Jove
Visualize
联系我们
JoVE
x logofacebook logolinkedin logoyoutube logo
关于 JoVE
概览领导团队博客JoVE 帮助中心
作者
出版流程编辑委员会范围与政策同行评审常见问题投稿
图书馆员
用户评价订阅访问资源图书馆顾问委员会常见问题
研究
JoVE JournalMethods CollectionsJoVE Encyclopedia of Experiments存档
教育
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab Manual教师资源中心教师网站
使用条款与条件
隐私政策
政策

相关概念视频

Measurements of Strain01:27

Measurements of Strain

1.7K
Strain quantifies the deformation of a material under force, typically measured as normal strain, which represents the change in length when compared with the original length. Electrical strain gauges are used for enhanced accuracy. These devices consist of a conductive wire mounted on a paper backing that adheres to the material's surface. These gauges operate on the piezoresistive effect, where the wire's electrical resistance changes in response to mechanical deformation. The strain...
1.7K
Mechanical Characteristics of Steel01:18

Mechanical Characteristics of Steel

606
The mechanical characteristics of steel are assessed through various tests that evaluate its strength, toughness, and flexibility. These tests include tension, torsion, impact, bending, and hardness assessments, each providing crucial information about steel's suitability for specific applications.
The tension test is fundamental for determining tensile strength. In this test, a steel specimen is stretched using a gripping device until it breaks. The data collected during this test are used...
606

您也可能阅读

相关文章

通过共同作者、期刊和引用图与本文相关的文章。

排序
Same author

Association of sire breeding values for lean meat yield and eating quality attributes on the sensory perception of Australian lamb.

Meat science·2026
Same author

The impact of lean meat yield on Australian lamb eating quality is partially driven by intramuscular fat.

Meat science·2025
Same author

Consumer flavour liking contributes the most to sensory overall liking of Australian lamb.

Meat science·2025
Same author

Oxygen concentration in MAP can be reduced with minimal impact on eating quality of lamb.

Meat science·2024
Same author

The construction of a sheepmeat eating quality prediction model for Australian lamb.

Meat science·2024
Same author

Comparison of ultra-wide band microwave system and ultrasound in live cattle to predict beef carcase subcutaneous fatness.

Meat science·2024

相关实验视频

Updated: Jul 23, 2025

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
07:46

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

578

通过测量个体大理石成形来增加牛肉份量牛排的价值.

L Pannier1, T M van de Weijer2, F T H J van der Steen2

  • 1Murdoch University, College of Science, Health, Engineering and Education, Western Australia 6150, Australia.

Meat science
|July 19, 2023
PubMed
概括

牛肉腰在切片内有很大的差异. 客观测量显示了分类各个牛排的潜力,改善了牛肉质量评估和价值.

科学领域:

  • 动物科学动物科学
  • 食品科学 食品科学 食品科学
  • 肉类科学 肉科学

背景情况:

  • 目前的牛肉分类系统假设在M. longissmus thoracis et lumborum (腰部) 内部具有统一的.
  • 大理石或肌肉内脂肪 (IMF) 显著影响牛肉质量和消费者偏好.
  • 单个份量的牛排通常不会被划分为大理石.

研究的目的:

  • 为了研究牛肉立方圆卷中的大理石变化.
  • 用视觉扫描仪评估客观大理石测量的准确性.
  • 探索基于大理石的个人牛排分类的潜力.

主要方法:

  • 收集了102个立方卷,各种各样的大理石.
  • 切碎的立方体卷变成15毫米份的牛排.
  • 使用Marel视觉扫描仪对客观的成绩进行了测试,并在三个位置测试了IMF% (分级地点,中间,部).

主要成果:

  • 对于视力扫描仪得分和IMF%的立方体卷的长度,观察到显著的形变化.
  • 视觉扫描仪标记分数的变化相当于澳大利亚肉类标准 (MSA) 316 个标记单位.
  • 牛排的位置显示了大理石化水平的明显差异.
关键词:
评级网站 评级网站肌肉内脂肪 肌肉内脂肪大理石的分布分布.一份份的牛排.

更多相关视频

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
09:30

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Published on: April 26, 2013

13.0K
Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
09:26

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Published on: September 20, 2016

11.7K

相关实验视频

Last Updated: Jul 23, 2025

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
07:46

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

578
Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
09:30

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Published on: April 26, 2013

13.0K
Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
09:26

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Published on: September 20, 2016

11.7K

结论:

  • 牛肉腰不是统一的,并且在长度上有很大的变化.
  • 客观地测量每份牛排的大理石化程度是可行的.
  • 有机会根据大理石级别来分离单个牛肉牛排,以提高质量评估和价值.