Recommendation to reduce fat consumption from ruminant meat does not consider the
contribution of nutritionally beneficial fatty acids in lean beef. Here we report effects of …

This study's objective was to understand the relationships between biochemical tenderness
components andobjective/sensory measure of tenderness of 8 muscles from beef carcasses …

High-intensity ultrasound (HIU) can modify muscle structure, leading to improvements in
tenderness. However, factors such as packing type and muscle complexity may attenuate …

The present study estimated genetic parameters and evaluated the genetic and phenotypic
correlations between meat quality characteristics of Nellore cattle evaluated at different …

The objective of this study was to estimate genetic parameters for the weights of different
wholesale cuts, using an experimental and a commercial data set. The experimental and …

Reflectance-based oxygen consumption measurement utilizes changes in oxymyoglobin
levels between bloomed and vacuum-packaged meat, assuming that oxymyoglobin is …

BACKGROUND The use of milk replacers to feed suckling kids could affect the shelf life and
appearance of the meat. Leg chops were evaluated by consumers and the instrumental …

Abstract Effects of the dark-cutting condition were examined on commercially slaughtered
beef carcass sides that were classified into groups exhibiting 1/3, 1/2, and full degrees of the …

Chianina is the tallest and heaviest beef cattle breed in the world and 1 of the most
appreciated breeds on the Italian meat market. A selection program focused on improving …

The objectives of this study were to determine the effects of dietary ractopamine HCl (RAC)
on muscle fiber characteristics and electromyography (EMG) measures of finishing barrow …