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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Animal Bioscience
2023
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| Materias: | |
| 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 |