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...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
में प्रकाशित:J Anim Sci
मुख्य लेखकों: Kiyimba, Frank, Hartson, Steven, Rogers, Janet, Mafi, Gretchen G, Ramanathan, Ranjith
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: Oxford University Press 2021
विषय:
Abstracts
ऑनलाइन पहुंच: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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