Transcriptome analysis of muscle in order to identify genes which determine muscle characteristics and sensory quality traits of beef

2003 ◽  
Vol 23 (1) ◽  
pp. 65-69 ◽  
Author(s):  
K Sudre ◽  
I Cassar-Malek ◽  
C Leroux ◽  
A Listrat ◽  
Y Ueda ◽  
...  
Keyword(s):  
Transcriptome Analysis ◽  
Sensory Quality ◽  
Quality Traits

Whole transcriptome analysis of the porcine muscle tissue of breeds differing in muscularity and meat quality traits

2015 ◽  
Vol 182 ◽  
pp. 93-100 ◽  
Author(s):  
K. Ropka-Molik ◽  
K. Żukowski ◽  
R. Eckert ◽  
K. Piórkowska ◽  
M. Oczkowicz ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Tissue ◽  
Transcriptome Analysis ◽  
Quality Traits ◽  
Porcine Muscle ◽  
Meat Quality Traits ◽  
Whole Transcriptome Analysis ◽  
Whole Transcriptome

scholarly journals Postharvest and Sensory Evaluation of Selected ‘Hass’ × ‘Bacon’ and ‘Bacon’ × ‘Hass’ Avocado Hybrids Grown in East-Central Florida

HortScience ◽  
2017 ◽  
Vol 52 (6) ◽  
pp. 880-886 ◽  
Author(s):  
Cristina Pisani ◽  
Mark A. Ritenour ◽  
Ed Stover ◽  
Anne Plotto ◽  
Rocco Alessandro ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Dry Matter ◽  
Sensory Quality ◽  
Persea Americana ◽  
Postharvest Quality ◽  
Quality Traits ◽  
Phenotypic Data ◽  
East Central ◽  
Central Florida ◽  
Hass Avocado

Avocado (Persea americana Mill.) is a high-value fruit that continues to increase in consumer demand. A population of ‘Hass’–‘Bacon’ hybrids was planted at USDA-ARS, Fort Pierce, as part of a study to find selections with good horticultural and postharvest quality traits for Florida. Extensive phenotypic data on quality were collected over 3 years. Ten selections were identified in 2014 and 2015 with promising fruit quality and postharvest shelf life characteristics and were tested in sensory panels using store-bought ‘Hass’ as the standard. In general, the selections had fruit quality similar to commercial ‘Hass’. Avocados that were most liked were described as creamy in texture with buttery and nutty flavor. Only one selection (R7T54 in 2014) and one store-bought control (‘Hass’ in 2015) were disliked, which was associated with greater firmness at the time of evaluation, likely relating to insufficient postharvest conditioning. Furthermore, CA ‘Hass’ commercial requirements for minimum dry matter (20.8%) were generally achieved by these selections under Florida conditions, ranging from 18.4% to 25.7%. This study identified 10 selections with composition and sensory quality similar to ‘Hass’ that are suitable for further testing and development in Florida.

The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads

Meat Science ◽  
2019 ◽  
Vol 150 ◽  
pp. 23-32 ◽  
Author(s):  
Ashleigh K. Kilgannon ◽  
Benjamin W.B. Holman ◽  
A. John Mawson ◽  
Michael Campbell ◽  
Damian Collins ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Quality Traits ◽  
Temperature Time

scholarly journals A comprehensive transcriptome analysis of skeletal muscles in two Polish pig breeds differing in fat and meat quality traits

2018 ◽  
Vol 41 (1) ◽  
pp. 125-136 ◽  
Author(s):  
Katarzyna Piórkowska ◽  
Kacper Żukowski ◽  
Katarzyna Ropka-Molik ◽  
Mirosław Tyra ◽  
Artur Gurgul
Keyword(s):  
Meat Quality ◽  
Transcriptome Analysis ◽  
Skeletal Muscles ◽  
Quality Traits ◽  
Pig Breeds ◽  
Meat Quality Traits

Quantitative trait loci for sensory and textural properties of Chinese white noodles from a population of recombinant inbred lines of winter wheat

2018 ◽  
Vol 69 (4) ◽  
pp. 347
Author(s):  
Xiaocun Zhang ◽  
Yanwu Fu ◽  
Yiru Xu ◽  
Ying Guo
Keyword(s):  
Quantitative Trait Loci ◽  
Winter Wheat ◽  
Quantitative Trait ◽  
Recombinant Inbred ◽  
Sensory Quality ◽  
Textural Properties ◽  
Phenotypic Variance ◽  
Quality Traits ◽  
Chinese White ◽  
Trait Loci

In this paper, we detected quantitative trait loci (QTLs) for two of the most important quality factors of Chinese white noodles (CWN), sensory quality and textural properties, using a recombinant inbred line (RIL) population containing 184 lines derived from the cross between two Chinese winter wheat (Triticum aestivum L.) varieties, Linmai6 and Tainong18. Twenty-six QTLs for eight sensory quality traits were identified on chromosomes 1A, 2A, 3A, 4A, 5A, 6A, 2B, 3B 4B, 5B, 6B 7B, 2D, 4D, 5D and 6D that explained 7.0–16.84% of the phenotypic variance. Fourteen QTLs associated with textural quality traits were identified on chromosomes 1B, 2D, 3A, 3B, 4A, 5B, 5D and 7D that explained 5.94–13.15% of the phenotypic variance. Six QTLs associated with hardness, adhesiveness, cohesiveness, gumminess, resilience and appearance were mapped to chromosome 4A, indicating that this chromosome was important for textural and sensory properties of CWN. This study furthers understanding of the genetic basis for sensory quality and textural properties of CWN and provides the basis for gene mapping of these traits.

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