In order for livestock industries to consistently produce high quality meat, there must be an
understanding of the factors that cause quality to vary, as well as the contribution of genetics …

Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins
lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity …

The impact of selecting for lean meat yield using breeding values for increased eye muscle
depth (PEMD) and decreased fat depth (PFAT) on the consumer acceptance of lamb meat …

As a tissue, muscle has the unique ability to switch its metabolic source of ATP, the energy
currency underpinning muscle function. During oxygen debt, such as that occurring …

The aim of this study was to identify polymorphisms in the first intron and c.* 1232G> A
position of the MSTN gene and analyze associations between the detected …

Background The expression of genes encoding proteins involved in triacyglyceride and fatty
acid synthesis and storage in cattle muscle are correlated with intramuscular fat (IMF)%. Are …

This book covers factors affecting meat quality from the growth of animals to the final
product. It discusses specific aspects of meat quality for beef, pork, and sheep. This …

Producing lamb with good eating quality–flavour, tenderness and juiciness–is essential for
consumer satisfaction. Forages such as lucerne and plantain can play an important role in …

Simple Summary In recent years, consumers have paid more attention to animal welfare and
sustainable farming, shifting their focus to products that come from a traceable and …

This study was conducted to investigate the relationship between variation within
Calpastatin (CAST) gene and meat quality and fatty acid profiles in fat-tailed (Chall) and thin …