Results 21 to 30 of about 19,577 (300)
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
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
Effect of Urea and Distillers Inclusion in Dry- Rolled Corn Based Diets on Heifer Performance and Carcass Characteristics [PDF]
, 2020 Crossbred heifers (n=96, BW = 810 ± 20) were utilized to evaluate the effects of increasing wet distillers grains plus solubles and urea inclusion in a dry rolled corn based finishing diet on performance and carcass characteristics.
Boyd, Bradley M. +3 more
core +1 more source
Food Science of Animal Resources, 2018 It is important to understand how marbling traits and tenderness differ among beef steaks from the carcass grading site and other regions within the longissimus thoracis (LT) muscle, as these characteristics are closely associated with consumer ...
Boin Lee +9 more
doaj +1 more source
Seasonality Effects on Consumers Preferences Over Quality Attributes of Different Beef Products
, 2019 Using discrete choice modelling, the study investigates 946 American consumers willingness-to-pay and preferences for diverse beef products. A novel experiment was used to elicit the number of beef products that each consumer would purchase. The range of
Ardeshiri, Ali +2 more
core +1 more source
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 +3 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
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 +7 more
doaj +2 more sources
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 +7 more
doaj +1 more source
Transcriptome analyses reveal reduced hepatic lipid synthesis and accumulation in more feed efficient beef cattle [PDF]
, 2018 peer-reviewedThe genetic mechanisms controlling residual feed intake (RFI) in beef cattle are still largely unknown. Here we performed whole transcriptome analyses to identify differentially expressed (DE) genes and their functional roles in liver ...
Fitzsimmons, Carolyn +6 more
core +3 more sources