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Network Analysis Reveals Putative Genes Affecting Meat Quality in Angus Cattle
Improvements in eating satisfaction will benefit consumers and should increase beef demand which is of interest to the beef industry. Tenderness, juiciness, and flavor are major determinants of the palatability of beef and are often used to reflect eating satisfaction. Carcass qualities are used as...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5681485/ https://www.ncbi.nlm.nih.gov/pubmed/29163638 http://dx.doi.org/10.3389/fgene.2017.00171 |