| Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy. | |
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MedLine Citation:
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PMID: 20875707 Owner: NLM Status: In-Process |
Abstract/OtherAbstract:
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A compensatory finishing strategy was evaluated to improve the quality of meat from dairy cows. The experiment included ten pairs of Holstein Friesian dairy cows. Each pair was the progeny of the same sire, in the same parity, and approximately at the same number of days in lactation before entering the experiment. Within each pair, one cow was allocated to a compensatory finishing strategy, dried off for 4 days, and further restricted in energy intake for another 17 days followed by 6 weeks of ad libitum feeding. The strategy improved the sensory texture and flavour of both M. longissimus dorsi (LD) and M. semimembranosus (SM). This was supported by lower shear force in both muscles (P<0.02). The effect can be ascribed to various factors; in LD an increased amount of IMF plays a significant role, whereas in SM an increased protein turnover is suggested to be the dominating factor. |
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Authors:
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Margrethe Therkildsen; Sandra Stolzenbach; Derek V Byrne |
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Publication Detail:
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Type: Journal Article Date: 2010-09-15 |
Journal Detail:
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Title: Meat science Volume: 87 ISSN: 1873-4138 ISO Abbreviation: Meat Sci. Publication Date: 2011 Jan |
Date Detail:
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Created Date: 2010-10-22 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 73-80 Citation Subset: IM |
Copyright Information:
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Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved. |
Affiliation:
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Department of Food Science, Faculty of Agricultural Science, Aarhus University, PO box 50, DK-8830 Tjele, Denmark. Margrethe.Therkildsen@agrsci.dk |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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