Impact of Pre-Mortem Factors on Meat Quality: An Update
Meat quality is closely associated with the chemical composition of skeletal muscle and is therefore influenced by the pre-mortem metabolic state of skeletal muscle tissue [...]
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| Format: | article |
| Language: | EN |
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MDPI AG
2021
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| Online Access: | https://doaj.org/article/938594cabd994bc29ddc8debb60d6d11 |
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