Marbling Texture Research Articles

Marble-Looking Fired Clay Tiles Produced by Utilizing Local Clay and Glass Cullet

This research is aim at developing marble-looking fired clay tile by utilizing waste glass cullet (CGC) mixed up with local plastic clay, sediment soil, and laterite clay. Boric oxide is also used as sintering aid. The experimental formulation is divided into 3 groups (A, B, and C) with 27 formulas. Test samples are moulded at 100 bar by Uni-axial pressing in dimension 50 x 100 x 7 mm and fried at temperature 850 °C. The initial results show that all formulas can develop marble texture and achieve Thai Industrial Standard TIS 2508-2555. Reducing firing temperature to 800 °C is the further investigation. However, formulas consisting 90% glass cullet are not selected, due to difficulty of molding workpieces. The final results of firing 800o C show that formula A6 containing 15% Plastic clay, 85% glass cullet, 2% boric oxide has the highest bending strength and lowest water absorption (<1%). Its properties are similar to formula C6 containing 15% laterite soil 85% glass cullet, 2% boric oxide. They can pass Thai Industrial Standard TIS 2508-2555 Floor Tiles BIb. Analyzing microstructure the fired specimens of these formulas by Scanning Electron Microscope has found glassy phases and dense matrix structures. Furthermore, Nepheline, Quartz, Cristobalite, Wollastonite, Devitrite, and Albite are identified by X-Ray Diffractometer. It can be summarized that marble texture surface fired clay tile can be developed by utilizing waste glass and low cost local materials.

Impact of core polarity on smectic B-induced hydrogen bond liquid crystals.

The novel series of hydrogen bond liquid crystals were synthesized from the 2-methylglutaric acid (MGA) and 4-alkyloxybenzoic acid (nOBA) compounds. The induced smectic B phase with different texture (spine texture, needle texture, mosaic texture, natural mosaic texture and marble texture) were identified by polarizing optical microscope. Due to breaking of in-plane rotational symmetry within molecular layers, smectic B phase is tempted by suppressing other usual mesophases. The mesomorphic transition temperature, enthalpy and entropy values were calculated by differential scanning calorimeter which strongly proves the existence of mesomorphism. H-bond interaction and functional groups were confirmed by the observed peak between 2910 and 2954cm-1 in the FTIR spectra. Thermal stability and extended mesophase width (for MGA + 12OBA = 31.1) of Sm B mesophase were reported and it clearly reveals the existence of mono-phase variance in the MGA + nOBA HBLC complex. Due to the steric effect, and the increased molecular core polarity, the highly stabilized Sm B phase with different textures were observed while varying alkyloxy carbon number n = 7 to 12. Further, the origination of Sm B phase and its detailed characteristics were reported.

Relationships among carcass traits, auction price, and image analysis traits of marbling characteristics in Korean cattle beef

Marbling score (MS) is related to beef auction price (AP) in Korea, but how these relate to marbling texture (i.e. number and distribution of marbling particles [MPs]) is not known. We examined relationships among carcass traits, carcass AP, and image analysis marbling texture traits. In experiment 1, carcass data and longissimus thoracis (LT) were obtained from Korean cattle steers reared under similar feeding conditions. MS, quality grade (QG), and AP were related (P < 0.001) to numbers of coarse MPs and fine MPs and fineness index. In experiment 2, LT images photographed at a slaughterhouse were used in regression analysis within individual QG classes (QGs: 1 [middle], 1+, and 1++ [best]). AP was related (P < 0.001) to numbers of coarse MPs and fine MPs and fineness index in both QGs 1+ and 1++ but not in QG 1. Overall, several marbling texture traits were related to AP, but both MS and QG were more strongly related to AP.

A new species of Leptobrachella (Anura: Megophryidae) from southern Guangxi, China.

This study describes a new member of the genus Leptobrachella, Leptobrachella shangsiensis sp. nov., based on morphological, acoustic and molecular analyses from southern Guangxi, China. L. shangsiensis sp. nov. differs from its congeners by a combination of the following characters: (1) SVL 24.9-29.4 mm in 11 males and 30.8-35.9 mm in 5 females, (2) black supratympanic fold with dark reddish rim, (3) ventrolateral glands distinct, forming a broken line, (4) ventral surface yellowish creamy-white with marble texture, (5) iris copper in the upper and silver in the lower fifth and (6) toe webbing basal and narrow lateral fringes. The male advertisement call of L. shangsiensis sp. nov. consists of one note per call, lacking an introductory note, with a mean dominant frequency of 5.5-6.5 kHz at the ambient temperature of 21.5ºC. Uncorrected sequence divergences between L. shangsiensis sp. nov. and all homologous DNA sequences available for the 16S rRNA gene were found to be > 5.9%. L. shangsiensis sp. nov. occurs in an evergreen forest in Shiwandashan National Nature Reserve located at an elevation of 450-550 m.

Effects of Marbling Texture on Muscle Fiber and Collagen Characteristics

The objective of this study was to evaluate the effects of marbling texture on muscle fiber morphometrics, adipocyte cross-sectional area, perimysial thickness, collagen solubility, and thermal transition temperature of perimysial collagen of beef strip loin steaks from 3 marbling scores. Beef strip loins (n = 117) were selected from three marbling scores [Top Choice (Modest00 – Moderate100 marbling), Low Choice (Small marbling), and Select (Slight marbling)] to equally represent 3 different marbling texture groups: fine, medium, and coarse, via visual appraisal. There were no marbling texture × marbling score interactions for all traits evaluated. Marbling texture impacted (P &lt; 0.05) adipocyte cross-sectional area, where coarse steaks displayed larger adipocytes in comparison to fine marbled steaks, but medium marbled steaks were similar (P &gt; 0.05) to both coarse and fine marbled steaks for the same trait. However, marbling texture did not impact (P &gt; 0.05) perimysial thickness. Marbling texture did not affect collagen traits, as no differences (P &gt; 0.05) were found among marbling texture treatments for soluble collagen, insoluble collagen, and total collagen concentrations. Furthermore, all marbling texture groups (fine, medium, and coarse) were similar (P &gt; 0.05) for the peak thermal transition phase of the perimysial fraction of collagen. Marbling score affected adipocyte size, as Top Choice and Low Choice possessed larger (P &lt; 0.05) adipocytes than Select steaks. There were no differences (P &gt; 0.05) among marbling scores for fiber type; nor were differences found among marbling textures or marbling scores for fiber cross-sectional area. These results indicate that marbling texture does not contribute to differences in collagen characteristics or fiber cross-sectional area that may impact eating quality of beef strip loin steaks.

Marbling Texture’s Effects on Beef Palatability

The objective of this study was to evaluate the effects of marbling texture on consumer and trained sensory panel ratings of beef strip loin steaks from 3 USDA quality grades. Beef strip loins (n = 117) were selected from 3 quality grades [Top Choice (Modest00 – Moderate100 marbling), Low Choice (Small00 – Small100 marbling), and Select (Slight00 – Slight100 marbling)] to equally represent three different marbling texture groups: fine, medium, and coarse, via visual appraisal. There were no quality grade × texture interactions (P &gt; 0.05) for all of the traits evaluated. Consumers (n = 104) rated all marbling texture groups similar (P &gt; 0.05) for tenderness, juiciness, flavor, and overall liking, as well as rated a similar (P &gt; 0.05) percentage of samples from each marbling texture group acceptable for each palatability trait. Moreover, consumers indicated no preference (P &gt; 0.05) among marbling texture groups for visual desirability or likelihood to purchase. However, trained sensory panelists rated coarse marbled steaks higher (P &lt; 0.05) than fine or medium marbled steaks for both beef flavor intensity and sustained juiciness, as well as higher (P &lt; 0.05) for initial juiciness than medium textured steaks. There were no differences (P &gt; 0.05) among marbling texture groups for Warner-Bratzler shear force, slice shear force, and pressed juice percentage. Low Choice steaks were rated higher (P &lt; 0.05) than Select steaks by consumers for tenderness, flavor liking, and overall liking, but similar (P &gt; 0.05) to Top Choice. Results from this study indicate marbling texture had no impact on consumer evaluations of eating quality and only minimal effects on trained sensory panel palatability ratings and therefore provides no palatability-based evidence for the exclusion of coarse marbled carcasses from current and future branded beef programs.

Solid Mathematical Marbling.

Years of research have been devoted to computer-generated two-dimensional marbling. However, three-dimensional marbling has yet to be explored. In this paper, we present mathematical marbling of three-dimensional solids which supports a compact random-access vector representation. Our solid marbling textures are created by composing closed-form 3D pattern tool functions. These tool functions are an injection function and five deformation functions. The injection function is used to generate basic patterns, and the deformation functions are responsible for transforming the basic pattern into complex marbling effects. The resulting representation is feature preserving and resolution-independent. Our approach can render high-quality images preserving both the sharp features and the smooth color variations of a solid texture. When implemented on the GPU, our representation enables efficient color evaluation during the real-time solid marbling texture mapping. The color of a point in the volume space is computed by the 3D pattern tool functions from its coordinates. Our method consumes very little memory because only the mathematical functions and their corresponding parameters are stored. In addition, we develop an intuitive user interface and a genetic algorithm to facilitate the solid marbling texture authoring process. We demonstrate the effectiveness of our approach through various solid marbling textures and 3D objects carved from them.

Thermotropic liquid crystalline polyesters derived from 2-chloro hydroquinone

Synthesis of thermotropic liquid crystalline polyesters derived from bis[4-hydroxy benzoyloxy]-2-chloro-1,4-benzene (BHBOCB) and aliphatic dicarboxylic acid chlorides by interfacial polycondensation methodology is presented. Synthesised polyesters consist of bis[4-hydroxy benzoyloxy]-2-chloro-1,4-benzene as a mesogen and aliphatic diacid chloride as flexible spacer. The length of oligomethylene units in the polymer was varied from the trimethylene to the dodecamethylene groups. Synthesized polyesters were characterized by differential scanning calorimetry and optical microscopy. The transition temperatures and thermodynamic properties were studied for all these polymers. These polyesters exhibited thermotropic liquid crystalline behavior and showed nematic texture except decamethylene spacer. Decamethylene spacer based polyester showed marble texture of smectic C. Mesophase stability of these polyesters was higher than $$123{^{\circ }}\hbox {C}$$ (except first heating cycle of PE-1). SYNOPSIS The present study deals with the synthesis of thermotropic liquid crystalline polyesters derived from bis[4-hydroxy benzoyloxy]-2-chloro-1,4-benzene (BHBOCB) and aliphatic dicarboxylic acid chlorides by interfacial polycondensation methodology.

Mesomorphic and luminescent properties of side chain nematic liquid-crystalline polymers containing Ir(III)

ABSTRACTIridium-containing liquid-crystalline polymers were obtained by graft copolymerisation using poly(methylhydrogeno)siloxane, 1-methyl-4-(4-(4-vinylcyclohexyl)cyclohexyl)benzene (M1) and an iridium complexes monomer (Ir-M2). The series of polymers contained different molecular fractions of Ir-M2 from 0% to 1.2%. All of these polymers showed mesomorphic behaviours. The introduction of small amount of iridium ions endowed liquid-crystalline polymers with luminescent properties. The chemical structures were characterised by IR and 1H NMR. The mesomorphic properties and phase behaviour were investigated by differential scanning calorimetry, thermal gravimetric analysis, polarising optical microscopy and X-ray diffraction. With an increase of iridium complexes units in the polymers, the glass transition temperature (Tg) did not change significantly; the isotropic temperature (Ti) decreased. All polymers showed typical nematic marble textures, which was confirmed by X-ray diffraction. The temperatures at which 5% weight loss occurred (Td) were greater than 300°C for the polymers. The introduction of iridium complexes units did not change the liquid-crystalline state of polymer systems. With Ir3+ ion contents ranging between 0.6 and 2.4 mol%, luminescent intensity of polymers gradually increased.

The Impact of Marbling Texture on Trained Sensory Panel Ratings of Beef Strip Loin Steaks

ObjectivesAnalyze effects of 3 marbling textures (fine, medium, and coarse) on trained sensory panel ratings of beef steaks from 3 quality grades.Materials and MethodsBeef strip loins (IMPS #180) from 3 quality grades: Top Choice (Modest00–Moderate100 marbling), Low Choice (Small marbling), and Select (n = 117;39/quality grade) were visually sorted at the 12th 13th rib interface into 3 texture groups: fine, medium, and coarse using the USDA Marbling Texture reference card (USDA-AMS-LS-SB-02). Within each ribeye, 75% of the marbling had to meet the standard to qualify. After transport to Kansas State University Meat Lab, strip loins were fabricated into 2.5 cm steaks, and vacuum packaged. Steaks were aged for 21 d postmortem at 2 to 4°C before freezing at –20°C. Twenty-four h prior to each sensory panel session, steaks were thawed at 2 to 4°C. After thawing, steaks were cooked on clamshell grills (Cuisinart Griddler Deluxe, East Windsor, NJ) to 71°C. After cooking, each steak was sliced into 2.54 cm×1 cm×1 cm cubes. Eight sensory panelists, trained per AMSA guidelines, were served 2 cubes of each steak and asked to evaluate initial and sustained juiciness, myofibrillar tenderness, amount of connective tissue, overall tenderness, beef flavor intensity, and off-flavor intensity on continuous line scales on electronic tablets (Toshiba Encore 2, Toshiba, Tokyo, Japan) using a digital survey (Qualtrics, Provo, UT). Each line scale was anchored at both ends with descriptive terms (0 = extremely dry/tough/none/unbeef-like/bland, 100 = extremely juicy/tender/abundant/beef-like/intense) and mid-points with descriptive terms (50 = neither dry/tough/none/unbeef-like/bland or juicy/tender/abundant/beef-like/intense). Data were analyzed as a 3 × 3 factorial, with marbling texture, quality grade, and their interaction serving as fixed effects.ResultsThere were no marbling texture group × quality grade interactions (P > 0.05) for all traits evaluated. Coarse steaks were rated higher than medium steaks (P < 0.05) for initial juiciness, but similar to fine steaks (P > 0.05) for the same trait. Coarse steaks were also rated higher (P < 0.05) for sustained juiciness and beef flavor intensity than fine or medium marbled steaks. No differences (P > 0.05) were found between fine and medium steaks for sustained juiciness and beef flavor intensity. All marbling texture treatments were rated similar (P < 0.05) for connective tissue amount, myofibrillar tenderness, overall tenderness, and off-flavor intensity. Top Choice steaks were rated higher for both initial and sustained juiciness (P < 0.05) than Select steaks, but were similar to Low Choice steaks (P > 0.05) for both traits. All quality grades were similar (P > 0.05) for myofibrillar tenderness, amount of connective tissue, overall tenderness, and off-flavor intensity. Top Choice and Low Choice steaks were similar (P > 0.05) and greater (P < 0.05) in beef flavor intensity than the Select steaks, respectively.ConclusionThese results indicate steaks with coarse textured marbling were more flavorful and were juicier when compared to steaks with fine and medium textured marbling when evaluated by trained sensory panelists. This research indicates beef with coarse marbling should not discriminated against at marketing, as trained panelists reported better ratings compared to fine and medium marbling textures for 2 attributes important to establishing steak palatability.

Journal of Bioprocessing &amp; Biotechniques

In the test to select hybrid F1generation of wild boar (wild boar A¢Â™Â‚ × BAM A¢Â™Â€), local pig breeds (BAM and HZP) and YOK were adopted single factor experimental design, under the same nutrient levels, production performance, slaughter performance and meat quality characteristics of different varieties of pigs were studied. The results showed that a daily gain of F1 and BAM were significantly lower than YOK (P<0.05), while daily gain of HZP was significantly lower than another groups (P<0.01), and YOK fed remuneration and lean meat were the highest. Slaughter rate, carcass length, pH, water loss rate, storage loss and muscle fiber diameter of HZP were relatively lower, but meat score and marble texture were relatively higher. From AA and FA contents of the muscle, the pig's main UAA content of HZP was 23.91 g, accounting for 34.50% of the total AA contents, second only to the F1 hybrid, and the content of UFA was the highest, and UFA/SFA was 1.30. Compared with another breeds of pigs, HZP had good meat quality, The compounds which may contribute to the flavor of pork were 3-methyl-1-butanol, 1-nonanal, Octanal, Hexanal, 2-pentyl-furan, 1-penten-3-one, N-morpholinomethyl-isopropyl-sulfide, Methyl butyrate and (E,E)-2,4-decadienal. In conclusion, the volatile compounds in pork belong to several classes and the highest relative amount of volatile compounds was found in BAM.

Solid Mathematical Marbling.

Years of research have been devoted to computer-generated 2D marbling, whereas 3D marbling has yet to be explored. The proposed mathematical marbling of 3D solids supports a compact random-access vector representation, creating solid marbling textures by composing closed-form 3D pattern tool functions. The resulting representation is feature-preserving and resolution-independent, and it consumes very little memory. To facilitate the solid-marbling texture authoring process, the authors also developed an intuitive user interface and a genetic algorithm.

Hidden message in a deformation-based texture

We present stego-texture, a unique texture synthesis method that allows users to deliver personalized messages with beautiful, decorative textures. Our approach was inspired by the success of recent work generating marbling textures using mathematical functions. We were able to transform an input image or a text message into an intricate texture by combining the seven basic, reversible functions provided in the system. Later, the input image or message could be recovered by reversing the process of these functions. During the design process, the parameters of operations were automatically recorded, encrypted and invisibly embedded into the final pattern to create a stego-texture. In this way, the receiver could extract the hidden message from the stego-texture without the need for extra information from the sender. To ensure that the delivered message is unnoticeably covered by the texture, we propose a new technique for automatically creating a background that is harmonious with the message based on a set of visual perception cues.

Impact of calving seasons and feeding systems in western Canada. I. Postweaning growth performance and carcass characteristics of crossbred steers

Durunna, O. N., Block, H. C., Iwaasa, A. D., Thompson, L. C., Scott, S. L., Robins, C., Khakbazan, M. and Lardner, H. A. 2014. Impact of calving seasons and feeding systems in western Canada. I. Postweaning growth performance and carcass characteristics of crossbred steers. Can. J. Anim. Sci. 94: 571–582. Crossbred steers (n=272) weaned from early (EC) and late (LC) calving systems (CS) were used to evaluate the impact of two feeding systems (FS) on postweaning performance and carcass characteristics. The steers were randomly assigned to either a rapid-gain feeding (RF) or a slow-gain feeding (SF) system. The RF steers were managed to have body weight (BW) gain of 1 kg d−1 on a silage-hay diet during the backgrounding period prior to finishing, while the SF steers were first backgrounded on a hay diet (gain of 0.7 kg d−1), then grazed alfalfa–meadow bromegrass pasture and annual cereal swaths prior to finishing. All treatment groups received a conventional diet during finishing until the steers attained a target backfat thickness or BW or both. There was no difference (P=0.48) between the two FS for the average age of the steers at the beginning of the experiment. There was a CS×FS effect (P&lt;0.01) on the age at slaughter, where the steers in the EC-RF, EC-SF, LC-RF and LC-SF were 426, 659, 504 and 606 d, respectively. The longer time on feed for LC-RF steers compared with EC-RF suggests the potential effect of summer ambient temperatures at finishing. The EC-RF group had the least carcass fat thickness (P&lt;0.01), but there was no main or interaction effect (P&gt;0.08) on dressing percentage or lean meat yield. There was a FS effect (P&lt;0.05) on meat colour and marbling texture where SF steers had more desirable meat colour and marbling texture. Beef producers adopting EC-RF would finish their calves earlier but at a lighter weight.

Composition, Luminescence, and Color of a Natural Blue Calcium Carbonate from Madagascar

Concerning the transparent blue calcite crystals of blue marble from Madagascar, this work suggests that their cavities, accessorial quartz, and marble stress textures do not provide unambiguous characterization of the blue color compared to other white marbles. It is suggested that the presence of stronium (∼850 ppm), barium (∼18 ppm), vanadium (∼10 ppm), and nickel (∼2 ppm) might be considered influential chromophores for the blue color. Blue marble aliquots were characterized to determine their mineralogical, textural, and chemical composition to elucidate luminescence spectra and the causes of the blue color by use of different techniques.

Novel luminescent liquid crystalline polyazomethines. Synthesis and study of thermotropic and photoluminescent properties

Novel semiflexible polyazomethines containing chromophoric units into azomethine mesogenic core have been synthesised by condensation of a flexible dialdehyde with mesogenic diamines containing fluorene, antraquinone, pyrimidine, azobenzene and benzophenone. The thermotropic behaviour of the resulting polyazomethines was assessed by differential scanning calorimetry, polarised light microscopy and investigations of the miscibility relations. While the pure polyazomethines showed a birefringent viscous texture difficult to be ascribed, by mixing with a liquid crystal dimer, clear Schlieren or marbled textures were observed, indicating a nematic mesophase. The polymers exhibited violet, blue or yellow light emission.

The evolution of the footwall to the Ronda subcontinental mantle peridotites: insights from the Nieves Unit (western Betic Cordillera)

Strongly heterogeneous deformation and extreme metamorphic gradients characterize the dominantly carbonate Nieves Unit in the footwall to the Ronda mantle extrusion wedge in the western Betic Cordillera. A well-developed foliation and mineral lineation, together with isoclinal intrafolial folds, occur in silicate-bearing, calcite or dolomite marbles within a c . 1.5 km thick metamorphic aureole underlying the peridotites. For the inferred maximum pressure of 300 MPa, petrological investigations allow us to define temperature ranges for the main zones of the metamorphic aureole: &gt;510 °C (probably c. 700 °C) for the forsterite zone; 510–430 °C for the diopside zone; 430–360 °C for the tremolite zone; 360–330 °C for the phlogopite zone. Field structural analysis integrated with petrological, microstructural and electron backscatter diffraction textural data document large finite strains consistent with general shear within the metamorphic aureole, associated with NW-directed thrusting of the peridotites. On the other hand, post-kinematic silicate growth suggests that heat diffusion from the high-temperature peridotites continued after the final emplacement of the Ronda mantle extrusion wedge, leading to final zoning of the metamorphic aureole and to local partial annealing of calcite marble textures, particularly in the highest-temperature zone of the thermally softened footwall carbonates. Following substantial cooling, renewed crustal shortening affected the whole Nieves Unit, resulting in widespread development of NE–SW-trending meso-scale folds.

Marble decay induced by thermal strains: simulations and experiments

Thermoelastic behavior of different marble types was analyzed using computational modeling and experimental measurements. Eight marble samples with different composition, grain size, grain boundary geometry, and texture were investigated. Calcitic and dolomitic marbles were considered. The average grain size varies from 75 μm to 1.75 mm; grain boundary geometry differs from nearly equigranular straight grain boundaries to inequigranular-interlobate grain boundaries. Four typical marble texture types were observed by EBSD measurements: weak texture; strong texture; girdle texture and high-temperature texture. These crystallographic orientations were used in conjunction with microstructure-based finite element analysis to compute the thermoelastic responses of marble upon heating. Microstructural response maps highlight regions and conditions in the marble fabric that are susceptible to degradation phenomena. This behavior was compared to the measured thermal expansion behavior, which shows increasing residual strains upon repetitive heating–cooling cycles. The thermal expansion behavior as a function of temperature changes can be classified into four categories: (a) isotropic thermal expansion with small or no residual strain; (b) anisotropic thermal expansion with small or no residual strain; (c) isotropic thermal expansion with a residual strain; and (d) anisotropic thermal expansion with residual strain. Thermal expansion coefficients were calculated for both simulated and experimental data and also modeled from the texture using the MTEX software. Fabric parameters control the amount and directional dependence of the thermal expansion. Marbles with strong texture show higher directional dependence of the thermal expansion coefficients and have smaller microstructural values of the maximum principal stress and strain energy density, the main precursors of microcracking throughout the marble fabric. In contrast, marbles with weak texture show isotropic thermal expansion behavior, have a higher propensity to microcracking, and exhibit higher values of maximum principal stress and strain energy density. Good agreement between the experimental and computational results is observed, demonstrating that microstructure-based finite-element simulations are an excellent tool for elucidating influences of rock fabric on thermoelastic behavior.

Effects of feeding modified distillers grains plus solubles on marbling attributes, proximate composition, and fatty acid profile of beef1,2

Wet distillers grains contain approximately 65% moisture. A partially dried product [modified distillers grains plus solubles (MDGS)] contains about 50% moisture. However, both have similar nutrient composition on a dry matter basis. The objective of this study was to investigate the effects of finishing diets varying in concentration of MDGS on marbling attributes, proximate composition, and fatty acid profile of beef. Yearling steers (n = 268) were randomly allotted to 36 pens, which were assigned randomly to 0, 10, 20, 30, 40 and 50% MDGS (DM basis) and fed for 176 d before harvest. The 48-h postmortem marbling score, marbling texture, and marbling distribution were assessed by a USDA grader and 1 ribeye slice (longissimus thoracis) 7 mm thick was collected from each carcass for proximate and fatty acid analyses. Treatments did not significantly alter marbling score or marbling distribution (P ≥ 0.05). United States Department of Agriculture Choice slices had coarser marbling texture when compared with USDA Select. Although dietary treatment affected marbling texture, no consistent pattern was evident. Diets did not influence fat content, moisture, or ash of the ribeye (P ≥ 0.05). For treatments 0, 10, 30, 40 and 50%, there were positive linear relationships between marbling score and fat percentage in the ribeye (P ≤ 0.05), and all slopes were similar (P = 0.45). Feeding MDGS linearly increased stearic, linoelaidic, linoleic, linolenic, PUFA, and n-6 fatty acids. As dietary MDGS increased, linear decreases were observed in all n-7 fatty acids and cubic relationships were detected for the 18:1 trans isomers [trans-6-8-octadecenoic acid (6-8t), elaidic acid (9t), trans-10-octadecenoic acid (10t), and trans vaccenic acid (11t)]. No effects were observed for saturated fatty acids containing 6 to 14 carbons. Feeding MDGS resulted in increased PUFA, trans, and n-6 fatty acids, minimal effects on marbling texture, and no effects on the relationship of marbling to intramuscular fat content relationship.

Texture Image Segmentation Based on GLCM

The paper proposed a method on marble texture image segmentation based on Gray Level Co-occurrence Matrix (GLCM). At first, compute the Contrast matrix on basis of GLCM. Then choose the maximum of the matrix as the threshold to segment the object. At last extract the object contour with curve fitting method. Experiment results show that the method is accuracy.