Marbling Texture’s Effects on Beef Palatability
نویسندگان
چکیده
منابع مشابه
Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle.
This study was designed to evaluate the relationship between marbling score and breed-type (Bos taurus vs < or = 1/4 Bos indicus) on palatability of cooked beef. One thousand six hundred sixty-seven steers and heifers (1,337 Bos taurus and 330 Bos indicus x Bos taurus crosses) that had been managed and fed alike were used. Shear force and tenderness rating indicated that meat from Bos indicus c...
متن کاملUse of expected progeny differences for marbling in beef: II. Carcass and palatability traits.
A 2-yr study was conducted to determine the effect of EPD for marbling on marbling score, palatability traits, and carcass fatness in beef. Steer (n = 122) and heifer (n = 123) carcasses were obtained by mating Angus bulls having a high ( > .4) or low ( < -.16) EPD for marbling to MARC II cows (1/4 Angus, 1/4 Hereford, 1/4 Simmental, and 1/4 Gelbvieh). Carcass traits, composition of primals, qu...
متن کاملOn a Fluency Image Coding System for Beef Marbling Evaluation
This paper presents a Fluency Image Coding System of beef rib-eye images for Beef Marbling Evaluation. This is the second in a series of cooperative researches with the Japan Livestock Technology Association under an initiative to construct an Automated Online Beef Marbling Grading Support System by image analysis techniques. Our first cooperative research was on a Beef Marbling Grading Method,...
متن کاملGenetic Aspects of Marbling in Beef Carcasses
INTRODUCTION: The goal of this paper is to review the genetic aspects of marbling in beef carcasses and to serve as a reference source. It is not meant to be an exhaustive review of the literature in regard to all relationships involving marbling with other production and carcass traits. However, it is meant to review several of the major studies around the world that could have direct genetic ...
متن کاملStrategies for Managing Marbling in Beef Cattle
The objective of this paper is to review strategies that are known to enhance the level of marbling in beef. Research has demonstrated that marbling contributes significantly to beef’s eating quality—primarily to flavor and juiciness—but also to tenderness. Furthermore, a recent study showed that consumers are willing to pay 50% more for well-marbled USDA Prime grade steaks than for lesser-marb...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Meat and Muscle Biology
سال: 2018
ISSN: 2575-985X
DOI: 10.22175/mmb2017.10.0052