Muscle Fatty Acids, Meat Flavor Compounds and Sensory Characteristics of Xiangxi Yellow Cattle in Comparison to Aberdeen Angus

SIMPLE SUMMARY: With agricultural mechanization and the increasing demand for meat, Xiangxi yellow cattle are increasingly being raised for meat production. Little is known about the changes in muscle composition and eating quality of the cattle at different ages. In the present study, the muscle pr...

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Detalles Bibliográficos
Autores principales: Chen, Dong, Wang, Xiaoyan, Guo, Qian, Deng, Huifen, Luo, Jie, Yi, Kangle, Sun, Ao, Chen, Kun, Shen, Qingwu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101083/
https://www.ncbi.nlm.nih.gov/pubmed/35565587
http://dx.doi.org/10.3390/ani12091161

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101083/
https://www.ncbi.nlm.nih.gov/pubmed/35565587
http://dx.doi.org/10.3390/ani12091161

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