Proteomic and peptidomic differences and similarities between four muscle types from New Zealand raised Angus steers.

Four muscles from New Zealand-raised Angus steers were evaluated (musculus semitendinosus, m. longissimus thoracis et lumborum, m. psoas major and m.

Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis.

The aim of this experiment was to use metabolomic techniques to investigate the energy metabolism in lamb M. longissimus thoracis et lumborum subjected to very fast chilling (VFC) post-mortem. The tissue was prepared by 2 different operators and subjected to very fast chilling (less than 0°C within 1.

Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness.

This study investigated the effect of ultimate pH (pHu) in beef on the degradation of large structural proteins during refrigerated storage using SDS-PAGE. M. longissimus dorsi from bull carcasses were selected and classified into three groups: low pHu (≤5.

Early on-line classification of beef carcasses based on ultimate pH by near infrared spectroscopy.

Prediction of ultimate pH (measured 48 h post mortem; pH(u)) in beef from Visible-near infrared (VIS-NIR) spectra collected 20 to 40 min post mortem was assessed. Spectra were collected from carcasses (cows: n = 86, bulls: n = 170, steers: n = 363, and heifers: n = 38) in a commercial hot boning abattoir under routine conditions. Partial Least Squares (PLS) models showed limited accuracy with RMSE for validation equal to 0.

Effect of forage and retail packaging types on meat quality of long-term chilled lamb loins.

The objectives of this study were to determine the effects of different forage regimes and modified atmosphere packaging (MAP) systems [high oxygen (HiOx-MAP): 80% O2 and 20% CO2; and CO2-MAP: 20% CO2 and 80% N2] on color and lipid oxidation stability and sensory attributes of long-term chilled lamb loins during retail display. Lambs (n = 124) were randomly assigned to several pasture-feeding regimes for 12 wk before slaughter. Some had ryegrass (n = 18), lucerne (n = 18), chicory (n = 19), plantain (n = 16), or red clover (Clover 12; n = 17) for all 12 wk.