Sentence examples for tissue of beef from inspiring English sources

Its texture needed to closely mimic the connective tissue of beef.

To protect people against the human variant of mad cow disease, health experts say, it is crucial to keep central nervous system tissue of beef cattle out of the food supply.

The proportions of the predominant FA in the goat subcutaneous adipose tissue in this study were similar to the FA proportions of the subcutaneous adipose tissue of beef heifers fed different plant oil sources as reported by Noci et al. [ 16].

The aim of the study was to evaluate the impact of structural and biochemical characteristics of muscle intramuscular connective tissue on beef quality.

Federal officials did not say where the meat is now, but the agriculture secretary, Ann M. Veneman, said the meat supply was safe because of precautions taken over the last decade to keep the nerve tissue of slaughtered beef out of the food supply.

The objective of this trial was to determine the effect of isoenergetic supplementation with different energy sources on the transcription of genes involved in fat metabolism at subcutaneous adipose tissue of grazing beef steers.

There were no visible hyphae (400 times magnification; Nikon Diaphot inverted microscope) or fungal growth from tissues of the beef calves or finishing beef cattle.

The results from this study provide insight into the direct genetic control of host genes on fatty acid composition of beef tissues and will facilitate designs of genetic selection and/or genetic based diet management to improve fatty acid composition in beef cattle.

Ground beef, sausages, and frankfurters are more likely to be contaminated with nervous-system tissue than are whole cuts of beef.

The hamburger, assembled from tiny bits of beef muscle tissue grown in a laboratory and to be cooked and eaten at an event in London, perhaps in a few weeks, is meant to show the world — including potential sources of research funds — that so-called in vitro meat, or cultured meat, is a reality.

These findings provide evidence that the genetic background should be taken into account while devising diet-based strategies to manipulate fatty acid composition of beef cattle tissues.