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2010 (43) Declaracion NA de expertos Janssen DJA, Spruit MA, Schols JMGA, van der Sande FM, Cuantitativo 80 pacientes Frenken LA, Wouters observacional en dialisis EFM.
Marbling is one of the most important factors determining the grade of beef in the United States (USDA, 1989), Japan (JMGA, 1988), and South Korea, as well as having an effect on tenderness and juiciness.
Marbling is the primary and essential factor assessed in the quality grading of beef carcasses in the United States (USDA, 1989) and Japan (JMGA, 1988).
It is one of the main factors used to determine beef quality grade in the United States (USDA, 1989), Japan (JMGA, 1988), and Korea.
As the muscle area relates with the volume of meat, the formulas for determining beef yield grade in USA (AMSA) and Japan (JMGA) incorporate the area of the longissimus thoracis muscle.
Marbling score is one very important factor for determining the grade of beef in the United States (USDA, 1989), Japan (JMGA, 1988), and Korea.
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