5.3–5.6; 5.6). Increasing paralle...

A novel approach was used to measure the tenderness of prerigor ovine longissimus thoracis et lumborum by avoiding the confounding effects of heat-induced shortening resulting from cooking prerigor meat. The objective was to determine the tenderness of the muscle at the time of slaughter and to monitor changes in tenderness during rigor development and postmortem aging. Nine Romanov and 12 Finn...

Tenderness is one of the most appreciated quality characteristics in beef by consumers. Meat aging recognized natural methodology to improve tenderness beef. The current study was designed evaluate if ultrasonication able simulate (ultrasonication alone) or grant an additional effect (aging plus ultrasonication) two different methods (dry and wet) on sensory profile Longissimus lumborum muscle....

Discoveries, understanding, and innovations in meat science during the last century have led to revolutionary changes in meat and poultry production, processing, marketing, and consumption. American Society of Animal Science members have made key contributions in most, if not all, categories of advancement. The first US university meat science program was begun in Minnesota in 1905. Use of mech...

The aim was to verify organic system effect on carcass and meat quality of beefs. Twelve carcasses derived from Limousine x Red Pied beef, reared in the San Rossore Park (Tuscany) and slaughtered at 24 months of age, were used. After 24h post-mortem, carcasses were evaluated according to UE classification grid: on right half carcasses several measurements were taken and carcass compacteness was...

The objective of this study was to investigate the effect of RYR1 genotype on muscle fibre traits and meat tenderness of m. longissimus lumborum in fatteners. The study was carried out on 16 heterozygous Nn and 24 RYR1-free NN Polish Landrace gilts. Muscle samples were taken to categorize muscle fibre types (I, IIA and IIB) according to their mATP-ase activity and to determine the following tec...

The aim of this study was to evaluate the sensory properties musculus longissimus lumborum (LL) collected from Holstein-Friesian Black-and-White (HF BW) bulls and stored for 7, 14 21 days under different modified atmospheres (MA): vacuum, 80% O2 + 20% CO2, 60% 30% CO2 10% N2, 40% 70% Ar. Meat in MA containing more susceptible undesirable changes colour. aroma raw meat, evaluated immediately aft...