meat tenderness
Genotyping of SNPs associated with meat tenderness: comparison of two PCR-based methods.
... to meat (Taylor et ...for meat tenderness (Geesink et ...on meat tenderness (Page et ...greater meat tenderness (Page et ...
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EFFECTS OF PAPAIN SPICES MIXTURE (SPIZYM) ON MEAT TENDERNESS
... Papain is used in meat tenderizers; the major meat proteins responsible for tenderness are the myofibrillar proteins and the connective tissue proteins. [17] United States federal agencies recognize ...
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The FABP4 gene polymorphism is associated with meat tenderness in three Chinese native sheep breeds
... important meat quality attribute (Ouali et ...increase meat tenderness by traditional selective breeding is a difficult task, since meat quality is controlled by polygenes (Bendixen, ...of ...
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Biochemical basis of the effect of pre-slaughter stress and post-slaughter processing conditions on meat tenderness
... In New Zealand, the effect of the existing processing procedure (Figure 5.1) on turkey meat tenderness has not been documented. For example, the effect of rapid chilling of [r] ...
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Genotypic and allelic frequencies of gene polymorphisms associated with meat tenderness in Nellore beef cattle.
... in tenderness of ...for meat matured for 14 ...in meat tenderness between animals with CT and TT genotypes; however, animals with the CC genotype were not used in the population analyzed by ...
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Association of Six1 and Six4 gene expression with meat tenderness in Tan sheep
... in meat tenderness in Tan sheep has not yet been ...of meat tenderness in Tan sheep, we sampled the musculus triceps muscle, the longest neck muscles, abdominal muscles, gluteus and biceps ...
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Role of calpain system in meat tenderness: A review
... Calpain system comprises endogenous proteases (calpains) which are considered as the primary candidates for muscle protein degradation initiated during the first 24 h post-mortem and their inhibitor, calpastatin ...
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Emerging trends and technologies adopted for tenderization of Meat: A review
... in tenderness. Salts generally influence the functional properties of meat products and are believed to affect contraction and shortening, protein-protein interactions, protein solubility, proteolytic ...
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Detecting quantitative trait loci affecting beef tenderness on bovine chromosome 7 near calpastatin and lysyl oxidase
... of meat tenderness measures in the Longissimus lumborum, LLPF and LL compression (LLC), in which outlier individuals or kill groups are removed, demonstrate large shifts in the location of LLPF QTL, as well ...
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Influence of pre slaughter holding time, growth path and castration on meat quality characteristics of beef M Longissimus Thoracis : a thesis presented in partial fulfilment of the requirements for the degree of Master of Applied Science in Animal Science at Massey University
... The objectives of this study were to examine the influence of castration, pre-slaughter holding time, and growth path on meat quality characteristics with emphasis on meat tenderness.. S[r] ...
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A study of relationships between muscle ultimate pH and meat quality characteristics for M Longissimus samples from friesian steers, charolais class steers and friesian bulls : a thesis presented in partial fulfilment of the requirements for the degree of Master in Agricultural Science at Massey University, New Zealand
... Variability in cooked meat tenderness between different types of beef muscle has been shown to be influenced by differences in their ultimate pH, with improved tenderness generally being[r] ...
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Meat drying technology and drying characteristics of meat and meat products
... and frying was done for 1920 sec. Da, determined using regular regime theory, ranged from 1.3210 -9 to 1.6410 -8 m 2 /s. Trujillo et al. 2007 determined that diffusivity of water in meat perpendicular to the ...
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Jibie: Reinventing Hunting in 21st Century Japan
... game meat during game-eating ...game meat was ...game meat dishes, was to figure out why the loan word jibie is used more frequently than Japanese terms and what the loan word ...on meat ...
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Prevalence and Characteristics of Salmonella in Retail Poultry and Pork Meat in the Czech Republic in 2013–2014
... retail meat occurs from different sources and at diverse lev- ...retail meat (White et ...pork meat being resistant to one or more ...pork meat isolates might be in connection with the fact ...
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EFFECT OF LESNOV'S FERMENT SUPPLEMENTED DIET ON ISA BROWN CHICKEN MEAT PRODUCTION
... Subcutaneous and internal fat tissue of carcasses from the control group was slightly yellow while it was bright yellowish in the experiment group. The muscles on the incision were slightly moist and did not leave stains ...
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Mechanism of Meat Tenderization by Long-Time Low-Temperature Heating.
... monitor meat temperature, a thermocouple (K- type, Omega Engineering, Stamford CN) was inserted into the center of one additional steak, which was placed in an open bag, weighted with a bottom clip to hold it ...
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THE EFFECT OF HIGH-VELOCITY, LOW-AMPLITUDE MANIPULATION ON SUBOCCIPITAL TENDERNESS
... It was reported in a study by Fryer et al 6 that both HVLA and mobilisation had a significant effect on perceived tenderness over the thoracic spine in a group of asymptomatic participants. However, HVLA was less ...
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Article: Moringa leaf meal as natural feed additives on the growth performance and meat quality of commercial broiler chicken
... nutrients retention and had significantly improved apparent coefficients of crude protein, energy and minerals utilization (Ossebi, 2010). A total of 250,000 species of flowering plants are referred to as medicinal ...
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Genetic Traceability of Cinta Senese Pig (Sus scrofa domesticus L ): A Study of the Meat and Processed Products by Microsatellite Markers
... their meat, but a period of decline of the CS was attributed to a massive cross breeding with white pig breeds, which needed to be kept for a much shorter period than the CS before ...
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CHEMICAL RESIDUES IN MEAT AND MEAT PRODUCTS: A REVIEW
... Lipid oxidation is a cause of major deterioration in meat and meat products. Triacylglycerols, phospholipids, lipoproteins, and cholesterol constitute the main lipid compounds in meat that are ...
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