Results 101 to 110 of about 2,981 (140)

Association of bovine lung lesions at slaughter with carcass performance, value and liver-abscess severity. [PDF]

Transl Anim Sci
Grimes BB, McEvers TJ, Tennant TC, Lawrence TE.   +3 more
europepmc   +1 more source

Effects of Oleic Acid and Intramuscular Fat Levels on Retronasal Aromas in Wagyu Beef from Japanese Black Cattle. [PDF]

Foods
Obana N, Yoshida Y, Matsumoto K, Irie M.
europepmc   +1 more source

Research on Beef Marbling Grading Algorithm Based on Improved YOLOv8x. [PDF]

Foods
Liu J, Wang L, Xu H, Pi J, Wang D.
europepmc   +1 more source

Recent progress in genomic prediction for Hanwoo cattle and its implications for beef quality: review. [PDF]

Anim Biosci
Mou MA, Haque MA, Kim JJ.
europepmc   +1 more source

Expression of miRNA in the Semitendinosus Muscle of Cattle Breeds with Varying Intramuscular Fat Deposition. [PDF]

Genes (Basel)
Ciecierska A, Gorji AE, Majewska A, Sadkowski T.   +3 more
europepmc   +1 more source

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MSENet: Marbling score estimation network for automated assessment of Korean beef

Meat Science, 2022
A novel beef marbling score estimation algorithm is proposed in this work. We develop a marbling score estimation network (MSENet), which simultaneously performs marbling score estimation and eye muscle area segmentation. The proposed MSENet includes a segmentation module, a bridge block, and a marbling scoring module.
Hyo Jun Lee, Young-Kuk Kim, Seung Hwan Lee   +2 more
exaly   +3 more sources

Titin-cap (TCAP) polymorphisms associated with marbling score of beef

Meat Science, 2007
Marbling score (MS) is the major qualitative trait that affects carcass quality in beef cattle. In this study, we examined the association between genetic polymorphisms of the titin-cap gene (TCAP) and carcass traits in Korean native cattle (also known as Hanwoo).
H S Cheong, B L Park, E R Chung
exaly   +3 more sources

Beef Marbling and Color Score Determination by Image Processing

Journal of Food Science, 1996
ABSTRACT Sixty steaks with various degrees of marbling and color were subjected to sensory evaluation and image processing. Marbling and color scores were assigned to each steak with USDA marbling score cards and a lean color guide.
D.E. GERRARD, X. GAO, J. TAN
exaly   +2 more sources