Results 61 to 70 of about 1,535,897 (172)

Live animal predictions of carcass components and marble score in beef cattle: model development and evaluation

Animal, 2020
Until recently, beef carcass payment grids were predominantly based on weight and fatness categories with some adjustment for age, defined as number of adult teeth, to determine the price received by Australian beef producers for slaughter cattle. With the introduction of the Meat Standards Australia (MSA) grading system, the beef industry has moved ...
M.J. McPhee, B.J. Walmsley, H.C. Dougherty, W.A. McKiernan, V.H. Oddy   +4 more
openaire   +3 more sources

Identifying Premium-Quality Beef in the United States—A Comparison of Beef Palatability from Grain-Finished Young and Mature Beef Cattle with Varying Marbling Scores

Foods
The study objective was to compare the palatability of beef strip loin steaks from young and mature grain-finished cattle across a range of marbling scores. Grain-finished beef carcasses were selected from two maturity groups: old maturity (O; >30 months
Taylor B. McKinzie, Andrea J. Garmyn, Conner C. McKinzie, Mohammad Koohmaraie, Jerrad F. Legako, Dale R. Woerner, Mark F. Miller   +6 more
doaj   +1 more source

FRACTAL FEATURE ANALYSIS OF BEEF MARBLING PATTERNS

, 2020
: The purpose of this study is to investigate fractal behavior of beef marbling patterns and to explore relationships between fractal dimensions and marbling scores.
Chunfang Qin, Kunjie Chen
core  

Marbling Texture Does Not Affect Consumer Preference of Beef Strip Loin Steaks [PDF]

, 2017
In the beef industry, U.S. Department of Agriculture quality grades and marbling levels have long been associated with beef palatability and eating experience. Marbling score and maturity are the two major components of USDA quality grade. Traditionally,
J. M. Gonzalez, Houser, T. A., T. A. Houser, Vierck, K. R., Gonzalez, J. M., E. A. Boyle, Boyle, E. A., O\u27Quinn, T. G., K. R. Vierck, T. G. O'Quinn   +9 more
core   +1 more source

The marbling score assessed with Meat Standards Australia is heritable in Charolais cattle

Italian Journal of Animal Science
Marbling or visible intramuscular fat is a crucial indicator of beef eating quality. This study investigated the heritability of marbling score (MS), as defined by the Meat Standards Australia (MSA) grading scheme, in Charolais cattle, laying the groundwork for future breeding programs for improving this trait.
Santinello, Matteo, Katende, John, Costa, Angela, Rampado, Nicola, Hocquette, Jean-François, de Marchi, Massimo, Penasa, Mauro   +6 more
openaire   +4 more sources

Vitamin A administration at birth promotes calf growth and intramuscular fat development in Angus beef cattle

Journal of Animal Science and Biotechnology, 2018
Background Marbling, or intramuscular fat, is an important factor contributing to the palatability of beef. Vitamin A, through its active metabolite, retinoic acid, promotes the formation of new fat cells (adipogenesis).
Corrine L. Harris, Bo Wang, Jeneane M. Deavila, Jan R. Busboom, Martin Maquivar, Steven M. Parish, Brent McCann, Mark L. Nelson, Min Du   +8 more
doaj   +1 more source

The possibility Of teaching some astrophysics subjects with marbling art

, 2009
In this study, there is a connection between art and science. Some astrophysics subjects were tried to indicate how galaxies formed or black-hole's structure was with marbling art. The study includes process of marbling art and some comments about method
Bulbul, M. S., YİĞİT, Nevzat
core  

Relationship Between Chemical Percentage Intramuscular Fat and USDA Marbling Score [PDF]

, 1999
This paper presents the relationships found and developed into a set of regression formulas for marbling score (MS) and actual percentage intramuscular fat (PIMF) using data from realtime ultrasound (RTU) certification programs.
Wilson, Doyle, Rouse, Gene, Greiner, Scott   +2 more
core  

U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction [PDF]

In a study of beef quality, consumers tasted steak samples and participated in an experimental auction to determine their willingness to pay. Steaks differed in marbling, tenderness, country of origin, and aging method.
Umberger, Wendy J., Calkins, Chris R., Feuz, Dillon M., Sitz, Bethany M.   +3 more
core  

Forest plot of Standardised USDA marbling score responses for Zilpaterol studies.

, 2014
A Forest plot of the effect size or standardized mean difference (standardized using the z-statistic) and 95% confidence interval of the effect of zilpaterol treatmenton USDA Marbling Score.
Frank R. Dunshea (680250), Ian J. Lean (680248), John M. Thompson (680249)   +2 more
core   +1 more source