This research was aimed to determine the effect of unripe papaya extract on tenderness, pH value, and water holding capacity (WHC) laying duck meat. conducted in January 2020 Laboratory Animal Production Husbandary Department Agricultural Technology, Faculty Agriculture, Lampung University. The materials this were 20 pieces thigh used Completely Randomized Design (CRD) with 4 treatments 5 reapl...

Loin steaks were eaten by 67 consumers over a 15-wk period (n = 739 consumer observations) to determine the consumer acceptability of beef tenderness in the home and a "white table cloth" restaurant. Steaks were rated for tenderness, juiciness, flavor, and overall palatability on an 8-point scale. The acceptability levels for tenderness were established based on Warner-Bratzler shear (WBS) forc...

Beef tenderness is a very complex and multifactorial sensorial meat quality trait, which depends partly on muscle characteristics. This tissue is very variable according to animal type (age, breed and sex) and rearing conditions. Consequently, beef tenderness exhibits a great variability. Different research programs have revealed several genes or proteins which could be good markers of beef ten...

Background: Palpation is a crucial component of the temporomandibular joint (TMJ) examination in identifying tenderness. One-finger one-point palpation has high tendency for inappropriate application and misinterpretation.
 Objective: To evaluate three-point vs determination TMJ tenderness.
 Patients Methods: The study included fourth fifth-year students College Dentistry/Hawler Medic...

Marination is the process of soaking meat in marinade to increase retention, improve flavour, fatness, juiceness, and water hold capacity, decrease cooking loss, extend tenderness. In marinating, lime that contained citric acid help break down proteins so became more tender. This study aims determine effect marinating various concentrations juice (Citrus aurantifolia) on physical properties (pH...

Restriction fragment length polymorphisms (RFLP) have been identified at the bovine calpastatin locus. The objective of the present study was to determine whether these polymorphisms are related to variations in calpastatin activity or beef tenderness in unrelated animals of mixed breeding. A sample of 83 crossbred steers from sires representing eight different breeds was examined to determine ...

Autogenous proteolytic enzymes of the calpain family are implicated in myofibrillar protein degradation. As a result, the μ-calpain gene and its specific inhibitor, calpastatin, have been repeatedly investigated for their association with meat quality traits in cattle; however, no functional mutation has been identified for these two genes. The objectives of this study were: (1) to assess breed...