The basic contractile unit of muscle, the sarcomere, will contract as the muscle goes into
rigor post-mortem. Depending on the conditions, such as the rate of pH decline, the cooling …

Eating quality is one of the most important traits by which consumers evaluate satisfaction
and make decisions on future beef purchases. Unfortunately, the beef on the market is of …

Objectives of the current study were to evaluate meat ultra-structure and tenderness
variation at different chilling regimes and aging times. Hot boned longissimus lumborum of …

The experiment was conducted to determine the effect of temperature during post-mortem
muscle storage on the activity of the calpain system, the myofibril fragmentation and the free …

During the past few decades, advances in molecular genetics have led to the identification
of multiple genes or genetic markers associated with genes that affect traits of interest in …

The increased demand for poultry meat and the shift toward portioned and further processed
products has been accompanied by genetic improvement and progress in nutrition and …

Previous work identified that a large number of domestic lamb carcases processed in
Australia do not meet the recommended pH/temperature window during chilling. New …

This study investigated the influence of post-mortem pH decline on calpain activity and
myofibrillar degradation. From 80 pigs, 30 Longissimus dorsi (LD) muscles were selected on …

This paper aimed to investigate the postmortem ageing process of beef M. semitendinosus
(ST, just slaughtered muscles) using ultrasound-assisted l-histidine treatment. The …

The objective of this study was to identify the relative contribution of tenderness factors for
three beef muscles with similar tenderness ratings. Longissimus lumborum (LL), tensor …