The area of intramuscular fat in Holstein steer longissimus was determined using an image analyzing system. Slaughter weights of 500, 636 and 773 kg differed (p \u3c 0.05) for intramuscular fat area, marbling score, and ether extractable lipid . Repeated measurements of intramuscular fat area in a given section showed high accuracy . However, comparing two sections from the same sample, there was often a large difference in fat content between the sections. Fat content determined by the imaging system was correlated significantl y with marbling score (r = 0.49) and ether extractable lipid (r = 0.34). Sampling is critical, and in order to obtain a high correlation several samples would be required from each muscle
Crude fat content of longissimus (ribeye) muscle of beef cattle was predicted from a ratio of fat ar...
Intramuscular fat (IMF) % contributes positively to the juiciness and flavour of lamb and is therefo...
As a result of constantly growing consumer expectations for meat quality, the meat industry is plac...
The area of intramuscular fat in Holstein steer longissimus was determined using an image analyzing ...
The intramuscular fat (IMF), recognized by the consumer as marbling, is an important meat quality tr...
Sonograms of Longissimus dorsi muscle (LDM) area were taken before slaughter on the last thoracic ve...
Intramuscular fat content (marbling) is an economically important factor in many beef carcass classi...
The intramuscular fat (IMF), recognized by the consumer as marbling, is an important meat quality tr...
The intramuscular fat (IMF), recognized by the consumer as marbling, is an important meat quality tr...
The intramuscular fat (IMF), recognized by the consumer as marbling, is an important meat quality tr...
Abstract The recently developed technique for objective evaluation of marbling using automatic image...
Intramuscular fat (IMF) contributes significantly to the aroma and tenderness of the meat, therefore...
Intramuscular fat (IMF) influences important quality characteristics of meat, such as flavor, juicin...
Intramuscular fat (IMF) is a major trait in the evaluation of beef meat, but its determination is su...
Intramuscular fat content and distribution (marbling) are important attributes for beef quality grad...
Crude fat content of longissimus (ribeye) muscle of beef cattle was predicted from a ratio of fat ar...
Intramuscular fat (IMF) % contributes positively to the juiciness and flavour of lamb and is therefo...
As a result of constantly growing consumer expectations for meat quality, the meat industry is plac...
The area of intramuscular fat in Holstein steer longissimus was determined using an image analyzing ...
The intramuscular fat (IMF), recognized by the consumer as marbling, is an important meat quality tr...
Sonograms of Longissimus dorsi muscle (LDM) area were taken before slaughter on the last thoracic ve...
Intramuscular fat content (marbling) is an economically important factor in many beef carcass classi...
The intramuscular fat (IMF), recognized by the consumer as marbling, is an important meat quality tr...
The intramuscular fat (IMF), recognized by the consumer as marbling, is an important meat quality tr...
The intramuscular fat (IMF), recognized by the consumer as marbling, is an important meat quality tr...
Abstract The recently developed technique for objective evaluation of marbling using automatic image...
Intramuscular fat (IMF) contributes significantly to the aroma and tenderness of the meat, therefore...
Intramuscular fat (IMF) influences important quality characteristics of meat, such as flavor, juicin...
Intramuscular fat (IMF) is a major trait in the evaluation of beef meat, but its determination is su...
Intramuscular fat content and distribution (marbling) are important attributes for beef quality grad...
Crude fat content of longissimus (ribeye) muscle of beef cattle was predicted from a ratio of fat ar...
Intramuscular fat (IMF) % contributes positively to the juiciness and flavour of lamb and is therefo...
As a result of constantly growing consumer expectations for meat quality, the meat industry is plac...