Visualization of fine marbling in Japanese Black beef using X-ray computed tomography
Japanese Black beef is highly regarded for its pronounced marbling, attributed to intramuscular fat deposits that enhance tenderness and impart a distinctive sweet flavor. Conventional methods like chemical and color analysis provide limited insights into the spatial distribution and detailed structure of adipocytes. This study used microcomputed tomography (micro-CT) to visualize the microstructure of marbling in Japanese Black beef, with findings validated through histological and polarized imaging analyses.
Authors
- Itsuko Fukuda (ORCID: https://orcid.org/0000-0001-5969-4295)
- Shuji Ueda (ORCID: https://orcid.org/0000-0002-5702-4471)
- Yasuhito Shirai (ORCID: https://orcid.org/0000-0002-0654-5461)
- Yukiko Namatame
- Soichiro Yamada (ORCID: https://orcid.org/0000-0001-6413-0814)
- Chiaki Kitamura (ORCID: https://orcid.org/0000-0002-1797-6988)
- Yuka Tateoka
Institutions
- Rigaku (Japan) (JP)
- Seikagaku Corporation (Japan) (JP)
- Kobe University (JP)
- University of California, Davis (US)
Publication Details
- Journal
- Food Science and Technology Research
- Published
- 2025-01-01
- DOI
- https://doi.org/10.3136/fstr.fstr-d-25-00003
- Citations
- 1
- Primary Topic
- Genetic and phenotypic traits in livestock
- Type
- article
- Field-Weighted Citation Impact
- 1.82