Results 21 to 30 of about 5,089 (167)

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, Daniel Rivera, Kalyn B Coatney, Thu Dinh, Wes Schilling   +4 more
doaj   +2 more sources

Sequencing and Characterization of Divergent Marbling Levels in the Beef Cattle ( Muscle) Transcriptome [PDF]

Asian-Australasian Journal of Animal Sciences, 2015
Marbling is an important trait regarding the quality of beef. Analysis of beef cattle transcriptome and its expression profile data are essential to extend the genetic information resources and would support further studies on beef cattle. RNA sequencing
Dong Chen, Wufeng Li, Min Du, Meng Wu, Binghai Cao   +4 more
doaj   +1 more source

Effects of Marbling and Postmortem Aging on Consumer Assessment of United States Lamb Loin

Meat and Muscle Biology, 2018
Consumer sensory analysis was performed to evaluate the effects of three marbling categories [LOW, Intermediate (MED), and HIGH] and 2 postmortem aging categories (21 d and 42 d) on the palatability of lamb loin chops as determined by U.S.
Andrea J. Garmyn, Gretchen Mafi, J. C. Brooks, Jerrad F. Legako, Mark Miller, M. R. Phelps, Susan Duckett, Travis G. O'Quinn   +7 more
doaj   +2 more sources

Using Untargeted LC-MS Metabolomics to Identify the Association of Biomarkers in Cattle Feces with Marbling Standard Longissimus Lumborum

Animals, 2022
Background: To improve the grade of beef marbling has great economic value in the cattle industry since marbling has the traits of high quality and comprehensive nutrition.
Dong Chen, Minchao Su, He Zhu, Gang Zhong, Xiaoyan Wang, Weimin Ma, Metha Wanapat, Zhiliang Tan   +7 more
doaj   +1 more source

Palatability of Beef Strip Loin Steaks Representing Various Marbling and Maturity Levels from Grain-Fed Beef

Meat and Muscle Biology, 2019
This study compared palatability traits of beef strip loin steaks with varying marbling scores from young and mature grain-fed beef. Strip loins (n = 150) were selected from grain fed cattle representing ten treatments with the following USDA marbling ...
Andrea J. Garmyn, D. A. Cashman, H. R. Hall, J. C. Brooks, M. F. Miller, Travis O'Quinn   +5 more
doaj   +2 more sources

Swine carcasses classified by degree of exudation and marbling content [PDF]

Pesquisa Agropecuária Brasileira, 2017
: The objective of this work was to develop and evaluate prediction equations, based on measurements obtained on the slaughter line, for carcass classification according to the degree of exudation and the content of marbling. A total of 747 pig carcasses
Teresinha Marisa Bertol, Arlei Coldebella, Jonas Irineu dos Santos Filho, Antonio Lourenço Guidoni   +3 more
doaj   +1 more source

Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina [PDF]

Journal on Processing and Energy in Agriculture, 2015
Sensory evaluation of colour and marbling of M. semimembranosus (SM) and M.   longissimus thoracis et lumborum (LTL) from five purebred pigs produced in   Vojvodina (Large White, Landrace, Duroc, Hampshire and Pietrain) was   performed.
Jokanović Marija, Tomović Vladimir, Škaljac Snežana, Šojić Branislav, Tasić Tatjana, Ikonić Predrag, Živković Dušan, Stajić Slaviša, Pajin Biljana, Lončarević Ivana   +9 more
doaj  

Postmortem Aging Time and Marbling Class Effects on Flavor of Three Muscles From Beef Top Loin and Top Sirloin Subprimals

Meat and Muscle Biology, 2021
This study evaluated postmortem aging time and marbling class effects on flavor attributes of longissimus lumborum, gluteus medius, and biceps femoris steaks.
D. Andy King, Steven D Shackelford, Tommy Wheeler   +2 more
doaj   +2 more sources

Porous Hybrid Soft Actuators From Liquid Crystal Networks and Lyotropic Chromonic Liquid Crystal Templated Hydrogels

Advanced Materials, EarlyView.
The graphic illustrates the design of a hybrid bilayer composed of a liquid crystal hydrogel (LCH) and a liquid crystal network (LCN). The figure highlights the magnetic alignment of the chromonic hydrogel and the thermal‐responsive actuation of the LCN along with the LCH when both layers are aligned or misaligned, enabling programmable, light‐driven ...
Ramón Santiago Herrera Restrepo, Irving Hafed Tejedor García, Matthew Gene Scarfo, Negin Bouzari, Negar Rajabi, Olga Bantysh, Joel Torres‐Andrés, Christopher W. V. James, Maria Guix, Amirreza Aghakhani, Jordi Ignés‐Mullol, Salvador Pané, Josep Puigmartí‐Luis, Hamed Shahsavan   +13 more
wiley   +1 more source

Microbiome-proteome analysis of gastrointestinal microbiota and longissimus thoracis muscle proteins in cattle with high and low grades of marbling

BMC Veterinary Research
Marbling is a key indicator of the meat quality of ruminants. Gastrointestinal microbiota may regulate the formation of marbling by influencing the nutritional metabolism of animals.
Mingyan Shi, Zhichao Li, Shuaishuai Hu, Pei Zhang, Shuaitao Meng, Luyao Huang, Zhiguo Miao, Jinzhou Zhang   +7 more
doaj   +1 more source