Work

Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved

Year: 2013

Type: review

Source: Meat Science

DOI: 10.1016/j.meatsci.2013.05.010

Authors: Ahmed Ouali, Mohammed Gagaoua, Yasmine Boudida, Samira Becila, Abdelghani Boudjellal, Carlos H. Herrera-Mendez, Miguel A. Sentandreu

Institutions: Qualité des Produits Animaux, Consejo Superior de Investigaciones Científicas, Instituto de Agroquímica y Tecnología de Alimentos

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

Funders: Institut National de la Recherche Agronomique, EGIDE

OpenAlex ID: W2021390686

FWCI: 2.05

Cites: 148

Cited by: 300

Related to: 10