Factors affecting beef quality and nutrigenomics of intramuscular adipose tissue deposition

Beef quality is characterized by marbling (marbling degree and marbling fineness), physiochemical (shear force, meat color, fat color, texture, and maturity), and sensory (tenderness, flavor, juiciness, taste, odor, and appearance) traits. This paper summarizes and addresses beef-quality characteris...

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Detalles Bibliográficos
Autores principales: Baik, Myunggi, Lee, Jaesung, Kim, Sang Yeob, Ranaweera, Kamburawala Kankanamge Tharindu Namal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Animal Bioscience 2023
Materias:
— Invited Review —
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9899583/
https://www.ncbi.nlm.nih.gov/pubmed/36634658
http://dx.doi.org/10.5713/ab.22.0380

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9899583/
https://www.ncbi.nlm.nih.gov/pubmed/36634658
http://dx.doi.org/10.5713/ab.22.0380

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