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Genome-wide association studies on collagen contents trait for meat quality in Hanwoo
Beef consumers valued meat quality traits such as texture, tenderness, juiciness, flavor, and meat color that determining consumers’ purchasing decision. Most research on meat quality has focused on marbling, a key characteristic related to meat eating quality. However, other important traits such a...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society of Animal Sciences and Technology
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10119448/ https://www.ncbi.nlm.nih.gov/pubmed/37093907 http://dx.doi.org/10.5187/jast.2022.e110 |