What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?
Anne Listrat, Mohammed Gagaoua, Donato Andueza, Dominique Gruffat, Jérôme Normand, Guillaume Mairesse, Brigitte Picard, Jean-François J.-F. Hocquette
Topics & Concepts
TendernessPolyunsaturated fatty acidIntramuscular fatFood scienceChemistryLongissimus ThoracisCLs upper limitsFlavorConnective tissueBiochemistryAnimal scienceBiologyFatty acidMedicineOptometryGeneticsMeat and Animal Product QualityAnimal Nutrition and PhysiologyBiochemical Analysis and Sensing Techniques