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Related Concept Videos

Fats as Energy Storage Molecules01:06

Fats as Energy Storage Molecules

Triglycerides are a form of long-term energy storage molecules. They are made of glycerol and three fatty acids. To obtain energy from fat, triglycerides must first be broken down by hydrolysis into their two principal components, fatty acids and glycerol. This process, called lipolysis, takes place in the cytoplasm. The resulting fatty acids are oxidized by β-oxidation into acetyl-CoA, which is used by the Krebs cycle. The glycerol that is released from triglycerides after lipolysis directly...
Fats as Energy Storage Molecules01:06

Fats as Energy Storage Molecules

Triglycerides are a form of long-term energy storage molecules. They are made of glycerol and three fatty acids. To obtain energy from fat, triglycerides must first be broken down by hydrolysis into their two principal components, fatty acids and glycerol. This process, called lipolysis, takes place in the cytoplasm. The resulting fatty acids are oxidized by β-oxidation into acetyl-CoA, which is used by the Krebs cycle. The glycerol that is released from triglycerides after lipolysis directly...
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Overview of Fatty Acid Metabolism

Lipids also are sources of energy that power cellular processes. Like carbohydrates, lipids are composed of carbon, hydrogen, and oxygen, but these atoms are arranged differently. Most lipids are nonpolar and hydrophobic. Major types include fats and oils, waxes, phospholipids, and steroids.
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Cholesterol: Significance and Regulation

Although not a source of energy, cholesterol plays a significant role as a foundational structure for bile salts, steroid hormones, and vitamin D, as well as being a crucial component of plasma membranes. Approximately 15% of blood cholesterol is derived from our diet, with the remainder synthesized from acetyl CoA by the liver and intestines. Cholesterol is eliminated from the body through its conversion into bile salts, which are eventually discarded in the feces.
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Updated: May 27, 2026

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
07:46

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Published on: July 12, 2024

Marbling fat in beef.

E R Johnson1

  • 1School of Veterinary Science, University of Queensland, PO Box 125, Kenmore, Queensland, 4069, Australia.

Meat Science
|November 8, 2011
PubMed
Summary
This summary is machine-generated.

Intramuscular fat deposition varies by beef genotype and carcase fatness. Angus beef shows higher marbling at lower fat levels, while Herefords have less fat at higher levels.

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Last Updated: May 27, 2026

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
07:46

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Published on: July 12, 2024

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Area of Science:

  • Animal Science
  • Meat Science
  • Food Science

Background:

  • Intramuscular fat (IMF), or marbling, significantly influences beef quality and consumer acceptance.
  • Understanding IMF deposition across different beef genotypes is crucial for optimizing production and product value.

Purpose of the Study:

  • To investigate the growth and distribution of intramuscular fat in four distinct beef genotypes: Angus, Hereford, Friesian, and Charolais x Illawarra.
  • To compare IMF deposition patterns relative to overall carcase fatness and between specific beef breeds.

Main Methods:

  • Analysis of 62 carcases from four beef genotypes.
  • Measurement of ether extract (fat content) in side muscle relative to dissected side fat weight.
  • Assessment of IMF percentage and distribution across primal cuts.

Main Results:

  • Ether extract deposition followed similar patterns across genotypes relative to side fat weight.
  • Herefords exhibited significantly less ether extract at high fatness levels (45 kg).
  • Angus genotypes showed higher ether extract percentages at low fatness levels (20-30 kg).

Conclusions:

  • Beef genotype influences intramuscular fat percentage, particularly at lower carcase fatness levels.
  • Marbling fat deposition varies among primal cuts with increasing carcase fatness, but with minimal breed differences.
  • The study validates cutting techniques for assessing the commercial relevance of marbling.