English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The aim of the study was the evaluation of the effect of ageing on the extent of myofibrillar proteins degradation and tenderness of beef in different crossbreeds, BB × HF and SM × HF, from which the musculus semitendinosus was obtained. The pH value, basic composition of meat, and colour parameters were determined on the 3rd d post mortem. The Warner Bratzler shear force and the extent of protein degradation were evaluated in regard to the effect of ageing time. Meat of BB × HF crossbreed had a lower amount of intramuscular fat and higher protein content (P ≤ 0.05). The shear force decreased with ageing time in the case of both crossbreeds. However, the highest values were noted in SM × HF crossbreed on days 3 and 7 of ageing. The differences in proteolysis of myofibrillar proteins and polypeptides, determined by SDS-PAGE electrophoresis, were observed between crossbreeds and the ageing time. A significant decrease in desmin and increased levels of 49-46 kDa and 32-27 kDa polypeptides (products of proteolytic degradation) were observed with an increasing ageing time. In addition, the rate of increase in the amount of 32-27 kDa polypeptides was more significant in BB × HF crossbreed. The data obtained showed that tenderness and the extent of protein degradation are associated with ageing process and animals’ genotype

Impact of the ageing process on the intensity of post mortem proteolysis and tenderness of beef from crossbreeds