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The Longissimus and Semimembranosus Muscles Display Marked Differences in Their Gene Expression Profiles in Pig
BACKGROUND: Meat quality depends on skeletal muscle structure and metabolic properties. While most studies carried on pigs focus on the Longissimus muscle (LM) for fresh meat consumption, Semimembranosus (SM) is also of interest because of its importance for cooked ham production. Even if both muscl...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Public Library of Science
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4014511/ https://www.ncbi.nlm.nih.gov/pubmed/24809746 http://dx.doi.org/10.1371/journal.pone.0096491 |