Variations of fresh meat quality exist because the quality traits are affected by various
intrinsic and extrinsic factors. Because the meat quality is basically dependent on 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 term used to describe a range of attributes of meat. Consumer research
suggests that tenderness is a very important element of eating quality and that variations in …

Despite intensive research, a large variation in meat quality is still observed in most meat
producing species. It is widely accepted that myofibre type composition is an important …

The aim of this study was to investigate the histochemical parameters of muscle fibers, and
to estimate the correlation of muscle fiber characteristic to postmortem metabolic rate and …

Although numerous studies have reported the relationships among muscle fiber
characteristics, lean meat content and meat quality, controversial perspectives still remain …

Charolais bull calves (106) were used to study the variability in meat quality attributes in
relation to the variability in muscle characteristics in the Longissimus thoracis (LT) muscle …

The objective of this study was to investigate the growth-and breed-related changes of
muscle fiber characteristics in cattle and their importance to meat quality. Four cattle breeds …

Porcine skeletal muscle fibres were molecularly classified, using in situ hybridisation and
immunocytochemistry, into four types, according to the isoform of myosin heavy chain …

Comparison of processing characteristics of meat from young male, spent male and spent
female buffaloes was made to find the suitability of the meat for developing ready to eat meat …