Results 11 to 20 of about 5,438 (258)
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
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JACC: Cardiovascular Interventions, 2016 An 83-year-old woman with chronic atrial fibrillation and hypertension underwent left atrial appendage occlusion at another center with a 22-mm Amplatzer cardiac plug (St. Jude Medical, Minneapolis, Minnesota) after embolic central retinal artery occlusion while receiving treatment with dabigatran.
Juan, Caro-Codón +4 more
openaire +2 more sources
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
Food Science of Animal Resources, 2019 The objective of this study was to investigate the correlations of marbling characteristics, including marbling score, intramuscular fat (IMF) content, and fleck traits, with meat quality traits and histochemical characteristics of the longissimus ...
Boin Lee, Young Min Choi
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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
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Generalizable Strategies for the Synthesis of Cereblon‐Recruiting PROTAC Prodrugs
Angewandte Chemie, EarlyView.Cereblon‐recruiting PROTACs remain challenging to derivatize for prodrug‐based delivery. In this study, three complementary conjugation strategies enabled the efficient synthesis of cleavable PROTAC prodrugs with tunable release kinetics that can be incorporated into a library of PEGylated constructs and bottlebrush prodrugs.
Aiden X. Wang +7 more
wiley +2 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
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Meat and Muscle Biology, 2018 Beef Loin, Strip Loins (IMPS #180; n = 20) with marbling scores between Modest00 and Modest30 at the 12th and 13th rib interface of the M. longissimus thoracis et lumborum (LL) were collected.
Clinton E. Walenciak +4 more
doaj +2 more sources
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
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