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, ...

Meat tenderness is an important trait in beef cattle production, as consumers consider tenderness the most important attribute of beef palatability. There is ample evidence that post mortem proteolysis of myofibrillar ...

In Argentina, beef cattle prices decrease as slaughter weight increases regardless of animal age or carcass maturity, and this decrease is significantly greater in heifers (15%) than in steers (5%). The objectives of the ...

Tenderness is considered the most important meat quality trait regarding its eating quality. Post mortem meat tenderization is primarily the result of calpain mediated degradation of key proteins within muscles fibers. The ...