Results 261 to 270 of about 3,615,920 (310)

Zilpaterol hydrochloride lowers marbling score by dilution of marbling and depression of intramuscular adipocyte volume in M. longissimus dorsi of beef steers.

Meat Science, 2020
We hypothesized that zilpaterol hydrochloride (ZH) depresses marbling scores in beef cattle by dilution of the intramuscular (i.m.) adipose tissue in the longissimus thoracis (LT) by increased muscle cross-sectional area.
C. Gonzales, T. Lawrence, J. Hutcheson, Stephen B. Smith   +3 more
semanticscholar   +5 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. Cheong, D. Yoon, L. Kim, B. L. Park, H. W. Lee, C. Han, E. M. Kim, H. Cho, E. Chung, I. Cheong, Hyoung Doo Shin   +10 more
semanticscholar   +5 more sources

Identification of microRNA and target gene associated with marbling score in Korean cattle (Hanwoo)

Genes & Genomics, 2016
Marbling is a crucial characteristic in meat quality assessment. In the search for a genetic basis of meat quality, a large number of gene analyses seeking to find loci for a marbling trait have already been reported. However, the influence of microRNA (miRNA) on expression patterns and their ultimate influence on marbling is poorly understood.
J. Seong, Hyojeong Yoon, H. Kong
semanticscholar   +5 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
openaire   +3 more sources

Prediction of pork marbling scores using pattern analysis techniques

Food Control, 2013
Abstract Marbling is an important technical quality attribute of pork. Its assessment usually corresponds to a subjective score being given by trained panelists based on the marbling standards charts. The purpose of this study was to investigate objective determination of pork marbling using pattern analysis techniques.
H. Huang, L. Liu, M.O. Ngadi, C. Gariépy   +3 more
openaire   +3 more sources

European conformation and fat scores of bovine carcasses are not good indicators of marbling

Meat Science, 2020
Marbling is one of the primary carcass attributes utilized in most beef grading systems for eating quality evaluation. In Europe, the current beef grading system is the EUROP grid, which is focused on carcass commercial value and production yield rather than eating quality estimation.
Liu, Jingjing, Chriki, Sghaïer, Ellies-Oury, Marie-Pierre, Legrand, Isabelle, Pogorzelski, Grzegorz, Wierzbicki, Jerzy, Farmer, Linda, Troy, Declan, Polkinghorne, Rod, Hocquette, Jean-François   +9 more
openaire   +5 more sources

Bioelectrical impedance analysis for estimating marbling score of live beef cattle in Japan

2016 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM), 2016
To establish an estimation method of beef marbling score for beef production management, we have investigated correlations among bioelectrical impedance properties in the sirloin part, the content of crude fat in the ribulose part, and the beef marbling standard (BMS) number.
O. Fukuda, Daisuke Hashimoto, Iqbal Ahmed   +2 more
semanticscholar   +2 more sources

Objective determination of pork marbling scores using the wide line detector

Journal of Food Engineering, 2012
Abstract Marbling is an important factor in evaluating pork quality and can be estimated by marbling scores based on the official marbling standards. The marbling score is normally assessed by experienced graders by comparing pork chops with the standardized chart system.
L. Liu, M.O. Ngadi, S.O. Prasher, C. Gariépy   +3 more
openaire   +3 more sources

Using chemical intramuscular fat percentage to predict visual marbling scores in Australian beef carcasses.

Meat Science
Meat Standards Australia (MSA) marbling score and AUS-MEAT marbling represent key determinants of carcass value in the Australian beef industry and are well recognised traits in national and international markets. However, with the emergence of objective
S. M. Stewart, G. E. Gardner, G. Tarr
semanticscholar   +3 more sources

Estimation of Marbling Score in Live Cattle Based on ICA and a Neural Network

2013 IEEE International Conference on Systems, Man, and Cybernetics, 2013
To accurately estimate the Beef Marbling Standard(BMS) number of live cattle using ultrasound echo imagings, we have developed a image recognition method by use of a neural network. This paper examines the efficiency of applying Independent Component Analysis(ICA) to the compression of multidimensional image features.
O. Fukuda, N. Nabeoka, T. Miyajima
semanticscholar   +2 more sources