Evidence of marbling as a single connected entity in beef striploins.
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DOI: 10.1016/j.meatsci.2019.108004
Abstract: Serial sections of Angus striploins that varied in marbling were analysed in three dimensions to assess potential differences in intramuscular fat structure. The majority of the intramuscular fat appeared to be connected along the 100 mm… read more here.
Keywords: beef; intramuscular fat; entity; evidence marbling ... See more keywords