Results 41 to 50 of about 10,508 (295)

PENERAPAN TEKNIK MARBLING UNTUK PERANCANGAN MOTIF TEKSTIL PAKAIAN

, 2022
Teknik marbling atau ebru merupakan teknik menghias kertas dari Persia yang memiliki prinsip pembentukan motif dengan memainkan pewarna yang mengambang dipermukaan suatu cairan.
Prastikowati, Heffi
core   +1 more source

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

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

"Making the Motley Emblem: Marbling as Praxis" [PDF]

, 2020
Tristram Shandy itself was at the forefront of technological innovations, both as copyright protection and as bravura performance. What John Mullan has called the “stuff” of Tristram Shandy are among the most accessible ways into the text.
Emily Friedman
core   +1 more source

Preferential Interfacial Engineering of Hydrogels via Interdigitated Nanoparticle Assembly

Advanced Functional Materials, EarlyView.
Robust surface functionalization of hydrogel surfaces is performed via interdigitated metal nanoparticle assembly, inducing strong affinity with the hydrogel matrix. The partially exposed nanoparticle domains act as interfacial nanobridges that mediate both chemical and physical bonding with diverse materials, including small molecules, fluorous ...
Hyeonjin Kim, Hyeseoung Lim, Ji Min Lee, Heeyeon Kang, Yongkwon Song, Woojae Chang, So‐Jin Park, Jin Yoo, Atsushi Hozumi, Jinhan Cho, Jongkuk Ko, Sanghyuk Wooh   +11 more
wiley   +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, Daniel Rivera, Kalyn B Coatney, Thu Dinh, Wes Schilling   +4 more
doaj   +2 more sources

Bioinspired Adaptive Surfaces for Intelligent Liquid Manipulation: Progressing From Passive and Active to Hybrid Strategies

Advanced Materials, EarlyView.
This review examines passive, active, and hybrid liquid manipulation strategies, highlighting hybrid approaches as an emerging route to reconcile energy efficiency with adaptive control. By actively reconstructing passive surfaces to store programmable interfacial energy, hybrid systems enable flexible yet low‐power liquid transport, with perspectives ...
Jiaqi Miao, Yiyuan Zhang, Liqiu Wang, Alan C. H. Tsang   +3 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

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

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