Results 21 to 30 of about 285,471 (164)
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
doaj +1 more source
Robust computer vision system for marbling meat segmentation
ELCVIA Electronic Letters on Computer Vision and Image Analysis, 2020 In this study, we developed a robust automatic computer vision system for marbling meat segmentation. Our approach can segment muscle fat in various marbled meat samples using images acquired with different quality devices in an uncontrolled environment,
Gabriel Fillipe Centini Campos +5 more
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Commercial sales and distribution of marbled crayfish.
, 2020 (A) Marbled crayfish meat sold with freshwater fish. (B) Leftover shells from marbled crayfish used as animal feed. (C) Bag of live marbled crayfish for distribution. (D) Live and boiled marbled crayfish sold on the street.
Heriniaina Randrianarison (8714007) +7 more
core +1 more source
Health Implications of Beef Intramuscular Fat Consumption
Food Science of Animal Resources, 2016 Despite several issues in relation to human health, beef is still a most popular meat product among large section of society due to the presence of high quality protein and other nutrients.
Declan J. Troy +2 more
doaj +1 more source
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
doaj +1 more source
Current situation and future prospects for global beef production: overview of special issue [PDF]
Asian-Australasian Journal of Animal Sciences, 2018 The demand for beef as a protein source is increasing worldwide, although in most countries beef accounts for considerably less than half of total meat consumption.
Stephen B. Smith +2 more
doaj +1 more source
Food Science of Animal Resources, 2017 This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance.
Ji Won Yoon +5 more
doaj +1 more source
, 2011 In a retrospective study on the microbiology of minced meat from small food businesses supplying directly to the consumer, the relative contribution of meat supplier, meat species and outlet where meat was minced was assessed by "Classification and ...
Aydın, Ali +9 more
core +1 more source