Eating quality of beef from free-range and confined Podolian young bulls1,2

2013 ◽  
Vol 91 (12) ◽  
pp. 5885-5893 ◽  
Author(s):  
A. Braghieri ◽  
C. Pacelli ◽  
N. Piazzolla ◽  
A. Girolami ◽  
F. Napolitano
Keyword(s):  
Eating Quality ◽  
Free Range

Crossbreed and feed allowance affect final meat and eating quality of pigs from a free-range system

2021 ◽  
pp. 104584
Author(s):  
Margrethe Therkildsen ◽  
Søren Krogh Jensen ◽  
Anne-Grete Kongsted
Keyword(s):  
Eating Quality ◽  
Free Range

Aspects of meat and eating quality of broiler chickens reared under standard, maize-fed, free-range or organic systems

2008 ◽  
Vol 49 (2) ◽  
pp. 118-124 ◽  
Author(s):  
S.N. Brown ◽  
G.R. Nute ◽  
A. Baker ◽  
S.I. Hughes ◽  
P.D. Warriss
Keyword(s):  
Broiler Chickens ◽  
Eating Quality ◽  
Free Range ◽  
Organic Systems

The productivity and quality of chicken meat of cage and free-range growing

2020 ◽  
Vol 22 (1) ◽  
pp. 53-55
Author(s):  
V.S. Lukashenko ◽  
◽  
E.A. Ovseichik ◽  
A.A. Komarov ◽  
◽  
...  
Keyword(s):  
Chicken Meat ◽  
Free Range

scholarly journals Genome-Wide Identification and Genetic Variations of the Starch Synthase Gene Family in Rice

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1154
Author(s):  
Hongjia Zhang ◽  
Seong-Gyu Jang ◽  
San Mar Lar ◽  
Ah-Rim Lee ◽  
Fang-Yuan Cao ◽  
...  
Keyword(s):  
Gene Family ◽  
Catalytic Domain ◽  
Amylose Content ◽  
Expression Patterns ◽  
Starch Synthase ◽  
Eating Quality ◽  
Segmental Duplications ◽  
Genome Wide ◽  
The Relationship

Starch is a major ingredient in rice, and the amylose content of starch significantly impacts rice quality. OsSS (starch synthase) is a gene family related to the synthesis of amylose and amylopectin, and 10 members have been reported. In the present study, a synteny analysis of a novel family member belonging to the OsSSIV subfamily that contained a starch synthase catalytic domain showed that three segmental duplications and multiple duplications were identified in rice and other species. Expression data showed that the OsSS gene family is involved in diverse expression patterns. The prediction of miRNA targets suggested that OsSS are possibly widely regulated by miRNA functions, with miR156s targeted to OsSSII-3, especially. Haplotype analysis exhibited the relationship between amylose content and diverse genotypes. These results give new insight and a theoretical basis for the improved amylose content and eating quality of rice.

Evaluation of period of fasting and mixing of steers prior to slaughter on meat eating quality

2009 ◽  
Vol 2009 ◽  
pp. 138-138
Author(s):  
F O Lively ◽  
B W Moss ◽  
T W J Keady ◽  
L Farmer ◽  
N F S Gault ◽  
...  
Keyword(s):  
Shear Force ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Glycogen Depletion ◽  
Meat Eating ◽  
Quadratic Relationship

Mixing of cattle prior to slaughter which results in aggressive activity (Mohan Raj et al 1992) leads to glycogen depletion pre-slaughter and subsequently meat with a higher ultimate pH (pHu). Purchas et al (1990) reported a quadratic relationship between pHu and tenderness with highest shear force values recorded between pHu 5.8 to 6.2. The aim of this study was to determine the effect of fasting and mixing of steers prior to slaughter on the meat eating quality of longissimus dorsi (LD) muscle.

scholarly journals Eating Quality of Ground Chicken-Soy Patties

1976 ◽  
Vol 55 (4) ◽  
pp. 1553-1556 ◽  
Author(s):  
Beth Molonon ◽  
Jane A. Bowers ◽  
Frank Cunningham
Keyword(s):  
Eating Quality

scholarly journals EATING QUALITY OF “FUJI” APPLES AFFECTED BY A PERIOD OF COLD AIR AFTER ULO STORAGE

2011 ◽  
Vol 35 (1) ◽  
pp. 1-12
Author(s):  
R. ALTISENT ◽  
J. GRAELL ◽  
I. LARA ◽  
L. LÓPEZ ◽  
G. ECHEVERRÍA
Keyword(s):  
Eating Quality ◽  
Cold Air

scholarly journals Effects of ultrahigh pressure treatment on eating quality of steamed oat and oat protein structure

2021 ◽  
Vol 19 (1) ◽  
pp. 56-62
Author(s):  
Sarina Ma ◽  
Meili Zhang ◽  
Yanbin Shi ◽  
Hongli Wang ◽  
Huan Chu
Keyword(s):  
Protein Structure ◽  
Ultrahigh Pressure ◽  
Eating Quality ◽  
Pressure Treatment

Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

1996 ◽  
Vol 1996 ◽  
pp. 155-155
Author(s):  
M S Redshaw ◽  
J Wiseman ◽  
D J A Cole ◽  
J D Wood ◽  
M Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Fatty Acids ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

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