Compressive strength of binary and ternary SCC decreased with the increase in natural pozzolana and marble dust content, but strength at 28 and 90 days indicate that even with 40% (natural pozzolana + marble powder), suitable strength could be achieved.
These samples were molded with different marble powder contents, fired at temperature varying from 750 to 950 °C and had theirs mechanical properties evaluated.
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It has been shown that marbling fat content is negatively correlated with protein content in beef muscle [ 3].
Moreover, ADAMTS4 and TGFβ1could potentially be used as an early biological marker for marbling fat content in the early stages of growth.
The main characteristics of meat include pH, drip loss, colour, firmness, moisture content, marbling and intramuscular fat content [ 4, 5].
Despite its lower growth rate and litter size, KNP is known to have the higher intramuscular fat content (marbling) than typical imported breeds.
Eight meat quality traits, including pH, EZ-drip loss, L* for lightness, a* for redness, b* for yellowness, moisture content, marbling and firmness were measured on the longissimus muscle (LM) between the 10th rib and the first lumbar vertebra and semimembranosus muscle (SM) from the left side of the carcass [ 1, 19].
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Coincidently, Luo et al. [ 39] also reported several significant SNPs for intramuscular fat content (IMF), marbling and meat colour on SSC12 in the proximal region between 46.90 and 55.22 Mb.
The relationship between marbling fat and protein content showed a negative correlation in longissimus of cattle; for example, longissimus with high level of fat decreased composition of moisture and protein in the carcasses [ 3].
