Results 1 to 10 of about 5,438 (258)
Vitamin A-activated PPARγ signaling enhances intramuscular fat accumulation by overriding AMPK-mediated inhibition in late-fattening beef cattle [PDF]
Journal of Animal Science and BiotechnologyBackground Intramuscular fat (IMF) deposition determines beef marbling quality, with current industry practices relying on vitamin A (VA) restriction throughout fattening to enhance marbling development. This study challenges the conventional approach by
Xinyue Yang +8 more
doaj +2 more sources
Sensors, 2023 Marbling characteristics are important traits for the genetic improvement of pork quality. Accurate marbling segmentation is the prerequisite for the quantification of these traits.
Weizhen Liu, Bang Liu, Liu Weizhen
exaly +3 more sources
Definition of Meat Quality Across Different Cattle Breeds [PDF]
AnimalsThis study investigates the impact of cattle breed on key quality attributes—color, marbling, and tenderness—central to consumer choice. Six different bovine breeds were taken into consideration: German Red Pied, Piemontese, Chianina, Angus, Holstein ...
Beniamino T. Cenci-Goga +15 more
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Association between rumen microbiota and marbling grade in Hu sheep
Frontiers in Microbiology, 2022 The marbling fat regulates the flavor of mutton and measures the fat density in the loin eye and is the most important parameter of carcass grading. The objective of this study was to explore the relationship of rumen microbiota and mutton marbling grade.
Jianghui Wang +20 more
doaj +1 more source
Food Science of Animal Resources, 2020 This study aimed at comparing the storage stability, fatty acids profile, volatile flavor compounds and eating quality of Hanwoo beef longissimus thoracis (LT) muscles between two marbling morphological groups (fineness and coarseness).
Soohyun Cho +8 more
doaj +1 more source
Gene Co-expression Analysis to Characterize Genes Related to Marbling Trait in Hanwoo (Korean) Cattle [PDF]
Asian-Australasian Journal of Animal Sciences, 2013 Marbling (intramuscular fat) is an important trait that affects meat quality and is a casual factor determining the price of beef in the Korean beef market. It is a complex trait and has many biological pathways related to muscle and fat. There is a need
Dajeong Lim +6 more
doaj +1 more source
Gas Marbles: Much Stronger than Liquid Marbles [PDF]
Physical Review Letters, 2017 Enwrapping liquid droplets with hydrophobic particles allows the manufacture of so-called "liquid marbles" [Aussillous and Quéré Nature (London) 411, 924 (2001); NATUAS0028-083610.1038/35082026Mahadevan Nature (London)411, 895 (2001)NATUAS0028-083610.1038/35082164].
Timounay, Yousra +2 more
openaire +2 more sources
Effects of Marbling Texture on Muscle Fiber and Collagen Characteristics
Meat and Muscle Biology, 2018 The objective of this study was to evaluate the effects of marbling texture on muscle fiber morphometrics, adipocyte cross-sectional area, perimysial thickness, collagen solubility, and thermal transition temperature of perimysial collagen of beef strip ...
Kelly R.Vierck +5 more
doaj +1 more source
Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2023 Ebru is a mysterious art and briefly described as the art of paper decoration. Turkish “Ebru” or “Marbling Art” was included in the list of world cultural heritage by UNESCO in November 2014.
Habibe Kahvecioğlu Sarı +1 more
doaj +1 more source
Identification of Candidate Genes Associated with Beef Marbling Using QTL and Pathway Analysis in Hanwoo (Korean Cattle) [PDF]
Asian-Australasian Journal of Animal Sciences, 2012 Marbling from intramuscular fat is an important trait of meat quality and has an economic benefit for the beef industry. Quantitative trait loci (QTL) fine mapping was performed to identify the marbling trait in 266 Hanwoo steers using a 10K single ...
Hyesun Park +6 more
doaj +1 more source