Main regulatory factors of marbling level in beef cattle

The content of intramuscular fat (IMF), that determines marbling levels is considered as one of the vital factors influencing beef sensory quality including tenderness, juiciness, flavour and colour. The IMF formation in cattle commences around six months after conception, and continuously grows thr...

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Detalles Bibliográficos
Autores principales: Nguyen, Don V., Nguyen, Oanh C., Malau-Aduli, Aduli E.O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8633366/
https://www.ncbi.nlm.nih.gov/pubmed/34877434
http://dx.doi.org/10.1016/j.vas.2021.100219

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8633366/
https://www.ncbi.nlm.nih.gov/pubmed/34877434
http://dx.doi.org/10.1016/j.vas.2021.100219

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