scholarly journals Comparison of Muscle Fiber and Meat Quality Characteristics in Different Japanese Quail Lines

2016 ◽  
Vol 29 (9) ◽  
pp. 1331-1337 ◽  
Author(s):  
Y. M. Choi ◽  
S. Hwang ◽  
K. Lee
Keyword(s):  
Meat Quality ◽  
Japanese Quail ◽  
Muscle Fiber ◽  
Quality Characteristics

scholarly journals Japanese quail meat quality: Characteristics, heritabilities, and genetic correlations with some slaughter traits

2013 ◽  
Vol 92 (7) ◽  
pp. 1735-1744 ◽  
Author(s):  
Dogan Narinc ◽  
Tulin Aksoy ◽  
Emre Karaman ◽  
Ali Aygun ◽  
Mehmet Ziya Firat ◽  
...  
Keyword(s):  
Meat Quality ◽  
Japanese Quail ◽  
Genetic Correlations ◽  
Quality Characteristics

scholarly journals Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huilin Cheng ◽  
Sumin Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Shear Force ◽  
Muscle Fibers ◽  
Frozen Storage ◽  
Meat Color ◽  
Pork Meat ◽  
Psoas Major ◽  
The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

Meat quality and carcass characteristics of Norwegian dairy and Holstein-Friesian cattle

2007 ◽  
Vol 2007 ◽  
pp. 110-110
Author(s):  
R.M. Kirkland ◽  
D.C. Patterson ◽  
B.W. Moss ◽  
T.W.J. Keady ◽  
R.W.J. Steen
Keyword(s):  
Meat Quality ◽  
Production Systems ◽  
Carcass Characteristics ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Production Data ◽  
Dairy Traits ◽  
Holstein Friesian ◽  
Friesian Cattle ◽  
Norwegian Dairy

Any evaluation of breeds or production systems for beef must consider effects on production, carcass and meat quality characteristics. Holstein-Friesian (HF) cattle are bred for dairy traits only, while Norwegian dairy cattle (NOR) have been selected with some emphasis on beef characteristics. A comparison of production data from bulls of these two breeds has been presented previously (Kirkland et al., 2005). The objective of the present study was to evaluate specific carcass and meat quality parameters of HF and NOR bulls.

Effects of suckling length (45, 75 and 120 d) and rearing type on cortisol level, carcass and meat quality characteristics in Kivircik lambs

Meat Science ◽  
2012 ◽  
Vol 92 (1) ◽  
pp. 53-61 ◽  
Author(s):  
Bulent Ekiz ◽  
Elif Ergul Ekiz ◽  
Hulya Yalcintan ◽  
Omur Kocak ◽  
Alper Yilmaz
Keyword(s):  
Meat Quality ◽  
Cortisol Level ◽  
Quality Characteristics
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