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Effect of the muscle nanostructure changes during post-mortem aging on tenderness of different beef breeds
OBJECTIVE: Tenderness is a very complex feature, and the process of its formation is very complicated and not fully understood. Its diversification is one of the most important problems of beef production, as a result beef aging is widely used to improve tenderness as it is believed to provide a hom...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Animal Bioscience
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8563251/ https://www.ncbi.nlm.nih.gov/pubmed/33152214 http://dx.doi.org/10.5713/ajas.20.0488 |