Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys

Despite increasingly detailed knowledge of the biochemical processes involved in the determination of meat quality traits, robust models, using biochemical characteristics of the muscle to predict future meat quality, lack. The neglecting of various aspects of the model paradigm may explain this. Fi...

Descripción completa

Detalles Bibliográficos
Autores principales: Terlouw, E. M. Claudia, Picard, Brigitte, Deiss, Véronique, Berri, Cécile, Hocquette, Jean-François, Lebret, Bénédicte, Lefèvre, Florence, Hamill, Ruth, Gagaoua, Mohammed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823487/
https://www.ncbi.nlm.nih.gov/pubmed/33406632
http://dx.doi.org/10.3390/foods10010084

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823487/
https://www.ncbi.nlm.nih.gov/pubmed/33406632
http://dx.doi.org/10.3390/foods10010084

Ejemplares similares