Beef tenderness and intramuscular fat proteomic biomarkers: muscle type effect
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DOI: 10.7717/peerj.4891
Abstract: Tenderness and intramuscular fat content are key attributes for beef sensory qualities. Recently some proteomic analysis revealed several proteins which are considered as good biomarkers of these quality traits. This study focuses on the analysis… read more here.
Keywords: intramuscular fat; tenderness intramuscular; beef tenderness; muscle type ... See more keywords