Results 11 to 20 of about 10,508 (295)
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, Shufeng Zhang
exaly +4 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 +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
doaj +2 more sources
Differences of PPARD Expression in the Liver of Cattle with Different Marbling Grades [PDF]
AnimalsFat deposition determines beef marbling grade and meat quality, but the underlying molecular mechanisms remain unclear. This study aimed to investigate the role of bovine PPARD in lipid deposition, especially its effect on the expression of fatty acid ...
Kaiyou Wang +8 more
doaj +2 more sources
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
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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
doaj +2 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
doaj +2 more sources
Characterization of Genes for Beef Marbling Based on Applying Gene Coexpression Network [PDF]
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 +2 more sources
RESEARCHING OF MEAT AND FAT COLOUR AND MARBLING IN BEEF [PDF]
Теория и практика переработки мяса, 2016 The studies of meat and fat colour and marbling in Longissimus dorsi of different cattle — beef-producing (Aberdeen-Angus,Herefordbreeds) and dual-purpose (Simmental, Black-and-white breeds) — allowed to define groups by the colour values according to ...
A. B. Lisitsyn, I. V. Kozyrev
doaj +2 more sources
Grading Evaluation of Marbling in Wagyu Beef Using Fractal Analysis
EngWagyu beef is gaining worldwide popularity, primarily due to the fineness of its marbling. Currently, the evaluation of this marbling is performed visually by graders.
Yuya Suzuki, Bao Yue
doaj +2 more sources