Results 31 to 40 of about 2,981 (140)
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
Meat and Muscle Biology, 2021 This study evaluated postmortem aging time and marbling class effects on flavor attributes of longissimus lumborum, gluteus medius, and biceps femoris steaks.
D. Andy King +2 more
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Multiple Regression Analysis to Estimate the Unit Price of Hanwoo (Bos taurus coreanae) Beef
Food Science of Animal Resources, 2017 This study were estimated the contribution of carcass traits to unit price, to analyze the marbling score as a categorical variable rather than a numerical variable, and to develop an optimal model that also includes the holiday effect and the raising ...
Seung-Hoon Eum +5 more
doaj +1 more source
Jurnal Agripet, 2021 . Kementerian Pertanian terus berupaya untuk mewujudkan swasembada daging sapi/kerbau melalui pengembangan sapi keturunan Belgian Blue. Salah satu bangsa sapi yang dikembangkan adalah sapi persilangan Belgian Blue dengan Friesian Holstein (BBXFH ...
Maya Purwanti +3 more
doaj +1 more source
Nihon Chikusan Gakkaiho, 1995 1987年度以前に収集された脂肪交雑評点(旧評点)に関する記録を脂肪交雑に関する種牛評価に利用するための方策として,旧評点のBMSへの変換式について検討した.材料としては同一の枝肉について日本食肉格付協会の格付員によるBMSと熟練した技術員による旧評点の記録を持つ1988から1990年度の黒毛和種去勢肥育牛4,386頭を用いた.BMSの平均値は旧評点のそれより,有意に高かった ...
NISHIMURA, Takeshi +2 more
openaire +2 more sources
Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina [PDF]
Journal on Processing and Energy in Agriculture, 2015 Sensory evaluation of colour and marbling of M. semimembranosus (SM) and M. longissimus thoracis et lumborum (LTL) from five purebred pigs produced in Vojvodina (Large White, Landrace, Duroc, Hampshire and Pietrain) was performed.
Jokanović Marija +9 more
doaj
Relationship between Serum Biochemical Values and Marbling Scores in Japanese Black Steers.
Journal of Veterinary Medical Science, 1999 In order to obtain available biochemical parameters related to the marbling score (MS), by which the meat was graded from 1 to 12 in Japan, serum biochemical values were examined in 13 Japanese Black steers during the fattening stages. The steers were divided into high MS (8-11) and low MS (4-5) groups and the fattening stage was also divided into 4 ...
Adachi, Kozo +9 more
openaire +3 more sources
Fat Deposition in the Muscle of Female and Male Yak and the Correlation of Yak Meat Quality with Fat
Animals, 2021 This study aimed to explore the differences in fat deposition between female (FYs) and male yaks (MYs). Compared with MYs, the tenderness, L*, marbling, absolute content of fat, and most fatty acids (FAs) of longissimus dorsi (LD) in FYs were higher or ...
Lin Xiong +6 more
doaj +1 more source
Food Science of Animal Resources, 2018 It is important to understand how marbling traits and tenderness differ among beef steaks from the carcass grading site and other regions within the longissimus thoracis (LT) muscle, as these characteristics are closely associated with consumer ...
Boin Lee +9 more
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