• Publications
  • Influence
Collagen contribution to meat toughness: Theoretical aspects.
  • J. Lepetit
  • Chemistry, Medicine
  • Meat science
  • 1 December 2008
One of the major changes in connective tissues during heating is the transformation of the quasi-crystalline structure of collagen into a random-like structure. This molecular change induces aExpand
  • 141
  • 17
Meat quality traits in the emu (Dromaius novaehollandiae) as affected by muscle type and animal age.
Meat quality traits were determined in the major muscles of the emu (Dromaius novaehollandiae) at different slaughter ages (6, 10, 14, 17 or ≥20 months). A mean ultimate pH value of 5.5 was reachedExpand
  • 58
  • 10
Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization.
Within a population of Charolais young bulls, two extreme groups of longissimus thoracis muscle samples, classified according to Warner-Bratzler shear force (WBSF) of 55 degrees C grilled meat, wereExpand
  • 156
  • 9
Effects of polymorphisms in the calpastatin and μ-calpain genes on meat tenderness in 3 French beef breeds.
The objectives of the study were to evaluate allelic frequencies and to test the association of polymorphisms in the calpastatin (CAST) and µ-calpain (CAPN1) genes with meat tenderness in 3 FrenchExpand
  • 84
  • 9
  • Open Access
Relationships between muscle characteristics and meat quality traits of young Charolais bulls.
Charolais bull calves (106) were used to study the variability in meat quality attributes in relation to the variability in muscle characteristics in the Longissimus thoracis (LT) muscle. TheExpand
  • 212
  • 8
Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat.
The effects of cooking temperature (50-90 °C) and time (10-120 min) on Warner-Bratzler (WB) tenderness measurement of longissimus lumborum (LL) muscle in 70-day-old rabbits were investigated. CookingExpand
  • 109
  • 8
  • Open Access
Mechanical properties of meat.
Determination of meat mechanical properties is still usually performed under empirical conditions, using tests which have been developed many years ago. This paper discusses the limitations of theseExpand
  • 166
  • 7
Meat quality and composition of three muscles from French cull cows and young bulls
The quality of grilled steaks was assessed by experienced panellists in longissimus thoracis (LT), semitendinosus (St) and triceps brachii (TB) muscles of Aubrac, Charolais, Limousin and SalersExpand
  • 102
  • 7
Assessment of breed type and ageing time effects on beef meat quality using two different texture devices.
Forty-two male yearlings were used to assess the influence of breed type and ageing time on beef texture. Samples of the M. longissimus dorsi of four breed types [double muscled (DM), dual purposeExpand
  • 129
  • 6
  • Open Access
A theoretical approach of the relationships between collagen content, collagen cross-links and meat tenderness.
  • J. Lepetit
  • Medicine, Chemistry
  • Meat science
  • 1 May 2007
This work concerns the relationship between meat tenderness and the rubber-like properties, i.e. pressure and elastic modulus, that endomysium and perimysium connective tissues develop when meat hasExpand
  • 109
  • 6