Nondestructive measurement of intramuscular fat content of fresh beef meat by a hand-held magnetic resonance sensor-Reference-Cited by-同舟云学术

Nondestructive measurement of intramuscular fat content of fresh beef meat by a hand-held magnetic resonance sensor

Published:2021-01-01 Issue:1 Volume:24 Page:1722-1736
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Nakashima Yoshito¹^ORCID,Shiba Nobuya²

Affiliation:

1. Geological Survey of Japan, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba, Japan

2. Livestock and Forage Research Division, National Agriculture and Food Research Organization (NARO), Tohoku Agricultural Research Center, Morioka, Japan

Funder

Ito Foundation

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1999261

Reference60 articles.

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

2. Wagyu Beef Aroma in Wagyu (Japanese Black Cattle) Beef Preferred by the Japanese over Imported Beef

3. The Japanese Wagyu beef industry: current situation and future prospects — A review

4. Meat standards and grading

5. Advances of Molecular Markers and Their Application for Body Variables and Carcass Traits in Qinchuan Cattle

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