The objective of the current review is to highlight biochemical processes and products, from
slaughter to the time of beef consumption, that relate to response to stress at slaughter, meat …

The water holding capacity of meat products is a very important quality attribute which has
an influence on product yield, which in turn has economic implications, but is also important …

The objectives of this review were to examine the present knowledge on:(1) the muscle fiber
characteristics of skeletal muscle,(2) the diversity of the myofibrillar protein isoforms and …

A total of 436 young bulls from fifteen Western European breeds, including beef, dairy and
local types from five countries, were studied to assess variability in live weight, live weight …

Variations in texture were determined for 10day aged raw and cooked Longissimus thoracis
(LT) muscle from 436 bulls of 15 European cattle breeds slaughtered at an age of 13 …

The tenderness of meat influences consumers' perceptions of its quality. Meat tenderness is
a key quality characteristic that influences consumer satisfaction, repeat purchases, and …

Animal welfare issues are becoming increasingly prominent in animal production, for both
economic and moral reasons. This book presents a clear understanding of the relationship …

The effects of breed and aging time (1, 7, 14, 21 d) were evaluated on physical meat
properties and on sarcoplasmic protein changes in 24 young bulls from Romagnola× …

Simple Summary Buffaloes are reared for different purposes, primarily for milk and dairy
products. Meat is often a secondary product and mainly derives from old animals at the end …

This study addressed the influence of the content of myosin heavy-(MHC) and light chain
(MLC) isoforms on early postmortem glycolytic rate and meat quality traits in the porcine …