Results 21 to 30 of about 2,981 (140)
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
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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
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Effects of Marbling Texture on Muscle Fiber and Collagen Characteristics
Meat and Muscle Biology, 2018 The objective of this study was to evaluate the effects of marbling texture on muscle fiber morphometrics, adipocyte cross-sectional area, perimysial thickness, collagen solubility, and thermal transition temperature of perimysial collagen of beef strip ...
Kelly R.Vierck +5 more
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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
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Meat and Muscle Biology, 2018 Beef Loin, Strip Loins (IMPS #180; n = 20) with marbling scores between Modest00 and Modest30 at the 12th and 13th rib interface of the M. longissimus thoracis et lumborum (LL) were collected.
Clinton E. Walenciak +4 more
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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
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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
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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 +5 more
doaj +2 more sources
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
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