How might marbling begin
By G. Harper, D. Pethick. 2004
124 citations recorded by the source corpus.
Subfields: Epidemiology, Molecular Biology, Physiology
View Paper: https://www.semanticscholar.org/paper/ba9c2b332af70f008f11d68f2532288a093a44b0
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In Epidemiology
In Molecular Biology
In Physiology
Citations in the corpus
- Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers. (2010, background): “In cattle, it is also known that vitamin A deficiency is associated with an elevated IMF content (reviews from Harper and Pethick, 2004 and Pethick et al., 2006).”
- Tissue Engineering for Clean Meat Production (2019, background): “Research on IMF is extensive in farm animals, such as bovine (Harper and Pethick, 2004; Takenouchi et al., 2004; Taniguchi et al., 2008; Du et al., 2010b; Romao et al., 2011; Cardoso et al., 2012; Huang et al., 2012; Hudson et al., 2015; Guan et al., 2017; Ma et al., 2018), porcine (Hausman and Poul”
- Growth performance, carcass traits and meat quality of bulls and heifers slaughtered at different ages (2018, background): “Gender was previously identified as an important source of variation in beef intramuscular fat content, and an influence of sex hormones on the growth and development of intramuscular adipocytes was documented (Harper and Pethick, 2004).”
- Growth, development and nutritional manipulation of marbling in cattle: a review (2004, background): “Intramuscular fat or marbling The understanding of intramuscular fat accretion put forward in this review is based on the principle that the accumulation of triacyglycerol in bovine muscle tissue occurs primarily within adipocytes located between bundles of muscle fibres (Harper and Pethick 2004).”
- Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. (2006, background): “The major nutritional and/or management tool for increasing the development of marbling is to maximise the availability of net energy (and glucose) for fat synthesis during finishing (Harper & Pethick, 2004).”
- Artificial neural network analysis of ultrasound image for the estimation of intramuscular fat content in lamb muscle (2011, background): “This could have been caused by the numerous artefacts of the ultrasound echo, resulting from the internal histological structure of muscles, the presence of the connective tissue, blood vessels, etc. (Harper and Pethick, 2004; Yang et al., 2006).”