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Changes in Metabolite and Protein Expression Profiles of Atypical Dark-cutting and Normal-pH Beef
The color of meat is an important deciding factor in consumers’ assessment of meat quality. To meat buyers, the bright cherry-red color of meat indicates freshness and wholesomeness. However, atypical dark-cutting beef represents dark-colored meat with a muscle pH between 5.6 and 5.8. Although previ...
Guardado en:
| Publicado en: | J Anim Sci |
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| Autores principales: | , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Oxford University Press
2021
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8104478/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skab096.026 |
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