Bibliometric Analysis of Research on the Main Genes Involved in Meat Tenderness

Bibliometric Analysis of Research on the Main Genes Involved in Meat Tenderness

Tenderness is one of the main characteristics of meat because it determines its price and acceptability. This is the first bibliometric study on the trend of research on the role of genes in meat tenderness. A total of 175 original and English-language articles published up to 2021 were retrieved fr...

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Bibliographic Details
Main Authors: Jhony Alberto Gonzales-Malca, Vicente Amirpasha Tirado-Kulieva, María Santos Abanto-López, William Lorenzo Aldana-Juárez, Claudia Mabel Palacios-Zapata
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Animals
Subjects:
meat tenderness
genes
calpain system
CAPN
CAST
SNP
Online Access:https://www.mdpi.com/2076-2615/12/21/2976

Internet

https://www.mdpi.com/2076-2615/12/21/2976

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