ArticleKorean journal for food science of animal resources2016
Consumer Acceptability of Intramuscular Fat.
Article in Korean journal for food science of animal resources, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 74 papers.
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Who cites it
74 citing papers in PubMed.
- Stevia extract improves broiler breast meat quality via regulating the glycerophospholipid metabolism and enhancing endoplasmic reticulum and mitochondrial homeostasis.Poultry science · 2026Article
- Se-enriched yeast improves meat quality through glycerophospholipid metabolism in finishing pigs: insights from a multi-omics analysis.Journal of animal science and biotechnology · 2026Article
- Single-nucleus transcriptomics dissects beef quality variation: coordinated reprogramming of myofiber metabolism, FAPs Fate, and ECM-vascular signaling.BMC genomics · 2026Article
- The effect of dietary supplementation with varying levels of sodium acetate on lipid metabolism and muscle quality in yellow feathered broiler chicken.Poultry science · 2026Article
- Gut Microbiome Signatures of Aging Associated with Intramuscular Fat Deposition in Tan Sheep.Animals : an open access journal from MDPI · 2026Article
- Probiotics and their fermented feed: multi-dimensional effects and mechanistic insights on pork quality.Journal of animal science and biotechnology · 2026Review
- Integrative Adipogenic Engineering of Cultured Fat for Cell Based Meat.Comprehensive reviews in food science and food safety · 2026Review
- Unravelling bovine preadipocyte differentiation and their three-dimensional cultivation for cellular agriculture.NPJ science of food · 2025Article
- In vitro screening of nutrients regulating sheep intramuscular angiogenesis, adipogenesis, and lipid deposition using an organoid model.Journal of animal science and biotechnology · 2025Article
- Sensory Evaluation of High-Marbling Beef Cuts by Australian and Middle Eastern Consumers.Food science of animal resources · 2025Article
- Transcriptomic analysis to identify differentially expressed genes of abdominal fat (AF) and breast muscle (BM) tissues based on RNA-seq in Zhijin white goose.Tropical animal health and production · 2025Article
- The impact of sire beef genetic merit and concentrate supplementation strategy on phenotypic performance of dairy-beef steers.Translational animal science · 2025Article
- Influence of finishing systems on sensory characteristics and the mechanisms regulating tenderness formation in theTranslational animal science · 2025Article
- Meat yield and quality characteristics of Woori heukdon pigs as affected by dietary amino acids and chromium supplementation.Journal of animal science and technology · 2025Article
- Comparative analysis of translatomics and transcriptomics in the longissimus dorsi muscle of Luchuan and Duroc pigs.PloS one · 2025Article
- Multi-omics analysis reveals flavor differences in Xinjiang brown beef with varying intramuscular fat contents.Food chemistry. Molecular sciences · 2024Article
- A review of emerging technologies, nutritional practices, and management strategies to improve intramuscular fat composition in beef cattle.Animal biotechnology · 2024Review
- Activation of skeletal carbohydrate-response element binding protein (ChREBP)-mediated de novo lipogenesis increases intramuscular fat content in chickens.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2024Article
- Effect of Guanidinoacetic Acid on Production Performance, Serum Biochemistry, Meat Quality and Rumen Fermentation in Hu Sheep.Animals : an open access journal from MDPI · 2024Article
- RNA-Seq explores the functional role of the fibroblast growth factor 10 gene in bovine adipocytes differentiation.Animal bioscience · 2024Article
14 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb "globesity" has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.
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