Results 1 to 10 of about 19,577 (300)

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 Biotechnology
Background 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, Chengxing Zhang, Jizhe Tan, Jinge Zhang, Junhao Cui, Yating Fan, Nan Wang, Yongcheng Jin, Dongqiao Peng   +8 more
doaj   +2 more sources

Definition of Meat Quality Across Different Cattle Breeds [PDF]

Animals
This 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, Egidia Costanzi, Francesca Blasi, Federica Ianni, Marco Tassinari, Claudio Truzzi, Musafiri Karama, Saeed El-Ashram, Cristina Saraiva, Marcelo Martínez-Barbitta, Juan García-Díez, Massimo Zerani, Gabriella Guelfi, Margherita Maranesi, Luca Grispoldi, Lina Cossignani   +15 more
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Precise phenotyping method using image data for carcass marbling score in Hanwoo cattle. [PDF]

PLoS ONE
With the development of the Korean economy, demand for high-quality beef, specifically Hanwoo beef, is escalating, with marbling traits-measured by the widely used marbling score-being a key contributor to meat palatability.
Wang Yeol Lee, Phuong Thanh N Dinh, Yoonji Chung, Hyo-Jun Lee, Yeong Jun Koh, Hyun Joo Kim, Shil Jin, Jaeho Lee, Jun Heon Lee, Ki Yong Chung, Seung Hwan Lee, Hyung-Yong Kim   +11 more
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Identifying Premium-Quality Beef in the United States—A Comparison of Beef Palatability from Grain-Finished Young and Mature Beef Cattle with Varying Marbling Scores [PDF]

Foods
The study objective was to compare the palatability of beef strip loin steaks from young and mature grain-finished cattle across a range of marbling scores. Grain-finished beef carcasses were selected from two maturity groups: old maturity (O; >30 months
Taylor B. McKinzie, Andrea J. Garmyn, Conner C. McKinzie, Mohammad Koohmaraie, Jerrad F. Legako, Dale R. Woerner, Mark F. Miller   +6 more
doaj   +2 more sources

Transcriptome and HS-SPME-GC-MS analysis of key genes and flavor components associated with beef marbling [PDF]

Frontiers in Veterinary Science
Wagyu cattle are well-known for their rich marbling. Qinchuan cattle have slower-depositing marbling than Wagyu cattle. However, because of an increase in the consumer demand for high-quality beef and the increasingly stringent standards of beef quality,
Yanling Ding, Yanfeng Zhang, Xiaonan Zhou, Chenglong Li, Zonghua Su, Junjie Xu, Chang Qu, Yun Ma, Yuangang Shi, Xiaolong Kang   +9 more
doaj   +2 more sources

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, Yukun Zhang, Xiaojuan Wang, Fadi Li, Deyin Zhang, Xiaolong Li, Yuan Zhao, Liming Zhao, Dan Xu, Jiangbo Cheng, Wenxin Li, Changchun Lin, Xiaobin Yang, Rui Zhai, Xiwen Zeng, Panpan Cui, Zongwu Ma, Jia Liu, Xiaoxue Zhang, Weimin Wang, Weimin Wang   +20 more
doaj   +1 more source

Marbling-Net: A Novel Intelligent Framework for Pork Marbling Segmentation Using Images from Smartphones

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.
Shufeng Zhang, Yuxi Chen, Weizhen Liu, Bang Liu, Xiang Zhou   +4 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, Pitois, Olivier, Rouyer, Florence   +2 more
openaire   +2 more sources

Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins

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, Wangyeol Lee, Kuk-Hwan Seol, Yunseok Kim, Sun Moon Kang, Hyunwoo Seo, Younbok Jung, Jinhyoung Kim, Hoa Van Ba   +8 more
doaj   +1 more source

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, Travis G.O’Quinn, Jere A.Noel, Terry A.Houser, Elizabeth A. E.Boyle, John M.Gonzalez   +5 more
doaj   +1 more source