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Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
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Pork meat quality affects peptide and amino acid profiles during the ageing process

V J Moya1, M Flores, M C Aristoy

  • 1Instituto de Agroquı́mica y Tecnologı́a de Alimentos (CSIC), Apt. 73, 46100 Burjassot, Valencia, Spain.

Meat Science
|November 9, 2011
PubMed

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