Results 21 to 30 of about 1,535,897 (172)
Frontiers in Genetics, 2021 Meat quality is an important trait for pig-breeding programs aiming to meet consumers’ demands. Geneticists must improve meat quality based on their understanding of the underlying genetic mechanisms.
Guangxiong Gao +12 more
doaj +1 more source
Beef marbling measurement using spectral imaging: A multiple linear regression approach
Manglar, 2023 This study aimed at measuring beef marbling scores in an objective and simple manner through spectral imaging and multiple linear regression (MLR). Beef marbling prediction by hyperspectral imaging and partial least squares regression (PLSR) was analyzed
Victor Aredo +2 more
doaj +1 more source
Association between visual marbling score and chemical intramuscular fat with camera marbling percentage in Australian beef carcasses [PDF]
, 2021 This study assessed the precision and accuracy in the prediction of chemical intramuscular fat (IMF%), Meat Standards Australia (MSA) marbling score and AUS-MEAT eye-muscle area (EMA) using Meat Imaging Japan (MIJ) prototype camera systems.
Williams, A. +5 more
core
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
Assessment of muscle Longissimus thoracis et lumborum marbling by image analysis and relationships between meat quality parameters. [PDF]
PLoS ONE, 2018 The intramuscular fat (IMF), recognized by the consumer as marbling, is an important meat quality trait. The objective of this study was to validate a new method of beef marbling evaluation by image analysis.
Elisa Giaretta +5 more
doaj +1 more source
Intramuscular fat and sensory properties of pork loin
Italian Journal of Animal Science, 2010 Pork loins (n= 53) were selected from a commercial packing plant to determine the influence of subjective visual marbling score on sensory attributes and quality properties.
Keith Belk +5 more
doaj +1 more source
Animals, 2021 We evaluated the growth performance, serum testosterone, carcass traits, histological characteristics, and economic efficacy of castrated and hemi-castrated Korean beef cattle. Thirty-two Hanwoo calves (Initial body weight: 148.4 ± 19.8 kg) were randomly
Jun-Sang Ahn +13 more
doaj +1 more source
Comparison and Correlation Analysis of Different Swine Breeds Meat Quality [PDF]
Asian-Australasian Journal of Animal Sciences, 2013 This study was performed to determine the influence of pig breed and gender on the ultimate pH and physicochemical properties of pork. The correlations between pH and pork quality traits directly related to carcass grade, and consumer’s preference were ...
Y. X. Li +8 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
Animal, 2020 Our research group demonstrated that vitamin A restriction affected meat quality of Angus cross and Simmental steers. Therefore, the aim of this study is to highlight the genotype variations in response to dietary vitamin A levels.
E.E. Knutson +8 more
doaj +1 more source