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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |