Influence of the housing system on meat quality of double muscled Piemontese young bulls

Abstract

DESCRIPTION .Livestock Science promotes the sound development of the livestock sector by publishing original, peer-reviewed research and review articles covering all aspects of this broad field. The journal welcomes submissions on the avant-garde areas of animal genetics, breeding, growth, reproduction, nutrition, physiology, and behaviour in addition to genetic resources, welfare, ethics, health, management and production systems. The high-quality content of this journal reflects the truly international nature of this broad area of research.

Characterisation of beef production systems and their effects on carcass and meat quality traits of Piemontese young bulls

“…In our study the effect of production systems was appreciable only for L*, reflecting the possible influence of stall and feeding system on meat colour. Our results agree with Brugiapaglia & Destefanis (2012), who found that the meat of tie-stalled Piemontese young bulls had higher L* and b* values than those of animals fattened in pens. Indeed, the darker meat of animals reared in loose conditions could be related with the muscle's greater oxidative capacity resulting from physical activity (Vestergaard, Oksbjerg, & Henckel, 2000;Jurie, Ortigues-Marty, Picard, Micol & Hocquette, 2006).…”

Fatty acid profile, meat quality and flavour acceptability of beef from double-muscled Piemontese young bulls fed ground flaxseed

“…The very low ether extract values found for Piemontese meat in this trial are due to the lack of acid hydrolysis preceding Soxhlet extraction, and therefore to a lack of phospholipids extraction. The ether extract content of beef from both C-and FS-fed groups was in agreement with previous results of our research group using identical analytical methods (Brugiapaglia and Destefanis 2012;Brugiapaglia et al 2014) and comparable with the values found on LT muscle of double-muscled Belgian Blue bulls (De Smet et al 2000).…”

The effect of lavender (Lavandula stoechas) on the shelf life of a traditional food: hamsi kaygana

“…It is thought that lavender is effective in preventing protein denaturation. It was also reported that the chemical composition and subsequently the nutritional value of meat was affected by the cooking methods and cooking conditions (heating rate, cooking time and temperature) modify (Brugiapaglia & Destefanis, 2012). Dther researchers indicated that water losses, occurring during frying and baking resulted in higher protein content in fried and baked fish as compared to the raw fish fillets (Garcia-Arias et al, 2003).…”