What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?

Published 2020 View Full Article

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Title
What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?
Authors
Keywords
Meat qualities, Muscle properties, Data integration, Multivariate analyses, Cross-links, Cattle
Journal
Livestock Science
Volume 240, Issue -, Pages 104209
Publisher
Elsevier BV
Online
2020-08-14
DOI
10.1016/j.livsci.2020.104209

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