Beef tenderness and intramuscular fat proteomic biomarkers: muscle type effect
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 of 20 of these proteins representative of several bio...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PeerJ Inc.
2018-06-01
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| Series: | PeerJ |
| Subjects: | |
| Online Access: | https://peerj.com/articles/4891.pdf |