Calcium and potassium content in beef: Influences on tenderness and associations with molecular markers in Nellore cattle

Meat Science - Tập 96 - Trang 436-440 - 2014
Polyana Cristine Tizioto1, Caio Fernando Gromboni2,3, Ana Rita de Araujo Nogueira4, Marcela Maria de Souza1, Maurício de Alvarenga Mudadu4, Patricia Tholon4, Antônio do Nascimento Rosa5, Rymer Ramiz Tullio4, Sérgio Raposo Medeiros5, Renata Tieko Nassu4, Luciana Correia de Almeida Regitano4
1Department of Genetic and Evolution, Federal University of Sao Carlos, São Carlos, SP, Brazil
2Department of Chemistry, Federal University of Sao Carlos, São Carlos, SP, Brazil
3Bahia Federal Institute of Education, Science and Technology, Valença, BA, Brazil
4Embrapa Southeast Livestock, São Carlos, SP, Brazil
5Embrapa Beef Cattle, Campo Grande MS, Brazil

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Thông tin xuất bản

Meat Science

Tập 96

436-440

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