With the aim to contribute in increasing the meat beef preference from consumers on the basis of their unbiased knowledge of meat tenderness, we have built an information and communication technology platform: the ICTZm, ...

Background: Meat tenderness is the consumer's most preferred sensory attribute. This trait is affected by a number of factors, including genotype, age, animal sex, and pre- and post-slaughter management. In view of the ...

This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned. There ...

This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned. There ...

The objective of this study was to evaluate the physical and microbiological characteristics of aged and tenderized beef commercialized in the Dracena region, SP. Eight samples of aged meat and eight samples of tenderized ...