Understanding the role of myoglobin content in Iberian pigs fattened in an extensive system through analysis of the transcriptome profile.
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DOI: 10.1111/age.13195
Abstract: Meat color is the first perceived sensory feature and one of the most important quality traits. Myoglobin is the main pigment in meat, giving meat its characteristic cherry-red color, highly appreciated by the consumers. In… read more here.
Keywords: expression; system; myoglobin content; transcriptome ... See more keywords