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You searched for: Journal Meat science Remove constraint Journal: Meat science Publication Year 2020 Remove constraint Publication Year: 2020 Subject longissimus muscle Remove constraint Subject: longissimus muscle
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1. Carcass yields and physiochemical meat quality characteristics of Namibian gemsbok (Oryx gazella) as influenced by muscle, gender and age

Author:
Hoffman, Louwrens C.; van Schalkwyk, Diana L.; Muller, Magdalena; Needham, Tersia; van Rensburg, Berndt J.; McMillin, Kenneth W.
Source:
Meat science 2020 v.169 pp. 108208
ISSN:
0309-1740
Subject:
Oryx; antelopes; body weight; carcass yield; color; crude protein; discriminant analysis; dressing percentage; females; game animals; game meat; longissimus muscle; males; meat quality
Abstract:
... The carcass yields and physiochemical meat quality characteristics of six different muscles (biceps femoris, infraspinatus, longissimus thoracis et lumborum, semimembranosus, semitendinosus, supraspinatus) for different sex and age groups of gemsbok antelope were determined. No live weight nor dressing percentage differences were observed for the different sex groups. While muscles, age and sex ha ...
DOI:
10.1016/j.meatsci.2020.108208

2. Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics

Author:
Cheng, Huilin; Song, Sumin; Jung, Eun-Young; Jeong, Jin-Yeon; Joo, Seon-Tea; Kim, Gap-Don
Source:
Meat science 2020 v.169 pp. 108206
ISSN:
0309-1740
Subject:
beef carcasses; beef quality; cooking quality; discoloration; freezing; longissimus muscle; meat; meat cuts; muscle fibers; psoas muscles; semitendinosus muscle; steers; water holding capacity
Abstract:
... The association of muscle fiber characteristics (MFC) with freeze-thawed meat quality was investigated using four different cuts (loin, M. longissimus thoracis; tenderloin, M. psoas major; top round, M. semimembranosus; eye of round, M. semitendinosus) obtained from beef carcasses (n = 10; Hanwoo steer; 28 months of age). Tenderloin had higher (P < .05) composition of muscle fiber type I than the ...
DOI:
10.1016/j.meatsci.2020.108206

3. Mineral content of longissimus lumborum from growing lambs fed crude glycerin

Author:
Oliveira, Amilton Maia Freitas de; Silva, Fredson Vieira e; Oliveira, Laura Lúcia dos Santos; Rocha Júnior, Vicente Ribeiro; Novaes, Cleber Galvão; Novais, Franciele Castro; Rigueira, João Paulo Sampaio
Source:
Meat science 2020 v.169 pp. 108222
ISSN:
0309-1740
Subject:
cadmium; calcium; chromium; copper; diet; glycerol; ingredients; iron; lamb feeding; lamb meat; lambs; lead; longissimus muscle; magnesium; mineral content; nickel; phosphorus; potassium; sodium; zinc
Abstract:
... The objective of the study was to evaluate whether crude glycerin (CG), which was supplied as a dietary ingredient for growing lambs, affected the macro- and micromineral contents of the longissimus lumborum (LL). Twenty-four lambs were placed in two treatments: animals that received no CG and animals that received CG as part of their diet. The experiment lasted for 56 days. The phosphorus, potass ...
DOI:
10.1016/j.meatsci.2020.108222

4. Ante-and post-mortem strategies to improve the meat quality of high-value muscles harvested from farmed male common eland (Taurotragus oryx)

Author:
Needham, Tersia; Kotrba, Radim; Hoffman, Louwrens C.; Bureš, Daniel
Source:
Meat science 2020 v.168 pp. 108183
ISSN:
0309-1740
Subject:
Tragelaphus oryx; immunocastration; longissimus muscle; males; meat quality; sensory properties
Abstract:
... The effects of immunocastration, pelvic suspension and wet ageing on the meat quality of the longissimus lumborum et thoracis (LTL) and biceps femoris (BF) muscles of male common eland were evaluated. Ten subadult males were either immunocastrated (n = 5) or remained intact (n = 5) throughout a four-month growth trial, after which their carcass sides were randomly allocated to either pelvic- or Ac ...
DOI:
10.1016/j.meatsci.2020.108183

5. Nutritional quality of wild Iberian red deer (Cervus elaphus hispanicus) meat: Effects of sex and hunting period

Author:
Soriano, Almudena; Murillo, Pablo; Perales, Martín; Sánchez-García, Carlos; Murillo, José Antonio; García Ruiz, Antonia
Source:
Meat science 2020 v.168 pp. 108189
ISSN:
0309-1740
Subject:
Cervus elaphus; European Union; autumn; children; copper; deer; dietary minerals; folic acid; health claims; iron; longissimus muscle; niacin; nutritive value; pH; potassium; proteins; proximate composition; riboflavin; sodium; stags; thiamin; venison; vitamin B12; winter; zinc
Abstract:
... The proximate composition, energetic value, minerals, B-group vitamins and pH value of the loin (longissimus thoracis) of 71 wild Iberian red deer (Cervus elaphus hispanicus), were evaluated in stags and hinds hunted in autumn and winter. In autumn, meat had a higher content of moisture, K, Na, Zn and thiamine when compared to winter, in which higher content of proteins and P were detected. Meat f ...
DOI:
10.1016/j.meatsci.2020.108189

6. Protein degradation and structure changes of beef muscle during superchilled storage

Author:
Lu, Xiao; Zhang, Yimin; Xu, Baochen; Zhu, Lixian; Luo, Xin
Source:
Meat science 2020 v.168 pp. 108180
ISSN:
0309-1740
Subject:
beef; calpain; cold treatment; desmin; enzyme activity; frozen storage; longissimus muscle; muscle fibers; myofibrillar proteins; protein degradation; proteolysis; shrinkage; steaks; troponin T
Abstract:
... This study investigated the effect of superchilled storage (−4 °C) on protein degradation and structural changes of beef steaks from M. longissimus lumborum compared with traditional chilling (2 °C) and frozen storage (−18 °C). Traditional chilling induced significantly greater degradation of troponin T and desmin, and more rapid loss of calpain activity, compared to superchilled or frozen storage ...
DOI:
10.1016/j.meatsci.2020.108180

7. Quality indices and sensory attributes of beef from steers offered grass silage and a concentrate supplemented with dried citrus pulp

Author:
Salami, Saheed A.; O'Grady, Michael N.; Luciano, Giuseppe; Priolo, Alessandro; McGee, Mark; Moloney, Aidan P.; Kerry, Joseph P.
Source:
Meat science 2020 v.168 pp. 108181
ISSN:
0309-1740
Subject:
alpha-tocopherol; antioxidant activity; antioxidants; barley; beef; citrus pulp; color; conjugated linoleic acid; cooked foods; fatty acid composition; food quality; grass silage; iron; lipid peroxidation; longissimus muscle; nutritional intervention; oxidative stability; patties; polyunsaturated fatty acids; sensory properties; steers
Abstract:
... This study investigated the quality composition, oxidative stability and sensory attributes of beef (longissimus thoracis, LT) from steers offered grass silage and a concentrate supplement in which barley was replaced by 40% and 80% (as-fed basis) of dried citrus pulp (DCP). Dietary treatment did not influence the antioxidant status (α-tocopherol and total phenolic contents) and activities of LT ( ...
DOI:
10.1016/j.meatsci.2020.108181

8. Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes

Author:
Kilgannon, Ashleigh K.; Holman, Benjamin W.B.; Frank, Damian C.; Mawson, A. John; Collins, Damian; Hopkins, David L.
Source:
Meat science 2020 v.168 pp. 108193
ISSN:
0309-1740
Subject:
beef; cooking; flavor; longissimus muscle; temperature; tenderizing; volatile organic compounds
Abstract:
... Beef ageing (in vacuo) for tenderisation and flavour development may be accelerated by favourable temperature-time combinations (TTCs), however the effect of such manipulations on volatile organic compounds (VOCs) that are generated during cooking, is unknown. We compared VOCs from grilled beef longissimus lumborum muscle samples which had been subjected to different TTCs. The TTCs consisted of co ...
DOI:
10.1016/j.meatsci.2020.108193

9. Effects of dietary resveratrol supplementation in sows on antioxidative status, myofiber characteristic and meat quality of offspring

Author:
Meng, Qingwei; Sun, Shishuai; Bai, Yongsong; Luo, Zhang; Li, Zhongyu; Shi, Baoming; Shan, Anshan
Source:
Meat science 2020 v.167 pp. 108176
ISSN:
0309-1740
Subject:
backfat; drip loss; fat thickness; finishing; gene expression; intramuscular fat; lactic acid; longissimus muscle; malondialdehyde; meat quality; messenger RNA; progeny; protein synthesis; resveratrol; sows; superoxide dismutase
Abstract:
... This study investigated the influence of dietary resveratrol (300 mg/kg) supplementation in sows on the antioxidative status, myofiber characteristic and meat quality of their progeny. Results showed that maternal dietary resveratrol supplementation increased (P < 0.05) the backfat thickness and tended (P = 0.055) to increase the intramuscular fat of finishing pigs. The drip loss and lactic acid l ...
DOI:
10.1016/j.meatsci.2020.108176

10. Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics

Author:
Cama-Moncunill, Raquel; Cafferky, Jamie; Augier, Caroline; Sweeney, Torres; Allen, Paul; Ferragina, Alessandro; Sullivan, Carl; Cromie, Andrew; Hamill, Ruth M.
Source:
Meat science 2020 v.167 pp. 108157
ISSN:
0309-1740
Subject:
Raman spectroscopy; beef; beef industry; beef quality; chemometrics; drip loss; freeze-thaw cycles; intramuscular fat; longissimus muscle; models; pH; prediction; regression analysis; shear stress
Abstract:
... Rapid prediction of beef quality remains a challenge for meat processors. This study evaluated the potential of Raman spectroscopy followed by chemometrics for prediction of Warner-Bratzler shear force (WBSF), intramuscular fat (IMF), ultimate pH, drip-loss and cook-loss. PLS regression models were developed based on spectra recorded on frozen-thawed day 2 longissimus thoracis et lumborum muscle a ...
DOI:
10.1016/j.meatsci.2020.108157

11. Effects of dietary sea buckthorn pomace supplementation on skeletal muscle mass and meat quality in lambs

Author:
Qin, Xuze; Zhang, Ting; Cao, Yuxin; Deng, Buhao; Zhang, Jianxin; Zhao, Junxing
Source:
Meat science 2020 v.166 pp. 108141
ISSN:
0309-1740
Subject:
Hippophae rhamnoides; antioxidant activity; blood serum; color; cooking quality; crude fat; crude protein; diet; high density lipoprotein; ingredients; lamb meat; lambs; longissimus muscle; meat production; meat quality; muscle fibers; myostatin; nutritive value; pH; pomace; skeletal muscle; water holding capacity
Abstract:
... The aim of the present trial was to evaluate the effects of dietary sea buckthorn pomace (SBP) supplementation on muscle mass, meat nutritional value and quality of lambs. The results showed that dietary 16% SBP supplementation increased muscle mass and altered muscle fiber size distribution. Both nutritional compositions, including crude protein, moisture and ash, and lamb meat quality, including ...
DOI:
10.1016/j.meatsci.2020.108141

12. Effects of diet supplementation with rumen-protected betaine on carcass characteristics and fat deposition in growing lambs

Author:
Dong, Li; Jin, Yaqian; Cui, Huihui; Yu, Lihuai; Luo, Yang; Wang, Shunan; Wang, Hongrong
Source:
Meat science 2020 v.166 pp. 108154
ISSN:
0309-1740
Subject:
abdominal fat; betaine; carcass characteristics; dietary supplements; gene expression regulation; genes; lamb meat; lambs; lipid content; longissimus muscle; phosphatidylinositol 3-kinase
Abstract:
... This study evaluated the effects of dietary rumen-protected betaine (RPB) supplementation on the fat deposition of lambs. Sixty Hu sheep were randomly divided into 5 groups. The lambs were fed a control diet (CON) or diets supplemented with 1.1 g/d unprotected betaine (UPB), 1.1 g/d RPB, 2.2 g/d RPB or 3.3 g/d RPB for 70 days. Compared with UPB, the abdominal fat in 2.2 g/d RPB supplemented group ...
DOI:
10.1016/j.meatsci.2020.108154

13. Mitochondria changes and metabolome differences of bovine longissimus lumborum and psoas major during 24 h postmortem

Author:
Yu, Qianqian; Tian, Xiaojing; Shao, Lele; Li, Xingmin; Dai, Ruitong
Source:
Meat science 2020 v.166 pp. 108112
ISSN:
0309-1740
Subject:
adenosine diphosphate; carnosine; cattle; cluster analysis; histidine; hypoxanthine; inosine; longissimus muscle; meat quality; membrane potential; metabolism; metabolome; mitochondria; mitochondrial membrane; oxidation; pH; principal component analysis; psoas muscles; reactive oxygen species
Abstract:
... This study was performed to reveal mitochondria changes and metabolome differences between bovine longissimus lumborum (LL) and psoas major (PM) muscles within the first 24 h postmortem. PM showed significant lower (P < .05) pH than LL at 6 h and 12 h postmortem. LL had significant higher (P < .05) mitochondrial membrane potential and lower mitochondrial reactive oxygen species levels than PM at 2 ...
DOI:
10.1016/j.meatsci.2020.108112

14. Proteomic and metabolomic profiling reveals the involvement of apoptosis in meat quality characteristics of ovine M. longissimus from different callipyge genotypes

Author:
Ma, Danyi; Yu, Qianqian; Hedrick, Victoria E.; Cooper, Bruce R.; Paschoal Sobreira, Tiago José; Oh, Ji-Hwan; Chun, Hyonho; Kim, Yuan H. Brad
Source:
Meat science 2020 v.166 pp. 108140
ISSN:
0309-1740
Subject:
apoptosis; cytochrome c; genotype; glycolysis; lambs; longissimus muscle; mass spectrometry; meat; meat quality; metabolites; metabolome; metabolomics; mutation; phenotype; polyphenols; pro-apoptotic proteins; proteome; proteomics; tricarboxylic acid cycle
Abstract:
... Proteome and metabolome changes in muscles from callipyge mutation (+/C) and non-callipyge phenotype (+/+, C/+, and C/C) lambs were profiled to provide insight into the biochemical changes affecting meat quality attributes. M. longissimus thoracis from lambs with all four possible callipyge genotype (n = 4, C/+, C/C, +/C, and +/+) were collected after 3d aging and analyzed using mass-spectrometry ...
DOI:
10.1016/j.meatsci.2020.108140

15. Effects of spirulina supplementation on lipid metabolism disorder, oxidative stress caused by high-energy dietary in Hu sheep

Author:
Liang, Yaxu; Bao, Yongjin; Gao, Xiaoxiao; Deng, Kaiping; An, Shiyu; Wang, Zhibo; Huang, Xinai; Liu, Dong; Liu, Zhinan; Wang, Feng; Fan, Yixuan
Source:
Meat science 2020 v.164 pp. 108094
ISSN:
0309-1740
Subject:
Spirulina; antioxidant activity; blood serum; body fat; cholesterol; diet; enzyme activity; immunity; immunoglobulin G; lambs; leukocyte count; lipid metabolism; lipid metabolism disorders; longissimus muscle; oxidative stress; superoxide dismutase; triacylglycerols
Abstract:
... The aim of this study was to investigate the effect of spirulina supplementation in a high-energy (HE) diet on lipid metabolism, oxidative status and immunity in Hu lambs. The lambs were assigned to two groups receiving either a standard diet (ST) or a HE diet. Each group was divided into three subgroups: no spirulina supplementation (control), 1% spirulina supplementation, or 3% spirulina supplem ...
DOI:
10.1016/j.meatsci.2020.108094

16. Maternal energy status during late gestation: Effects on growth performance, carcass characteristics and meat quality of steers progeny

Author:
Ramírez, Maira; Testa, Laura M.; López Valiente, Sebastián; Latorre, María Emilia; Long, Nathan M.; Rodriguez, Alejandro M.; Pavan, Enrique; Maresca, Sebastián
Source:
Meat science 2020 v.164 pp. 108095
ISSN:
0309-1740
Subject:
Angus; adipocytes; calves; calving; carcass quality; collagen; compensatory growth; cows; energy; fat thickness; feedlots; growth performance; harvesting; hyperplasia; lactation; longissimus muscle; low calorie diet; males; meat quality; nutritional status; pregnancy; progeny; steers; weaning
Abstract:
... The objetive of the current study was to determine the effect of maternal energy status during late gestation on growth performance, carcass characteristics and meat quality of steer progeny. At 180 ± 4 d of gestation 56 multiparous Angus cows were blocked by BW and expected calving date and asigned to three levels of nutrition energy: SR (severe restricted; 50% of NRC requirement), MR (moderate r ...
DOI:
10.1016/j.meatsci.2020.108095

17. Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers

Author:
O'Reilly, R.A.; Pannier, L.; Gardner, G.E.; Garmyn, A.J.; Luo, H.; Meng, Q.; Miller, M.F.; Pethick, D.W.
Source:
Meat science 2020 v.164 pp. 108060
ISSN:
0309-1740
Subject:
Merino; beef; consumer satisfaction; females; flavor; juiciness; lambs; longissimus muscle; meat tenderness; odors; sensation; yearlings; Australia
Abstract:
... Understanding consumer sensory perceptions of sheepmeat is essential for consumer satisfaction post-purchase. Meat Standards Australia (MSA) sensory protocols have been effectively utilised in beef for international consumers however, to date sheepmeat testing is largely limited to Australian consumers. This study measured the sensory responses (liking of odour, tenderness, juiciness, liking of fl ...
DOI:
10.1016/j.meatsci.2020.108060

18. Role of phosphorylation on characteristics of glycogen phosphorylase in lamb with different glycolytic rates post-mortem

Author:
Bai, Yuqiang; Li, Xin; Zhang, Dequan; Chen, Li; Hou, Chengli; Zheng, Xiaochun; Ren, Chi; Ijaz, Muawuz
Source:
Meat science 2020 v.164 pp. 108096
ISSN:
0309-1740
Subject:
enzyme activity; glycogen; glycolysis; lambs; longissimus muscle; pH; phosphorylase; phosphorylation
Abstract:
... The relationship between glycogen phosphorylase activity and phosphorylation levels in the longissimus thoracis muscle post-mortem was studied. Sixty lamb samples were collected at 0.5 h, 2 h, 6 h, 12 h, 24 h, 48 h, and 72 h post-mortem and divided into three groups (n = 6) with different glycolytic rates (fast, intermediate, and slow) according to the pH at 6 h post-mortem. The phosphorylation le ...
DOI:
10.1016/j.meatsci.2020.108096

19. The impact of dietary supplementation with guava (Psidium guajava L.) agroindustrial waste on growth performance and meat quality of lambs

Author:
Nobre, Priscila T.; Munekata, Paulo E.S.; Costa, Roberto G.; Carvalho, Francisco R.; Ribeiro, Neila L.; Queiroga, Rita C.R.E.; Sousa, Solange; da Silva, André Carlos Raimundo; Lorenzo, Jose M.
Source:
Meat science 2020 v.164 pp. 108105
ISSN:
0309-1740
Subject:
Psidium guajava; agricultural wastes; chemical composition; color; cooking quality; dietary supplements; flavor; growth performance; guavas; intramuscular fat; juiciness; lamb meat; lambs; longissimus muscle; meat quality; odors; pH; sensory evaluation; weight gain
Abstract:
... The aim of this study was to evaluate the growth performance and meat quality of lambs (40 animals) fed with increasing levels (0; 7.5; 15.0; 22.5 and 30.0%) of guava agroindustrial waste (GAW). The pH, cooking loss, colour and chemical composition were measured in the Longissimus lumborum (LL) muscle. A sensory analysis was performed with a panel of eight trained testers using a quantitative desc ...
DOI:
10.1016/j.meatsci.2020.108105

20. Effect of trub and/or linseed dietary supplementation on in vivo oxidative status and some quality traits of rabbit meat

Author:
Mattioli, Simona; Castellini, Cesare; Mancini, Simone; Roscini, Valentina; Cartoni Mancinelli, Alice; Cotozzolo, Elisa; Pauselli, Mariano; Dal Bosco, Alessandro
Source:
Meat science 2020 v.163 pp. 108061
ISSN:
0309-1740
Subject:
beers; blood; cholesterol; dietary supplements; fatty acid composition; freeze drying; linseed; lipid peroxidation; longissimus muscle; meat quality; polyunsaturated fatty acids; rabbit meat; rabbits; slaughter; weaning
Abstract:
... The objective of this study was to compare the effect of the dietary beer trub, alone or in combination with linseed, on meat quality, oxidative status and cholesterol content of rabbit. Eighty New Zealand White rabbits were divided at weaning (30 d) into four dietary groups: control (C) fed a standard diet, trub (T, 2% of lyophilized trub), linseed (L, 3% of extruded linseed), and trub-linseed in ...
DOI:
10.1016/j.meatsci.2020.108061