Journal ArticleDOI
Carcass and meat quality in double-muscled Belgian Blue bulls and cows.
TLDR
Meat quality of the aged LT of cows is not negatively affected by age, while some carcass quality traits decreased with advancing age, and several carcass (SEUROP-grading, composition, LT-area) and meat quality traits were better correlated with carcass weight than parity.About:
This article is published in Meat Science.The article was published on 2003-03-01. It has received 58 citations till now. The article focuses on the topics: Belgian Blue.read more
Citations
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Journal ArticleDOI
Double Muscling in Cattle: Genes, Husbandry, Carcasses and Meat.
TL;DR: Molecular biology has enabled the identification of the mechanisms whereby inactive myostatin increases skeletal muscle growth in double-muscled (DM) animals, and the relationship between the different characteristics of DM cattle are defined with possible consequences for livestock husbandry.
Journal ArticleDOI
Effects of low-protein diets and rumen-protected conjugated linoleic acid on production and carcass traits of growing double-muscled Piemontese bulls.
TL;DR: It was concluded that 10.8 g/kg of CP density in the diet is sufficient for double-muscled Piemontese bulls and allows a strong reduction in N consumption without negative consequences on growth performance and carcass traits.
Journal ArticleDOI
Carcass and meat characteristics from farm-raised and wild fallow deer (Dama dama) and red deer (Cervus elaphus): A review.
TL;DR: The production of venison under farm conditions, compared to the meat of deer hunted in the wild, allows for a regular supply of a consistently good meat, lean, tasty, and rich in proteins and minerals, with a low content of fat and cholesterol.
Journal ArticleDOI
Genetic parameters of carcass and meat quality traits of double muscled Piemontese cattle.
Aziza Boukha,Valentina Bonfatti,Alessio Cecchinato,A. Albera,Luigi Gallo,Paolo Carnier,Giovanni Bittante +6 more
TL;DR: In this paper, genetic correlations between carcass traits and MQ suggest that animals with superior growth potential tend to exhibit reduced EUS scores and pale meat with lower tenderness and water holding capacity.
Journal ArticleDOI
Moisture and fat content, marbling level and color of boneless rib cut from Nellore steers varying in maturity and fatness
TL;DR: In this type of cattle and ranges of maturity and fatness considered, increasing either maturity or fatness causes a slight reduction in moisture and an increment in lipid content, but neither maturity nor fatness seems to affect the visual perception of meat color on display.
References
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Journal ArticleDOI
Utilization of the Intact Male for Red Meat Production: A Review
TL;DR: Research is needed to develop antemortem and postmortem handling procedures that offset the disadvantages of the intact male so that the meat and livestock industry can take advantage of their rapid growth and development.
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Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the commission of the European communities' (CEC) beef production research programme
R. Boccard,L. Buchter,E Casteels,E. Cosentino,E Dransfield,D.E. Hood,R.L. Joseph,D.B MacDougall,D.N. Rhodes,I. Schon,B.J. Tinbergen,C. Touraille +11 more
TL;DR: A Working Group on Meat Quality in the CEC Beef Production Research Programme has recommended reference methods for the assessment of meat characteristics to be used at the end of beef production experiments as mentioned in this paper.
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An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers
TL;DR: Results suggested that the increased shear force with increased pH up to 6·2 was at least partly due to a decreased sarcomere length, and some of the differences in tenderness between beef from bulls and steers may have been largely due to differences in ultimate pH values.
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Near Infra-Red Spectroscopy: Bridging the Gap between Data Analysis and NIR Applications
TL;DR: In this paper, NIR spectroscopy progress in calibration methods developments in instrumentation applications - agricultural sciences - food sciences - chemical industry spectral interpretations developments in NIR software practical implementations, etc.