Concepedia

Marbling Characteristics

Marbling Characteristics is a meat quality attribute that refers to the visual and quantitative features of intramuscular fat distribution within skeletal muscle tissue, distinguishing it from other compositional traits by its specific contribution to tenderness, juiciness, and flavor in beef.

175

Publications

8.7K

Citations

607

Authors

174

Institutions

Publications per year

2017–2026

33

Parents

Publications

175

Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle1

T. L. Wheeler, L. V. Cundiff, R. M. Koch · Journal of Animal Science · 1994 · 291 citations

, , +13

Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content

A. Chambaz, M.R.L. Scheeder, Michael Kreuzer et al. · Meat Science · 2003 · 270 citations

, , +16

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

C.H. Corbin, T. G. O’Quinn, A. J. Garmyn et al. · Meat Science · 2014 · 225 citations

, , +14

Gene expression patterns during intramuscular fat development in cattle1

Y H Wang, Neil I. Bower, Antônio Reverter et al. · Journal of Animal Science · 2008 · 200 citations

, , +16

Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics

M.S. BREWER, Lingtao Zhu, F. K. McKeith · Meat Science · 2001 · 198 citations

, , +17

1–5 of 175

Authors

607

  1. TY
    Takahisa Yamada

    Kyoto University, Japan

    8 publications · 296 citations

    8

    h-index

  2. KK
    Keigo KUCHIDA

    Obihiro University of Agriculture and Veterinary Medicine, Japan

    7 publications · 153 citations

    7

    h-index

  3. EA
    Elke Albrecht

    Research Institute for Farm Animal Biology (FBN), Germany

    6 publications · 276 citations

    6

    h-index

  4. GC
    Gary C. Smith

    Colorado State University, United States

    6 publications · 531 citations

    6

    h-index

  5. HR
    H. R. Cross

    Texas A&M University, United States

    6 publications · 444 citations

    6

    h-index

1–5 of 607

Institutions

174

  1. Agriculture and Agri-Food Canada

    Ottawa, Canada

    12 h-index

    33 publications

    1.1K citations

  2. University of New England

    Armidale, Australia

    8 h-index

    18 publications

    1.2K citations

  3. Kyoto University

    Kyoto, Japan

    8 h-index

    25 publications

    1.5K citations

  4. Commonwealth Scientific and Industrial Research Organisation

    Canberra, Australia

    7 h-index

    27 publications

    2.7K citations

  5. Texas Tech University

    Lubbock, United States

    7 h-index

    29 publications

    2.8K citations

  6. Texas A&M University

    College Station, United States

    7 h-index

    23 publications

    1.8K citations

  7. Colorado State University

    Fort Collins, United States

    6 h-index

    21 publications

    1.4K citations

  8. Institute of Livestock and Grassland Science

    Tsukuba, Japan

    6 h-index

    20 publications

    566 citations

1–8 of 174

Venues

  1. Journal of Animal Science

    55 publications · 3K citations

    30

    h-index

  2. Meat Science

    32 publications · 2.3K citations

    24

    h-index

  3. Journal of Food Science

    JFS · 9 publications · 698 citations

    9

    h-index

  4. Canadian Journal of Animal Science

    CJAS · 6 publications · 126 citations

    6

    h-index

  5. Journal of Food Engineering

    5 publications · 175 citations

    5

    h-index

1–5