Results 11 to 20 of about 5,146 (202)
npj Science of Food, 2023 Pork is the most consumed meat in the world, and its quality is associated with human health. Intramuscular fat (IMF) deposition (also called marbling) is a key factor positively correlated with various quality traits and lipo-nutritional values of meat.
Liyi Wang +11 more
doaj +2 more sources
Aquaculture ReportsCell-cultured meat is an emerging technology with the potential to meet the nutritional needs, reduce environmental pollution and promote animal welfare.
Yaru Li +6 more
doaj +3 more sources
Meat Quality of Highly Marbled Imported Beef with Reference to Hanwoo Beef
Journal of Animal Science and Technology, 2004 It has been shown that intramuscular fat im-proves eating quality upon 15% in its extractablelevel(Thompson, 2001), and explains approximately10 15% of variations in palatability(Dikeman,1987). However, underlying mechanisms by whichthe fat improve palatability have been contro-versial.
openaire +4 more sources
Research Progress on the Quality Formation Mechanism of Dry-Aged Meat [PDF]
Shipin Kexue, 2023 Dry-aging is the aerobic aging process where meat carcasses or primal cuts are hanged and aged for a period of time (28 to 55 days, or even longer) under specific environmental conditions of temperature (0–4 ℃), relative humidity (61%–85%), and air flow (
YU Qianqian, LIU Qianqian, GU Xuejing, ZHANG Zeyang, WEN Rongxin, SUN Chengfeng
doaj +1 more source
Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers [PDF]
Foods, 2021 In Argentina, color and intramuscular fat are the main attributes of raw beef quality; however, it is necessary to clarify how consumers use them, in order to establish different marketing strategies. Consumer preferences are affected by multiple factors.
María Laura Testa +3 more
openaire +4 more sources
Evaluating Invasive Marbled Crayfish as a Potential Livestock for Sustainable Aquaculture
Frontiers in Ecology and Evolution, 2021 The marbled crayfish (Procambarus virginalis) is a recently discovered freshwater crayfish species, which reproduces by apomictic parthenogenesis, resulting in a monoclonal, and all-female population.
Sina Tönges +8 more
doaj +1 more source
Transformation of highly marbled meats under various cooking processes
Meat Science, 2022 Cooking induces modifications in meat structure and composition, affecting its sensory and nutritional properties. These changes depend on the cooking method and meat characteristics. In the present study, beef were cooked in three different ways-grilling, boiling, and sous-vide cooking-with two endpoint temperatures, 55 °C and 77 °C, to better ...
Anne, Duconseille +3 more
openaire +4 more sources
Engineered marble-like bovine fat tissue for cultured meat
Communications Biology, 2022 AbstractCultured meat can provide a sustainable and more ethical alternative to conventional meat. Most of the research in this field has been focused on developing muscle tissue, as it is the main component of meat products, while very few studies address cultured fat tissue, an essential component in the human diet and determinant of meat quality ...
Yedidya Zagury +4 more
openaire +3 more sources
Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle
Metabolites, 2021 The meat from Japanese Black cattle (Japanese Wagyu) is finely marbled and exhibits a rich and sweet aroma known as Wagyu beef aroma. To clarify the key metabolites involved in the aroma, we analyzed the correlation between lactone and lipid composition ...
Shuji Ueda +5 more
doaj +1 more source