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. 2018 Jun 21;31(7):933–950. doi: 10.5713/ajas.18.0333

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Copyright © 2018 by Asian-Australasian Journal of Animal Sciences

This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Meat produced by Japanese Black steers. (A) Marbled beef at the 12th thoracic vertebrae level of the longissimus thoracis muscle (BMS No. 7). (B) Macro appearance of marbled fat deposits. (C) Azan staining of transverse section (thickness: 10 μm) in the longissimus thoracis muscle of the highest-grade Japanese Black marbled beef. Myofiber bundles (white arrow) look like islands in a sea of adipose tissue (black arrow) [30]. (D) Magnified macro appearance of marbled beef. (E) Magnified appearance of Azan staining of intramuscular adipocytes [16].