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Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements
Warner-Bratzler Shear Force Texture Profile Analysis Sensory Evaluation Pork Loin Tenderness
2016/7/27
This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear fo...
Association of single nucleotide polymorphisms in CAPN1 and CAST genes with beef tenderness from Spanish commercial feedlots
association studies Bos taurus calpain calpastatin meat tenderness molecular markers shear force SNP
2015/6/24
Frequencies of two SNPs in the μ-calpain (CAPN1) and calpastatin (CAST) genes in local and foreign commercial cross-breeds used in south-western Spain (Charolais, Limousin, and Retinta) were evaluated...
The FABP4 gene polymorphism is associated with meat tenderness in three Chinese native sheep breeds
sheep FABP4 gene polymorphism intramuscular fat
2015/6/9
The aim of this study was to assess the association of single nucleotide polymorphisms (SNP) of sheep fatty acid binding protein 4 (FABP4) gene with longissimus thoracis muscle (LT) meat quality trait...
Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
ultrasonic protease inhibitor incorporating treatment myofibrillar protein Caspase-3/7 Z-DEVD-fmk
2014/2/25
The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation of hen muscle were investigated. The importance of endogenous enzymes was eva...
牛肉嫩度的高光谱法检测技术（Hyperspectral Scattering Profiles for Prediction of Beef Tenderness）
牛肉嫩度 高光谱图像 多元线性回归
2009/12/28
为实现对牛肉嫩度的预测和分级，构建了试验用高光谱检测系统，在400～1000 nm波长范围内获取牛肉表面的高光谱散射图像。从高光谱图像中提取牛肉的反射光谱曲线，用step-wise逐步回归法选择 430、496、510、725、760和828 nm 6个波长建立了多元线性回归模型，用全交叉验证法验证模型的预测效果，模型的预测相关系数为0.96，预测标准差为0.64 kg。以嫩度6.0 kg为界将样...
The Association of Occlusal Factors with Masticatory Muscle Tenderness in 10- to 19-Year Old Turkish Subjects
Muscle tenderness Occlusal factors
2008/11/26
The aims of this study were (1) to investigate the relationship between occlusal factors and masticatory muscle tenderness among 10- to 19-year-old (mean 14 years eight months) Turkish subjects an...
Centric Slide, Bite Force and Muscle Tenderness Changes Over 6 Months Following Fixed Orthodontic Treatment
Bite force Slide in centric Masticatory muscles Muscle sensitivity Muscular adaptation
2008/11/4
Objective: The postorthodontic change of the masticatory muscles was evaluated using three parameters: maximal voluntary bite force (MVBF), slide in centric (difference between maximal intercuspation ...
Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages
Cow Beef Proteolysis Tenderness Lipid oxidation Myoglobin
2012/8/13
Two experiments were conducted to investigate the influence of age of mature cows (2–4 yr, 6–8 yr, and 10–12 yr cows; n = 6 in each) on beef quality. In Experiment 1, Longissimus dorsi (LD) steaks wer...
Effect of Beef Growth Type on Cooking Loss, Tenderness, and Chemical Composition of Pasture- or Feedlot-developed Steers
Feeding Regimen Growth Type Tenderness Chemical Composition
2016/4/26
Steers (n = 335) of known genetic background from four fundamentally different growth types were subjected to two production systems to study differences in cooking loss (CL), tenderness, and chemical...
The Effect of Quality Grade and Muscle on Collagen Contents and Tenderness of Intramuscular Connective Tissue and Myofibrillar Protein for Hanwoo Beef
Hanwoo Beef Quality Grade Collagen IMCT WBSF
2016/4/21
Six muscles were seamed out randomly from Hanwoo carcasses (n = 12) of each quality grade (quality grades 1, 2 and 3). Samples were analysed for their total and soluble collagen contents, IMCT (intram...
Effects of nitric oxide and oxidation in vivo and postmortem on meat tenderness
Nitric oxide Oxidation Tenderness Calpain
2012/8/10
Metabolic processes in muscle tissue in vivo result in the production of reactive oxygen species and oxidative compounds including superoxide anions and nitric oxide (NO). Reactive oxygen species can ...
Correlation between Tenderness and Other Carcass Characteristics of Hanwoo (Korean Native) Steers
Carcass Weight Eye Muscle Area Back Fat Cook Loss Tenderness Correlation
2016/4/12
This experiment was carried out to evaluate the tenderness of meat and it''''s correlation with other carcass traits of Hanwoo steers. The significantly (p<0.01) higher mastication and shearing were o...
Effects of Dietary Treatment, Gender, and Implantation on Calpain/Calpastatin Activity and Meat Tenderness in Skeletal Muscle of Korean Native Cattle
Calpain Activity Meat Tenderness Feeding Pattern Korean Native Cattle
2016/4/12
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...