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Skip to Search Results- 1Bruce, Heather Lee.
- 1Coleman, Patience
- 1Harrop, Alan Robertson.
- 1Lian, Jidong.
- 1Markowsky, Meghan
- 1Matouri, Mashaer
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Changes to collagen heat solubility with post mortem ageing of beef and validation of genetic markers for collagen characteristic
DownloadSpring 2023
Consumer acceptability of meat is dependent on eating satisfaction, of which meat tenderness is a principal factor. While there has been much work done to improve meat quality, and grading systems are in place to evaluate meat and guarantee a superior eating experience, the characteristics of...
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Intersections of animal production practices on meat quality, intramuscular collagen and expression of genes related to collagen and myofibrillar synthesis and degradation
DownloadSpring 2022
Beef quality, particularly tenderness, continues to be a major challenge in the beef industry resulting in significant economic losses. Beef tenderness is influenced by genetic factors, especially the expression of genes associated with collagen and collagen crosslink synthesis, live production...
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Pressurized Hot Water Hydrolysis of Shrimp Shell and Chicken Feet for Value-added Compounds Production
DownloadSpring 2023
The interest in the valorization of animal by-products such as shrimp shell and chicken feet has been growing as a sustainable approach to produce valuable biopolymers such as chitosan and collagen, that is also in line with the sustainability concept. These biopolymers could find applications in...