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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2021
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| 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 |