An investigation on the relationship among marbling features, physiological age and Warner–Bratzler Shear force of steer longissimus dorsi muscle-Reference-Cited by-同舟云学术

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An investigation on the relationship among marbling features, physiological age and Warner–Bratzler Shear force of steer longissimus dorsi muscle

Published:2018-01-27 Issue:4 Volume:55 Page:1569-1574
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Luo Lingying,Guo Dandan,Zhou Guanghong,Chen Kunjie

Funder

This work was supported by Natural Science Foundation of Jiangsu Province, China

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3038-9/fulltext.html

Reference25 articles.

1. Cassar-Malek I, Picard B (2016) Expression marker-based strategy to improve beef quality. Sci World J 2016:2185323. https://doi.org/10.1155/2016/2185323

2. Chen K, Qin C (2008) Segmentation of beef marbling based on vision threshold. Comput Electron Agric 62:223–230

3. Chen K, Sun X, Qin C, Tang X (2010) Color grading of beef fat by using computer vision and support vector machine. Comput Electron Agric 70:27–32

4. Emerson MR, Woerner DR, Belk KE, Tatum JD (2013) Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes. J Anim Sci 91:1024–1034. https://doi.org/10.2527/jas.2012-5514

5. Geesink GH, Koolmees PA, van Laack HL, Smulders FJ (1995) Determinants of tenderisation in beef Longissimus dorsi and Triceps brachii muscles. Meat Sci 41:7–17. https://doi.org/10.1016/0309-1740(94)00066-G

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