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To describe the effects of maternal dietary protein level on offspring skeletal muscle fiber plasticity, 14 Meishan sows were fed on either low-protein (LP) or high-protein (HP) diets throughout gestation and lactation, and the myofiber characteristics of the offspring were observed both at...
In order to investigate the synergistic cooperation between high pressure treatment (HP) and carrot dietary fibre, two formulations of pork sausages containing different percentage of carrot dietary fibre were pressurized at 500 and 600 MPa, for 1 second, 3, 6, and 9 min at 40, 50, and 60 °C. HP...
A trial was carried out on double-muscled Piemontese bulls to evaluate the effects of two rations differing in crude protein density (HP = 14.5% DM and LP = 10.8% DM) and top dressed or not with 80 g/d of rumen protected CLA (rpCLA) for a long period (336 d) on meat quality traits and CLA...
This study evaluated the influence of various degrees of doneness on proximate composition and energy content of beef. Ten steaks were obtained from each of five USDA Prime, five USDA Choice, and five USDA Select strip loins and assigned to one of five degree of doneness treatments (two sets of...
This paper reviews current knowledge on the distribution and mobility of water in muscle (myowater) ante - and post mortem and factors affecting these in relation to fresh meat quality parameters; water-holding capacity (WHC), tenderness and juiciness. NMR transverse relaxometry (T 2 ) using...
Texel Muscling QTL (TM-QTL) increases loin muscling in lambs inheriting it from their sire only. This study investigated TM-QTL effects on meat quality in 209 Texel lambs that were CT-scanned then slaughtered at 20 weeks (carcasses aged for ~ 1 week). Loin meat quality traits included:...
The objective of the study was to create marbling-like fat in lean pork with acceptable oxidative stability through the injection of canola/olive oil-substituted emulsions. Pork loins were injected with 5% water as control (CW) or 5% emulsion containing no tocopherols (E) or 0.07% tocopherols...
This study investigated the effect of early post-mortem temperature on broiler protein characteristics and meat quality. Muscles were kept at different temperatures (0, 20 and 40 °C) until 4 h post-mortem and then stored at 4 °C. Rapid degradation of ATP and glycogen, thus inducing a high rate...
Forty male Italian Merino lambs were used to study the effects of four feeding systems on muscle fatty acids composition: S group—ten lambs were kept indoors, and fed with concentrate for all experimental period (89 days); P group—ten lambs were allowed to graze a pasture for all experimental...
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