Journal article
Adipose invasion of muscle in Wagyu cattle: Monitoring by histology and melting temperature
Meat Science, Vol.163, Article 108063
2020
Abstract
Remarkably, Wagyu cattle progressively desaturate intramuscular and subcutaneous fat leading to melting temperatures (Tm) well below 38°C. In parallel, the adipose tissue expands, arborises and invades the muscle. The process is aggressive in that it leads to loss of myofibres resulting in much smaller fascicles and therefore fine marbling or snowflaking.
The “Microscopic score” appears to be an excellent measure of marbling especially for lesser and greater degrees which are not quantified reliably by others methods.
By comparing muscle groups, we conclude that the tailhead is a suitable site for sequential monitoring. Melting temperatures of intramuscular and subcutaneous tissue are also useful.
Details
- Title
- Adipose invasion of muscle in Wagyu cattle: Monitoring by histology and melting temperature
- Authors/Creators
- J.L. Valenzuela (Author/Creator) - Murdoch UniversityS.S. Lloyd (Author/Creator) - National Heart Foundation of AustraliaF.L. Mastaglia (Author/Creator) - Perron Institute for Neurological and Translational ScienceR.L. Dawkins (Author/Creator) - National Heart Foundation of Australia
- Publication Details
- Meat Science, Vol.163, Article 108063
- Publisher
- Elsevier BV
- Identifiers
- 991005540832807891
- Copyright
- © 2020 Elsevier Ltd.
- Murdoch Affiliation
- Institute for Immunology and Infectious Diseases
- Language
- English
- Resource Type
- Journal article
Metrics
35 Record Views
InCites Highlights
These are selected metrics from InCites Benchmarking & Analytics tool, related to this output
- Collaboration types
- Domestic collaboration
- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.51 Dairy & Animal Sciences
- 3.51.206 Meat Quality
- Web Of Science research areas
- Food Science & Technology
- ESI research areas
- Agricultural Sciences