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Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics
With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly used techniques have evolved from early physicochemical indicators such as meat color, te...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10636221/ https://www.ncbi.nlm.nih.gov/pubmed/37969318 http://dx.doi.org/10.5851/kosfa.2023.e63 |