SearchSkip to Search Results
Meat quality of bison (Bison bison bison) Longissimus thoracis et lumborum following very fast chillingDownload
Very fast chilling (VFC; internal muscle temperature of -1°C by 5 h postmortem) was achieved in the longissimus lumborum (LL), but not in the semimembranosus, of lean bison carcasses after only 4 or 6 h of chilling at -35°C. Rigorous chilling caused a shift in moisture loss from carcass cooler...
Fibre-type characteristics and postmortem glycolysis of bison (Bison bison bison) longissimus lumborumDownload
To augment the limited information base, muscle fibre and postmortem glycolytic data from bison longissimus lumborum were compiled. As expected, postmortem glycogen concentration and pH declined while lactate concentration increased. Bison muscle fibres had a greater area, with a greater...
Twenty-four Hereford crossbred heifers weighing 222 kg (22 kg SD) and aged 226 d (13 d SD) on day 0 were used to investigate the effects of feed restriction (period 1) followed by realimentation (period 2) on hepatic and longissimus muscle glycogen metabolites and meat quality. The heifers were...