Association of the expression levels in the longissimus muscle and a SNP in the CDC10 gene with marbling in Japanese Black beef cattle

Author:

Tong B.,Gao G.Q.,Muramatsu Y.,Ohta T.,Kose H.,Li G.P.,Fatchiyah F.,Yamada T.

Funder

Grant-in-Aid for Scientific Research (B)

Ministry of Education, Science, Sports and Culture of Japan

Japanese Livestock Technology Association

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. Lipid-content and composition of Wagyu and domestic breeds of beef;Boylston;Journal of Agricultural and Food Chemistry,1995

2. Effects of biological source on cooking and palatability attributes of beef produced for the Japanese market;Busboom;Meat Science,1993

3. Japanese carcass grading standards;JMGA,1988

4. Wagyu beef aroma in Wagyu (Japanese Black cattle) beef preferred by the Japanese over imported beef;Matsuishi;Animal Science Journal,2001

5. Biochemical and cell biological analyses of a mammalian septin complex, Sept7/9b/11;Nagata;Journal of Biological Chemistry,2004

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