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

被引：53
|
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
收藏
页码：361 / 364
页数：4
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