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The physical and biochemical effects of pre-rigor high pressure processing of beef
(Elsevier, 2018-09-01)
High pressure processing (HPP) of pre-rigor longissimus thoracis (strip loin) from prime and bull animals substantially decreased the shear force and improved consumer eating attributes of the final meat product. The ...
Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing
(Elsevier BV, 2019-07-01)
A study was conducted to elucidate the impact of pulsed electric field (PEF) on the activity of calpains, proteolytic activity of desmin and troponin-T and physicochemical properties of beef Biceps femoris during ageing. ...
Pulsed electric field: A new way to improve digestibility of cooked beef
(Elsevier for the American Meat Science Association, 2019-09-01)
The effect of pulsed electric field (PEF) on in-vitro simulated gastrointestinal protein digestion of cooked beef Semimembranosus was elucidated. PEF treated (T₁, 10 kV, 20 Hz, 20 μs) samples along with control were cooked ...
Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows
(Elsevier, 2020-01)
Effect of sous-vide processing was evaluated on in-vitro simulated protein digestion, myofibrillar protein profile, lipid oxidation and physicochemical properties of cold-boned beef Semitendinosus. Sous-vide processed [T1, ...
The application of pulsed electric field as a sodium reducing strategy for meat products
(Elsevier, 2020-02-15)
This study investigated the potential of pulsed electric field (PEF) as a sodium-reduction strategy for processed meat. Beef jerky was used as a model and prepared using different levels of NaCl, viz. 2.0% (control), 1.2% ...
Proteomics and metabolomics in cow fertility: A systematic review
(BioScientifica on behalf of the Society for Reproduction and Fertility, 2020-11-01)
Cow subfertility is a multi-factorial problem in many countries which is only starting to be unravelled. Molecular biology can provide a substantial source of insight into its causes and potential solutions, particularly ...
High pressure processing improves the tenderness and quality of hot-boned beef
(Elsevier for the Meat Science Association, 2017-11)
Strip loins from different grades of cattle were subjected to two levels of high pressure processing (HPP) within 1 h of slaughter at a commercial meat processing plant and chilled for 1 day before freezing. The physical ...
The locus for an inherited cataract in sheep maps to ovine chromosome 6
(Molecular Vision on behalf of Emory University, 2012-05-31)
Purpose: Cataracts are an important cause of blindness in humans but there are few large animal models available. One of these animal models is Ovine Heritable Cataract, a bilateral cortical cataract which develops after ...