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...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Foods
Päätekijät: Terlouw, E. M. Claudia, Picard, Brigitte, Deiss, Véronique, Berri, Cécile, Hocquette, Jean-François, Lebret, Bénédicte, Lefèvre, Florence, Hamill, Ruth, Gagaoua, Mohammed
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI 2021
Aiheet:
Review
Linkit: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
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