Journal ArticleDOI
Feeding and meat quality - a future approach.
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TLDR
The traditional way of using feeding as a quality control tool in the production of meat is re-thinked and the potential of a nutrigenomic approach is introduced as a first step in the development of pro-active quality control systems which fulfil future demands from industry and consumers.About:
This article is published in Meat Science.The article was published on 2005-07-01. It has received 205 citations till now. The article focuses on the topics: Quality control & Meat tenderness.read more
Citations
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Journal ArticleDOI
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.
Journal ArticleDOI
A second look into fibre typing--relation to meat quality.
TL;DR: This review describes the involvements of Ca2+-dependent mechanisms, and the energy state of the myofibres in the control of contractile and metabolic properties, and proposes some genetic and environmental factors as possible tools to control meat quality trough the modulation of fibre type characteristics.
Journal ArticleDOI
A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina
TL;DR: The implications of incorporating natural antioxidants into fresh beef, focusing on the benefits of feeding cattle good quality pasture, are reviewed, with Argentina having a natural advantage in producing meat with a high antioxidant value.
Journal ArticleDOI
Meat quality of Nguni, Bonsmara and Aberdeen Angus steers raised on natural pasture in the Eastern Cape, South Africa.
TL;DR: Meat quality from Nguni compares favourably with that from established breeds, when raised on natural pasture, as well as other meat quality traits, among all breeds.
Journal ArticleDOI
Sustainability of feeding plant by-products: A review of the implications for ruminant meat production
Saheed A. Salami,Saheed A. Salami,Giuseppe Luciano,Michael N. O'Grady,L. Biondi,Charles J. Newbold,Joseph P. Kerry,Alessandro Priolo +7 more
TL;DR: Feeding innovations based on the utilisation of bioactive-rich PBP may reduce enteric methane and nitrogen emissions in ruminants while improving the nutritional composition and shelf-life quality of meat and meat products.
References
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Journal ArticleDOI
Systems biology: a brief overview.
TL;DR: To understand biology at the system level, the authors must examine the structure and dynamics of cellular and organismal function, rather than the characteristics of isolated parts of a cell or organism.
Journal ArticleDOI
Effects of fatty acids on meat quality: a review
J. D. Wood,R. I. Richardson,G.R. Nute,AV Fisher,María del Mar Campo,E. Kasapidou,P.R. Sheard,MB Enser +7 more
TL;DR: Interest in meat fatty acid composition stems mainly from the need to find ways to produce healthier meat, i.e. with a higher ratio of polyunsaturated (PUFA) to saturated fatty acids and a more favourable balance between n-6 and n-3 PUFA.
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A NEW APPROACH TO DECODING LIFE: Systems Biology
TL;DR: The emergence of systems biology is described, as well as several examples of specific systems approaches.
Book ChapterDOI
Biochemistry Of Meat Hydration
TL;DR: The influence of pH on the WHC of meat has been studied because in this way the importance of protein charges to the hydration of muscle proteins is recognized and information of practical importance is given.
Journal ArticleDOI
Glycogen and its Metabolism
TL;DR: Though the number of enzymes directly involved in the metabolism of glycogen is quite small, many more proteins act indirectly in a regulatory capacity and, with some exceptions, mutations in the regulatory proteins appear to cause a more subtle phenotypic change.