Identification of meat quality-related differentially methylated regions in the DNA of the longissimus dorsi muscle in pig-Reference-Cited by-同舟云学术

Identification of meat quality-related differentially methylated regions in the DNA of the longissimus dorsi muscle in pig

Published:2019-05-06 Issue:3 Volume:31 Page:189-194
ISSN:1049-5398
Container-title:Animal Biotechnology
language:en
Short-container-title:Animal Biotechnology

Author:

Park Hyesun¹,Seo Kang-Seok²,Lee Mingyung¹,Seo Seongwon¹

Affiliation:

1. Division of Animal and Dairy Sciences, Chungnam National University, Daejeon, Republic of Korea;

2. Department of Animal Science and Technology, College of Life Science and Natural Resources, Suncheon National University, Suncheon, Republic of Korea

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,Bioengineering,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/10495398.2019.1604378

Reference30 articles.

1. FACTORS ASSOCIATED WITH FRESH MEAT COLOR: A REVIEW

2. THE EFFECT OF PRE-RIGOR CHANGES ON MEAT TENDERNESS. A Review

3. A REVIEW OF THE CAUSES OF VARIATION IN MUSCLE GLYCOGEN CONTENT AND ULTIMATE pH IN PIGS

4. Comparison of the meat quality, post-mortem muscle energy metabolism, and the expression of glycogen synthesis-related genes in three pig crossbreeds

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