Effect of growth rate on tenderness development and final tenderness of meat from Friesian calves

Animal Science

Volumn 74, Issue 2, 2002, Pages 253-264

  Therkildsen, M ^a   Larsen, L Melchior ^b   Bang, H G ^c   Vestergaard, M ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c DANISH MEAT RESEARCH INSTITUTE   (Denmark)

Author keywords

Calpain; Calves; Desmin; Growth rate; Myofibrils; Tenderness

Indexed keywords

BOVINAE;

EID: 0036339716     PISSN: 13577298     EISSN: None     Source Type: Journal    
DOI: 10.1017/S1357729800052425     Document Type: Article

References (65)

1. Palatability and muscle characteristics of cattle with controlled weight gain: Time on a high energy diet
2. Effect of growth path on the tenderness of the semitendinosus muscle of Brahman-cross steers
3. Influence of energy level, weight at slaughter and castration on carcass quality in cattle
4. The influence of age, sex and breed of cattle on their muscle characteristics
5. Slagtevægtens og foderstyrkens indflydelse på vækst, foderudnyttelse samt slagte- og kødkvalitet hos RDM-ungtyre. III. Kødkvalitet
6. Relationships among calcium-dependent protease, cathepsins B and H, meat tenderness and the response of muscle to ageing
7. Relationship of fiber type composition to marbling and tenderness of bovine muscle
8. Tenderness of beef. IV. Relations of shear force and fibre extensibility to juiciness and six components of tenderness
9. Sex, age and breed related changes in bovine testosterone and intramuscular collagen
10. The relationship of muscle fibre size to tenderness of beef
11. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle
12. Effects of electrical stimulation on post-mortem changes in the activities of two Ca dependent neutral proteinases and their inhibitor in beef muscle
13. Post mortem proteases activity in relation to muscle protein turnover in Belgian Blue bulls with different growth rates
14. Effect of prerigor lactic acid treatment on lysosomal enzyme release in bovine muscle
15. Relationship between proteolytic changes and tenderness in prerigor lactic acid marinated beef
16. Palatability and muscle properties of beef as influenced by preslaughter growth rate
17. Technical note: A rapid method for quantification of calpain and calpastatin activities in muscle
18. Does electrical stimulation affect the speed of ageing response?
19. Quality of beef from commercial fattening systems in northern Germany
20. Skeletal muscle proteases and protein turnover
21. Determination of serum proteins by means of biuret reaction
22. What's in a steak? A cross-cultural study on the quality perception of beef
23. Effect of electrical stimulation on postmortem titin, nebulin, desmin, and troponin-T degradation and ultrastructural changes in bovine longissimus muscle
24. Effects of electrical stimulation and postmortem storage on changes in titin, nebulin, desmin, troponin-T, and muscle ultrastructure in Bos indicus crossbred cattle
25. Effects of sire breed and husbandry system on carcass, meat and eating quality of Piemontese and Limousin crossbred bulls and heifers
26. Differences in cathepsins B + L and calcium-dependent protease activities among breed type and their relationship to beef tenderness
27. 2+-dependent protease activities by hydrophobic and ion-exchange chromatography
28. Biochemical factors regulating the toughening and tenderization processes of meat
29. ++-dependent proteases, their inhibitor and myofibril fragmentation
30. A muscle hypertrophy condition in lamb (callipyge): Characterization of effects on muscle growth and meat quality traits
31. Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses
32. Cleavage of structural proteins during the assembly of the head of bacteriophage T4
33. The effects of age at slaughter, genotype and finishing system on the biochemical properties, muscle fibre type characteristics and earing quality of bull beef from suckled calves
34. The influence of diet and time on feed on carcass traits and quality
35. Effect of castration on myofibrillar protein turnover, endogenous proteinase activities, and muscle growth in bovine skeletal muscle
36. Immunolocalisation of intermediate filament proteins in porcine meat. Fibre type and muscle-specific variations during conditioning
37. Myofibril fragmentation in bovine longissimus dorsi as an index of tenderness
38. Relationship of myofibril fragmentation index to measures of beefsteak tenderness
39. The influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, ageing and tenderness of beef muscles
40. Calpains and calpastatin distribution in bovine, porcine and ovine skeletal muscles
41. Carcass characteristics, the calpain proteinase system, and aged tenderness of Angus and Brahman crossbred steers
42. The effect of small temperature changes on two beef muscles as determined by panel scores and shear-force values
43. Texture properties of ten beef muscles to be marketed as steaks
44. Factors associated with tenderness in young beef
45. Heritabilities and phenotypic and genetic correlations for bovine postrigor calpastatin activity, intramuscular fat content, Warner-Bratzler shear force, retail product yield, and growth rate
46. An evaluation of tenderness of the longissimus muscle of Angus by Hereford versus Brahman crossbred heifers
47. Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle
48. Early post-mortem conditions and the calpain/calpastatin system in relation to tenderness of double-muscle beef
49. Is Z-disk degradation responsible for postmortem tenderization?
50. Enzyme localization during postmortem muscle tenderization
51. Effects of post mortem storage on the ultrastructure of the endomysium and myofibrils in normal and callipyge longissimus
52. Influence of growth rate and muscle type on muscle fibre type characteristics, protein synthesis capacity and activity of the calpain system in Friesian calves
53. Effect of feeding level, grazing and finishing on growth and carcass quality of young Friesian bulls
54. Effect of growth path and breed on the calpain system in steers finished in a feedlot
55. Electrophoretic transfer of proteins from polyacrylamide gels to nitrocellulose sheets: Procedure and some applications
56. Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness
57. Computerized laser diffractometer for routine measurements of sarcomere lengths in meat
58. 644,969 on muscle protein turnover, endogenous proteinases activities, and meat tenderness in steers
59. The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major
60. Tenderness classification of beef. III. Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beef longissimus
61. Degradation of myofibrillar proteins by extractable lysosomal enzymes and m-calpain, and the effects of zinc chloride
62. Effects of lamb age, muscle type, and 24-hour activity of endogenous proteinases on postmortem proteolysis
63. Predicting beef-longissimus tenderness from various biochemical and histological muscle traits