Food Quality, Safety and Technology 2013
DOI: 10.1007/978-3-7091-1640-1_4
|View full text |Cite
|
Sign up to set email alerts
|

Analytical Aspects for Tropical Meat Quality Assessment

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
2

Citation Types

1
3
0
1

Year Published

2015
2015
2024
2024

Publication Types

Select...
8

Relationship

2
6

Authors

Journals

citations
Cited by 10 publications
(5 citation statements)
references
References 11 publications
1
3
0
1
Order By: Relevance
“…In addition to HCW, cut yields are positively associated with REA and negatively associated with BFT (Chardulo et al, 2013) In the present study, the treatments possibly did not affect the sarcoplasmic proteins, which generated similar coloration results for both meat and fat. We evaluated the meat color because such characteristics comprise a primary aspect to be considered when purchasing meat at retail, in addition to food safety (origin and the brand of the product), type and size of cut, fat cover, and meat tenderness.…”
Section: Discussionsupporting
confidence: 57%
See 1 more Smart Citation
“…In addition to HCW, cut yields are positively associated with REA and negatively associated with BFT (Chardulo et al, 2013) In the present study, the treatments possibly did not affect the sarcoplasmic proteins, which generated similar coloration results for both meat and fat. We evaluated the meat color because such characteristics comprise a primary aspect to be considered when purchasing meat at retail, in addition to food safety (origin and the brand of the product), type and size of cut, fat cover, and meat tenderness.…”
Section: Discussionsupporting
confidence: 57%
“…We evaluated the meat color because such characteristics comprise a primary aspect to be considered when purchasing meat at retail, in addition to food safety (origin and the brand of the product), type and size of cut, fat cover, and meat tenderness. For classifying meat that is most likely to have tenderness and juiciness, consumers generally look at meat coloration and cut size and particularly the amount of marbling or IMF and subcutaneous fat (Chardulo et al, 2013).…”
Section: Discussionmentioning
confidence: 99%
“…However, this trait still has high variability among zebu populations (CHARDULO et al, 2013). Meat quality traits such as BFT, MS and ILC showed difference (p <0.05) among the experimental groups.…”
Section: Resultsmentioning
confidence: 91%
“…Marbling is one of the most critical factors that determine meat quality (Peña et al, 2013). Both the Charolais and Nellore cattle have a small degree of marbling in the meat (Mayer, 2017), with reduced marbling until 24 months old (Chambaz et al, 2002;Chardulo et al, 2013).…”
Section: Resultsmentioning
confidence: 99%