A whole-genome sequence based association study on pork eating quality traits and cooking loss in a specially designed heterogeneous F6 pig population.
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DOI: 10.1016/j.meatsci.2018.08.013
Abstract: To determine the genetic basis of pork eating quality traits and cooking loss, we herein performed a genome-wide association study (GWAS) for tenderness, juiciness, oiliness, umami, overall liking and cooking loss by using whole genome… read more here.
Keywords: pig; pork eating; eating quality; cooking loss ... See more keywords