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You searched for: Subject "beef quality" Remove constraint Subject: "beef quality"
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1. Influence of Canadian beef quality grade and method of intramuscular connective tissue isolation on collagen characteristics of the bovine longissimus thoracis

Author:
Heather L. Bruce; Maidah Khaliq; Jose Puente; Saranyu S. Samanta; Bimol C. Roy
Source:
Meat science 2022 v.191 pp. 108848
ISSN:
0309-1740
Subject:
beef quality,   etc   ; cattle; collagen; crosslinking; freeze drying; heat; intramuscular fat; longissimus muscle; meat; solubility; Canada;     Show all 11 Subjects
Abstract:
... Forty-eight bovine longissimus thoracis (LT) muscles, twelve from each Canada quality grade (Canada A, AA, AAA, and Prime) were used to test the hypotheses that intramuscular total collagen and collagen solubility decreased with increased quality grade and intramuscular fat, and that alkali isolation of intramuscular connective tissue (IMCT) does not reduce Ehrlich Chromogen (EC) or Pyridinoline ( ...
DOI:
10.1016/j.meatsci.2022.108848

2. Effect of static magnetic field extended supercooling preservation on beef quality

Author:
Hengxun Lin; Songsong Zhao; Xinyi Han; Wenqiang Guan; Bin Liu; Aiqiang Chen; Yongsheng Sun; Jiyun Wang
Source:
Food chemistry 2022 v.370 pp. 131264
ISSN:
0308-8146
Subject:
beef quality,   etc   ; beef; drip loss; food chemistry; ice nucleation; lipid peroxidation; magnetic fields; microstructure; refrigeration; shelf life;     Show all 10 Subjects
Abstract:
... Supercooling can preserve beef without freezing damage, whereas maintaining the supercooled state is difficult. An innovative method of static magnetic field extended supercooling (SM-ES) was proposed to maintain the non-frozen state of beef. Effect of SM-ES (−4 °C + SMF) compared with refrigerated (4 °C), slow-frozen (−4 °C) and frozen (−18 °C) treatment on beef quality was investigated. Results ...
DOI:
10.1016/j.foodchem.2021.131264

3. The influence of muscle, ageing and thermal treatment method on the quality of cooked beef

Author:
Monika Modzelewska-Kapituła; Katarzyna Tkacz; Zenon Nogalski
Source:
Journal of food science and technology 2022 v.59 no.1 pp. 123-132
ISSN:
0022-1155
Subject:
beef quality,   etc   ; Holstein; beef; color; cooked foods; heat treatment; longissimus muscle; semimembranosus muscle; sensory properties; sous vide;     Show all 10 Subjects
Abstract:
... The study was undertaken to investigate the effect of muscle, thermal treatment, and ageing on the beef quality. The longissimus lumborum (LL) and semimembranosus (SM) muscles were taken from Holstein–Friesian young bull carcasses then subjected to steam-cooking and sous-vide after 9 and 14-d wet ageing. It was shown that characteristics of cooked beef were the most significantly affected by therm ...
DOI:
10.1007/s13197-021-04993-x

4. Handheld near-infrared spectrometer allows on-line prediction of beef quality traits

Author:
Arianna Goi; Jean-François Hocquette; Erika Pellattiero; Massimo De Marchi
Source:
Meat science 2022 v.184 pp. 108694
ISSN:
0309-1740
Subject:
beef quality,   etc   ; Charolais; cattle; longissimus muscle; meat; prediction; spectrometers;     Show all 7 Subjects
Abstract:
... The aim of this study was to evaluate the ability of a miniaturized near-infrared spectrometer to predict chemical parameters, technological and quality traits, fatty acids and minerals in intact Longissimus thoracis and Trapezius obtained from the ribs of 40 Charolais cattle. Modified partial least squares regression analysis to correlate spectra information to reference values, and several scatt ...
DOI:
10.1016/j.meatsci.2021.108694

5. Non-invasive spectroscopic and imaging systems for prediction of beef quality in a meat processing pilot plant

Author:
Y. Dixit; S. Hitchman; T.M. Hicks; P. Lim; C.K. Wong; L. Holibar; K.C. Gordon; M. Loeffen; M.M. Farouk; C.R. Craigie; M.M. Reis
Source:
Meat science 2021 v.181 pp. 108410
ISSN:
0309-1740
Subject:
beef quality,   etc   ; beef; cameras; chemometrics; pH; prediction; reflectance spectroscopy; spectrophotometers;     Show all 8 Subjects
Abstract:
... This study evaluated a range of diffuse reflectance spectroscopic (Vis-NIR spectrophotometers) and imaging (Hyperspectral imaging cameras) instruments for predicting pH, IMF and shear force values of beef in a meat processing pilot plant. A total of 364 beef striploin samples were evaluated and prediction models were developed using PLSR. Models for pH and IMF (except Vis snapshot camera) showed g ...
DOI:
10.1016/j.meatsci.2020.108410

6. Construction of beef quality through official quality signs, the example of Label Rouge

Author:
M. Raulet; A. Clinquart; S. Prache
Source:
Animal 2022 v.16 pp. 100357
ISSN:
1751-7311
Subject:
beef quality,   etc   ; European Union; animals; beef; ethics; herds; vision; France;     Show all 8 Subjects
Abstract:
... The European Union promotes high-quality food products and protects agricultural traditions. With that vision, Regulation (EU) 1151/2012 defines quality schemes such as protected designations of origin, protected geographical indications and optional quality terms that link quality and tradition to legal labels. These quality schemes are completed by national initiatives. Label Rouge is an officia ...
DOI:
10.1016/j.animal.2021.100357

7. Effect of genetic variants in the SMAD1 and SMAD5 genes promoter on growth and beef quality traits in cattle

Author:
Yue Ning; Le Zhang; Wenbo Wang; Sen Wu
Source:
Gene 2022 v.819 pp. 146220
ISSN:
0378-1119
Subject:
beef quality,   etc   ; beef carcasses; beef cattle; carcass quality; genes; growth and development; haplotypes; longissimus muscle; marker-assisted selection; muscle development; transcription (genetics); transcription factors;     Show all 12 Subjects
Abstract:
... The SMAD1 and SMAD5 genes belong to mothers against decapentaplegic proteins family, which participate in the BMP pathway to control skeletal myogenesis and growth. In the present study, we analyzed the associations between polymorphisms of SMAD1 and SMAD5 genes promoter and important economical traits in Qinchuan cattle. Four SNPs in the SMAD1 gene promoter and three SNPs in the SMAD5 promoter we ...
DOI:
10.1016/j.gene.2022.146220

8. Carcass characteristics, colour and eating quality of beef from late maturing suckler bulls finished at pasture with or without concentrate supplementation or indoors on a high concentrate ration

Author:
A. P. Moloney; E. G. O’Riordan; M. McGee; M. G. O’Sullivan; J. P. Kerry; S. S. Wilson; F. J. Monahan; A. K. Kelly; K. McMenamin; L. Moran
Source:
Animal production science 2022 v.62 no.6 pp. 590-600
ISSN:
1836-0939
Subject:
beef quality,   etc   ; beef; beef production; carcass weight; color; dry matter intake; feed conversion; flavor; grass-fed livestock; grasses; longissimus muscle; markets; pastures; silage; slaughter; winter;     Show all 16 Subjects
Abstract:
... Context Their growth and feed efficiency advantages make bull beef production systems attractive alternatives for producers of beef from steers. Finishing bulls from pasture is less costly and would allow bull beef to be marketed as ‘grass-fed’. However, such carcasses may not meet the minimum fatness classification of 6.0 (on a 15-point scale) required for some beef markets. This is ...
DOI:
10.1071/AN21426

9. The role of cooking in consumers' quality formation: An exploratory study of beef steaks

Author:
Naomi Kang; Luca Panzone; Sharron Kuznesof
Source:
Meat science 2022 v.186 pp. 108730
ISSN:
0309-1740
Subject:
beef quality,   etc   ; beef; focus groups; loci; quality control; self-efficacy; steaks;     Show all 7 Subjects
Abstract:
... The role of cooking on pre- and post-consumption quality expectations and its impact on satisfaction during the eating experience is under-researched. To address this gap, a ‘task and talk’ focus group study involving participants preparing and eating a beef steak as part of a meal was designed to explore the role of cooking on consumers' evaluation of beef quality. The results from six focus grou ...
DOI:
10.1016/j.meatsci.2021.108730

10. Are muscle fiber types different between normal and dark-cutting beef?

Author:
Bimol C. Roy; Shahid Mahmood; Heather L. Bruce
Source:
Canadian journal of animal science 2022 v.102 no.2 pp. 274-288
ISSN:
0008-3984
Subject:
beef quality,   etc   ; beef; heifers; longissimus muscle; muscle fibers; pH; steers; Canada;     Show all 8 Subjects
Abstract:
... Muscle fiber (MF) characteristics of longissimus thoracis (LT) muscles from heifer (n = 11) and steer (n = 12) carcasses graded Canada AA (AA, normal, n = 4 per sex) or dark-cutting (Canada B4) were examined and related to beef quality. Atypical (AB4, pH < 5.9, n = 4 per sex) and typical (TB4, pH > 5.9, n = 3 and 4 for heifers and steers, respectively) dark-cutting carcasses were represented. Musc ...
DOI:
10.1139/cjas-2021-0085

11. Beef quality assurance schemes: Can they improve farm economic performance?

Author:
Andreas Tsakiridis; Michael Wallace; James Breen; Cathal O'Donoghue; Kevin Hanrahan
Source:
Agribusiness 2021 v.37 no.3 pp. 451-471
ISSN:
0742-4477
Subject:
beef quality,   etc   ; agribusiness; beef; beef cattle; economic performance; farmers; farms; quality control;     Show all 8 Subjects
Abstract:
... Beef quality assurance initiatives have been developed to assure consumers of the quality and safety of supplied beef, as well as the environmental‐orientation of farm production practices. However, the potential economic benefits of quality schemes to European beef cattle farmers have been overlooked. This paper uses farm‐level data to identify the drivers of Irish farmers’ participation in Bord ...
DOI:
10.1002/agr.21689

12. Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef

Author:
Anna Marietta Salejda; Aleksandra Szmaja; Łukasz Bobak; Anna Zwyrzykowska-Wodzińska; Anna Fudali; Przemysław Bąbelewski; Maciej Bienkiewicz; Grażyna Krasnowska
Source:
Journal of food quality 2021 v.2021 pp. -
ISSN:
1745-4557
Subject:
beef quality,   etc   ; Ilex meserveae; beef; color; fatty acid composition; ingredients; lipid peroxidation;     Show all 7 Subjects
Abstract:
... The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged beef quality was investigated. Shear force, TBARS value, color parameters, fatty acid profile, and sensory properties were evaluated in beef cuts dry-aged for 21 days. The use of Ilex meserveae dried leaves as marinade at 0.5, 1.0, and 2.0% w/v did not affect the shear force and color parameters of dry-ag ...
DOI:
10.1155/2021/8848279

13. Insights on meat quality from combining traditional studies and proteomics

Author:
Peter P. Purslow; Mohammed Gagaoua; Robyn D. Warner
Source:
Meat science 2021 v.174 pp. 108423
ISSN:
0309-1740
Subject:
beef quality,   etc   ; beef; biomarkers; calcium; color; energy metabolism; meta-analysis; mitochondria; proteomics;     Show all 9 Subjects
Abstract:
... Following a century of major discoveries on the mechanisms determining meat colour and tenderness using traditional scientific methods, further research into complex and interactive factors contributing to variations in meat quality is increasingly being based on data-driven “omics” approaches such as proteomics. Using two recent meta-analyses of proteomics studies on beef colour and tenderness, t ...
DOI:
10.1016/j.meatsci.2020.108423

14. The most important attributes of beef sensory quality and production variables that can affect it: A review

Author:
Diva Santos; Maria João Monteiro; Hans-Peter Voss; Norton Komora; Paula Teixeira; Manuela Pintado
Source:
Livestock science 2021 v.250 pp. 104573
ISSN:
1871-1413
Subject:
beef quality,   etc   ; beef; certification; color; flavor; intramuscular fat; juiciness; livestock; marbling; muscles; prices;     Show all 11 Subjects
Abstract:
... This work aimed to study and unveil the factors that define the quality of beef from a consumer perspective as well as the production variables affecting it. Price, the designation of origin/brands/certification, appearance/meat colour, presentation, and visible fat are the most valorised factors used by consumers to predict quality. Flavour, tenderness, and juiciness are the most valorised beef q ...
DOI:
10.1016/j.livsci.2021.104573

15. Comparative transcriptome analysis of winter yaks in plateau and plain

Author:
Jiabo Wang; Jiuqiang Guan; Kangzhu Yixi; Tao Shu; Zhixin Chai; Jikun Wang; Hui Wang; Zhijuan Wu; Xin Cai; Jincheng Zhong; Xiaolin Luo
Source:
Reproduction in domestic animals 2022 v.57 no.1 pp. 64-71
ISSN:
0936-6768
Subject:
beef quality,   etc   ; body weight; cold; gene expression; reproduction; slaughter; transcriptomics; winter; yaks; China;     Show all 10 Subjects
Abstract:
... The yak is an important source for the people living and ecological environment in the Qinghai–Tibet Plateau. In every winter, many domestic yaks will lose bodyweight or dead under cold and food scarcity. Moving the plateau yaks to farm in the plain is a useful approach to reduce their environmental stress and gain more production. In this study, we measured growth, slaughter and beef quality trai ...
DOI:
10.1111/rda.14029

16. Combined effects of superchilling and natural extracts on beef preservation quality

Author:
Yinjuan Cao; Rui Hao; Zonglin Guo; Ling Han; Qunli Yu; Wei Zhang
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.153 pp. 112520
ISSN:
0023-6438
Subject:
beef quality,   etc   ; Portulaca oleracea; beef; cold storage; luteolin; pH; peroxide value; protective effect; sensory evaluation; shelf life; storage time; supercooling; thiobarbituric acid-reactive substances; total volatile basic nitrogen;     Show all 14 Subjects
Abstract:
... This study investigated the effects of refrigerated storage (RF), superchilled storage (SC), RF with natural extracts (namely, 0.3% polylysine, 0.75% Portulaca oleracea extract, and 0.03% luteolin; RF + PS) and SC with the natural extracts (SC + PS) on beef preservation quality during 24 days. Results showed that as the storage time increased, the rates at which pH, shear force, pressing loss, coo ...
DOI:
10.1016/j.lwt.2021.112520

17. Perception of beef quality for Spanish and Brazilian consumers

Author:
Bruna Boito; Eduardo Lisbinski; Maria Del Mar Campo; Ana Guerrero; Virginia Resconi; Tamara Esteves de Oliveira; Júlio Otávio Jardim Barcellos
Source:
Meat science 2021 v.172 pp. 108312
ISSN:
0309-1740
Subject:
beef quality,   etc   ; beef; freshness; Brazil; Spain;     Show all 5 Subjects
Abstract:
... Understanding the priorities of beef consumers is important for planning strategies to attract and maintain each customer. Using self-administered interviews with Spanish and Brazilian adults who regularly consume beef, we analyzed their purchasing behaviors in relation to their perceptions and priorities regarding beef quality that guide their choices. The current study identifies the influences ...
DOI:
10.1016/j.meatsci.2020.108312

18. Associations of Apoptotic and Anti-Apoptotic Factors with Beef Quality, Histochemical Characteristics, and Palatability of Hanwoo Longissimus thoracis Muscle

Author:
Boin Lee; Jae-Yeong Kim; Young-Min Choi
Source:
Animals 2022 v.12 no.4 pp. -
ISSN:
2076-2615
Subject:
beef quality,   etc   ; apoptosis; beef; caspases; heat shock proteins; heat stress; longissimus muscle; marbling; palatability; shear stress;     Show all 10 Subjects
Abstract:
... This study compared the meat quality, histochemical traits, palatability, and expression levels of apoptotic (cytochrome c and caspases) and anti-apoptotic (small heat shock proteins) factors at 45 min and 24 h post-mortem of Hanwoo Longissimus thoracis muscles in groups categorized by Warner-Bratzler shear force (WBS) values to investigate the association between beef tenderness variation and apo ...
DOI:
10.3390/ani12040467

19. Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging

Author:
Lin Wang; Jingjun Li; Shuang Teng; Wangang Zhang; Peter P. Purslow; Ruyu Zhang
Source:
Meat science 2022 v.185 pp. 108718
ISSN:
0309-1740
Subject:
beef quality,   etc   ; beef; cathepsin B; collagen; denaturation; microstructure; pH; semitendinosus muscle; solubility; temperature; ultrasonic treatment; ultrasonics;     Show all 12 Subjects
Abstract:
... The effects of ultrasound (0, 300 and 600 W for 20 min at the frequency of 20 kHz) followed by postmortem aging (0, 4 and 8 d aging time) on beef quality were evaluated. Ultrasound treatment, aging time and their interaction all significantly affected the pH and tenderness of beef (p < 0.05). Furthermore, ultrasound improved the cathepsin B + L activities and the solubility of collagen compared wi ...
DOI:
10.1016/j.meatsci.2021.108718

20. Rubia Gallega x Nelore crossbred cattle improve beef tenderness through changes in protein abundance and gene expression

Author:
Adrielle M. Ferrinho; Gabriella Vespe de Moura; Taiane da Silva Martins; Julian Muñoz; Lenise F. Mueller; Pollyana Leite Matioli Garbossa; Tamyres Rodrigues de Amorim; Jéssica Luana Gemelli; Ingrid Harumi de Souza Fuzikawa; Cibele Prado; Juliano Coelho da Silveira; Mirele D. Poleti; Fernando Baldi; Angélica S.C. Pereira
Source:
Livestock science 2021 v.251 pp. 104634
ISSN:
1871-1413
Subject:
beef quality,   etc   ; Galician Blond; Nellore; beef; calpain; calpastatin; cattle; feedlots; gene expression; muscle fibers; myostatin; troponin T;     Show all 12 Subjects
Abstract:
... The objective was to evaluate meat quality of Rubia Gallega x Nelore (RGN) crossbred compared to Nelore (N) cattle, using mRNA analysis of calpain 1 and 2, calpastatin, myostatin, and TGFβ; and protein abundance profile post mortem based on aged beef of the different genetic groups. Sixteen N and 16 RGN were finished in feedlot by 120 days and harvested. RGN beef presented greater tenderness. Tran ...
DOI:
10.1016/j.livsci.2021.104634