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Muscle profiling to improve the value of retail meat cuts

E Y Jung1, Y H Hwang2, S T Joo3

  • 1Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52828, South Korea.

Meat Science
|May 3, 2016
PubMed

Keywords:
Meat nutrientsMuscle profilingPalatabilityRetail beef cutsValue-added cuts

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