Results 21 to 30 of about 5,146 (202)
Frontiers in Genetics, 2020 Red meat is an important dietary source that provides part of the nutritional requirements. Intramuscular fat, known as marbling, is located throughout skeletal muscle.
Zahra Roudbari +9 more
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Slaughter and carcass characteristics, chemical composition and physical properties of longissimus lumborum muscle of heifers as related to marbling class [PDF]
Archives Animal Breeding, 2015 The experiment involved 68 heifers obtained from Polish Black-and-White Lowland dams (with no more than 50% Holstein Friesian blood) sired by Limousin bulls.
A. Oler, B. Głowińska, K. Młynek
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Marbling Analysis for Evaluating Meat Quality: Methods and Techniques [PDF]
Comprehensive Reviews in Food Science and Food Safety, 2015 Abstract Marbling is one of the most important traits determining the quality of meat, and the richness of marbling is often considered by consumers as the primary factor when buying meat in view of its contribution to sensory characteristics of meat.
Weiwei Cheng +3 more
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Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes
Food Science of Animal Resources, 2020 The purpose of this study was to investigate the meat metabolite profiles related to differences in beef quality attributes (i.e., high-marbled and low-marbled groups) using nuclear magnetic resonance (NMR) spectroscopy.
Jin Young Jeong +9 more
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Food Chemistry: X, 2023 Electron beam irradiation can effectively inhibit microbial growth, but the changes of lipid during irradiation have not been comprehensively analyzed in marble beef. Here, UHPLC-MS/MS was used to detect lipids changes of irradiated marble beef.
Ju Zhang +5 more
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Marbling Grading Framework Applied on Meat Boutique Environment
Anais do Simpósio Brasileiro de Sistemas de Informação (SBSI), 2016 Bovine meat commercialization has an important role in the general food market scenario. The beef quality evaluation is realized through many ways, being one of the parameters the intramuscular fat amount (marbling). This evaluation is often made by a visual approach, so the process is subjective and susceptible to some errors sources.
Mastelini S.M. +3 more
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The role of marbling as an intrinsic characteristic at the point of meat purchase–the Taguchi approach [PDF]
IOP Conference Series: Earth and Environmental Science, 2021 Abstract Meat quality is considered a complex concept depending on many characteristics that could be intrinsic or extrinsic. At the same time, intrinsic and extrinsic quality cues affect consumers’ purchasing decisions. The importance of each quality cue was analysed and discussed in previous literature.
Rajic, S +3 more
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Consumer Acceptability of Intramuscular Fat
Food Science of Animal Resources, 2016 Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat ...
Damian Frank, Seon-Tea Joo, Robyn Warner
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Journal of Animal Reproduction and Biotechnology, 2023 Intermuscular fat is essential for enhancing the flavor and texture of cultured meat. Mesenchymal stem cells derived from intermuscular adipose tissues are a source of intermuscular fat.
Jeong Min Lee, Hyun Lee, Seung Tae Lee
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Gene Expression Patterns Associated with Peroxisome Proliferator-activated Receptor (PPAR) Signaling in the of Hanwoo (Korean Cattle) [PDF]
Asian-Australasian Journal of Animal Sciences, 2015 Adipose tissue deposited within muscle fibers, known as intramuscular fat (IMF or marbling), is a major determinant of meat quality and thereby affects its economic value. The biological mechanisms that determine IMF content are therefore of interest. In
Dajeong Lim +5 more
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