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Open AccessJournal ArticleDOI

Control of fresh meat quality through manipulation of muscle fiber characteristics

TLDR
Several potential factors including breed, genotype, sex, hormone, growth performance, diet, muscle location, exercise and ambient temperature are proposed that can be used to manipulate muscle fiber characteristics and subsequently meat quality in animals.
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This article is published in Meat Science.The article was published on 2013-12-01 and is currently open access. It has received 412 citations till now.

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Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status

TL;DR: It is suggested that resveratrol is an effective feed additive to improve pork quality, and the underlying mechanism may be partly due to the changed muscle fiber characteristics and antioxidative capacity induced by resver atrol.
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Role of calpain system in meat tenderness: A review

TL;DR: The role and contribution of the calpain system and the factors that influence calpain activity during aging are discussed.
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Portable Optoelectronic Nose for Monitoring Meat Freshness

TL;DR: A disposable colorimetric sensor array (CSA) made from printing various chemically responsive dyes was combined with a hand-held device for on-site assessment and monitoring of the freshness of five meat products: beef, chicken, fish, pork, and shrimp.
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A high resolution atlas of gene expression in the domestic sheep (Ovis aries).

TL;DR: This high-resolution gene expression atlas for sheep is the largest transcriptomic dataset from any livestock species to date and provides a resource to improve the annotation of the current reference genome for sheep, presenting a model transcriptome for ruminants and insight into gene, cell and tissue function at multiple developmental stages.
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Use it or lose it: multiscale skeletal muscle adaptation to mechanical stimuli

TL;DR: A thorough review and a broad classification of multiscale muscle adaptation in response to a variety of mechanical stimuli is presented and it is suggested that a mathematical model for skeletal muscle adaptation should include the four major stimuli, overstretch, underst stretch, overload, and underload.
References
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Molecular diversity of myofibrillar proteins: gene regulation and functional significance

TL;DR: The pattern of isogene expression varies during muscle development in relation to the different origin of myogenic cells and primary/secondary fiber generations and is affected by neural and hormonal influences.
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Myosin isoforms, muscle fiber types, and transitions.

TL;DR: The fiber population of skeletal muscles encompasses a continuum of pure and hybrid fiber types, and under certain conditions, changes can be induced in MHC isoform expression heading in the direction of either fast‐to‐slow or slow‐ to‐fast.
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Myoglobin and lipid oxidation interactions: mechanistic bases and control

TL;DR: An understanding of the complementary oxidation interaction provides a basis for explaining quality deterioration in meat and also for developing strategies to maintain optimal sensory qualities.
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Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderization.

TL;DR: In order to make real progress in this area, the scientific community must have a global appreciation of how both the structural proteins and the key proteases are influenced by the vast changes that occur during the conversion of muscle to meat.
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All members of the MHC multigene family respond to thyroid hormone in a highly tissue-specific manner

TL;DR: The results demonstrate that all six genes are responsive to thyroid hormone, and the skeletal embryonic and neonatal myosin heavy chain genes, so far considered specific to these two developmental stages, can be reinduced by hypothyroidism in specific adult muscles.
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