Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentage-Reference-Cited by-同舟云学术

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Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentage

Published:2021-11 Issue: Volume:181 Page:108322
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Stewart S.M.,Gardner G.E.,McGilchrist P.,Pethick D.W.,Polkinghorne R.,Thompson J.M.,Tarr G.

Funder

Department of Agriculture and Water Resources Rural Research and Development (R&D) for Profit program

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Computed tomography has improved precision for prediction of intramuscular fat percent in the M. longissimus thoracis et lumborum in cattle compared to manual grading;Anderson;Meat Science,2018

2. The correlation of intramuscular fat content between muscles of the lamb carcass and the use of computed tomography to predict intramuscular fat percentage in lambs;Anderson;Animal,2015

3. Handbook of Australian meat international red meat manual,2005

4. Fitting linear mixed-effects models using lme4;Bates;Journal of Statistical Software,2014

5. Nature and variability of marbling deposits in longissimus dorsi muscle of beef carcasses;Blumer;Journal of Animal Science,1962

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3. A review of emerging technologies, nutritional practices, and management strategies to improve intramuscular fat composition in beef cattle;Animal Biotechnology;2024-08-12

4. Meat Color, Marbling, and the Evaluation of Defects in Beef and Pork at the Point of Purchase;Applied Sciences;2024-08-04

5. Bta-miR-365-3p-targeted FK506-binding protein 5 participates in the AMPK/mTOR signaling pathway in the regulation of preadipocyte differentiation in cattle;Animal Bioscience;2024-07-01

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