Effect of skeletal muscle fibers on porcine meat quality at different stages of growth-Reference-Cited by-同舟云学术

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Effect of skeletal muscle fibers on porcine meat quality at different stages of growth

Published:2015 Issue:3 Volume:14 Page:7873-7882
ISSN:1676-5680
Container-title:Genetics and Molecular Research
language:
Short-container-title:Genet. Mol. Res.

Author:

Wu F.,Zuo J.J.,Yu Q.P.,Zou S.G.,Tan H.Z.,Xiao J.,Liu Y.H.,Feng D.Y.

Publisher

Genetics and Molecular Research

Subject

Genetics,Molecular Biology,General Medicine

Link

http://www.funpecrp.com.br/gmr/year2015/vol14-3/pdf/gmr5803.pdf

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Meat color and iridescence: Origin, analysis, and approaches to modulation;Comprehensive Reviews in Food Science and Food Safety;2023-06-12

2. MicroRNA‐27a inhibits porcine type I muscle fibre gene expression by directly targeting peroxisome proliferator‐activated receptor‐γ coactivator‐1α;Journal of Animal Physiology and Animal Nutrition;2023-04-14

3. Analysis of cashmere goat meat by label-free proteomics shows that MYL3 is a potential molecular marker of meat toughness;Czech Journal of Animal Science;2022-04-15

4. Comparison of muscle fiber characteristics and glycolytic potential between slow- and fast-growing broilers;Poultry Science;2022-03

5. Muscle fiber types and meat quality;Reference Module in Food Science;2022

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