Skeletal muscle consists of several tissues, such as muscle fibers and connective and
adipose tissues. This review aims to describe the features of these various muscle …

The control of meat quality traits constitutes an important target for any farm animal
production, including cattle. Therefore, better understanding of the biochemical properties …

Meat quality is a complex concept and can be defined as the characteristics of meat which
satisfy consumers and citizens. The quality concept can be divided into intrinsic quality traits …

Available data for cholesterol content of beef, pork, poultry, and processed meat products
were reported. Although the cholesterol concentration in meat and poultry can be influenced …

Beef tenderness is characterised by a high and uncontrolled variability which depends, at
least in part, on differences in muscle characteristics. The aim of this work was to identify …

Meat tenderness represents a complex assembly of different cellular pathways. As a
consequence, genomics studies have revealed many different proteins considered as …

BACKGROUND The study compared the growth performance, carcass characteristics and
meat quality of steers of Xuanhan yellow cattle, Simmental crossbreed cattle (Simmental× …

Data from birth to slaughter of cull cows allowed using a PCA-based approach coupled with
the iterative K-means algorithm the identification of three rearing practices classes. The …

Abstract Steers from Angus, Angus× Holstein Friesian, Angus× Holstein Friesian-Jersey and
Angus× Jersey cows and a Hereford sire were measured for their carcass and meat quality …

Despite efforts by the industry to control the eating quality of beef, there remains a high level
of variability in palatability, which is one reason for consumer dissatisfaction. In Europe …