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Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles

Muscle fiber characteristics account for meat quality and muscle fibers are mainly classified into three or more types according to their contractile and metabolic properties. However, the majority of previous studies on bovine skeletal muscle are based on myosin ATPase activity. In the present stud...

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Detalles Bibliográficos
Autores principales:	Kim, Gap-Don, Yang, Han-Sul, Jeong, Jin-Yeon
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243967/ https://www.ncbi.nlm.nih.gov/pubmed/28115894 http://dx.doi.org/10.5851/kosfa.2016.36.6.819

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