RELATIONSHIP BETWEEN JAPANESE BEEF MARBLING STANDARD AND INTRAMUSCULAR LIPID IN THE M-LONGISSIMUS-THORACIS OF JAPANESE BLACK AND AMERICAN WAGYU CATTLE

被引：52

作者：

CAMERON, PJ

ZEMBAYASHI, M

LUNT, DK

MITSUHASHI, T

MITSUMOTO, M

OZAWA, S

SMITH, SB

机构：

[1] TEXAS A&M UNIV,TEXAS AGR EXPT STN,DEPT ANIM SCI,COLLEGE STN,TX 77843

[2] KYOTO UNIV,FAC AGR,KYOTO 62904,JAPAN

[3] TEXAS A&M UNIV,TEXAS AGR EXPT STN,DEPT ANIM SCI,MCGREGOR RES CTR,MCGREGOR,TX 76657

[4] MINIST AGR FORESTRY & FISHERIES,CHUGOKU NATL AGR EXPT STN,DEPT ANIM PROD,ODA,SHIMANE 694,JAPAN

来源：

MEAT SCIENCE | 1994年 / 38卷 / 02期

关键词：

D O I：

10.1016/0309-1740(94)90125-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Japanese Black and American Wagyu steers (n = 155) were slaughtered and graded under typical Japanese production conditions, and then analyzed for percentage ether-extractable fat at the 6th thoracic vertebra. The percentage of intramuscular lipid was used to develop a prediction equation for the Japanese beef marbling standard (BMS) with R2 = 0.7619.

引用

页码：361 / 364

页数：4

共 5 条

[1] NATIONAL BEEF QUALITY AUDIT - SURVEY OF PRODUCER-RELATED DEFECTS AND CARCASS QUALITY AND QUANTITY ATTRIBUTES [J].