PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Asian-Australasian Journal of Animal Sciences10.5713/ajas.14.03942014282158-165Sequencing and Characterization of Divergent Marbling Levels in the Beef Cattle (Longissimus dorsi Muscle) TranscriptomeDong Chen, Wufeng Li, Min Du, Meng Wu, Binghai Caohttp://ajas.info/upload/pdf/ajas-28-2-158.pdf, http://www.ajas.info/upload/pdf/ajas-28-2-158.pdf
Meat Science10.1016/j.meatsci.2009.03.0102009832187-194Automatic segmentation of beef longissimus dorsi muscle and marbling by an adaptable algorithmPatrick Jackman, Da-Wen Sun, Paul Allenhttps://api.elsevier.com/content/article/PII:S0309174009000850?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174009000850?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2007.02.0212007764746-754Fatty acids and tocopherol levels in M. Longissimus dorsi of beef cattle in Sweden – A comparison between seasonal dietsSofia Fredriksson Eriksson, Jana Pickovahttps://api.elsevier.com/content/article/PII:S0309174007000721?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174007000721?httpAccept=text/plain
Journal of Food Engineering10.1016/j.jfoodeng.2009.07.0062010961151-165Prediction of beef palatability from colour, marbling and surface texture features of longissimus dorsiPatrick Jackman, Da-Wen Sun, Paul Allenhttps://api.elsevier.com/content/article/PII:S0260877409003586?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0260877409003586?httpAccept=text/plain
Meat Science10.1016/0309-1740(95)00025-91996423347-354Changes in colour of beef m. longissimus dorsi muscle during ageingK. Boakye, G.S. Mittalhttps://api.elsevier.com/content/article/PII:0309174095000259?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:0309174095000259?httpAccept=text/plain
Animal Science Journal10.1111/asj.121482013853247-253Estimation of beef marbling in the Longissimus muscle with computer image analysis of ultrasonic pictures of the Iliocostalis muscle areaToshihiro Nade, Yuya Kataoka, Kazuhiro Hoshi, Ikuo Maeda, Kunihiko Saitohttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fasj.12148
PLOS ONE10.1371/journal.pone.01247232015104e0124723An Optimized Trichloroacetic Acid/Acetone Precipitation Method for Two-Dimensional Gel Electrophoresis Analysis of Qinchuan Cattle Longissimus Dorsi Muscle Containing High Proportion of MarblingRuijie Hao, Camus Adoligbe, Bijie Jiang, Xianlin Zhao, Linsheng Gui, Kaixing Qu, Sen Wu, Linsen Zanhttp://dx.plos.org/10.1371/journal.pone.0124723
Livestock Science10.1016/j.livsci.2019.09.0322019229188-193Adipogenesis, fibrogenesis and myogenesis related gene expression in longissimus muscle of high and low marbling beef cattleDong Chen, Wufeng Li, Min Du, Binghai Caohttps://api.elsevier.com/content/article/PII:S1871141319307607?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S1871141319307607?httpAccept=text/plain
Meat Science10.1016/s0309-1740(00)00141-82001582135-144The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscleI.H Hwang, J.M Thompsonhttps://api.elsevier.com/content/article/PII:S0309174000001418?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174000001418?httpAccept=text/plain
Meat Science10.1016/0309-1740(94)00028-6199540113-19The estimation of beef carcass muscle using cross-sectional area of M. longissimus dorsi at the fifth ribE.R. Johnson, D.G. Taylor, R. Priyantohttps://api.elsevier.com/content/article/PII:0309174094000286?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:0309174094000286?httpAccept=text/plain