scholarly journals Meat quality of steaks from beef carcasses with varying hot carcass weights

2020 ◽  
Author(s):  
Kasey Carlin ◽  
Laura Grube ◽  
Michaela Fevold ◽  
Robert Maddock ◽  
Wanda Keller
Keyword(s):  
Meat Quality ◽  
Beef Carcasses

scholarly journals Effects of High Voltage Electrical Stimulation on Meat Quality of Beef Carcasses

2010 ◽  
Vol 9 (3) ◽  
pp. 556-560 ◽  
Author(s):  
B. Nazli, O. ◽  
E.B. Bingol ◽  
T. Kahraman ◽  
O. Ergun
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
High Voltage ◽  
Beef Carcasses

Interrelations between beef carcass type, chilling rate and weight loss, and heat quality

1989 ◽  
Vol 1989 ◽  
pp. 3-3
Author(s):  
A.V. Fisher ◽  
A.J. Gigiel ◽  
G.R. Nute ◽  
M.V.L. Swain
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
Eating Quality ◽  
Meat Industry ◽  
Post Mortem ◽  
Beef Carcasses ◽  
Rate Of Cooling ◽  
Beef Carcass

There is a belief, held by many in the meat industry, in catering, and by consumers alike, that meat from leaner carcasses is inferior in eating quality to that from fatter ones. In addition, meat from leaner continental breeds has been suggested by some to be inferior to that from the more traditional British beef breeds which fatten more readily at lighter weights, and meat from bulls has been similarly implicated. This may be an extrapolation of the belief in the role of fat, or it may be a separate issue concerned with other underlying genetic or physiological differences. Other factors known to influence meat quality are pre-slaughter handling and post-mortem chilling rates and conditioning. Rapid chilling of beef carcasses has economic advantages through a faster turnover and lower evaporative losses, but may impair eating quality by inducing muscle cold-shortening. Chill rate may be influenced by carcass type, in particular by the amount of fat present and by the thickness of the tissues. It is possible that the role of fatness (and conformation) in eating quality of meat may be manifested indirectly through its effect on rate of cooling.

Influence of granulated potassium carbonate on productivity and meat quality of pigs

2019 ◽  
Vol 329 (6) ◽  
pp. 13-16
Author(s):  
A.N. Betin ◽  
◽  
A.I. Frolov ◽  
Keyword(s):  
Meat Quality ◽  
Potassium Carbonate

Effects of unused parts of sweet potato as supplemental feed on the growth situation, meat productivity and meat quality of pigs

2008 ◽  
Vol 79 (4) ◽  
pp. 491-496
Author(s):  
Shin-ichi TAKENOYAMA ◽  
Takanori IMOTO ◽  
Hitomi HAYASHI ◽  
Satoshi KAWAHARA ◽  
Masayoshi IWAKIRI ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Meat Quality ◽  
Supplemental Feed ◽  
Meat Productivity

The meat quality of guinea fowl (Numida meleagris L., 1766) and its variation under refrigeration storage

2014 ◽  
Vol 43 (6) ◽  
pp. 58-62 ◽  
Author(s):  
V.A. Zabiiakin ◽  
◽  
T.V. Zabiiakina ◽  
A.L. Kropotova ◽  
◽  
...  
Keyword(s):  
Meat Quality ◽  
Guinea Fowl ◽  
Numida Meleagris ◽  
Refrigeration Storage

Effect of Palm Kernel Protein on Growth Performance and Meat Quality of Broiler Chickens

2020 ◽  
Vol 17 (1) ◽  
pp. 41-47
Author(s):  
Nur Shahirah SHAHİDAN ◽  
Teck LOH ◽  
Mohamed ALSHELMANİ ◽  
Chong HAU ◽  
Fu LEE ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Palm Kernel ◽  
Kernel Protein
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