Results 11 to 20 of about 124,819 (135)

Wagyu and the factors contributing to its beef quality: A Japanese industry overview

Meat Science, 2016
Wagyu cattle are originated from native Japanese breeds, which have evolved by adapting to the unique climate and environment of Japan. Since the modem beef-eating culture started to flourish in Japan in the 1860s, Wagyu has been improved for higher ...
Akira Watanabe, Michiyo Motoyama, Keisuke Sasaki   +2 more
exaly   +2 more sources

Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beef

Food Science of Animal Resources, 2016
This review addresses the characteristics and health benefit of highly marbled Wagyu and Hanwoo beef. Marbling of Wagyu and Hanwoo beef has been increased in Japan and Korea to meet domestic consumer preferences.
Seon-Tea Joo, Takafumi Gotoh
exaly   +2 more sources

Beef Color Standard, including marbled Wagyu beef, determined using a portable near-infrared optical fiber spectrometer [PDF]

Animal Bioscience
Objective The purpose of this study was to see if a portable near-infrared optical fiber spectrometer with a wavelength range of 700–1,050 nm could objectively predict the Beef Color Standard (BCS), which is visually evaluated during beef carcass grading.
Kazunori Matsumoto, Naoaki Obana, Masakazu Irie   +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]

Sensors
Beef 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, Yi-Ting Hsieh, Chou-Hsien Lin   +2 more
doaj   +2 more sources

Muscle biopsy long-chain omega-3 polyunsaturated fatty acid compositions, IMF and FMP in Australian pasture-based Bowen Genetics Forest Pastoral Angus, Hereford, and Wagyu Beef Cattle [PDF]

BMC Veterinary Research
Background We investigated breed and gender variations in the compositions of long-chain (≥ C20) omega-3 polyunsaturated fatty acids (LC omega-3 PUFA), fat melting point (FMP) and intramuscular fat (IMF) contents in biopsy samples of the M.
John Roger Otto, Felista Waithira Mwangi, Shedrach Benjamin Pewan, Oyelola Abdulwasiu Adegboye, Aduli Enoch Othniel Malau-Aduli   +4 more
doaj   +2 more sources

Comparative transcriptome analysis of Qinchuan and Wagyu cattle reveals lnc11599 as a negative regulator of intramuscular fat deposition [PDF]

BMC Genomics
Background Intramuscular fat (IMF) content is a critical factor determining beef quality, influenced by various factors including breed and age. However, the regulatory role of long non-coding RNAs (lncRNAs) in IMF deposition remains unclear.
Juntao Guo, Jiawei Du, Haobin Ma, Jianfang Wang, Abebe Belete Kuraz, Shengchen Yu, Ke Zhang, Haibing Liu, Diba Dedacha Jilo, Chugang Mei, Wucai Yang, Gong Cheng, Linsen Zan   +12 more
doaj   +2 more sources

Performance, Carcass Quality and Fatty Acid Profile of Crossbred Wagyu Beef Steers Receiving Palm and/or Linseed Oil [PDF]

Asian-Australasian Journal of Animal Sciences, 2016
The objective of this study was to determine the effect of palm and/or linseed oil (LSO) supplementation on carcass quality, sensory evaluation and fatty acid profile of beef from crossbred Wagyu beef steers.
Wisitiporn Suksombat, Chayapol Meeprom, Rattakorn Mirattanaphrai   +2 more
doaj   +2 more sources

Transcriptome and HS-SPME-GC-MS analysis of key genes and flavor components associated with beef marbling [PDF]

Frontiers in Veterinary Science
Wagyu cattle are well-known for their rich marbling. Qinchuan cattle have slower-depositing marbling than Wagyu cattle. However, because of an increase in the consumer demand for high-quality beef and the increasingly stringent standards of beef quality,
Yanling Ding, Yanfeng Zhang, Xiaonan Zhou, Chenglong Li, Zonghua Su, Junjie Xu, Chang Qu, Yun Ma, Yuangang Shi, Xiaolong Kang   +9 more
doaj   +2 more sources

Estimation of total-tract starch digestibility using fecal starch concentration in fattening Japanese Black cattle [PDF]

Scientific Reports
Fattening Japanese Black cattle (Wagyu), renowned for producing marbled beef, derive essential energy from starch. While fecal starch concentration (FSC) can estimate total-tract starch digestibility (TTSD), equations developed for other beef production ...
Masaya Matamura, Makoto Kondo
doaj   +2 more sources

Taste Enhancement in Japanese Black Wagyu Beef Fed With Sake Lees: Insights From Metabolomic and Sensory Evaluations. [PDF]

Food Sci Nutr
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.
Shikano H, Komatsu K, Koga F, Hara M, Yoshinaga K, Ishikawa N, Taira S.   +6 more
europepmc   +2 more sources