Results 21 to 30 of about 5,438 (258)
Multisensory Research, 2013 Our body is made of flesh and bones. We know it, and in our daily lives all the senses constantly provide converging information about this simple, factual truth. But is this always the case? Here we report a surprising bodily illusion demonstrating that humans rapidly update their assumptions about the material qualities of their body, based on their ...
SENNA, IRENE +3 more
openaire +9 more sources
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
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
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
BMC Veterinary ResearchMarbling 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 +7 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 +7 more
doaj +2 more sources
The fossil record stays silent: Confusions and conundrums for hominin pelvis evolution
The Anatomical Record, EarlyView.Abstract The evolution of the hominin pelvis is commonly modeled as a series of stages driven largely by the requirements of bipedal locomotion, reproduction, thermoregulation, and pelvic floor muscular support. These patterns are complicated by variation in canal dimensions in relationship with different changes in overall pelvic breadths. To quantify
Helen K. Kurki, Cara M. Wall‐Scheffler
wiley +1 more source
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 +5 more
doaj +2 more sources
Animal Research and One Health, EarlyView.Schematic diagram illustrating how miR‐222 promotes bovine intramuscular adipogenesis by targeting DDIT4 to activate the mTORC1 signaling pathway. ABSTRACT Intramuscular fat (IMF) is a key determinant of beef quality, particularly with respect to tenderness, flavor, and juiciness.
Jianbing Tan +7 more
wiley +1 more source