Myofiber characteristics and eating quality of three major muscles from Chinese Simmental cattle-Reference-Cited by-同舟云学术

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Myofiber characteristics and eating quality of three major muscles from Chinese Simmental cattle

Published:2016-08-30 Issue: Volume: Page:
ISSN:0008-3984
Container-title:Canadian Journal of Animal Science
language:en
Short-container-title:Can. J. Anim. Sci.

Author:

Lang Yumiao,Wang Yongfeng,Sun Baozhong,Zhang Songshan,Xie Peng,Sha Kun,Zhang Li,Li Haipeng

Publisher

Canadian Science Publishing

Subject

Animal Science and Zoology,Food Animals

Reference2 articles.

1. A second look into fibre typing – Relation to meat quality

Cited by 7 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. Differences in meat quality between Angus cattle and Xinjiang brown cattle in association with gut microbiota and its lipid metabolism;Frontiers in Microbiology;2022-12-06

2. Effect of dietary resveratrol supplementation on muscle fiber types and meat quality in beef cattle;Meat Science;2022-12

3. Are muscle fiber types different between normal and dark-cutting beef?;Canadian Journal of Animal Science;2022-06-01

4. The relationship between myofiber characteristics and meat quality of Chinese Qinchuan and Luxi cattle;Animal Bioscience;2021-04-01

5. Reference gene selection and myosin heavy chain (MyHC) isoform expression in muscle tissues of domestic yak (Bos grunniens);PLOS ONE;2020-02-06

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