Meat quality - Genetic background and methods of its analysis

Meat quality - Genetic background and methods of its analysis

Growing consumer awareness is forcing food producers to supply raw material and products of increasingly high quality and health-promoting properties. Knowledge of the genetic background of quality characteristics is taking on great importance, enabling selection based on molecular markers. The incr...

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Bibliographic Details
Main Authors: Marek Kowalczyk, Agnieszka Kaliniak-Dziura, Michał Prasow, Piotr Domaradzki, Anna Litwińczuk
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2022-01-01
Series:Czech Journal of Food Sciences
Subjects:
meat tenderness
fatty acid profile
molecular markers
snp
molecular techniques
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202201-0002_meat-quality-genetic-background-and-methods-of-its-analysis.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-202201-0002_meat-quality-genetic-background-and-methods-of-its-analysis.php

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