Genome-wide association studies on collagen contents trait for meat quality in Hanwoo
Beef consumers valued meat quality traits such as texture, tenderness, juiciness, flavor, and meat color that determining consumers’ purchasing decision. Most research on meat quality has focused on marbling, a key characteristic related to meat eating quality. However, other important traits such a...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Korean Society of Animal Sciences and Technology
2023-03-01
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| Series: | Journal of Animal Science and Technology |
| Subjects: | |
| Online Access: | http://www.ejast.org/archive/view_article?doi=10.5187/jast.2022.e110 |