Increasing public awareness of foodborne illnesses, factory farming, and the ecological
footprint of the meat industry, has generated the need for animal-free meat alternatives. In …

Human studies of the influence of aging and other factors on intermuscular fat (INTMF) were
reviewed. Intermuscular fat increased with weight loss, weight gain, or with no weight …

Intramuscular fat (IMF) content plays a key role in various quality traits of meat. IMF content
varies between species, between breeds and between muscle types in the same breed …

The sensory attributes and flavor chemistry of grilled beef striploins (M. longissimus
lumborum, n= 42) varying widely in marbling from commercial production types typical for …

The content of intramuscular fat (IMF), that determines marbling levels is considered as one
of the vital factors influencing beef sensory quality including tenderness, juiciness, flavour …

Transcription factor (TF) regulation is often post-translational. TF modifications such as
reversible phosphorylation and missense mutations, which can act independent of TF …

Feed efficiency is an economically important trait in beef production. It can be measured as
residual feed intake. This is the difference between actual feed intake recorded over a test …

Meat quality has a close relationship with fat and connective tissue; therefore, screening and
identifying functional genes related to lipid metabolism is essential for the production of high …

Background Intramuscular fat (IMF) is one of the important factors influencing meat quality,
however, for chickens, the molecular regulatory mechanisms underlying this trait have not …

Chromosomal regions containing DNA variation affecting the traits intramuscular fat
percentage (IMF), meat tenderness measured as peak force to shear the LM (LLPF), and …