Control of fresh meat quality through manipulation of muscle fiber characteristics

Variations of fresh meat quality exist because the quality traits are affected by various intrinsic and extrinsic factors. Because the meat quality is basically dependent on muscle fiber characteristics, numerous studies have reported the relationship between quality traits and fiber characteristics...

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Veröffentlicht in:	Meat science 2013-12, Vol.95 (4), p.828-836
Hauptverfasser:	Joo, S.T., Kim, G.D., Hwang, Y.H., Ryu, Y.C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Breeding Cattle Food Quality Genotype Meat - analysis Meat quality traits Muscle fiber characteristics Muscle fiber types Muscle Fibers, Skeletal - chemistry Phenotype Poultry Sheep, Domestic Swine
Online-Zugang:	Volltext
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