References

Allingham, P.G., G.S. Harper and R.A. Hunter, 1998. Effect of growth path on the tenderness of the Semitendinosus muscle of Brahman-cross steers. Meat Sci., 48: 65-73.
CrossRef  |  

Baardseth, P., G. Skrede, T. Naes, M.S. Thomassen, A. Iversen and L. Kaaber, 1988. A comparison of CIE (1976) L*a*b* values obtained from two different instruments on several food commodities. J. Food Sci., 53: 1737-1742.
CrossRef  |  Direct Link  |  

Balcaen, A., K. Raes, E. Claeys and S. De Smet, 2002. Influence of Finishing Regimen on Meat Color, Color and Lipid Stability in Belgian Blue Bulls. In: European Grassland Federation-Multi-function Grasslands: Quality Forages, Animal Products and Landscapes, Durand, J.L., J.C. Emile, C. Huyghe and G. Lemaire (Eds.). La Rochelle, France, pp: 546.

Bidner, T.D., A.R. Schupp, A.B. Mohamad, N.C. Rumore, R.E. Montgomery, C.P. Bagley and K.W. McMillin, 1986. Acceptability of beef from Angus-Hereford or Angus-Hereford-Brahman steers finished on all-forage or a high-energy diet. J. Anim. Sci., 62: 381-387.
Direct Link  |  

Bouton, P.E., P.V. Harris and W.R. Shorthose, 1971. Effect of ultimate pH upon the water-holding capacity and tenderness of mutton. J. Food Sci., 36: 435-439.
CrossRef  |  Direct Link  |  

Cassar-Malek, I., C. Jurie, C. Bernard, I. Barnola, D. Micol and J.F. Hocquette, 2009. Pasture-feeding of Charolais steers influences skeletal muscle metabolism and gene expression. J. Physiol. Pharmacol., 60: 83-90.
PubMed  |  Direct Link  |  

Cassar-Malek, I., J.F. Hocquette, C. Jurie, A. Listrat and R. Jailler et al., 2004. Muscle-specific metabolic, histochemical and biochemical responses to a nutritionally induced discontinuous growth path. Anim. Sci., 79: 49-59.
Direct Link  |  

Chrystall, B., 1994. Meat Texture Measurement. In: Quality Attributes and Their Measurement in Meat, Poultry and Fish Products, Pearson, A.M. and T.R. Dutson (Eds.). Blackie Academic and Professional, London, UK., ISBN-13: 9780751401851, pp: 316-322.

Cornforth, D., 1994. Color-its Basis and Importance. In: Quality Attributes and their Measurement in Meat, Poultry and Fish Products, Pearson, A.M. and T.R. Dutson (Eds.). Chapman and Hall, London, UK., pp: 34-78.

DSM, 2009. Halal food-production, preparation, handling and storage-general guidelines. Second Revision. Draft of Malaysian Standards MS 1500:2009.

Dhanda, J.S., D.G. Taylor and P.J. Murray, 2003. Part 1. Growth, carcass and meat quality parameters of male goats: Effects of genotype and liveweight at slaughter. Small Ruminant Res., 50: 57-66.
CrossRef  |  Direct Link  |  

Dunne, P.G., F.P. O'Mara, F.J. Monahan, P. French and A.P. Moloney, 2005. Color of muscle from 18-month-old steers given long term daily exercise. Meat Sci., 71: 219-229.
CrossRef  |  

Dunne, P.G., J. Rogalski, T. Moreno, F.J. Monahan, P. French and A.P. Moloney, 2008. Color, composition and quality of M. longissimus dorsi and M. extensor carpi radialis of steers housed on straw or concrete slats or accommodated outdoors on wood-chips. Meat Sci., 79: 700-708.
CrossRef  |  

FAO, 2011. World Livestock 2011: Livestock in Food Security. Food and Agriculture Organization of the United Nations, Rome, Italy, ISBN-13: 9789251070130, Pages: 115.

Fletcher, D.L., 2002. Poultry meat quality. World's Poult. Sci. J., 58: 131-145.
CrossRef  |  Direct Link  |  

French, P., E.G. O'Riordan, F.J. Monahan, P.J. Caffrey and M. Vidal et al., 2000. Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets. Meat Sci., 56: 173-180.
CrossRef  |  PubMed  |  Direct Link  |  

Garmyn, A.J., G.G. Hilton, R.G. Mateescu and D.L. van Overbeke, 2010. Effects of concentrate-versus forage-based finishing diet on carcass traits, beef palatability and color stability in longissimus muscle from Angus Heifers. Prof. Anim. Sci., 26: 579-586.
Direct Link  |  

Geay, Y., D. Bauchart, J.F. Hocquette and J. Culioli, 2001. Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat. Reprod. Nutr. Dev., 41: 1-26.
PubMed  |  

Gondret, F., S. Combes, L. Lefaucheur and B. Lebret, 2005. Effects of exercise during growth and alternative rearing systems on muscle fibers and collagen properties. Reprod. Nutr. Dev., 45: 69-86.
CrossRef  |  Direct Link  |  

Hunter, N., J. Hope, I. McConnell and A.G. Dickinson, 1987. Linkage of the scrapie-associated fibril protein (PrP) gene and Sinc using congenic mice and restriction fragment length polymorphism analysis. J. Gen. Virol., 68: 2711-2716.
PubMed  |  Direct Link  |  

Hutchings, J.B. and P.J. Illford, 1988. The perception of food texture the philosophy of the breakdown path. J. Texture Stud., 19: 103-109.
CrossRef  |  

Jonsall, A., L. Johansson and K. Lundstrom, 2001. Sensory quality and cooking loss of ham muscle (M. biceps femoris) from pigs reared indoors and outdoors. Meat Sci., 57: 245-250.
CrossRef  |  

Karlsson, A.H., R.E. Klont and X. Fernandez, 1999. Skeletal muscle fibres as factors for pork quality. Livestock Prod. Sci., 60: 255-269.
CrossRef  |  Direct Link  |  

Mastika, M., 2002. Feeding strategies to improve the production performance and meat quality of Bali cattle (Bos sondaicus). Proceeding of the Australian Centre for International Agricultural Research (ACIAR) Proceedings Strategies to Improve Bali Cattle in Eastern Indonesia, February 4-7, 2002, Bali, Indonesia, pp: 10-13.

Melton, S.L., 1990. Effects of feeds on flavor of red meat: A review. J. Anim. Sci., 68: 4421-4435.
Direct Link  |  

Mitchell, G.E., A.W. Reed and S.A. Rogers, 1991. Influence of feeding regimen on the sensory qualities and fatty acid contents of beef steaks. J. Food Sci., 56: 1102-1103.
CrossRef  |  

Moloney, A.P., M.T. Mooney, J.P. Kouryand D.J. Troy, 2001. Producing tender and flavor some beef with enhanced nutritional characteristics. Proc. Nutr. Soc., 60: 221-229.
PubMed  |  

Moloney, A.P., R.J. Fallon, M.T. Mooney and D.J. Troy, 2004. The quality of meat and fatness of bulls offered ad libitum concentrates, indoors or at pasture. Livestock Prod. Sci., 87: 271-276.

Morris, S.T., R.W. Purchas and D.L. Burnham, 1997. Short-term grain feeding and its effect on carcass and meat quality. Proc. N. Z. Soc. Anim. Prod., 57: 275-277.
Direct Link  |  

Morrissey, P.A., P.J.A. Sheehy, K. Galvin, J.P. Kerry and D.J. Buckley, 1998. Lipid stability in meat and meat products. Meat Sci., 49: S73-S86.
CrossRef  |  Direct Link  |  

Muir, P.D., J.M. Beaker and M.D. Brown, 1998. Effects of forage- and grain-based feeding systems on beef quality: A review. N. Z. J. Agric. Res., 41: 623-635.
CrossRef  |  

O'Riordan, E.G. and P. O'Kiely, 1996. Potential of beef production systems based on grass. Irish Grassland Anim. Prod. Assoc. J., 30: 185-217.

Pette, D. and R.S. Staron, 1990. Cellular and molecular diversities of mammalian skeltal muscle fibers. Rev. Physiol. Biochem. Pharmacol., 116: 1-76.
CrossRef  |  PubMed  |  Direct Link  |  

Priolo, A., D. Micol and J. Agabriel, 2001. Effects of grass feeding systems on ruminant meat colour and flavour: A review. Anim. Res., 50: 185-200.
Direct Link  |  

Roosevelt, M., 2006. The grass-fed revolution. Time Magazine, June 11, 2006. http://www.time.com/time/magazine/article/0,9171,1200759-2,00.html.

Rumsey, T.S., J. Bond, B.W. Berry, A.C. Hammond and D.A. Dinius, 1987. Performance and carcass characteristics of feedlot steers fed all silage diets. Nutr. Rep. Int., 35: 847-862.

SAS, 2003. SAS User's Guide. Version 9.1. SAS Inst. Inc., Cary, NC.

Sather, A.P., S.D.M. Jones, A.L. Schaefer, J. Colyn and W.M. Robertson, 1997. Feedlot performance, carcass composition and meat quality of free-range reared pigs. Can. J. Anim. Sci., 77: 225-232.
CrossRef  |  Direct Link  |  

Schroeder, J.W., D.A. Cramer, R.A. Bowling and C.W. Cook, 1980. Palatability, shelflife and chemical differences between forage-and grain-finished beef. J. Anim. Sci., 50: 852-859.

Sentandreu, M.A., G. Coulis and A. Ouali, 2002. Role of muscle endopeptidases and their inhibitors in meat tenderness. Trends Food Sci. Technol., 13: 400-421.
CrossRef  |  

Shackelford, S.D., T.L. Wheeler, M.K. Meade, J.O. Reagan, B.L. Byrnes and M. Koohmaraie, 2001. Consumer impressions of tender select beef. J. Anim. Sci., 79: 2605-2614.
Direct Link  |  

Stolowski, G.D., B.E. Baird, R.K. Miller, J.W. Savell and A.R. Sams et al., 2006. Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses. Meat Sci., 73: 475-483.
CrossRef  |  

Talib, C., A.R. Siregar, S. Budiarti-Turner and K. Diwyanto, 2003. Implementation of a breeding program for Bali cattle technical issues at national and regional levels. Proceedings of the Workshop on Strategies to Improve Bali Cattle in Eastern Indonesia, February 4-7, 2002, Bali, Indonesia, pp: 82-85.

Therkildsen, M., M.B. Houbak and D.V. Byrne, 2008. Feeding strategy for improving tenderness has opposite effects in two different muscles. Meat Sci., 80: 1037-1045.
CrossRef  |  

Toelihere, M.R., 2003. Increasing the success rate and adoption of artificial insemination for genetic improvement of Bali cattle. Proceedings of the Workshop on Strategies to Improve Bali Cattle in Eastern Indonesia, February 4-7, 2002, Bali, Indonesia, pp: 29-33.

Totland, G.K., H. Kryvi and E. Slinde, 1988. Composition of muscle fiber types and connective tissue in bovine M. semitendinosus and its relation to tenderness. Meat Sci., 23: 303-315.
CrossRef  |  

Varela, A., B. Oliete, T. Moreno, C. Portela, L. Monserrrat, J.A. Carballo and L. Sanchez, 2004. Effect of pasture finishing on the meat characteristics and intramuscular fatty acid profile of steers of the Rubia Gallega breed. Meat Sci., 67: 515-522.
CrossRef  |  

Varnam, A.H. and J.P. Sutherland, 1995. The Color of Meat. In: Meat and Meat Products: Technology, Chemistry and Microbiology, Varnam, A.H. and J.P. Sutherland (Eds.). Chapman and Hall, London, UK., ISBN-13: 9780412495601, pp: 26-30, 92-97.

Vestergaard, M., M. Therkildsen, P. Henckel, L.R. Jensen, H.R. Andersen and K. Sejrsen, 2000. Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness. Meat Sci., 54: 187-195.
CrossRef  |  PubMed  |  Direct Link  |  

Vestergaard, M., N. Oksbjerg and P. Henckel, 2000. Influence of feeding intensity, grazing and finishing feeding on muscle fibre characteristics and meat colour of Semitendinosus, Longissimus dorsi and supraspinatus muscles of young bulls. Meat Sci., 54: 177-185.
CrossRef  |  

Wanderstock, J.J. and J.I. Miller, 1948. Quality and palatability of beef as affected by method of feeding and carcass grade. Food Res., 13: 291-303.
CrossRef  |  

Wirdahayati, R.B., 1994. Reproductivity of Bali cattle in Nusa Tenggara Islands-Indonesia. Ph.D. Thesis, University of Queensland, Australia.