Results 181 to 190 of about 5,146 (202)

A novel edge detection method with application to the fat content prediction in marbled meat

Pattern Recognition, 2011
Intramuscular fat is an important quality criterion, notably juiciness, in meat grading. But traditional visual inspectors are time consuming and destructive. However, edge detection techniques characterize meat surface in consistence, rapid, and non-destructive approach.
W.B. Hussein, A.A. Moaty, M.A. Hussein, T. Becker   +3 more
openaire   +3 more sources

Marbling, intramuscular fat and meat colour of Dutch pork

Meat Science, 1992
The amounts of intramuscular (i.m.) fat in the lean meat of the lumbar region of 21 slaughterpigs have been determined according to the Soxhlet method as a reference, and compared with those determined with the faster Foss-let procedure. These methods were highly correlated, over the lower range of fat concentrations (0·30-4·35%) studied.
P G, van der Wal, W J, Olsman, G J, Garssen, B, Engel   +3 more
openaire   +2 more sources

Meat quality of heifers fattened to heavy weights to enhance marbling

Canadian Journal of Animal Science, 1997
Marbling is the primary factor affecting quality grades of youthful grain-fed cattle in the Canadian, American and Japanese grading systems. Cattle were fed for an extended period of time and to extreme slaughter weights to enhance marbling. The effects of slaughter weight, breed, nutrition, and grading site (12/13th rib-Canadian or 6/7th rib-Japanese)
P. L. Dubeski, J. L. Aalhus, S. D. M. Jones, W. M. Robertson, R. S. Dyck   +4 more
openaire   +1 more source

Leptin gene contributes to beef marbling standard, meat brightness, meat firmness, and beef fat standard of the Kumamoto sub‐breed of Japanese Brown cattle

Animal Science Journal, 2022
AbstractThe Kumamoto sub‐breed of Japanese Brown cattle has unique characteristics, such as great growth rate, and their contribution as future breeding materials is expected. To develop a DNA marker for their breeding, we investigated the effects of Leptin gene, controlling energy homeostasis, on carcass traits of the Kumamoto sub‐breed.
Hirokazu Matsumoto, Satoshi Kimura, Yohsuke Nagai, Yuta Fukuda, Kunio Miyazaki, Saki Imai, Toshiaki Inenaga, Atsushi Kashimura   +7 more
openaire   +2 more sources

Different methods of image segmentation in the process of meat marbling evaluation

SPIE Proceedings, 2015
The level of marbling in meat assessment based on digital images is very popular, as computer vision tools are becoming more and more advanced. However considering muscle cross sections as the data source for marbling level evaluation, there are still a few problems to cope with.
A. Ludwiczak, P. Ślósarz, D. Lisiak, A. Przybylak, P. Boniecki, M. Stanisz, K. Koszela, M. Zaborowicz, K. Przybył, D. Wojcieszak, D. Janczak, M. Bykowska   +11 more
openaire   +1 more source

Comparing AUS-MEAT marbling scores using image analysis traits to estimate genetic parameters for marbling of Japanese Black cattle in Australia

Animal Production Science, 2013
The aim of the present study was to evaluate the application of image analysis for Japanese Black cattle in Australia (Australian JB). Therefore, we assessed meat quality using an image analysis method to estimate the heritability of this trait in Australian JB.
Sakura Maeda, Joe Grose, Keisuke Kato, Keigo Kuchida   +3 more
openaire   +1 more source

Fitusprenging í íslensku lambakjöti/ Marbling of Icelandic lamb meat

Haldið var áfram að kanna fitusprengingu og áhrif hennar á bragðgæði lambakjöts á Íslandi. Þróaður var myndakvarði til að meta fitusprengingu í lambavöðvum og hann notaður við mat á um 500 kældum skrokkum frá þremur ræktunarbúum í sláturhúsum haustið 2023. Einnig voru tekin sýni af hryggvöðvum og innanvöðvafita mæld í þeim með NIR-mælingu.
Þorkelsson, Guðjón, Ólafsdóttir, Aðalheiður, Dargentolle, Cecile, Hilmarsson, Óli Þór   +3 more
openaire   +1 more source

10 FACTORS AFFECTING MARBLING COMPOSITION IN MEAT

2022
Mohd Taufiq Talip, Shahrai, Nurul NURALIYA Binti   +1 more
openaire   +1 more source

Beef Quality: Effect of Meat pH, Marbling and Doneness

For consumer satisfaction, meat must be of consistent, good eating quality. Many factors, however, can affect meat quality, leading to quality variability. Variations in the degree of cooking add further variation to the final product. This Bulletin discusses how meat pH, amount of marbling and degree of doneness (end-point cooking temperature) affect ...
openaire   +1 more source

How different strategies affect intramuscular fat deposition and marbling in meat: a meta-analysis on beef cattle

Animal Production Science
Context Intramuscular fat (IMF) deposition in meat is a multifactorial physiological process that is influenced by different feeding strategies and rearing practices. Aim This meta-analysis investigated for the first time the effects ...
Rodrigo de Nazaré Santos Torres, Luis Artur Loyola Chardulo, Welder Angelo Baldassini, Rogério Abdallah Curi, Guilherme Luis Pereira, Rafael Assis Torres de Almeida, Marco Tulio Costa Almeida, Jon Patrick Schoonmaker, Mohammed Gagaoua, Otavio Rodrigues Machado Neto   +9 more
openaire   +1 more source