Evaluation of the effect of the RN gene on meat tenderness from the point of view of myosin heavy chain polymorphism

• Autorzy: Grzes B. , Pospiech E. , Kocwin-Podsiadla M. , Krzecio E. , Lyczynski A. , Iwanska E. , Mikolajczak B.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

RN gene; meat tenderness; tenderness; pork; myosin heavy chain; polymorphism; isoform; sensory evaluation

• Wydawca: -
• Czasopismo: Annals of Animal Science. Supplement
• Rocznik: 2005
• Numer: 2
• Opis fizyczny: p.51-54,ref.

Twórcy

autor

Grzes B.

• Institute of Meat Technology, Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Pospiech E.

• Institute of Meat Technology, Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland
• Meat and Fat Research Institute in Warsaw, Glogowska 239, 60-111 Poznan, Poland

autor

Kocwin-Podsiadla M.

• Department of Pig Breeding and Meat Quality Evaluation, University of Podlasie, Prusa 14, 08-110 Siedlce, Poland

autor

Krzecio E.

• Department of Pig Breeding and Meat Quality Evaluation, University of Podlasie, Prusa 14, 08-110 Siedlce, Poland

autor

Lyczynski A.

• Department of Animal Origin Materials, Agricultural University, Wolynska 33, 60-637 Poznan, Poland

autor

Iwanska E.

• Institute of Meat Technology, Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Mikolajczak B.

• Institute of Meat Technology, Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland