Control of fresh meat quality through manipulation of muscle fiber characteristics

Meat Science

Volumn 95, Issue 4, 2013, Pages 828-836

  Joo, S T ^a   Kim, G D ^b   Hwang, Y H ^a   Ryu, Y C ^b  

^a Gyeongsang National University   (South Korea)

^b Jeju National University   (South Korea)

Author keywords

Meat quality traits; Muscle fiber characteristics; Muscle fiber types

Indexed keywords

FIBERS; MUSCLE;

EXTRINSIC FACTORS; FIBER CHARACTERISTICS; FRESH MEAT; GROWTH PERFORMANCE; INTENSIVE RESEARCH; MEAT QUALITY; MUSCLE FIBER CHARACTERISTICS; MUSCLE FIBER TYPES;

MEATS;

ANIMALIA;

ANIMAL; BREEDING; CATTLE; CHEMISTRY; DOMESTIC SHEEP; FOOD QUALITY; GENOTYPE; MEAT; MEAT QUALITY TRAITS; MUSCLE FIBER CHARACTERISTICS; MUSCLE FIBER TYPES; PHENOTYPE; POULTRY; REVIEW; SKELETAL MUSCLE; SWINE; ANALYSIS; BOVINAE;

MEAT QUALITY TRAITS; MUSCLE FIBER CHARACTERISTICS; MUSCLE FIBER TYPES;

ANIMALS; BREEDING; CATTLE; FOOD QUALITY; GENOTYPE; MEAT; MUSCLE FIBERS, SKELETAL; PHENOTYPE; POULTRY; SHEEP, DOMESTIC; SWINE;

EID: 84880778042     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.04.044     Document Type: Article

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