Results 21 to 30 of about 10,508 (295)
Association between rumen microbiota and marbling grade in Hu sheep
Frontiers in Microbiology, 2022 The marbling fat regulates the flavor of mutton and measures the fat density in the loin eye and is the most important parameter of carcass grading. The objective of this study was to explore the relationship of rumen microbiota and mutton marbling grade.
Jianghui Wang +20 more
doaj +1 more source
Food Science of Animal Resources, 2020 This study aimed at comparing the storage stability, fatty acids profile, volatile flavor compounds and eating quality of Hanwoo beef longissimus thoracis (LT) muscles between two marbling morphological groups (fineness and coarseness).
Soohyun Cho +8 more
doaj +1 more source
Gene Co-expression Analysis to Characterize Genes Related to Marbling Trait in Hanwoo (Korean) Cattle [PDF]
Asian-Australasian Journal of Animal Sciences, 2013 Marbling (intramuscular fat) is an important trait that affects meat quality and is a casual factor determining the price of beef in the Korean beef market. It is a complex trait and has many biological pathways related to muscle and fat. There is a need
Dajeong Lim +6 more
doaj +1 more source
Gas Marbles: Much Stronger than Liquid Marbles [PDF]
Physical Review Letters, 2017 Enwrapping liquid droplets with hydrophobic particles allows the manufacture of so-called "liquid marbles" [Aussillous and Quéré Nature (London) 411, 924 (2001); NATUAS0028-083610.1038/35082026Mahadevan Nature (London)411, 895 (2001)NATUAS0028-083610.1038/35082164].
Timounay, Yousra +2 more
openaire +2 more sources
Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2023 Ebru is a mysterious art and briefly described as the art of paper decoration. Turkish “Ebru” or “Marbling Art” was included in the list of world cultural heritage by UNESCO in November 2014.
Habibe Kahvecioğlu Sarı +1 more
doaj +1 more source
Identification of Candidate Genes Associated with Beef Marbling Using QTL and Pathway Analysis in Hanwoo (Korean Cattle) [PDF]
Asian-Australasian Journal of Animal Sciences, 2012 Marbling from intramuscular fat is an important trait of meat quality and has an economic benefit for the beef industry. Quantitative trait loci (QTL) fine mapping was performed to identify the marbling trait in 266 Hanwoo steers using a 10K single ...
Hyesun Park +6 more
doaj +1 more source
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
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
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
doaj +1 more source
PENGARUH JENIS KAIN TERHADAP HASIL JADI MARBLING [PDF]
, 2019 Abstrak Teknik marbling semakin berkembang dengan diterapkannya teknik ini pada kain. Jika teknik marbling diaplikasikan pada permukaan kain untuk memproduksi busana dengan kualitas tinggi, maka kain harus sesuai untuk teknik marbling sehingga hasilnya ...
WAHYUNINGSIH, URIP +1 more
core +1 more source