Effects of genetic and environmental factors on muscle glycogen content in Japanese Black cattle

Monosaccharides such as glucose contribute to the development of meat flavor upon heating via the Maillard reaction; therefore, monosaccharide content is related to beef palatability. Here, we analyzed the effects of genetic and environmental factors on the content of glycogen, one of the precursors...

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Detalles Bibliográficos
Autores principales: Komatsu, Tomohiko, Shoji, Noriaki, Saito, Kunihiko, Suzuki, Keiichi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2014
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4271676/
https://www.ncbi.nlm.nih.gov/pubmed/24716455
http://dx.doi.org/10.1111/asj.12201

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4271676/
https://www.ncbi.nlm.nih.gov/pubmed/24716455
http://dx.doi.org/10.1111/asj.12201

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