Results 11 to 20 of about 31,116 (233)
Foods, 2022 Fat marbling, the amount, and distribution of intramuscular fat, is an important quality trait for beef loin (Longissimus lumborum) and is closely connected to sensory properties such as tenderness, juiciness, and flavor.
Jens Petter Wold +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
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
Association between Rumen Microbiota and Marbling Score in Korean Native Beef Cattle
Animals, 2020 This study demonstrated the potential effects of the rumen microbiota on the deposition of intramuscular fat, known as marbling. Previous studies on fatty acid metabolism in beef cattle have mostly focused on biohydrogenating rumen bacteria, whereas ...
Minseok Kim +4 more
doaj +1 more source
Proteome Analysis of Bovine Muscle Associated with the Marbling Score [PDF]
Asian-Australasian Journal of Animal Sciences, 2012 The breeding value of marbling score in skeletal muscle is an important factor for evaluating beef quality. In the present study, we investigated proteins associated with the breeding value of the marbling score for bovine sirloin to select potential ...
Y. N. Shen +5 more
doaj +1 more source
Assessment of muscle Longissimus thoracis et lumborum marbling by image analysis and relationships between meat quality parameters. [PDF]
PLoS ONE, 2018 The intramuscular fat (IMF), recognized by the consumer as marbling, is an important meat quality trait. The objective of this study was to validate a new method of beef marbling evaluation by image analysis.
Elisa Giaretta +5 more
doaj +1 more source
Proceedings of the 35th IEEE/ACM International Conference on Automated Software Engineering, 2020 State-of-the-art deep learning (DL) systems are vulnerable to adversarial examples, which hinders their potential adoption in safety-and security-critical scenarios. While some recent progress has been made in analyzing the robustness of feed-forward neural networks, the robustness analysis for stateful DL systems, such as recurrent neural networks ...
DU, Xiaoning +5 more
openaire +3 more sources
Marbling Texture’s Effects on Beef Palatability1
Meat and Muscle Biology, 2018 The objective of this study was to evaluate the effects of marbling texture on consumer and trained sensory panel ratings of beef strip loin steaks from 3 USDA quality grades.
Kelly R.Vierck +4 more
doaj +1 more source
Characterization of Genes for Beef Marbling Based on Applying Gene Coexpression Network
International Journal of Genomics, 2014 Marbling is an important trait in characterization beef quality and a major factor for determining the price of beef in the Korean beef market. In particular, marbling is a complex trait and needs a system-level approach for identifying candidate genes ...
Dajeong Lim +6 more
doaj +1 more source
Effects of Chilling Duration on Marbling Score of Beef Carcasses
Meat and Muscle Biology, 2022 Two hundred and nine beef carcasses (body weight of 361±53 kg) from crossbred, grain-finished cattle were harvested in a commercial abattoir and subjected to continuous chilling for 96 h at 0°C to 3°C in a commercial hot box with a wind speed of 3.1 m/s ...
Caitlin Hanes +4 more
doaj +2 more sources