Postmortem changes in relative contents of metabolites in Longissimus thoracis muscle
of Japanese Black steers.
In support, greater chewiness in longissimus thoracis muscle
than in PM counterparts was documented in Chinese Simmental cattle (LANG et al., 2016).
The samples were collected 24 hours after slaughter, from the longissimus thoracis muscle
between the 12th and 13th rib and stored immediately at -70AdegC.
Meat samples from longissimus thoracis muscle
of beef and lamb; pectoralis major muscle of chicken; and dorsal white muscle of fish from sole (Solea solea), European hake (Merluccius merluccius), and sea bass (Dicentrarchus labrax) were purchased from a local market and immediately transferred under refrigeration to the laboratory.
Experiment I: Ten samples of longissimus thoracis muscle
from young buffaloes slaughtered at 20-24 months were analyzed using a completely randomized design, with four treatments and 10 replicates per treatment, defined in a split-plot design, with plots assigned according to animals and subplots according to aging time.
Previous studies have demonstrated that DNAJA1 could be a good indicator of beef toughness in Longissimus thoracis muscle
from Charolais young bulls.
In marketplace, the intramuscular fat content of the longissimus thoracis muscle
at the sixth to seventh lumbar vertebrae where it is evaluated has increased dramatically during the period from 1988 to 2004, as shown in Figure 5, 6 [4,16].
TABLE 1: Means, standard error (SE), minimum (Min), maximum (Max), and coefficients of variation (CV) for meat quality characteristics measured on pork loin (Longissimus thoracis muscle
; n = 60).
The effects of sex and slaughter weight on muscle fibre characteristics and physico-chemical properties of lamb longissimus thoracis muscle
When compared to the thawing loss levels observed in all muscles in the present study, Muela et al  reported lower values (2.68%) for lamb longissimus lumborum muscle frozen for 6 months at -18[degrees]C and Vieira et al  also reported lower loss level (3.73%) for beef longissimus thoracis muscle
frozen for 90 days at -20[degrees]C; while Fernandez et al  reported similar values (5.33% to 6.40%) for beef LD frozen at -35[degrees]C for 45 days.
Characteristics of quality of the canal and chemical composition of the Longissimus Thoracis muscle
races Bruna dels Pirineus.