Functional Genomic Analysis of Variation on Beef Tenderness Induced by Acute Stress in Angus Cattle

Beef is one of the leading sources of protein, B vitamins, iron, and zinc in human food. Beef palatability is based on three general criteria: tenderness, juiciness, and flavor, of which tenderness is thought to be the most important factor. In this study, we found that beef tenderness, measured by...

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Detalles Bibliográficos
Autores principales: Zhao, Chunping, Tian, Fei, Yu, Ying, Luo, Juan, Mitra, Apratim, Zhan, Fei, Hou, Yali, Liu, George, Zan, Linsen, Updike, M. Scott, Song, Jiuzhou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3332163/
https://www.ncbi.nlm.nih.gov/pubmed/22566754
http://dx.doi.org/10.1155/2012/756284

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3332163/
https://www.ncbi.nlm.nih.gov/pubmed/22566754
http://dx.doi.org/10.1155/2012/756284

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