Genome-wide association study for meat tenderness in beef cattle identifies patterns of the genetic contribution in different post-mortem stages

Author:

Fonseca Pablo Augusto de Souza,Caldwell Tim,Mandell Ira,Wood Katharine,Cánovas Angela

Publisher

Elsevier BV

Subject

Food Science

Reference129 articles.

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4. Changes in the Calpains and Calpastatin during postmortem storage of bovine muscle;Boehm;Journal of Animal Science,1998

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