Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys

Despite increasingly detailed knowledge of the biochemical processes involved in the determination of meat quality traits, robust models, using biochemical characteristics of the muscle to predict future meat quality, lack. The neglecting of various aspects of the model paradigm may explain this. Fi...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Udgivet i:Foods
Main Authors: Terlouw, E. M. Claudia, Picard, Brigitte, Deiss, Véronique, Berri, Cécile, Hocquette, Jean-François, Lebret, Bénédicte, Lefèvre, Florence, Hamill, Ruth, Gagaoua, Mohammed
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2021
Fag:
Review
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7823487/
https://ncbi.nlm.nih.gov/pubmed/33406632
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010084
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker