The effect of age, sex and post-mortem maturation on meat quality and the biochemical profile of muscles of Brangus cattle

被引：0
|
作者：
Madero, Julieta Fernandez [1 ,2 ]
Pouzo, Laura [1 ,3 ]
Pighin, Dario [4 ,5 ]
Navarro, Jorge Alejandro [6 ]
Ailan, Fernando [7 ]
Guzman, Cesar Federico [8 ]
Pavan, Enrique [1 ,3 ]
机构：
[1] Univ Nacl Mar del Plata, Fac Ciencias Agr, RA-7620 Balcarce, Buenos Aires, Argentina
[2] Univ Catolica Salta, Fac Ciencias Agr & Vet, Salta, Argentina
[3] EEA Balcarce, Inst Nacl Tecnol Agr, Balcarce, Argentina
[4] Inst Nacl Tecnol Agr, Inst Tecnol Alimentos CNIA Castelar, Buenos Aires, Argentina
[5] Consejo Nacl Invest Cient & Tecn CONICET, Cordoba, Argentina
[6] Univ Nacl Salta, Salta, Argentina
[7] Univ Nacl Tucuman, San Miguel De Tucuman, Tucuman, Argentina
[8] Inst Nacl Tecnol Agr, EEA Cuenca Salado, Rafaela, Argentina
来源：
REVISTA MEXICANA DE CIENCIAS PECUARIAS | 2024年 / 15卷 / 01期
关键词：
PROTEIN-DEGRADATION; SARCOMERE-LENGTH; CARCASS; BEEF; TENDERNESS; TRAITS; PALATABILITY; COLLAGEN; GROWTH; STEERS;
D O I：
10.22319/rmcp.v15i1.6535
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
[No abstract available]
引用
收藏
页码：130 / 148
页数：19
相关论文
共 50 条
  • [1] Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats
    Abhijith, Archana
    Warner, Robyn D.
    Ha, Minh
    Dunshea, Frank R.
    Leury, Brian J.
    Zhang, Minghao
    Joy, Aleena
    Osei-Amponsah, Richard
    Chauhan, Surinder S.
    [J]. MEAT SCIENCE, 2021, 175
  • [2] MATURATION OF MEAT - POST-MORTEM DEVELOPMENT OF TENDERNESS AND BIOCHEMICAL CHANGES IN MYOFIBRILLAR PROTEINS
    VALIN, C
    PINKAS, A
    [J]. ANNALES DE TECHNOLOGIE AGRICOLE, 1971, 20 (02): : 167 - &
  • [3] The effect of post-mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensory, instrumental and chemical descriptors
    Spanier, AM
    Flores, M
    McMillin, KW
    Bidner, TD
    [J]. FOOD CHEMISTRY, 1997, 59 (04) : 531 - 538
  • [4] Meat quality, post-mortem proteolytic enzymes, and myosin heavy chain isoforms of different Thai native cattle muscles
    Chaosap, Chanporn
    Sivapirunthep, Panneepa
    Sitthigripong, Ronachai
    Tavitchasri, Piyada
    Maduae, Sabaiporn
    Kusee, Tipyaporn
    Setakul, Jutarat
    Adeyemi, Kazeem
    [J]. ANIMAL BIOSCIENCE, 2021, 34 (09) : 1514 - 1524
  • [5] Preslaughter Transport Effect on Broiler Meat Quality and Post-mortem Glycolysis Metabolism of Muscles with Different Fiber Types
    [J]. Zhang, Lin (zhanglin2012@njau.edu.cn), 1600, American Chemical Society (65):
  • [6] Preslaughter Transport Effect on Broiler Meat Quality and Post-mortem Glycolysis Metabolism of Muscles with Different Fiber Types
    Wang, Xiaofei
    Li, Jiaolong
    Cong, Jiahui
    Chen, Xiangxing
    Zhu, Xudong
    Zhang, Lin
    Gao, Feng
    Zhou, Guanghong
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2017, 65 (47) : 10310 - 10316
  • [7] STUDIES ON POST-MORTEM AGING OF POULTRY MEAT AND ITS EFFECT ON TENDERNESS OF THE BREAST MUSCLES
    DODGE, JW
    STADELMAN, WJ
    [J]. FOOD TECHNOLOGY, 1958, 12 (05) : 51 - 51
  • [8] Effect of post-mortem handling conditions on the quality of spent hen meat curry
    Mendiratta, S. K.
    Sharma, B. D.
    Majhi, M.
    Kumar, R. R.
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2012, 49 (02): : 246 - 251
  • [9] Effect of cut type and post-mortem ageing on the technological quality, textural profile and sensory characteristics of horse meat
    Seong, PilNam
    Park, Kuyng Mi
    Cho, SooHyun
    Kang, Geun Ho
    Chae, Hyun Seok
    Park, Beom Young
    Ba, Hoa Van
    [J]. ANIMAL PRODUCTION SCIENCE, 2016, 56 (09) : 1551 - 1559
  • [10] Effect of post-mortem handling conditions on the quality of spent hen meat curry
    S. K. Mendiratta
    B. D. Sharma
    M. Majhi
    R. R. Kumar
    [J]. Journal of Food Science and Technology, 2012, 49 : 246 - 251
12345