Sökning: "marbling"

Visar resultat 1 - 5 av 15 uppsatser innehållade ordet marbling.

  1. 1. Objective determination of marbling levels in raw bovine meat : using hyperspectral imaging

    Master-uppsats, SLU/Dept. of Agricultural Research for Northern Sweden

    Författare :Johanna Friman; [2019]
    Nyckelord :meat quality; eating quality; tenderness; marbling; imaging technique; hyperspectral imaging; objective and subjective analysis;

    Sammanfattning : Beef is a highly demanded food and plays an important role in the everyday diet for many people. The most common methods for measuring meat quality attributes are pH, colour, water-holding capacity, intramuscular fat, flavour and tenderness, are more or less performed by subjective methods and various types of chemical methods, which all are time consuming, invasive and de-structive. LÄS MER

  3. 2. Morphing Structures : An exploration of the fusion between marbled coating and triaxial weave

    Master-uppsats, Högskolan i Borås/Akademin för textil, teknik och ekonomi

    Författare :Claudia-Roxana Benea; [2018]
    Nyckelord :Textile design; Paint; Coating; Marbling; Structure; Triaxial Weave; Organic – Geometric; Controlled – Uncontrolled; Fluid – Structured;

    Sammanfattning : The purpose of this study is to investigate the effects of a marbled coating applied on a triaxial woven structure. Although both of these techniques are traditionally used for many years, they are nowadays utilized in innovative ways, the marbling being applied on a large variety of surfaces such as wooden floors or ceramics and the triaxial weave being used as a hi-tech material for sports or in the automotive industry and having applications in diverse fields, from art to architecture. LÄS MER

  4. 3. Evaluation of marbling bonuses : have it resulted in more marbled animals and what are the farmers perception

    Master-uppsats, SLU/Dept. of Animal Environment and Health

    Författare :Filippa Blomander; [2017]
    Nyckelord :marbling; beef; qualitive interviews; farmers preception;

    Sammanfattning : Marbling is visible intramuscular fat that directly or indirectly contributes to sensory attributes in meat, for example tenderness, juiciness and taste. Because of this marbling is an interesting trait when discussing meat quality. LÄS MER

  5. 4. Möjligheten att öka marmorering i nötkött med olika utfodringsstrategier

    Kandidat-uppsats, SLU/Dept. of Animal Nutrition and Management

    Författare :Filippa Blomander; [2015]
    Nyckelord :nötkött; marmorering; utfodring;

    Sammanfattning : Marmorering av nötkött påverkar ofta egenskaper som mörhet och smaklighet positivt. Det är därför av intresse att ta reda på vilken effekt olika utfodringsstrategier har på marmorering. I denna litteraturstudie granskas hur sex olika utfodringsstrategier kan påverka marmoreringsgraden. LÄS MER

  7. 5. Genomisk selektion inom köttraser

    Kandidat-uppsats, SLU/Dept. of Animal Breeding and Genetics

    Författare :Stina Blomdahl; [2015]
    Nyckelord :genomisk selektion; köttras; avel; genomic selection; beef cattle; breeding;

    Sammanfattning : Genomic selection (GS) is used for selection of breeding animals of dairy cattle. GS is though not as extensively used within the beef industry. One reason for that is the low accuracy (rTI) of the breeding value that is of great importance for the final genetic gain. LÄS MER