Journal ArticleDOI
Effects of double-muscling on carcass quality, beef tenderness and myofibrillar protein degradation in Belgian Blue White bulls.
L Uytterhaegen,Erik Claeys,Daniël Demeyer,Marijke Lippens,L. O. Fiems,CY Boucqué,G. Van de Voorde,Annette Bastiaens +7 more
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TLDR
The results suggest that reduced protein turnover might be involved in the muscle hypertrophy phenomenon within this breed, because of likely reduced levels of calpains and cathepsins in living DM animals.About:
This article is published in Meat Science.The article was published on 1994-01-01. It has received 89 citations till now. The article focuses on the topics: Belgian Blue & Protein degradation.read more
Citations
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Some biochemical aspects pertaining to beef eating quality and consumer health: A review
Voster Muchenje,Voster Muchenje,Kennedy Dzama,Michael Chimonyo,P.E. Strydom,Arno Hugo,J.G. Raats +6 more
TL;DR: In this paper, the authors highlight biochemical processes and products, from slaughter to the time of beef consumption, that relate to response to stress at slaughter, meat quality and consumer health.
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Genetic and environmental effects on meat quality
TL;DR: The day-to-day variation in tenderness is evident across experiments and this variation needs to be controlled in order to consistently produce tender meat.
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Growth- and breed-related changes of muscle fiber characteristics in cattle.
TL;DR: Investigating growth- and breed-related changes of muscle fiber characteristics in cattle and their importance to meat quality found no significant differences in muscle fiber total number, muscle fiber type frequencies, or meat quality characteristics among breeds, with the exception of BBDM.
Journal ArticleDOI
Effect of double-muscling in Belgian Blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids
TL;DR: The double-muscling (DM) genotype of Belgian Blue young bulls had a large effect on both the intramuscular total fatty acid content and on the relative fatty acid composition.
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Factors affecting the water holding capacity of red meat products: a review of recent research advances.
Qiaofen Cheng,Da-Wen Sun +1 more
TL;DR: An overview of recent research on important intrinsic and extrinsic factors that affect the water holding capacity (WHC) of beef, pork, and lamb products is provided, and explanations and solutions to some of the critical problems related to WHC and product quality are revealed.
References
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Journal ArticleDOI
The role of Ca2+ - dependent proteases (calpains) in post mortem proteolysis and meat tenderness
TL;DR: This manuscript summarizes research results from the laboratory regarding the role of endogenous proteases in post mortem proteolysis resulting in meat tenderization and indicates that the calcium-dependent proteolytic system (calpains) is responsible for post mortam proteolyses.
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Role of the calpain system in muscle growth
TL;DR: Activity of the calpains in living cells is regulated by calpastatin and Ca2+, but the nature of this regulation is still unclear.
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Meat tenderization: possible causes and mechanisms. a review.
TL;DR: All the changes thus far identified can be only explained by a synergistic action of lysosomal and calcium-dependent proteinases, and weakening of myofibrils may also be mediated by the high ionic strength achieved in postmortem muscles.
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Role of muscle proteinases in maintenance of muscle integrity and mass
Darrel E. Goll,Yuzuru Otsuka,Peter A. Nagainis,John D. Shannon,Shridhar K. Sathe,Michio Muguruma +5 more
TL;DR: It seems probable that any protease that contributes to postmortem tenderization needs to be located inside skeletal muscle cells, and this neutral protease is the Ca2+-dependent proteinase, CAF, which is unique in being unable to degrade myosin and actin.