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Now showing items 21-28 of 28
Caspase activity in post mortem muscle and its relation to cattle handling practices
(Wiley, 2021-12)
BACKGROUND Animal handling practices are one of the factors majorly affecting animal metabolism prior to slaughter. This phenomenon increases the occurrence of meat quality defects such as dark cutting-beef, causing high ...
Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome
(Elsevier, 2023-02)
Considering the high relevance of meat tenderness for consumer acceptability, the aim of this study was to investigate post-mortem changes in myofibrillar sub-proteome in steaks from longissimus thoracis et lumborum muscle ...
Assessment of caspase activity in post mortem muscle as a way to explain characteristics of DFD beef
(Elsevier, 2022-08)
Pre-slaughter stress can lead to 'dark cutting' defective meat characterized by a high ultimate pH (pHu) in cattle, causing high economical losses in the meat industry. Therefore, the study of biochemical mechanisms related ...
Vegetable By-Products as Alternative and Sustainable Raw Materials for Ruminant Feeding: Nutritive Evaluation and Their Inclusion in a Novel Ration for Calf Fattening
(MDPI, 2023-04-18)
This research aimed to evaluate the nutritional composition, in vitro digestibility, and gas production kinetics of 15 vegetable by-products generated by the agri-food industry compared with corn silage as a reference raw ...
Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography- mass spectrometry
(Elsevier, 2022-06)
Wild Iberian red deer meat demand and interest are increasing and, therefore, an in-depth characterization of meat quality is needed to meet consumer demands. The objective of the present work was to assess, for the first ...
Genetic Characterization of the Local Pirenaica Cattle for Parentage and Traceability Purposes
(MDPI, 2020-09-05)
Pirenaica is the most important autochthonous cattle breed within the Protected Geographic Indication (PGI) beef quality label in the Basque region, in northern Spain. The short tandem repeats (STRs) are powerful markers ...
Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding
(Wiley, 2023-08-25)
Consumption of meat from suckling lambs is typical in some regions. However, sensory
differences between meat from suckling and non-suckling
lambs are barely described
in previous studies. The objectives of the present ...
Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry
(Elsevier, 2021-08)
Solid-phase microextraction coupled to gas chromatography-mass spectrometry is a common approach to analyze the volatile profile of cooked meat. The present study aims to investigate the combined effect of sample preparation, ...