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This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear fo...
Frequencies of two SNPs in the μ-calpain (CAPN1) and calpastatin (CAST) genes in local and foreign commercial cross-breeds used in south-western Spain (Charolais, Limousin, and Retinta) were evaluated...
The aim of this study was to assess the association of single nucleotide polymorphisms (SNP) of sheep fatty acid binding protein 4 (FABP4) gene with longissimus thoracis muscle (LT) meat quality trait...
Steers (n = 335) of known genetic background from four fundamentally different growth types were subjected to two production systems to study differences in cooking loss (CL), tenderness, and chemical...
The objectives of this study were to examine calpain activity and meat tenderness by three different feeding patterns in Korean native cattle (KNC). Total forty-five animals were assigned each fifteen...

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