Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids [PDF]
International Journal of Food Science, 2017 Extreme marbling or intramuscular deposition of lipid is associated with Wagyu breeds and is therefore assumed to be largely inherited. However, even within 100% full blood Wagyu prepared under standard conditions, there is unpredictable scatter of the ...
Sally S. Lloyd +3 more
doaj +2 more sources
Meat Quality Comparison in Bali, Wagyu, and Their Cross-Breed Cattle Using Ultrasound Imaging [PDF]
Jurnal AgripetThis study aimed to compare the meat quality of different beef cattle breeds using ultrasound imaging. A total of 28 cattle, aged 1-2.5 years, from three breeds were analyzed: Wagyu (n=7), Bali (n=10), and Wagyu×Bali cross-breeds (n=11).
Ni Made Paramita Setyani +4 more
doaj +2 more sources
A Comprehensive Review of the History and Breed Characteristics of Hanwoo Cattle [PDF]
Food Science of Animal ResourcesHanwoo is a premium beef product highly valued by Korean consumers for its exceptional flavor and taste. However, despite its high domestic market price, it remains relatively unknown in international markets.
Young Da Lee +12 more
doaj +2 more sources
PENGARUH LAMA EKUILIBRASI PADA PROSES PEMBEKUAN TERHADAP KUALITAS SEMEN SAPI WAGYU MENGGUNAKAN PENGENCER ANDROMED [PDF]
Jurnal Ternak Tropika, 2016 Penelitian ini bertujuan untuk mengetahui pengaruh lama ekuilibrasi semen sapi Wagyu terhadap kualitas semen dan untuk mengetahui pengaruh individu sapi Wagyu terhadap kualitas semen pada lama ekuilibrasi yang berbeda.
Hirzi Hanifi +2 more
doaj +2 more sources
Smartphone-Based Sensing System for Identifying Artificially Marbled Beef Using Texture and Color Analysis to Enhance Food Safety [PDF]
SensorsBeef fat injection technology, used to enhance the perceived quality of lower-grade meat, often results in artificially marbled beef that mimics the visual traits of Wagyu, characterized by dense fat distribution.
Hong-Dar Lin +2 more
doaj +2 more sources
Processing Suitability and Flavor Profiles of Wagyu Beef Tallow from Different Anatomical Regions [PDF]
MoleculesThis study investigated the technological properties and volatile flavor profiles of tallow from three anatomical regions of Wagyu cattle, omental fats (OF), perirenal fats (PF), and subcutaneous fats (SF), smelted at temperatures ranging from 100 to 160
Yanxia Xing +9 more
doaj +2 more sources
Taste Enhancement in Japanese Black Wagyu Beef Fed With Sake Lees: Insights From Metabolomic and Sensory Evaluations [PDF]
Food Science &Nutrition, Volume 13, Issue 9, September 2025.Taste enhancement in Japanese black Wagyu (JBW) beef fed with Sake Lees: Feeding sake lees (SL) to JBW cattle altered beef metabolite profiles, as revealed by metabolomics and taste sensor analysis. Elevated glucose 1‐phosphate and amino acids were associated with enhanced sweetness, consistent with sensory evaluation.
Hitomi Shikano +6 more
wiley +2 more sources
A missense variant in DGKG as a recessive functional variant for hepatic fibrinogen storage disease in Wagyu cattle [PDF]
Journal of Veterinary Internal Medicine, 2023 Hepatic fibrinogen storage disease (HFSD) was diagnosed in a 5‐month‐old Wagyu calf with a history of recurrent respiratory disease. It was characterized by lethargy, dehydration, acidemia, and increased liver enzyme activities.
Joana G. P. Jacinto +7 more
doaj +3 more sources
Short communication: exploring genetic associations with cryptorchidism in Wagyu cattle [PDF]
J Anim SciWagyu cattle have seen an upsurge in popularity within the United States in recent years, as consumers seek improved meat quality and intramuscular fat, also known as marbling.
Herrick, Allison L +2 more
core +2 more sources
A Comparison of Three Camera Technology Predictions of Intramuscular Fat Percentage in F1 Wagyu [PDF]
Meat and Muscle BiologyThe prevalence of highly marbled cattle breeds, such as Wagyu, has increased in the US due to consumer demand for higher-quality beef. The ability to grade highly marbled carcasses accurately and consistently, particularly with quantifying intramuscular ...
Brad Morgan +9 more
doaj +3 more sources