Beef tenderness and intramuscular fat proteomic biomarkers: muscle type effect

Tenderness and intramuscular fat content are key attributes for beef sensory qualities. Recently some proteomic analysis revealed several proteins which are considered as good biomarkers of these quality traits. This study focuses on the analysis of 20 of these proteins representative of several bio...

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Detalles Bibliográficos
Autores principales: Picard, Brigitte, Gagaoua, Mohammed, Al-Jammas, Marwa, De Koning, Leanne, Valais, Albéric, Bonnet, Muriel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2018
Materias:
Agricultural Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5994332/
https://www.ncbi.nlm.nih.gov/pubmed/29892502
http://dx.doi.org/10.7717/peerj.4891

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5994332/
https://www.ncbi.nlm.nih.gov/pubmed/29892502
http://dx.doi.org/10.7717/peerj.4891

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