Relationship between Japanese beef marbling standard and intramuscular lipid in the M. longissimus thoracis of Japanese Black and American Wagyu Cattle

Relationship between Japanese beef marbling standard and intramuscular lipid in the M. longissimus thoracis of Japanese Black and American Wagyu Cattle

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 Ja...

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Veröffentlicht in:Meat science 1994, Vol.38 (2), p.361-364
Hauptverfasser: Cameron, P.J., Zembayashi, M., Lunt, D.K., Mitsuhashi, T., Mitsumoto, M., Ozawa, S., Smith, S.B.
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
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Zusammenfassung: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 R 2 = 0·7619.
ISSN:0309-1740
1873-4138
DOI:10.1016/0309-1740(94)90125-2