Genome-wide association of myoglobin concentrations in pork loins

An abstract of a study by Cross et al identifying genetic markers associated with myoglobin concentration and lean meat color is presented. An increase in ultimate pH resulted in an increase in myoglobin concentration. Genes associated with myoglobin concentrations were identified, enabling selectio...

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Veröffentlicht in:	Journal of animal science 2017-03, Vol.95, p.20
Hauptverfasser:	Cross, A J, King, D A, Shackelford, S D, Wheeler, T L, Cassady, J P, Nonneman, D J, Rohrer, G A
Format:	Artikel
Sprache:	eng
Schlagworte:	Color Genes Genetic markers Genetics Genomes Meat Myoglobins pH effects Pork Proteins
Online-Zugang:	Volltext
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