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Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef
Electrical Stimulation Lipid Oxidation Warmed-over Flavor Precooked Roast Beef
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2016/5/11
Many manufacturing processes damage the structure of meat products and this often contributes to lipid oxidation which could influence warmed-over flavor (WOF) in precooked beef that is reheated beef....
Sequencing and Characterization of Divergent Marbling Levels in the Beef Cattle (Longissimus dorsi Muscle) Transcriptome
Marbling Beef Cattle Transcriptome RNA-Sequencing
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2016/5/17
Marbling is an important trait regarding the quality of beef. Analysis of beef cattle transcriptome and its expression profile data are essential to extend the genetic information resources and would ...
Identification of the SNP (Single Nucleotide Polymorphism) for Fatty Acid Composition Associated with Beef Flavor-related FABP4 (Fatty Acid Binding Protein 4) in Korean Cattle
Fatty Acid Binding Protein 4 (FABP4) Korean Cattle Unsaturated Fatty Acid Haplotype Beef Flavor
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2016/5/10
In this study, we investigated the relationship between unsaturated fatty acids influencing beef flavor and four types of SNPs (c.280A>G, c.388G>A, c.408G>C and c.456A>G) located at exon 2, 3 and 4 of...
Simple Spot Method of Image Analysis for Evaluation of Highly Marbled Beef
Image Analysis Meat Marbling Wagyu
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2016/5/9
The simple method of evaluating highly marbled beef was examined by image analysis. The images of the cross section at the 6 to 7th rib were obtained from 82 carcasses of Wagyu cattle. By using an ove...
Effect of Spinal Cord Removal before or after Splitting and Washing on CNST Decontamination of Beef Carcasses
Beef Carcass CNST Dissemination Spinal Cord Removal Carcass Washing
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2016/4/26
Beef carcasses were examined to explore the effects of spinal cord removal and washing on central nervous system tissue (CNST) decontamination of the surface during the slaughtering process. A total o...
Effects of Marbling on Meat Quality Characteristics and Intramuscular Connective Tissue of Beef Longissimus Muscle
Marbling Tenderness Connective Tissue Longissimus
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2016/4/25
This study was designed to explore the effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle. Chemical determinations, histological and mec...
Fatty Acid Profiles and Sensory Properties of Longissimus dorsi, Triceps brachii, and Semimembranosus Muscles from Korean Hanwoo and Australian Angus Beef
Beef Fatty Acid Profile Sensory Traits Consumer
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2016/4/20
The study compared the fatty acid profiles of 3 muscles (Longissimus dorsi, LD, Triceps brachii, TB and Semimembranosus, SM) obtained from Korean Hanwoo (18 steers, 24 months old) and Australian Angus...
Fatty Acid Profiles of Various Muscles and Adipose Tissues from Fattening Horses in Comparison with Beef Cattle and Pigs
Horse Cattle Pig Muscle Adipose Tissue Fatty Acids
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2016/4/20
The present studies were designed to provide new information on fatty acid profiles of various muscles and adipose tissues of fattening horses in comparison with beef cattle and pigs. In the first stu...
Effects of Pelleted Sugarcane Tops on Voluntary Feed Intake, Digestibility and Rumen Fermentation in Beef Cattle
Sugarcane Tops Digestibility Rumen Fermentation Beef Cattle
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2016/4/18
Four male crossbred beef steers about 2 years old were used in a 4횞4 Latin square design to investigate the effect of pelleted sugarcane tops on voluntary feed intake, rumen fermentation and di...
Comparison of Beef Color Stability during Display of Two Muscles between Japanese Shorthorn Steers and Japanese Black Steers
Beef Color Stability Metmyoglobin Japanese Shorthorn Steers Japanese Shorthorn Steers
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2016/4/18
The beef color stability during display of two muscles, m. longissimus thoracis and m. semitendinosus, of Japanese Shorthorn steers (n=14) was compared with that of Japanese Black steers (n=14). The b...
Effect of Slaughter Age on Beef Color Stability during Display of Four Muscles from Japanese Black Steers
Beef Color Stability Slaughter Age Metmyoglobin a-tocopherol Japanese Black Steers
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2016/4/14
Effect of slaughter age (24, 28 and 38 months of age) on beef color stability during display of m. serratus ventralis, m. psoas major, m. semitendinosus and m. longissimus thoracis from Japanese Black...
Utilization of Oil Palm Frond - Based Diets for Beef and Dairy Production in Malaysia
Oil Palm Fronds Beef Cattle Dairy Cattle Production Silage Cube
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2016/4/13
Oil palm fronds (OPF) are one of the main by-products of the oil palm industry in Malaysia. It contains about 38.5 % crude fibre with ME values of about 5.65 MJ/kg dry matter. OPF has great potential ...