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 …

Background In vitro meat production has been proposed as a solution to environmental and
animal welfare issues associated with animal agriculture. While most academic work on cell …

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 …

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 …

Beef cattle are raised for their lean tissue, and excessive fat accumulation accounts for large
amounts of waste. On the other hand, intramuscular fat or marbling is essential for the …

In the livestock industry, subcutaneous and visceral fat pads are considered as wastes,
while intramuscular fat or marbling fat is essential for improving flavor and palatability of …

Meat animals are unique as experimental models for both lipid metabolism and adipocyte
studies because of their direct economic value for animal production. This paper discusses …

Intramuscular fat (IMF) content is an important determinant of quality characteristics such as
tenderness, juiciness and flavour, and of its acceptability by consumers. Research has …

White adipocyte proliferation is a hallmark of obesity, but it largely remains a mechanistic
mystery. We and others previously demonstrated that surgical denervation of white adipose …

Background Marbling, or intramuscular fat, is an important factor contributing to the
palatability of beef. Vitamin A, through its active metabolite, retinoic acid, promotes the …